Like no other beverages, citrus juices do not suffer from any human intolerance, and therefore, it is suggested in the nutrition of population of any age. One of the characteristics of citrus juice is that it is to be consumed mainly as a cloudy drink.
After processing, the composition and quality of the citrus juices is affected strongly by the expression and finishing conditions, namely mechanical pressure shear and residence time.
Citrus juices are composed of more than 95% wt% water, and more than 100 different compounds. Sucrose, glucose, and fructose are the main components of the carbohydrate fraction which, along with other species such as citric acid, accounts for about 75-90% of the total soluble solids in juice.
Citrus fruits are an important source of antioxidants such as ascorbic acid, carotenoids, flavonoids, limonoids other phenolic compounds and also sugars, organic acids and amino acids, pectin, fiber, minerals and volatile components for human nutrition and quality of citrus juices.
Its color is caused by anthocyanins, their glucosides and condensation products, its taste by acids, sugars and phenolics and its aroma by a diverse mixture of volatile secondary metabolites in very low concentrations.
Citrus juice can be blend with other juices, or added spices or sugar prior to heating to make a beverage to meet local preferences in taste.
Introduction to citrus juice
