LIBRO-CONGRESO-CITRUS

S21
effectiveness or completely ineffectiveness of chlorine solutions. The aim of this work was to study the survival
and growth of Escherichia coli-O157: H7, Salmonella spp. and Listeria innocua and to evaluate the effects of
two doses of UV-C illumination on reducing their populations in minimally processed ‘Valencia late’ oranges.
The results indicate that minimally processed oranges were a good substrate for the growth of foodborne
pathogens. The three pathogens were able to grow in oranges when stored at temperatures of 10 ºC or higher.
When stored at 5 °C the population remained constant over time, indicating the importance of maintaining a
cold chain and avoiding contamination. Concerning the use of UV-C as an eco-innovative disinfection system,
the results showed that the efficacy of UV-C at 3.0 and 7.5 kJ.m -2 and sodium hypochlorite at 100 ppm is low
for this type of product. The most effective treatment, 30 minutes after application, was (in general) sodium
hypochlorite and after 6 days the best result was obtained with UV-C at 7.5 kJ.m -2 , indicating the importance
of good manufacturing practices in processing.
S21P12
Evaluation of the effect of ultrasonic variables at locally ultrasonic field on extraction of
hesperidin from ‘Penggan’ mandarin (Citrus reticulata) peels
Ma Y.Q 1 , Wu H.J 1 , Ye X.Q 2 , Wang H 1 , and Sun Zh.G. 1
1 Southwest University, Chinese Academy of Agricultural Sciences (CRI), Citrus Research Institute, China; and 2 Zhejiang University
(ZJU), Department of Food Science and Nutrition, China. myaya211@163.com
Ultrasonic power is an important parameter among ultrasonic variables. However, our previous study showed
that ultrasonic power has a little effect on the yields of hesperidin from ‘Penggan’ peels. Moreover, it has been
reported that the maximum ultrasonic power depended on the distance of ultrasonic irradiation surface.
Therefore, to confirm this point, an experiment in ultrasound-assisted extraction (UAE) of hesperidin from
‘Penggan’ peels at locally ultrasonic field was performed by response surface methodology (RSM). A threelevel
three-factor Box–Behnken design was applied to evaluate the effects of three independent variables
(ultrasonic power, time and temperature) on the yields of hesperidin at high and low ultrasonic irradiation
surface. The results showed that the coefficients of two mathematical-regression models obtained at high and
low ultrasonic irradiation surface was 0.9742 and 0.9745, respectively, indicating that quadratic polynomial
model could be used to estimate the ultrasound-assisted extraction of hesperidin. From response surface
plots, increases of the yields of hesperidin could be significantly dependent on increase of ultrasonic power
at near ultrasonic irradiation surface. Such properties of ultrasonic power will require further exploration and
study of highly efficient effects, which can be important for industrial use.
S21P13
Industrial orange (var. ‘Salustiana’) juice debittering: effects on the color and bioactive
compounds
Stinco C.M. 1 , Fernández-Vázquez R. 1 , Hernanz D. 2 , Heredia F.J. 1 , Meléndez-Martínez A.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 a usual practice in the citrus industry worldwide. This process is aimed to remove the bitter
taste compounds in the juices that are mainly the “limonoids” (limonin, and nomilin). However, the resin
used for this purpose can also adsorb other interesting compounds from the nutritional and sensory point
of view. This study was aimed at assessing the influence of industrial debittering process on the colour and
bioactive compounds of orange juice (Citrus sinensis, var. ‘Salustiana’). Samples (n = 9) of the industrial
squeezed orange juice (FOJ) and corresponding orange juice after the debittering process (DOJ) were taken
in an orange juice factory. Carotenoids and vitamin C were analyzed by HPLC and total phenols by the Folin-
Cicalteu method. Antioxidant activity was determined by TEAC method (Trolox Equivalent Antioxidant Capacity
Assay for lipophilic and hydrophilic fractions). Results showed that the debittering process had a significant
effect (p