Uses of Clarified Lemon Juice as an Acidulant

Vicente Micol, PhD Centro de Biologa Molecular y Celular Universidad Miguel Hernndez Elche (Alicante) SPAIN

Introduction
Overview of citrus production and demand

New perspectives about consumption

Citric acid Clarified lemon juice

Utilization of by-products
Citrus Research Center at Spain

Citrus Consumption Overview

World-wide Citrus Market

Yearly consumption per capita (per liter)

Over 20 Betwen 10 and 20 Under 10 Other

German Consumption of Fruit Juices

Consumption of Fruit Juice in Europe

40
Liters/hab.
Germany Austria Schwitzerland Netherlands Finland Belgium Sweden United Kingdom France Denmark Spain Ireland Italy Greece Portugal USA

30 20 10 0 1 Country

Trends in Fruit Juice Consumption

GERMANY

Trends in Fruit Juice Consumption

Tropical
Pineapple

Others Grape

SPAIN

Orange Peach Apple Tomato

European Citrus Production

Citrus Market in Europe

Spain: 4th World producer. 1st producer in Europe and Mediterranean
area. Southeastern coast.

Orange, mandarin and lemon. Reconstituted from concentrate (FC), not

from concentrate (NFC). Chilled juice consumption has doubled since 1990 (10%).

Citrus Production in the Mediterranean Area

6000

Thousand Metric Tons.

5000 4000 3000 2000 1000 0

Grapefruit Lemon Mandarin Orange

Spain

Morocco

Greece

Turkey

Egypt

Israel

Italy

Citrus Production versus Demand

15000 12000 9000
10000

EUROPE

20000 15000

N. AMERICA

6000 3000
5000 0

TMT

Production

Demand
30000

Production

Demand

40000 30000 20000 10000 0

S. AMERICA

ASIA

1995 2005

20000

10000

Production

Demand

Production

Demand

Citrus Production versus Demand

100000 80000

WORLWIDE

TMT

60000 40000 20000 0

1995 2005

Production

Demand

Citric Acid as an Acidulant

Citric Acid as an Acidulant for Food and Beverages

Europe is the main producer (45%) United States is a net importer Household detergents and cleaners. Food and beverages. Growth rate of 4 - 7% per year.

Demand for Citric acid

72%
Food and beverage

Surfactant

14% 14%
Chemical and pharmaceutical applic.

Citrus-based / phosphoric-based

Clarified Lemon Juice as a Natural Acidulant

Acid Components in Lemon Fruits

Organic acids (citric, malic, fumaric
and oxalic). Citric / malic : 14-30 (maturity) High titrable acidity High quality 5-6 g acid /100 ml turbid juice. Titrable acidity does not change with cross-flow filtration.

Total acidity of commercial citric ac. versus clarified lemon juice

400

Citric acid (5.70% ) CLJ (5.66% )

NaOH (mL)

300 200 100 0 2 3 4 5 6 7 8

pH

Turbid and Clarified Lemon Juices

Turbid Clarified Pectin as MGA. (ppm)................ 351 240 pH............................................... 2.4 2.3 Brix........................................... 12.9 10.8 Citric / malic.............................. 9.2 7.7 Total acidity (g/L as citric. ac.).. 5.1 4.8 Vitamin C (mg/100 ml)............. 60.1 56.5 Sugars (g/100 ml)....................... 11.9 9.9 Nitrogenous subs. (g/100ml)..... 0.53 0.32 Volatile comp. (ppm)................ 960 20

Lemon juice cross-flow filtration

Sol. Pectin Pectinase Sol. Protein
Lemon Juice

Polarization layer

Membrane

Membrane Porous

Advantages of Lemon Juice as a Natural Acidulant versus Citric Acid

Advantages of Lemon Juice as a Natural Acidulant versus Citric Acid

1. Less browning reactions under storage. 2. Higher nutritional value. 3. Better acidic taste profile.

4. Improvement on the color and flavor profile.

1. Browning Reactions
16 14

45C, 20 days

C itric

60 50

Furfural (ppm )

12 10 8 6 4

HM F (ppm )

40 30

C itric

20 10

2 0 0 4 8 12 16 20 24 0

Tim e (days)

furfural and HMF in Prunus nectars

2. Nutritional Value
Vitamin C (Bioavailability) Flavonoids (Antioxidants)
eriodictyol, hesperidine, quercetin
and phloroglucinol.

Protective Properties
Degradation of sugars, aminoacids
and vit C (Pasteurization) Carotenoids, anthocyanins and xanthophylls (Color).

Designing of Nutraceutical Products

Relationship bet. nutrition and risk of disease. You are what you eat Some nutrients reduce cancer and heart disease.
Compound Vitamin C Flavonoids Action Antioxidant Antioxidants Source
(100 ml juice)

Daily value 60 mg -10 IU 1 mg 3,500 mg

60 mg 3 mg 20 IU 0.1 mg 140 mg

Visual perception Vit A Vit B1, Thiamine Nerve transmission Nerve transmission Potasium and cell strengh

3. Acidic Taste Profile

Citric and malic acids. Malic acid (apple):
Taste-blending qualities (fruit flavour).
Malic Ac. Citric Ac.

Synergy with high intensity sweeteners. Prolonged acid taste. Acidulant for beverages

4A. Color Profile

Citric acid CLJ

LL

b a

CLJ Lower browning under storage at 30C

4B. Flavor Profile Aroma

90 80 70 60 50 40 30 20 10 0
% Total Answer

Approved Strange Non accept.

1 Citric acid

2 Turbid LJ

3 Clarif. LJ

Manufacturing Costs
Use of lemon juice as an acidulant in
canned peach in syrup small increase of the manufacturing direct cost of 0.2% (referred to the sale price) A low increase in the sale price by offering these products as natural and healthier canned fruit. Many other applications in food and beverages.

Citrus Research in Spain

European Quality Control System of Citrus Juices

Research Project
1. Utilization of compounds from fruit juice industry by-products. 2. Optimization of the production processes on pilot plant scale.

Environmental impact

Research Project
3. Analytical methods for juice characterization and avoidance of adulteration. 4. Exchange between Companies and Universities.

AIJN
Code of Practices

Citrus Research Center in Spain

FMC Universidad Miguel Hernndez (CBMC) Citrus and other fruit juices Industries Assoc. (ASOZUMOS)

 Jos Manuel Miranda Jos Lorente

Domingo Saura Victoria Lizama Vicente Micol