Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment. (1st February 2017)

• Record Type: Journal Article
• Authors: Kuraya, Eisuke; Nakada, Shina; Touyama, Akiko; Itoh, Shigeru
• Is Part Of: Food chemistry. Volume 216(2017)
• Page Start: 123
• Page End: 129
• Publication Date: 2017-02-01
• Subjects: Citrus junos Tanaka (yuzu) juice -- Underwater shockwave -- Antioxidant activity -- Oxygen radical absorbance capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.026
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The functional compounds in Citrus junos Tanaka (yuzu) were evaluated. Underwater shockwave pretreatment affected the functionality of yuzu juice. The flavanone glycoside content and oxygen radical absorbance capacity increased. The proposed treatment method improved the antioxidant functionality of yuzu juice. 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 3.5 kV and 4.9 kJ, 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.