Effect of concentration on the rheological and physicochemical properties of lemon juice

Document Type : Research Article

Authors

• Ali Motamedzadegan ¹
• Elahe Omidbakhsh Amiri ¹
• Mahboubeh Jamshidi ¹
• Tandis Khosravi rad ²

¹ Department of Food Science and Technology, Sari Agriculture Sciences and Natural Resources University, Sari, Mazandaran, Iran. Po Box 578.

² Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Iran.

https://doi.org/10.22067/ifstrj.v1396i0.59409

Abstract

Introduction: In industrial operations, a product is submitted to a range of shear rates. The knowledge of the changes in rheology with temperature, frequency and shear rate is needed to design the equipment of operations. The lemon juice is used extensively in the food industry. Information about rheological and physicochemical properties is important for scale up and optimization of processes such as transport and storage of concentrated lemon in commercial applications. The aim of this study was toevaluate the rheological and physicochemical properties of the concentrated lemon produced using vacuum evaporator.

Materials and Methods: Lemon juice was concentrated to 25, 35, 45, 55 and 65 Brix by a rotary evaporator under vacuum at 65°C. The content of soluble solids in terms of brix using refractometer, pH, acidity in terms of citric acid, color in terms of a* , b* and L*, flow behavior and viscoelasticity as function of strain, frequency and temperature using rheometer were investigated. Mean comparison carried out using the least significant difference.

Results&Discussion: As brix increased, pH reduced and acidity increased. An increase in the concentration resulted in a decrease in L* and b* parameters and an increase in a* parameter. Enzymatic browning in this study could be ignored due to the sensitivity of enzymes to temperatures above 50°C. Millard's non-enzymatic browning (formation of hydroxyl methyl furfural and its polymerization) and the degradation of pigments might be a major contributor to color variation, although a decrease in moisture content and an increase in soluble solids are other reasons for darkening of color. Based on coefficient of determination (R2) and root mean square error (RMSE), we could state that the Newtonian and Bingham models had the best fit with laboratory data of the stress-strain obtained for the control sample with the 7Brix, and the samples with 25 and 35 Brix. Newtonian and Bingham viscosity increased as brix increased (p

Keywords

• Lemon juice
• Rheological Properties
• Physicochemical properties

References

Abu-Jdayil, B., Banat, F., Jumah, R., Al-Asheh, S., & Hammad, S. 2004. A comparative study of rheological characteristics of tomato paste and tomato powder solutions. International Journal of Food Properties, 7(3), 483-497.

Alemzadeh, T., Mohammadifar, M.A., Azizi, M.H., & Ghanati, K. 2009. Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce (65 % fat) [dissertation]. Tehran: The International & Virtual Branch of ShahidBeheshti University of Medical Sciences & Health Services, [in Persian].

Arslan, E., Yener, M. E., & Esin, A. 2005. Rheological characterization of tahin/pekmez (sesame paste/concentrated grape juice) blends. Journal of Food Engineering, 69(2), 167-172.

Augusto, P. E., Ibarz, A., & Cristianini, M. 2012. Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model. Journal of Food Engineering, 111(2), 474-477.

Avila, I. M. L. B., & Silva, C. L. M. 1999. Modelling kinetics of thermal degradation of colour in peach puree. Journal of food engineering, 39(2), 161-166.

Awolu, O. O., Aderinola, T. A., & Adebayo, I. A. 2013. Physicochemical and Rheological Behavior of African Star Apple Chrysophyllum Albidium) Juice as Affected by Concentration and Temperature Variation. Journal of Food Processing & Technology, 2013, 4, 1-6.

Braccini, I., Rodriguez-Carvajal, M. A., & Perez, S. 2005. Chain-chain interactions for methyl polygalacturonate: models for high methyl-esterified pectin junction zones. Biomacromolecules, 6(3), 1322-1328.

Caristi, C., Bellocco, E., Panzera, V., Toscano, G., Vadala, R., & Leuzzi, U. 2003. Flavonoids detection by HPLC-DAD-MS-MS in lemon juices from Sicilian cultivars. Journal of agricultural and food chemistry, 51(12), 3528-3534.

Chin, N. L., Chan, S. M., Yusof, Y. A., Chuah, T. G., & Talib, R. A. 2009. Modelling of rheological behaviour of pummelo juice concentrates using master-curve. Journal of Food Engineering, 93(2), 134-140.

Dak, M., Verma, R. C., & Jaaffrey, S. N. A. 2007. Effect of temperature and concentration on rheological properties of “Kesar” mango juice. Journal of Food Engineering, 80(4), 1011-1015.

