Shen Sihuan, Cheng Huan, Liu Ying, Chen Yanpei, Chen Shiguo, Liu Donghong, Ye Xingqian, Chen Jianle
College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
Ecology and Health Institute, Hangzhou Vocational & Technical College, Hangzhou 310018, China.
Food Chem X. 2021 Nov 5;12:100155. doi: 10.1016/j.fochx.2021.100155. eCollection 2021 Dec 30.
In the production of canned citrus, large amounts of processing water were discharged during the segment membrane removal process, causing severe pollution. In order to reduce pollution and recover the bioactive compounds in the processing water, the production of canned satsuma mandarin, sweet orange and grapefruit were studied, and improved acid (0.1% HCl, 0.4% citric acid) and alkali (0.1% KOH, 0.2% NaOH) were used to conduct the new chemical hydrolysis process to remove the segment membrane. The obtained acid and alkali processing water were firstly explored the potential to make novel beverages, which contain electrolytes (Na: 472-945 ppm; K: 208-279 ppm; Cl: 364-411 ppm; citrate: 1105-1653 ppm) and potential prebiotics such as pectin and flavonoids. The improved segment membrane removal process realized the conversion of wastewater into drinkable beverages at low costs. The bioactive compounds were fully recovered without wastewater discharging, which produced great environmental, economic and health value.
在柑橘罐头生产过程中，去囊衣环节会排放大量加工废水，造成严重污染。为减少污染并回收加工废水中的生物活性化合物，对温州蜜柑、甜橙和葡萄柚罐头的生产进行了研究，采用改良酸（0.1%盐酸、0.4%柠檬酸）和碱（0.1%氢氧化钾、0.2%氢氧化钠）进行新的化学水解工艺去囊衣。首先对得到的酸碱加工废水制作新型饮料的潜力进行了探索，这些饮料含有电解质（钠：472 - 945 ppm；钾：208 - 279 ppm；氯：364 - 411 ppm；柠檬酸盐：1105 - 1653 ppm）以及潜在的益生元，如果胶和类黄酮。改良的去囊衣工艺实现了废水低成本转化为可饮用饮料。生物活性化合物得到了充分回收，且无废水排放，产生了巨大的环境、经济和健康价值。
