Details

Autor(en) / Beteiligte

• Shen, Sihuan
• Cheng, Huan
• Liu, Ying
• Chen, Yanpei
• Chen, Shiguo
• Liu, Donghong
• Ye, Xingqian
• Chen, Jianle

Titel

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

Ist Teil von

• Food Chemistry: X, 2021-12, Vol.12, p.100155-100155, Article 100155

Ort / Verlag

Elsevier Ltd

Erscheinungsjahr

2021

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• [Display omitted] •Citrus segment membrane removal during canning was improved for clean process.•The improved process using mixed acid (alkali) showed good membrane removal result.•The processing water was fully used for preparing a new healthy electrolyte drink.•The bioactive compounds in the canning processing water were completely recoverd.•This green process with economic viability has great society benefits. 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.