Do Nascimento, G. E., Simas-Tosin, F. F., Iacomini, M., Gorin, P. A. J., & Cordeiro, L. M. 2016. Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum). Carbohydrate polymers, 139, 125-130.

Khalili Garakani, A.H., Mostoufi, N., Sadeghi, F., Hosseinzadeh, M., Fatourechi, H., Sarrafzadeh, M.H.,& Mehrnia, M.R. 2011. Comparison between different models for rheological characterization of activated sludge. Iranian Journal of Environmental Health Science and Engineering, 8(3),255-264.

Giacomazza, D., Bulone, D., San Biagio, P. L., & Lapasin, R. 2016. The complex mechanism of HM pectin self-assembly: A rheological investigation. Carbohydrate polymers, 146, 181-186.

Goula, A. M., & Adamopoulos, K. G. 2012. Rheological models of kiwifruit juice for processing applications. Journal of Food Processing & Technology, 2, 1- 7.

Gratão, A. C. A., Silveira, V., & Telis-Romero, J. 2006. Laminar forced convection to a pseudoplastic fluid food in circular and annular ducts. International communications in heat and mass transfer, 33(4), 451-457.

Ibarz, A., Pagan, J., Gutierrez, J., & Vicente, M. 1989. Rheological Properties of Clarified Pear Juice Concentrates. Journal of Food Engineering, 10, 57-63.

ISIRI.1999, Fruit juices – Test methods. ISIRI no 2685. 1st.revision. Karaj,. Iran [in Persian].

Jesus, D. F., Leite, M. F., Silva, L. F. M., Modesta, R. D., Matta, V. M., & Cabral, L. M. C. 2007. Orange (Citrus sinensis) juice concentration by reverse osmosis. Journal of Food Engineering, 81(2), 287-291.

Kimball, D., Parish, M.E., & Braddock, R. 2004. Oranges and tangerines. In: Processing Fruits. CRC Press, USA, 619-641.

Lozano, J.E. 2006. Chemical composition of fruits and its technological importance. In: Fruit Manufacturing. Springer, USA, 133–161.

Magerramov, M. A., Abdulagatov, A. I., Azizov, N. D., & Abdulagatov, I. M. 2007. Effect of temperature, concentration, and pressure on the viscosity of pomegranate and pear juice concentrates. Journal of Food Engineering, 80(2), 476-489.

Martinez, M. V., & Whitaker, J. R. 1995. The biochemistry and control of enzymatic browning. Trends in Food Science & Technology, 6(6), 195-200.

Nasiri, M., Farahnaky, A., Niakousari, M., Majzoobi, M., & Masbahi, Gh. 2014. Evaluation of processing condition on physicochemical properties and flow behavior of sour orange juice concentrate. Iranian Journal of Food Research, 24 (2): 155-166 [in Persian].

Peleg, H., & Noble, A. C. 1999. Effect of viscosity, temperature and pH on astringency in cranberry juice. Food quality and preference, 10(4), 343-347.

Ranganna, S., Govindarajan, V. S., Ramana, K. V. R., & Kefford, J. F. (1983). Citrus fruits—Varieties, chemistry, technology, and quality evaluation. Part II. Chemistry, technology, and quality evaluation. A. Chemistry. Critical Reviews in Food Science & Nutrition, 18(4), 313-386.

Rao, M.A. 2014. Flow and functional models for rheological properties of fluid foods. In Rheology of Fluid, Semisolid, and Solid Foods .Springer, US, 27-61.

Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. 2005. Effect of thermal processing on the quality loss of pineapple juice. Journal of Food engineering 66(2), 259-265.

Sharma, S. K., LeMaguer, M., Liptay, A., & Poysa, V. 1996. Effect of composition on the rheological properties of tomato thin pulp. Food Research International, 29(2), 175-179.

Touhami, M., Laroubi, A., Elhabazi, K., Loubna, F., Zrara, I., Eljahiri, Y., & Chait, A. 2007. Lemon juice has protective activity in a rat urolithiasis model. BMC urology, 7(1), 1-10.

Wang, B., Wang, L-J., Li, D., Özkan, N., Li, S-J., & Mao, Z-H. 2009. Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydrate Polymers, 77(3),472-81.

Williams, PA. & Phillips, GO.2000. Introduction of food hydrocolloids. In: Hand book of food hydrocolloids. CRC Press, Cambridge, 1-22.

Zargari, A.1989. Medicinal Plants. University of Tehran Press, Iran, 1,488.

Zhong Q, & Daubert C R.2013. Food rheology. In :Handbook offarm, dairy and food machinery engineering. Academic Press, New York, 403–426