Homogenization pressures applied to citrus juice manufacturing. Functional properties and application

Autores UPV
Año
Revista JOURNAL OF FOOD ENGINEERING

Abstract

Homogenization is a unit operation that can be incorporated in citrus juice manufacturing to improve chemical and physical characteristics relevant for use in subsequent processing operations. The aim of this study was to evaluate the effect of different homogenization pressures on suspended solids and antiradical activity in mandarin low pulp juice (LPJ) and to understand their influence on a posterior vacuum impregnation operation. We found the pressure treatments applied to LPJ do not have negative effects on antiradical activity or functional compounds in the juice. In the vacuum impregnation study we found that more LPJ was introduced into the structural matrix of apples when homogenized at higher pressures and therefore more functional compounds may be introduced due to pulp stability and particle size reduction. © 2012 Elsevier Ltd. All rights reserved.