Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise)

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MOTAMEDZADEGAN A.; Porshayegan M.; GOLKAR A.; Maghsodi S.; BAGHERI H.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2019 | Volume:11 | Issue:1 Page(s): 131-142

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Title

Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise)

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Keywords

Grapefruit juiceQ1

concentrateQ1

physicochemical propertiesQ2

rheological propertiesQ2

colorimetric parametersQ1

Abstract

Background and objectives: Grapefruit, like other vegetables and citrus fruits, grows during certain seasons of the years. Grapefruit juice has a therapeutic effect. Water content of grapefruit is about 80 to 90%. The concentration of the Grapefruit juice is the most economic processing method. In the current study, the effect of concentration on the physicochemical properties and rheological characteristics of concentrated Grapefruit juice at several Brix levels were investigated. Materials and methods: Grapefruit (Duncan varieties) was purchased from local markets. After juice extraction, the Grapefruit juice was concentrated using vacuum rotary evaporator (60 ° C and 60 rpm) in several ° Brix (9. 5, 22, 34. 5, 47, and 59. 5). Soluble solids (° Brix), pH, density, opacity, color parameters and rheological properties of the samples were measured. Results: pH value of the fresh juice was 2. 77± 0. 07 (Brix 9. 5), which reduced to 2. 26± 0. 05 (° Brix 59. 5) after concentration (p<0. 05). Density and turbidity of the samples increased with the increasing of soluble solid materials via concentration (p<0. 05). The turbidity of ° Brix 59. 5 concentrate decreased compared to the ° Brix 47 concentrate due to the formation of the higher molecular weight compounds after a long heating time. By concentration, lightness (L*) of samples decreased, but both of redness (a*) and yellowness index (b*) were increased significantly (p<0. 05). Based on rheological properties, all samples showed gel-like behavior (G’ >G’ ’ ) in the frequency range of 0. 1-10 Hz. Even at low Brix (9. 5) similar behavior observed. The complex modulus (G*) of all samples increased with an increase in solid soluble material contents. In fact, at first rheological behaviors of samples were gel-like and after concentration was liquid behavior. This change may be related to the pectin degradation after thermal treatment of Grapefruit juice. Conclusion: According to the above results, the concentration had a significant effect on physicochemical parameters and rheological properties of Grapefruit juice. These rheological properties could be associated with the particle size distribution of the grapefruit concentrates. In subsequent studies, the study of the relationship between particle size distribution and rheological properties of grapefruit concentrate is recommended.

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APA: Copy

MOTAMEDZADEGAN, A., Porshayegan, M., GOLKAR, A., Maghsodi, S., & BAGHERI, H.. (2019). Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 11(1 ), 131-142. SID. https://sid.ir/paper/408192/en

Vancouver: Copy

MOTAMEDZADEGAN A., Porshayegan M., GOLKAR A., Maghsodi S., BAGHERI H.. Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise). ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2019;11(1 ):131-142. Available from: https://sid.ir/paper/408192/en

IEEE: Copy

A. MOTAMEDZADEGAN, M. Porshayegan, A. GOLKAR, S. Maghsodi, and H. BAGHERI, “Effect of Concentration on the Physicochemical and Rheological Properties of Grapefruit Juice (Citrus paradise),” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 11, no. 1 , pp. 131–142, 2019, [Online]. Available: https://sid.ir/paper/408192/en

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