Optimize juice quality, extraction of essential oilsResearchers across Europe are working to improve the quality of citrus juice; optimize the production of valuable byproducts; improve the extraction, recovery and characterization of essential oils; and upgrade waste material from juice processing. Investigators are using tangential filtration and enzymes to obtain special clarified lemon juices that can be used as acidulants and as alternatives to citric acid, which is used in a wide range of foods. Resins are being tested on a pilot-plant scale to remove the bitter compound limonine. Anthocyanins are being recovered for use as colorants in jams and carbonated beverages by passing red juice through a resin. Investigators also are using supercritical carbon dioxide Supercritical carbon dioxide refers to carbon dioxide that is in a fluid state while also being at or above both its critical temperature and pressure, yielding rather unique properties. Carbon dioxide usually behaves as a gas in air at STP or as a solid called dry ice when frozen. to extract essential oils from the citrus tree. This could lead to the development of new extracts with potential applications, in particular for perfumery purposes. The amount of such oxygenated compounds as linalol, decilic aldehyde aldehyde (ăl`dəhīd) [alcohol + New Lat. dehydrogenatus=dehydrogenated], any of a class of organic compounds that contain the carbonyl group, and in which the carbonyl group is bonded to at least one hydrogen; the general , neral ne·ral n. A structural isomer of citral that is obtained from the oxidation of nerol and is used to make perfumes and flavorings. [ner(ol) + -al3.] and geranial ge·ra·ni·al n. A structural isomer of citral that is obtained from the oxidation of geraniol. [gerani(ol) + -al3.] in cold-pressed essential oils was concentrated tenfold when using supercritical carbon dioxide extraction. This level of recovery is essential for successful commercial applications. Tests are also in progress on minimizing the oxidative changes that occur during the recovery of essential oils from water-oil emulsions. These usually occur during the first stage of the centrifugation of cold-pressed essential oils. Scientists have built a bioclimatic bi·o·cli·ma·tol·o·gy n. The study of the effects of climatic conditions on living organisms. bi chamber for the semi-solid fermentation of fresh citrus wastes that'll be used in the production of microbial biomass. As a result, protein enrichment of fresh orange peel can be achieved using Trichoderma, Tr. reesei and Phanerochaete chrysosporium. In other tests, proteolitic enzymes have been produced from a citrus pectin pectin, any of a group of white, amorphous, complex carbohydrates that occur in ripe fruits and certain vegetables. Fruits rich in pectin are the peach, apple, currant, and plum. Protopectin, present in unripe fruits, is converted to pectin as the fruit ripens. medium by Rhizopus nigricans, while valuable flavonoids flavonoids, n.pl common plant pigment compounds that act as antioxidants, enhance the effects of vitamin C, and strengthen connective tissue around capillaries. , such as naringin, are being obtained from spent citrus peel. Further information. Guido Gazzola, ENEA-CR. Casaccia, Dipartimento Innovazione, Via Anguillarese, 301, 00060 S.M. Galeria (Rome), Italy; phone: +39-6-30483088; fax: +39-6-30484995. |
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