Fruit Juices Extraction Composition Quality and Analysis 1st edition by Gaurav Rajauria 0128024917 9780128024911

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ISBN-10 ‏ : ‎0128024917 

ISBN-13 ‏ : ‎9780128024911

Author :  Gaurav Rajauria 

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and preserve juices, but also the latest novel processes that can be exploited industrially, how concentrations of key components alter the product, and methods for analysis for both safety and consumer acceptability. Written by a team of global experts, this book provides important insights for professionals in industrial and academic research as well as in production facilities.

Fruit Juices: Extraction, Composition, Quality and Analysis 1st Table of contents:

Section I: Composition
Chapter 1. Fruit Juices: An Overview
Abstract
1.1 The Importance of Juice: An Introduction
1.2 Demand and Consumption of Fruit Juices
1.3 Juice Preparation
1.4 Juice Processing and Preservation
1.5 Challenges Associated With Fruit Juices Production
1.6 Book Objective
1.7 Book Structure
References
Chapter 2. Market Dimensions of the Fruit Juice Industry
Abstract
2.1 Introduction
2.2 Market Overview
2.3 Key Trends in the Juices Market
2.4 Opportunities and Threats
2.5 Factors Affecting Consumers Juice Choices
2.6 Innovation in Fruit Juice Marketing
2.7 An Outlook on the Future for Fruit Juices
References
Chapter 3. Classification of Fruit Juices
Abstract
3.1 Introduction
3.2 Classification According to the Product Composition
3.3 Classification According to the Preservation Method
References
Chapter 4. Quality Attributes of Apple Juice: Role and Effect of Phenolic Compounds
Abstract
4.1 Introduction
4.2 Apple Fruit and Juice: Health Benefits
4.3 Apple Juice Production
4.4 Phenolic Composition of Apple Juice
4.5 Antioxidant Capacity of Apple Juice due to Phenolic Content
4.6 Color of Apple Juice
4.7 Turbidity of Apple Juice
4.8 The Taste of Apple Juice
4.9 Future Recommendations
References
Further Reading
Chapter 5. Fruit Juices (Apple, Peach, and Pear) and Changes in the Carotenoid Profile
Abstract
5.1 Introduction
5.2 Carotenoids Chemistry, Structure, and Distribution in Apple, Peach, and Pear Fruits
5.3 Analytical Methods to Quantify Carotenoids in Apple, Peach, and Pear Juices
5.4 Changes in the Carotenoid Profile of Apple, Peach and Pear Juice During Processing
5.5 Conclusions
5.6 Summary Points
Acknowledgment
References
Chapter 6. Selenium and Other Beneficial Elements in Fruit Juices
Abstract
6.1 Introduction
6.2 Selenium and Other Beneficial Elements in Fruit Juices
6.3 Determination of Total Se in Fruit Juices
6.4 Fractionation and Speciation of Se in Fruit Juices
6.5 Effects of Se in Fruit Juices—In Vitro Studies
6.6 Conclusions
Acknowledgment
References
Further Reading
Chapter 7. The Contribution of Phytochemicals to the Antioxidant Potential of Fruit Juices
Abstract
7.1 Introduction
7.2 Antioxidant Profiles of Fruit Juices
7.3 Conclusion
References
Further Reading
Section II: Extraction and Production
Chapter 8. Extraction of Fruit Juice: An Overview
Abstract
8.1 Introduction
8.2 Fruit Juice Extraction
8.3 Separation of Juice
8.4 Clarification and Stabilization
8.5 Drying/Evaporation and Concentration
8.6 Pasteurization
8.7 Storage
8.8 Future Prospects
References
Chapter 9. Novel Extraction Technologies
Abstract
9.1 Introduction
9.2 Fruit Selection and Pretreatment
