New electrolyte beverages prepared by the citrus canning processing water through chemical improvement

In the production of canned citrus, large amounts of processing water were discharged during the segment membrane removal process, causing severe pollution. In order to reduce pollution and recover the bioactive compounds in the processing water, the production of canned satsuma mandarin, sweet oran...

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Autores principales:	Sihuan Shen, Huan Cheng, Ying Liu, Yanpei Chen, Shiguo Chen, Donghong Liu, Xingqian Ye, Jianle Chen
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Citrus fruit processing water Segment membrane removal process Pectin Flavonoids Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/4eda9e1ff0134d45821d7b91f54c547c
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spelling	oai:doaj.org-article:4eda9e1ff0134d45821d7b91f54c547c2021-11-10T04:40:44ZNew electrolyte beverages prepared by the citrus canning processing water through chemical improvement2590-157510.1016/j.fochx.2021.100155https://doaj.org/article/4eda9e1ff0134d45821d7b91f54c547c2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000432https://doaj.org/toc/2590-1575In the production of canned citrus, large amounts of processing water were discharged during the segment membrane removal process, causing severe pollution. In order to reduce pollution and recover the bioactive compounds in the processing water, the production of canned satsuma mandarin, sweet orange and grapefruit were studied, and improved acid (0.1% HCl, 0.4% citric acid) and alkali (0.1% KOH, 0.2% NaOH) were used to conduct the new chemical hydrolysis process to remove the segment membrane. The obtained acid and alkali processing water were firstly explored the potential to make novel beverages, which contain electrolytes (Na: 472–945 ppm; K: 208–279 ppm; Cl: 364–411 ppm; citrate: 1105–1653 ppm) and potential prebiotics such as pectin and flavonoids. The improved segment membrane removal process realized the conversion of wastewater into drinkable beverages at low costs. The bioactive compounds were fully recovered without wastewater discharging, which produced great environmental, economic and health value.Sihuan ShenHuan ChengYing LiuYanpei ChenShiguo ChenDonghong LiuXingqian YeJianle ChenElsevierarticleCitrus fruit processing waterSegment membrane removal processPectinFlavonoidsNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100155- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Citrus fruit processing water Segment membrane removal process Pectin Flavonoids Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Citrus fruit processing water Segment membrane removal process Pectin Flavonoids Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Sihuan Shen Huan Cheng Ying Liu Yanpei Chen Shiguo Chen Donghong Liu Xingqian Ye Jianle Chen New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
description	In the production of canned citrus, large amounts of processing water were discharged during the segment membrane removal process, causing severe pollution. In order to reduce pollution and recover the bioactive compounds in the processing water, the production of canned satsuma mandarin, sweet orange and grapefruit were studied, and improved acid (0.1% HCl, 0.4% citric acid) and alkali (0.1% KOH, 0.2% NaOH) were used to conduct the new chemical hydrolysis process to remove the segment membrane. The obtained acid and alkali processing water were firstly explored the potential to make novel beverages, which contain electrolytes (Na: 472–945 ppm; K: 208–279 ppm; Cl: 364–411 ppm; citrate: 1105–1653 ppm) and potential prebiotics such as pectin and flavonoids. The improved segment membrane removal process realized the conversion of wastewater into drinkable beverages at low costs. The bioactive compounds were fully recovered without wastewater discharging, which produced great environmental, economic and health value.
format	article
author	Sihuan Shen Huan Cheng Ying Liu Yanpei Chen Shiguo Chen Donghong Liu Xingqian Ye Jianle Chen
author_facet	Sihuan Shen Huan Cheng Ying Liu Yanpei Chen Shiguo Chen Donghong Liu Xingqian Ye Jianle Chen
author_sort	Sihuan Shen
title	New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
title_short	New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
title_full	New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
title_fullStr	New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
title_full_unstemmed	New electrolyte beverages prepared by the citrus canning processing water through chemical improvement
title_sort	new electrolyte beverages prepared by the citrus canning processing water through chemical improvement
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/4eda9e1ff0134d45821d7b91f54c547c
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New electrolyte beverages prepared by the citrus canning processing water through chemical improvement

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