LIBRO-CONGRESO-CITRUS

e directly commercialized and represents a waste for producers, despite their high quality and richness
in health benefits. A valid alternative is represented by the processing of outsize and defective fruits to
produce juices as well as to extract high value active compounds from various parts of the fruits. In this
paper the authors suggest a technological platform devoted to the recovery and valorization of PGI citrus
fruits from the South of Italy in order to obtain high added value products that can be distributed and
commercialized in the organic market and health industry. The technological platform could operate with
the production of fresh and pasteurized citrus juice from less quality citrus fruits. The authors put their
attention to the process and technology required to guarantee high quality, taste and stability of juices.
They studied also the methodologies that could be used for the extraction of active compounds in mild
conditions, as i.e. membrane processes or supercritical extraction, in order to recovery active substances
(proteins, antioxidant, terpens) for food, pharmaceutical and chemical industries. The platform will also be
used for the characterization of fruit anatomy, structure, texture and physiology features, in order to well
predict the quality of fruit.
S21O06
Industrial orange juice (var. ‘Salustiana’) debittering: effects on sensory properties
Fernández-Vázquez R. 1 , Stinco C.M. 1 , Hernanz D. 2 , Heredia F.J. 1 , and Vicario I.M. 1
1 Food Colour & Quality Laboratory (FCQL), Department Nutrition & Food Science. Universidad de Sevilla, Spain; and 2 , Department
Analytical Chemistry. Universidad de Sevilla, Spain. rociofernandezv@us.es
Debittering is an industrial process that removes bitter taste compounds in juices, which are
mainly limonoids. This process can be done by physical adsorption on a resin, which can also remove other
interesting compounds related to the sensory properties. This study was aimed to analyse this effect in orange
juice (OJ) of ‘Salustiana’ (Citrus sinensis). Samples (n = 9) of the industrial squeezed OJ and corresponding OJ
after the debittering process (DOJ) were taken in an orange juice factory. Acidity, pH and total soluble solids
were measured according to AOAC methods. No significant difference between OJs and DOJs were found.
Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and
darker) after debittering (p