9.3 Mechanical Extraction/Processing
9.4 Enzymatic Maceration
9.5 Ultrasound Extraction of Fruit Juices
9.6 Microwave Hydrodiffusion and Gravity
9.7 Thermal Processing of Fruit Juices
9.8 Filtration
9.9 Novel Clarification Technologies
9.10 Novel Deacidification of Fruit Juices
9.11 Conclusion and Future Prospects
References
Chapter 10. Enzyme-Assisted Extraction of Fruit Juices
Abstract
10.1 Introduction
10.2 Chemistry of Enzymes and Their Substrates
10.3 Commercial Enzyme Preparations
10.4 Legislation
10.5 Biotechnological Applications of Enzyme-Assisted Extraction for Different Fruit Juices
10.6 Effect of Enzymatic Treatment on the Physicochemical Properties and Quality of Fruit Juice
10.7 Conclusions
References
Further Reading
Chapter 11. Application of Enzymes for Fruit Juice Processing
Abstract
11.1 Introduction
11.2 The Use of Enzymes for Fruit Juice Processing
11.3 Conclusions
References
Chapter 12. Fruit Juice Concentrates
Abstract
12.1 Introduction
12.2 Global Demand/Market for Fruit Juices
12.3 Nutritional Value of Fruits and Derived Products
12.4 Fruit Juice
12.5 Fruit Juice Concentration
12.6 Orange Juice Concentrate
12.7 Other Fruit Juice Concentrates
12.8 Concluding Remarks and Future Perspectives
References
Chapter 13. Reverse Osmosis and Forward Osmosis for the Concentration of Fruit Juices
Abstract
13.1 Introduction
13.2 Transmembrane Flux and Concentration Polarization in Reverse Osmosis
13.3 Transmembrane Flux and Concentration Polarization in Forward Osmosis
13.4 Draw Solutions for Forward Osmosis
13.5 Membranes for Forward Osmosis
13.6 Concentration of Fruit Juices Using Reverse Osmosis
13.7 Concentration of Fruit Juices Using Forward Osmosis
13.8 Conclusion
List of Symbols
List of Acronyms
References
Chapter 14. Production of Fruit-Based Smoothies
Abstract
14.1 Introduction
14.2 Relevance of Fruit- and/or Vegetable-Based Smoothies
14.3 Production of Smoothies
14.4 Processing of Smoothies
14.5 Fermentation Technologies for Smoothies
14.6 Conclusion
References
Further Reading
Chapter 15. Turning Fruit Juice Into Probiotic Beverages
Abstract
15.1 Introduction
15.2 Principles of Probiotic Systems
15.3 Fruit Juices as a Matrix for Probiotic Microorganisms Delivery
15.4 Changes in the Nutritional Value of Probiotic Fruit Juices
15.5 Sensory Analysis of Probiotic Fruit Juices
15.6 Commercially Available Probiotic-Based Fruit Juices
15.7 Final Remarks
References
Section III: Quality and Safety
Chapter 16. Pathogens and Spoilage Microorganisms in Fruit Juice: An Overview
Abstract
16.1 Introduction
16.2 Bacteria
16.3 Molds
16.4 Viruses
16.5 Protozoa
References
Chapter 17. Thermal Pasteurization and Microbial Inactivation of Fruit Juices
Abstract
17.1 Introduction
17.2 Engineering Aspects for Thermal Pasteurization
17.3 Relation of Fruit Juice Acidity and Thermal Treatment
17.4 Types of Pasteurization According to Intensity
17.5 Microbiologic Background and Target Microorganisms of Fruit Juices
17.6 Enzyme Inactivation
References
Chapter 18. The Inactivation of Pathogens in Fruit Juice: Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
Abstract
18.1 Introduction
18.2 Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes Led Microbial Contamination of Fruit Juices and Associated Outbreaks
18.3 Recent Approaches for Inactivation of Microbial Pathogens in Fruit Juices
18.4 Mechanisms of Microbial Inactivation in Fruit Juice Using Different Processing Treatments
