Abstract
Hesperidin solubility during the process of production and storage of clarified Satsumamandarin juice was investigated to produce clarified juice without formation of haze orsediment during storage. In turbid concentrated juice (raw material for clarified juice), sediment during storage. In turbid concentrated juice (raw material for clarified juice), soluble hesperidin, which comprised about 20% of total hesperidin immediately after extraction and concentration by evaporation, remained soluble during storage at-20°C, however, ; at higher storage temperatures its solubility rapidly decreased. In the clarification process of Satsuma mandarin juice by ultrafiltration (batch operation), the higher operating temperature gave a higher hesperidin content in the permeate. With respect to feeding juice concentration, the hesperidin content in the permeate from 20°Bx juice was slightly lower than that from 10°Bx juice, compared as a 10°Bx basis. Clarified Satsuma mandarin juice (50°Bx), in which excessive hesperidin was dissolved by filtration of heated juice, was storedat 37°C, room temperature, 5°C and-20°C for 3 months.
The higher the initial excessive hesperidin content in the clarified juice, the faster the rate of insolubilization of hesperidin at 37°C, room temperature and 5°C storage. However, excessive hesperidin remained soluble at-20°Cstorage. Hesperidin solubility in 50°Bx and 10°Bx clarified juice at room temperature was about 35 and 14-15mg/100g, respectively. These findings may be useful in determining whether clarified juice will develop haze orprecipitate during storage.
