Abstract：
:Citrus junos Tanaka (yuzu) has a strong characteristic aroma, and hence, yuzu juice is used in a number of Japanese foods. We herein evaluated the functional compounds of yuzu juice to investigate whether underwater shockwave pretreatment affects its functionality. Employing the shockwave pretreatment at an increased discharge and energy of 3.5kV and 4.9kJ, respectively, resulted in an increase in the flavanone glycoside content and oxygen radical absorbance capacity (ORAC). The ORAC value of yuzu juice cultivated in Rikuzentakata increased approximately 1.7 times upon underwater shockwave pretreatment. The treatment method proposed herein exhibited reliable and good performance for the extraction of functional and antioxidant chemicals in yuzu fruits, and was comparable with traditional squeezing methods. The high applicability and reliability of this technique for improving the antioxidant functionality of yuzu fruit juice was demonstrated, confirming the potential for application to a wide range of food extraction processes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Kuraya E,Nakada S,Touyama A,Itoh Sdoi
10.1016/j.foodchem.2016.08.026subject
Has Abstractpub_date
2017-02-01 00:00:00pages
123-9eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31256-0journal_volume
216pub_type
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