Ultrafiltration performance of heat-treated shamouti orange [Citrus sinensis (L.) Osbeck] juice.

During ultrafiltration of orange juice with inorganic membranes, heating of the juice prior to the filtration experiment resulted in a significant increase of the fouling indices. The effect of the irreversible fouling (Rif) was always high, whereas the reversible fouling (Rrf) depended on the treatment. It was clearly seen that fouling was reduced after pectin degradation, but the heat treatment applied to the juice before filtration still resulted in reduced fluxes. It is suggested that pectins and proteins that undergo flocculation/coagulation during the heat treatment tend to interact with the membrane-filtering layer and to cause reduction of permeation flux. To clean the membrane to restore its pure water flux, close to the initial one, a proteolitic enzyme detergent wash was needed.

Involvement of proteins in cloud instability of shamouti orange [Citrus sinensis (L.) Osbeck] juice.

The present study provides evidence for the involvement of protein in cloud instability of natural orange juice. No heat-coagulable proteins were found in the serum. Insoluble cloud matter (ICM) was heat-flocculated following enzymatic pectin degradation (EPD). The degree of flocculation depended on temperature (from approximately 50 to 75 degrees C) and was highest at pH 3.5. The fresh juice contained about 6.5 and 1.8 mg mL(-1) of ICM and alcohol-insoluble solids of the serum (AISS), respectively. The ICM and the AISS contained, respectively, proteins (182+/-14 and 119+/-3 microg mg(-1)), galacturonic acid (37+/-6.6 and 175+/-1 microg mg(-1)), and neutral sugars (350+/-44 and 338+/-22 microg mg(-1)). EPD resulted in removal of a marked portion of the pectin and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Under electrophoresis, proteins of the AISS included bands in the range of 20-52 kDa and 10-14 kDa and those of the ICM at 22 and 50 kDa.

Involvement of proteins in cloud instability of valencia orange [Citrus sinensis (L.) Osbeck] juice.

The present study examined the involvement of proteins in cloud flocculation of Valencia orange juice. Marked differences in cloud instability were found between juices of different harvest dates. Heating of enzymatic pectin degraded juice from April and June harvests resulted in development of clumps and their precipitation. Although the juice from both harvesting dates remained hazy, the juice of April harvest was more turbid than that from June. Usually clarification increases as the temperature increases from ambient to 125 degrees C. Clarification occurred at pH 2.5-4.5 and was maximal at pH 3.5. The clarification of the April harvest juice was markedly lower than that of the June harvest. The fresh juice contained about 5.2 and 1.7 mg mL(-1) insoluble cloud matter (ICM) and alcohol-insoluble serum solids (AISS), respectively. The ICM and the AISS, respectively, contained: proteins (244.5+/-8.7 and 132+/-1.8 microg mg(-1)), galacturonic acid (40+/-0 and 120+/-0 microg mg(-1)) and neutral sugars (270+/-39 and 329+/-23 microg mg(-1)). Enzymatic pectin degradation resulted in removal of a marked portion of the pectin, and was accompanied by partial removal of neutral sugars (mainly glucose and galactose) and some proteins from the pectic polymer in both AISS and ICM. Proteins of the AISS included major bands at 10-14, 20, and 28 kDa and those of the ICM bands at 22, 24, 26, and 45 kDa.

Spoilage of Soft Drinks Caused by Bacterial Flocculation 1.

Fruit-flavored soft drinks (pH 3.0) spoiled due to flocculation caused by strains of Acetobacter spp. The floc consisted of bacterial cells attached to cellulose microfibrils. Floc production was inhibited at 4°C; it was not prevented by addition of 200 ppm benzoate, 200 ppm sorbate or 100 ppm sulfur dioxide.