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*The Grapefruit
Published in N. A. Michael Eskin, Quality and Preservation of Fruits, 1991
The natural level of acidity in grapefruit juice tends to be high, and the Brix/acid ratio too low to be acceptable to some consumers, although the grapefruit flavor seems to be desirable. To satisfy these consumers, some canned grapefruit juices are produced with added sugar or other sweetener. However, the starting juice must still meet maturity standards prescribed by law31,32 for the standard unsweetened product. The added ingredients must be declared on the label.31,32,37
Novel approaches based on ultrasound for spray drying of food and bioactive compounds
Published in Drying Technology, 2021
Rajeshree A. Khaire, Parag R. Gogate
Spray drying is commonly used as the preservation technique for certain foods and bioactive compounds with an objective of obtaining long shelf life along with retaining the activity for reconstituted use or direct intake. Microbial activation is one of the problems in fruits due to their high-water content which affects their availability and activity of components as well. Conventional spray drying is generally used to dry materials such as fruits or even juices, syrups, etc. Ultrasound has been proven highly effective in reducing the microbial load in several food materials, both liquid and solid, based on its cavitation effect. Donnell et al.[38] studied the microbial inactivation in grape juice and Prabhuzyante et al.[39] studied the microbial inactivation in whey using ultrasound irradiation and reported no adverse effect on the bioactive components. For more lethal effects the ultrasound treatment can be further combined with other processes such as thermal treatment[40] and UV treatment,[41] though it also becomes important to optimize the conditions so that no negative effect is obtained on the properties. Antonio-Gutiérrez et al.[42] proposed the use of ultrasonic atomization along with UV which could enhance the contact between the juice and UV light as spraying will generate droplets and ultimately will increase the surface area available for the contact. The inactivation of Saccharomyces cerevisiae in grapefruit juice and tangerine juice was studied using this combination and the effect on physicochemical properties was also investigated.