Efecto del pH, sólidos solubles y zumo adicionado sobre el color y la vitamina C de zumo de naranja agria cocristalizado

Abstract

The effect of the proportion of juice added (10 and 20%), pH (3.8 and 4.5), and soluble solids (50 and 60 ° Brix) on time co-crystallization, color and Vitamin C content of co-crystals of bitter orange juice was evaluated. Bitter co-crystallized orange juice was obtained by mixing supersaturated sucrose syrup at 118 °C with bitter orange juice concentrate, with constant agitation of 600 rpm. The wet co-crystals were separated and dried at 50 °C in a vacuum oven for 24 hours. Color and Vitamin C content were determined in the dry co-crystals. Co-crystals managed to retain Vitamin C between 3.94 and 5.25 mg/100g dry basis. However, there was high loss of Vitamin C (90.64%) during the process of co-crystallization with respect to fresh juice.