Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2017, Article ID 2375181, 6 pages
https://doi.org/10.1155/2017/2375181
Research Article

Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice

National Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, Japan

Correspondence should be addressed to Eisuke Kuraya; pj.ca.tc-awaniko@ayaruk

Received 1 March 2017; Accepted 29 May 2017; Published 6 July 2017

Academic Editor: Mitsuru Yoshida

Copyright © 2017 Eisuke Kuraya et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. E. Kuraya, S. Nakada, M. Kubota, T. Hasegawa, and S. Itoh, “Chemical and aroma profiles of Northern Limit Yuzu (Citrus junos) peel oils from different producing districts,” Natural Volatiles & Essential Oils, vol. 2, no. 3, 84 pages, 2015. View at Google Scholar
  2. M. Sawamura, Ed., Citrus Essential, Oils: Flavor and Fragrance, Wiley, Hoboken, NJ, USA, 2010.
  3. N. T. Lan-Phi, T. Shimamura, H. Ukeda, and M. Sawamura, “Chemical and aroma profiles of yuzu (Citrus junos) peel oils of different cultivars,” Food Chemistry, vol. 115, no. 3, pp. 1042–1047, 2009. View at Publisher · View at Google Scholar · View at Scopus
  4. Z. Zou, W. Xi, Y. Hu, C. Nie, and Z. Zhou, “Antioxidant activity of Citrus fruits,” Food Chemistry, vol. 196, pp. 885–896, 2016. View at Publisher · View at Google Scholar · View at Scopus
  5. A. Sawabe, H. Kumamoto, and Y. Matsubara, “Bioactive glycosides in citrus fruit peels,” Bulletin of the Institute for Comprehensive Agricultural Sciences Kinki University, vol. 67, no. 6, pp. 57–67, 1998. View at Google Scholar
  6. A. Shimada, “Antioxidant activity and lipase and alpha-glucosidase inhibitory activities of yuzu juice (Citrus junos Tanaka),” Journal of Yasuda Women’s University, vol. 43, pp. 351–357, 2015. View at Google Scholar
  7. E. Kuraya, Y. Miyafuji, A. Takemoto, and S. Itoh, “The effect of underwater shock waves on steam distillation of Alpinia zerumbet leaves,” Transactions of the Materials Research Society of Japan, vol. 39, no. 4, pp. 447–449, 2014. View at Publisher · View at Google Scholar
  8. E. Kuraya, S. Nakada, A. Touyama, and S. Itoh, “Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment,” Food Chemistry, vol. 216, pp. 123–129, 2017. View at Publisher · View at Google Scholar
  9. H. Manabe, A. Takemoto, H. Maehara et al., “Efficient improved extraction of tomato saponin using shock waves,” Chemical and Pharmaceutical Bulletin, vol. 59, no. 11, pp. 1406–1408, 2011. View at Publisher · View at Google Scholar · View at Scopus
  10. H. Maehara, T. Watanabe, A. Takemoto, and S. Itoh, “A new processing of ginger using the underwater shock wave,” Materials Science Forum, vol. 673, pp. 215–218, 2011. View at Publisher · View at Google Scholar · View at Scopus
  11. F. Chemat, N. Rombaut, A. Sicaire, A. Meullemiestre, A. Fabiano-Tixier, and M. Abert-Vian, “Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review,” Ultrasonics Sonochemistry, vol. 34, pp. 540–560, 2017. View at Publisher · View at Google Scholar
  12. T. J. Mason, L. Paniwnyk, and J. P. Lorimer, “The uses of ultrasound in food technology,” Ultrasonics Sonochemistry, vol. 3, no. 3, pp. S253–S260, 1996. View at Publisher · View at Google Scholar · View at Scopus
  13. K. S. Suslick and G. J. Price, “Applications of ultrasound to materials chemistry,” Annual Review of Materials Science, vol. 29, pp. 295–326, 1999. View at Publisher · View at Google Scholar · View at Scopus
  14. S. Asavasanti, W. Ristenpart, P. Stroeve, and D. M. Barrett, “Permeabilization of plant tissues by monopolar pulsed electric fields: Effect of frequency,” Journal of Food Science, vol. 76, no. 1, pp. E98–E111, 2011. View at Publisher · View at Google Scholar · View at Scopus
  15. A. Vallverdú-Queralt, I. Odriozola-Serrano, G. Oms-Oliu, R. M. Lamuela-Raventós, P. Elez-Martínez, and O. Martín-Belloso, “Changes in the polyphenol profile of tomato juices processed by pulsed electric fields,” Journal of Agricultural and Food Chemistry, vol. 60, no. 38, pp. 9667–9672, 2012. View at Publisher · View at Google Scholar · View at Scopus
  16. N. Boussetta, E. Vorobiev, T. Reess et al., “Scale-up of high voltage electrical discharges for polyphenols extraction from grape pomace: Effect of the dynamic shock waves,” Innovative Food Science and Emerging Technologies, vol. 16, pp. 129–136, 2012. View at Publisher · View at Google Scholar · View at Scopus
  17. N. Boussetta, N. Lebovka, E. Vorobiev, H. Adenier, C. Bedel-Cloutour, and J.-L. Lanoisellé, “Electrically assisted extraction of soluble matter from chardonnay grape skins for polyphenol recovery,” Journal of Agricultural and Food Chemistry, vol. 57, no. 4, pp. 1491–1497, 2009. View at Publisher · View at Google Scholar · View at Scopus
  18. O. Higa et al., “Mechanism of the shock wave generation and energy efficiency by underwater discharge,” The International Journal of Multiphysics, vol. 6, no. 2, pp. 89–98, 2012. View at Publisher · View at Google Scholar
  19. N. Miyazawa, N. Tomita, Y. Kurobayashi et al., “Novel character impact compounds in yuzu (Citrus junos sieb. ex Tanaka) peel oil,” Journal of Agricultural and Food Chemistry, vol. 57, no. 5, pp. 1990–1996, 2009. View at Publisher · View at Google Scholar · View at Scopus