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Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices
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Rivera, Teodoro. Microencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices. Retrieved from https://doi.org/doi:10.7282/T3C82C11

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TitleMicroencapsulation of bitter phytonutrients from citrus by-products and application thereof to fruit juices
NameRivera, Teodoro (author); HO, CHI-TANG (chair); DAUN, HENRYK (co-chair); Yam, Kit (internal member); Given, Peter (outside member); Rutgers University; Graduate School - New Brunswick
Date Created2015
Other Date2015-01 (degree)
SubjectFood Science, Microencapsulation, Citrus, Phytonutrients
Extent1 online resource (xi, 142 p. : ill.)
DescriptionEvery year, there are over 30 million metric tons of by-products generated by the citrus juice industry. It is well known that these types of by-products contain components which have been clinically proven to fight disease. Among them are the phytonutrients; of high interest are specifically the limonoids and flavonoids. It is unfortunate that many of these by-products go to “waste” due to several reasons; one of them being off taste! In fact, limonin is a component found in citrus fruit that in high levels directly lowers the taste quality of the juice due to its bitter notes. The scope of this project is to capture the nutritious by-products and incorporate them back into juices in a way where the off flavors are concealed to consumers. For this project, two by-products were collected; orange seeds and orange rag. These by-products were stabilized via dehydration followed by milling. Then, microencapsulation trials were conducted to identify a suitable water-proof coating material that would be effective in concealing the off flavors these ingredients impair. At the completion of experimental trials, it was determined that hot melt fluidized bed coating using food grade carnauba wax was the most effective path for application work. Although shelf life studies did not meet the 10 week requirement for typical chilled juices, there is potential to apply these microcapsules to products which have a shelf life requirement of 6 weeks or lower. Application potential also exists for products which have a twist cap or sachets for used at time of consumption. Recommended next steps include microencapsulation work where a multi-layer coating can be applied to prolong shelf life of the microcapsules. Research done on citrus phytonutrients indicates many diverse benefits including the potential to fight cancer and cardiovascular disease. The ideal outcome of this field of work is to re-incorporate by-products back into juices to make them more wholesome and significantly increase the health and wellness potential.
NotePh.D.
NoteIncludes bibliographical references
Noteby Teodoro Rivera
Genretheses, ETD doctoral
Persistent URLhttps://doi.org/doi:10.7282/T3C82C11
Languageeng
CollectionGraduate School - New Brunswick Electronic Theses and Dissertations
Organization NameRutgers, The State University of New Jersey
RightsThe author owns the copyright to this work.
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