Acknowledgments
References
Chapter 19. Techniques to Detect and Detoxify Organophosphorus Pesticides from Fruit Juices
Abstract
19.1 Introduction
19.2 Extraction/Enrichment of Organophosphorus Pesticides
19.3 Biosensors for Simultaneous Detection and Quantification of OPs
19.4 Detection and Quantification
19.5 Detoxification of Organophosphorus Pesticides in Fruit Juice
19.6 Conclusion and Future Challenges
References
Further Reading
Section IV: Innovative Techniques
Chapter 20. High Hydrostatic Pressure and High-Pressure Homogenization Processing of Fruit Juices
Abstract
20.1 Introduction
20.2 High Hydrostatic Pressure
20.3 High-Pressure Homogenization
20.4 Use of High Hydrostatic Pressure and High Pressure Homogenization in Fruit Processing: Future Challenges
References
Further Reading
Chapter 21. Gamma Irradiation Usage in Fruit Juice Extraction
Abstract
21.1 Introduction
21.2 Gamma Irradiation Extraction Theory
21.3 Applications of Gamma Irradiation on Fruit Juices Extraction
21.4 Sensory and Shelf Life of Fruit Juice Extract
21.5 Conclusion
References
Chapter 22. Pulsed Electric Field Processing of Fruit Juices
Abstract
22.1 Introduction
22.2 Mechanism and Factors Influencing Microbial Inactivation by PEF
22.3 Application of PEF in Fruit Juice Processing
22.4 Conclusions
References
Chapter 23. Ultrasound for Fruit Juice Preservation
Abstract
23.1 Introduction
23.2 Generation of Power Ultrasound
23.3 Microbial Inactivation in Fruit Juices
23.4 Conclusion
References
Chapter 24. Short-Wave Ultraviolet Light Inactivation of Pathogens in Fruit Juices
Abstract
24.1 Introduction
24.2 UV-C Light
24.3 UV-C Light Treatment Systems
24.4 Fruit Juice as Vehicles of Foodborne Pathogens
24.5 UV-C Light Inactivation Mode of Action
24.6 UV-C Light Damage Repair Mechanism
24.7 UV-C Light Applications in the Food Industry
24.8 UV-C Light Application for Fruit Juices
24.9 UV-C Inactivation Kinetics of Pathogens
24.10 Use of Mathematical Modeling for Assessing UV-C Inactivation of Pathogens
24.11 Factors Affecting Resistance of Pathogens to UV-C Light and Its Efficiency
24.12 Conclusion
References
Further Reading
Chapter 25. Ozone for Fruit Juice Preservation
Abstract
25.1 Introduction
25.2 Structure and Properties of Ozone
25.3 Generation of Ozone
25.4 Regulations for Usage of Ozone
25.5 Applications of Ozone in Fruit Juice Preservation
25.6 Conclusion
References
Chapter 26. Cold Plasma Processing of Fruit Juices
Abstract
26.1 Introduction
26.2 Types of Plasma
26.3 Parameters for Plasma Generation and Processing
26.4 Fruit Juice Processing
26.5 Conclusion
References
Chapter 27. Hurdle Technologies for Fruit Juices
Abstract
27.1 Introduction
27.2 Hurdle Approach
27.3 Hurdle Technology for Fruit Juices
27.4 Conclusions
References
Section V: Shelf Life and Storage
Chapter 28. Quantitative Assessment of the Shelf Life of Fruit Juices
Abstract
28.1 Introduction
28.2 Identifying the Limits of Quality Indicators Affecting the Quantification of Shelf Life
28.3 Impact of Processing and Postprocessing on Quality Indicators
28.4 Modeling Approaches for the Quantification of Shelf Life
Acknowledgment
References
Chapter 29. Use of Natural Preservatives for Shelf Life Extension of Fruit Juices
Abstract
29.1 Fruit Juices—An Introduction
29.2 Juice Spoilage
29.3 Prevention of Spoilage in Fruit Juices
29.4 Sources of Natural Preservatives
