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Organic ruby red grapefruit juice2/28/2024 Images of the grapefruit used in these experiments can be found in Supplementary Figures 1– 3. Fruit that was split open or falling apart was culled, and the remaining fruit was rinsed with water and scrubbed gently with a scouring pad to remove dirt. Ruby Red whole grapefruit and Ruby Red grapefruit juice-processing residues were acquired from a Florida juice-processing plant for these experiments. Thiabendazole and/or orthophenylphenate were used as fungicides. The grapefruit was coated with a food-grade vegetable and or lac-resin-based wax or resin. Rio Red grapefruit from a packing house in Mission, Texas, was also acquired for these experiments. The grapefruit was treated with either thiabendazole, imazalil, fludioxonil, or azoxystrobin and coated with food-grade beeswax or vegetable-based wax. Star Ruby grapefruit from a packing house in Tulare County, California, was acquired for these experiments. This allowed for simulation of steam explosion of packing house fruit that does not meet the stringent standards for fresh market sale and could ultimately be processed for value-added compound extraction. Packing house fruit was prepared for fresh market sale by treatment with fungicides and wax to improve shelf life and appearance and was used as received. Materials and Methods Star Ruby, Rio Red, and Ruby Red Grapefruit In this study, we describe the use of a continuous pilot scale steam explosion system as a proof-of-concept study for processing of Star Ruby, Rio Red, and Ruby Red grapefruit from California, Texas, and Florida for the extraction of pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids. is of the red varieties, the application of steam explosion for the extraction of value-added compounds from whole fruit and juice-processing remnants of red grapefruit was deemed appropriate. Considering that the majority of grapefruit cultivated in the U.S. Therefore, it would be expected that the pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids that can be extracted using steam explosion of grapefruit will differ from sweet orange fruit. Sweet orange fruit and grapefruit not only differ in color and size but also in the quality and quantity of specific components associated with their composition. This previous study has focused only on the sweet orange varieties used for orange juice processing in Florida. Pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids have been extracted from orange juice-processing residues previously, using a continuous pilot scale steam explosion system ( 10– 12). To accomplish this, steam explosion was explored as a means of extracting maximum amounts of these high-value compounds. If these compounds could be extracted from the residues, these high-value chemicals could bring new revenue streams to grapefruit processing plants and improve profit margins. However, grapefruit process residues contain valuable pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids that are lost when the residues are converted to animal feed. The result is little to no-profit margin when energy costs are high. Currently, citrus juice processors convert these residues to low-value animal feed ( 8) through the most energy-intensive operation of the juice-processing plant ( 9). When grapefruit is processed into juice, 51% of the fruit is left behind in the form of rind (peel), rag, seeds, and membranes ( 7). Grapefruit is typically processed into juice but can also be converted into segments and salads ( 1, 4– 6). Red grapefruit varieties dominate, and up to 61% of the cultivated grapefruit was processed ( 1– 3). Of the phenolics and flavonoids analyzed in this study, narirutin and naringin were extracted in the amounts of up to 10,000 and 67,000 μg g −1, respectively.įlorida, Texas, and California are the major producers of grapefruit ( Citrus paradisi Macfad.) in the United States, where approximately 256,000 metric tons were collectively cultivated during the 2018–19 season ( 1). The recovery of pectin, as determined by galacturonic acid content, was between 2.06 and 2.72 g 100 g −1. Up to 97% of grapefruit juice oils and peel oils could be volatilized and contained 87–94% d-limonene. In this study, pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids were extracted from Star Ruby, Rio Red, and Ruby Red GP and WG using a continuous pilot scale steam explosion system. If individual chemical components found within these side streams could be recovered as high-value coproducts, this would improve the overall value of the grapefruit crop. Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Fort Pierce, FL, United StatesĬulled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed.
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