Improving the antioxidant functionality of Citrus junos Tanaka (yuzu) fruit juice by underwater shockwave pretreatment

• Published in: Food chemistry Vol. 216; pp. 123 - 129
• Main Authors: Kuraya, Eisuke, Nakada, Shina, Touyama, Akiko, Itoh, Shigeru
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2017
• Subjects: Antioxidant activity; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - isolation & purification; Citrus; Citrus - chemistry; Citrus - radiation effects; Citrus junos Tanaka (yuzu) juice; Food Handling; Fruit - chemistry; Fruit - radiation effects; Fruit and Vegetable Juices - radiation effects; High-Energy Shock Waves; Oxygen radical absorbance capacity; Plant Extracts - analysis; Plant Extracts - chemistry; Plant Extracts - radiation effects; Underwater shockwave; Water - chemistry; Citrus junos Tanaka (yuzu) juice; Underwater shockwave; Oxygen radical absorbance capacity; Antioxidant activity
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2016.08.026

•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. 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.