29.5 Application of Natural Preservatives in Juices
29.6 Bioactive Components in Natural Preservatives and Their Mechanisms of Action
29.7 Conclusion
References
Further Reading
Chapter 30. Hyperbaric Storage of Fruit Juice and Impact on Composition
Abstract
30.1 Introduction
30.2 Strawberry Juice
30.3 Watermelon Juice
30.4 Melon Juice
30.5 Conclusion
Acknowledgments
References
Chapter 31. Storage in Polyethylene Terephthalate Bottles: Changes and Shelf Life
Abstract
31.1 Introduction
31.2 Effect of Polyethylene Terephthalate Bottles on Quality Attributes of Beverages During Storage
31.3 Conclusion
References
Further Reading
Chapter 32. Packaging Technologies for Fruit Juices
Abstract
32.1 Introduction
32.2 Packaging for Liquid Products
32.3 Storage Requirements
32.4 Packaging for Juice
32.5 Packaging Materials
32.6 Hot-Fill-Hold Systems
32.7 Aseptic Packaging
32.8 Sterilization of Packaging Materials
32.9 Advantages and Disadvantages of Typical Materials Used in Food Packaging
32.10 Barriers Associated With Packaging Materials
32.11 Compatibility of Plastic Packaging Materials
References
Section VI: Analysis
Chapter 33. Analytical Techniques for Phytochemical Estimation in Fruit Juices
Abstract
33.1 Introduction
33.2 Sample Preparation
33.3 Sample Analysis
References
Further Reading
Chapter 34. Analysis, Identification, and Quantification of Anthocyanins in Fruit Juices
Abstract
34.1 Introduction
34.2 Anthocyanins
34.3 Sample Preparation, Extraction, and Purification Procedures
34.4 Quantification and Separation of Anthocyanins
34.5 Anthocyanin Occurrence in Fruit Juices
34.6 Summary Points
Acknowledgments
References
Chapter 35. Determination of Elements in Fruit Juices
Abstract
35.1 Introduction
35.2 Elemental Analysis of Fruit Juices
35.3 Calibration Methods
35.4 Fruit Juices and Their Treatment Before Elemental Analysis
35.5 Quality Assurance
35.6 Conclusions
Acknowledgment
References
Chapter 36. Analysis of Mycotoxins in Fruit Juices
Abstract
36.1 Introduction
36.2 Methods for Analysis of Mycotoxins (in Fruit Juices)
36.3 Management/Control of Mycotoxins
36.4 Conclusions
Acknowledgments
References
Chapter 37. Authentication of Fruit Juices by Metabolomics Using UPLC-QTOF MS
Abstract
37.1 Introduction
37.2 Sampling
37.3 Sample Preparation and Instrumental Conditions
37.4 Data Processing and Analysis
37.5 Authentication of Fruit/Fruit Juices—Confirmation of Origin
37.6 Detection of Fruit Juice Adulteration
37.7 Conclusions
References
Chapter 38. Single Nucleotide Polymorphism Quantitative Polymerase Chain Reaction Assay: Detection of Mandarin in Orange Juice
Abstract
38.1 Introduction
38.2 The Delicious Oranges
38.3 Mandarins (Citrus reticulata)
38.4 Adulteration in Orange Juice by Mandarin
38.5 Techniques Used to Detect Adulteration
38.6 Genetic Markers
38.7 Quantitative Real-Time PCR
38.8 SNP-qPCR Assay for Detection of Mandarin in Orange Juice
Acknowledgments
References
Further Reading
Chapter 39. Characterizing Fruit Juices and Fermented Fruit Beverages Using Chemometrics Tools
Abstract
39.1 Introduction
39.2 Chemometric Tools
39.3 Application of Chemometrics
39.4 Final Considerations
References
Chapter 40. Process Analytical Technology for the Fruit Juice Industry
Abstract
40.1 Introduction
40.2 PAT for the Fruit Juice Industry
40.3 Challenges and Opportunities
40.4 Conclusion

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