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Uses of Clarified Lemon Juice
as an Acidulant
Vicente Micol, PhD
Centro de Biologa Molecular y Celular
Universidad Miguel Hernndez
Elche (Alicante) SPAIN
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New perspectives
about consumptionCitric acidClarified lemon juice
Utilization of
by-productsCitrus ResearchCenter at Spain
Introduction
Overview of citrus productionand demand
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Citrus Consumption
Overview
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World-wide Citrus Market
Yearly consumption per capita
(per liter)
Over 20
Betwen 10 and 20
Under 10
Other
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German Consumption of Fruit Juices
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Consumption of Fruit Juice in Europe
0
10
20
30
40
Liters/ha
b.
1
Country
Germany
AustriaSchwitzerland
Netherlands
Finland
Belgium
SwedenUnited Kingdom
France
Denmark
Spain
Ireland
Italy
Greece
Portugal
USA
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Trends in Fruit Juice Consumption
GERMANY
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Trends in Fruit Juice Consumption
Pineapple
PeachApple Tomato
Orange
Tropical GrapeOthers SPAIN
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European
Citrus Production
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Citrus Market in Europe
Spain:
4th World producer.
1stproducer in Europe and Mediterranean
area. Southeastern coast. Orange, mandarin and lemon.
Reconstituted from concentrate (FC), not
from concentrate (NFC).
Chilled juice consumption has doubled
since 1990 (10%).
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Citrus Production in the Mediterranean Area
0
1000
2000
3000
4000
5000
6000
T
housandMetricTons.
Spain
Italy
Egypt
Morocco
Turkey
Greece
Israel
GrapefruitLemon
Mandarin
Orange
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Citrus Production versus Demand
0
5000
10000
15000
20000
Production Demand
0
10000
20000
30000
Production Demand
0
3000
6000
9000
12000
15000
Production Demand
0
10000
20000
30000
40000
Production Demand
1995
2005
EUROPE N. AMERICA
S. AMERICA ASIATMT
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Citrus Production versus Demand
0
20000
40000
60000
80000
100000
Production Demand
1995
2005
WORLWIDE
TMT
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Citric Acid
as an Acidulant
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Citric Acid as an Acidulant
for Food and Beverages
Europe is the main producer (45%)
United States is a net importer
Household detergents and cleaners.
Food and beverages.
Growth rate of 4 - 7% per year.
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14%
72%
14%
Demand for Citric acid
Citrus-based / phosphoric-based
Chemical and pharmaceutical applic.
Food and beverage
Surfactant
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Clarified Lemon J uice
as a Natural Acidulant
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Acid Components in Lemon Fruits
Organic acids (citric, malic, fumaricand oxalic).
Citric / malic : 14-30 (maturity)
High titrable acidity High quality
5-6 g acid /100 ml turbid juice.
Titrable acidity does not change with
cross-flow filtration.
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2 3 4 5 6 7 8
0
100
200
300
400
CLJ (5.66%)
Citric acid (5.70%)
NaOH(m
L)
pH
Total acidity of commercial citric ac.versus clarified lemon juice
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Turbid and Clarified Lemon JuicesTurbid
351
2.4
12.9
9.2
5.1
60.1
11.9
0.53
960
Clarified
240
2.3
10.8
7.7
4.8
56.5
9.9
0.32
20
Pectin as MGA. (ppm)................
pH...............................................
Brix...........................................
Citric / malic..............................
Total acidity (g/L as citric. ac.)..
Vitamin C (mg/100 ml).............
Sugars (g/100 ml).......................
Nitrogenous subs. (g/100ml).....
Volatile comp. (ppm)................
2.3
4.8
56.59.9
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Lemon juice cross-flow filtration
Membrane Porous
Membrane
Polarizationlayer
Lemon
Juice
Sol. PectinPectinase Sol. Protein
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Advantages ofLemon J uice
as a Natural Acidulantversus Citric Acid
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Advantages of Lemon Juiceas a Natural Acidulant
versus Citric Acid
1. Less browning reactions under storage.
2. Highernutritional value.
3. Better acidic taste profile.
4. Improvement on the colorand flavor
profile.
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0 4 8 12 16 20 240
2
4
6
8
10
12
14
16
Time (days)
Furfural(ppm)
0
10
20
30
40
50
60Citric
Citric
HMF
(ppm)
furfural and HMF in Prunusnectars
45C, 20 days
1. Browning Reactions
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2. Nutritional Value
Vitamin C(Bioavailability)
Flavonoids(Antioxidants)
eriodictyol, hesperidine, quercetin
and phloroglucinol.
Protective Properties
Degradation of sugars, aminoacids
and vit C (Pasteurization)
Carotenoids, anthocyanins and
xanthophylls (Color).
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Compound Action Source(100 ml uice) Dail value
Vitamin C Antioxidant 60 mg 60 mg
Flavonoids Antioxidants 3 mg --Vit A
Vit B1 Thiamine
Visual perception
Nerve transmission
20 IU
0.1 mg
10 IU
1 mg
Potasium
Nerve transmission
and cell strengh 140 mg 3,500 mg
Designing of Nutraceutical Products
Relationship bet. nutrition and risk of disease.
You are what you eat
Some nutrients reduce cancer and heart disease.
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3. Acidic Taste Profile
Citric and malic acids.
Malic acid (apple):
Taste-blending qualities (fruit flavour).
Acidulant for beverages
Synergy with high
intensity sweeteners.
Prolonged acid taste.
Malic Ac.
Citric Ac.
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4A. Color Profile
CLJ Lower browning under storage at 30C
Citric acid CLJ
L
a
L
b b
L
a
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4B. Flavor Profile
Aroma
0
10
2030
40
50
6070
80
90
%TotalAnswer
1 2 3
Approved
Strange
Non accept.
Citric acid Turbid LJ Clarif. LJ
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Manufacturing Costs
Use of lemon juice as an acidulant in
canned peach in syrupsmall increase ofthe manufacturing direct cost of0.2%
(referred to the sale price) A low increase in the sale price by offering
these products as natural and healthier
canned fruit.
Many otherapplications in food and
beverages.
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Citrus Research
in Spain
E Q li C l
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European Quality ControlSystem of Citrus Juices
1. Utilization of compounds
from fruit juice industry
by-products.
2.Optimization of theproduction processes on
pilot plant scale.
Research Project
Environmentalimpact
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3. Analytical methods for juice
characterization andavoidance of adulteration.
4. Exchange between
Companies and Universities.
Research Project
AIJN
Code of
Practices
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Citrus Research Center in Spain
FMC
Universidad Miguel Hernndez (CBMC)
Citrus and other fruit juices IndustriesAssoc. (ASOZUMOS)
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Jos Manuel Miranda
Jos Lorente
Domingo Saura
Victoria Lizama
Vicente Micol
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