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Quality Characteristics of Citrus Fruit by Cyclic Low Pressure Drying and High Hydrostatic Pressure Extraction  

Park, Sung-Jin (Dept. of Tourism Food Service Cuisine, Hallym Polytechnic University Research Institute of Biomaterial, Hallym Polytechnic University)
Choi, Young-Bum (Agro Foodtech Holdings O'JEJU, Jeju Special Self-Governing Province)
Ko, Jung-Rim (Agro Foodtech Holdings O'JEJU, Jeju Special Self-Governing Province)
Rha, Young-Ah (Dept. of Food Technology and Services, Eulji Univrsity)
Lee, Hyeon-Yong (Dept. of Food Science and Technology, Seowon University)
Publication Information
Culinary science and hospitality research / v.20, no.3, 2014 , pp. 13-21 More about this Journal
Abstract
We developed a method for improving the antioxidant activities of Citrus extracts through cyclic low pressure drying(CLPD) and a high hydrostatic pressure extraction (HPE) process. Citrus fruits were prepared for water extraction at $60^{\circ}C$ and 300 MPa for 5 min (high hydrostatic pressure extraction, HPE5) and 15 min (high hydrostatic pressure extraction, HPE15) after cyclic low pressure drying method. Extraction yields obtained by cyclic low pressure drying and high hydrostatic pressure extraction process were 20.41, 23.47, and 28.19%, respectively. Total polyphenol contents were increased by combined process. Generally, CLPD and HPE resulted in higher yields than the conventional extraction process. Further, HPE15 showed 48.21% DPPH radical scavenging activity (EDA, %) at $1,000{\mu}g/mL$. In general, antioxidant activities of Citrus increased by CLPD and HPE. Therfore, CLPD and HPE of Citrus resulted in higher antioxidant activity than conventional water extraction.
Keywords
Citurs; Cyclic low pressure drying; High hydrostatic pressure extraction; extraction yields; quality characteristics;
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Times Cited By KSCI : 3  (Citation Analysis)
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