Citrus: The Genus Citrus (Medicinal and Aromatic Plants -Industrial Profiles, 26)

The world production of citrus fruit has risen enormously, leaping from forty-five million tons a year to eighty-five million in the last 30 years. Today, the potential applications of their essential oils are growing wider, with nearly 40% of fresh produce processed for industrial purposes. Citrus: The Genus Citrus offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and their chemical composition and properties in detail. Following a chapter on citrus juice technology, the international panel of contributors describe the stages of preparation and processing methods of the juice, from cold extraction and distillation to the use of supercritical fluids, and the chemical reactions involved. The authors also discuss by-products, quality control, world markets, and regulations in the industry, and how analytical methods, such as mass spectrometry and HPLC, are used to characterize the Citrus essential oils. Citrus: The Genus Citrus explores the current and future applications of Citrus oils, which include flavorings for alcohol, soft drinks, food, as well as fragrances for cosmetics and beauty products. Authors also discuss the therapeutic properties of these oils in traditional medicine and modern pharmaceuticals. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, and plant sciences will no doubt find this volume to be of great value and interest. Cover......Page 1 Front Matter......Page 2 ISBN 9780415284912......Page 4 Copyright......Page 5 Dedication......Page 6 Contents......Page 8 Contributors......Page 10 Preface to the series......Page 12 Preface......Page 14 CITRUS WORLDWIDE DIFFUSION FROM ANTIQUITY TO THE END OF THE FIRST MILLENNIUM......Page 16 CITRUS WORLDWIDE DIFFUSION FROM THE MIDDLE AGES TO THE NINETEENTH CENTURY......Page 21 REFERENCES......Page 30 TAXONOMY......Page 31 CITRUS FRUITS......Page 34 MORPHOLOGY......Page 41 PHYSIOLOGY......Page 46 REFERENCES......Page 50 CHOICE OF SOIL......Page 51 SPACING AND SOIL CARE......Page 52 NUTRITION AND FERTILIZING......Page 55 IRRIGATION......Page 58 PRUNING......Page 60 REFERENCES......Page 63 PESTS......Page 64 DISEASES......Page 70 CONCLUSIONS......Page 75 REFERENCES......Page 76 ESSENTIAL OILS......Page 78 JUICES......Page 81 CITRIC ACID......Page 82 FLAVONOIDS......Page 83 REFERENCES......Page 84 PRELIMINARY TREATMENT OF THE FRUITS......Page 86 PROCESSING......Page 87 REFERENCES......Page 91 INTRODUCTION......Page 92 EXTRACTION......Page 93 DE-AERATION AND DE-OILING......Page 97 PASTEURIZATION PROCESSES......Page 98 NOT-FROM-CONCENTRATE JUICES......Page 101 CONCENTRATION......Page 105 CLEAR CITRUS JUICES......Page 112 DEHYDRATED CITRUS JUICES......Page 115 INNOVATING PROCESSES......Page 116 STORAGE AND SHIPMENT......Page 123 REFERENCES......Page 125 DISTRIBUTION AND LOCATION OF THE ESSENTIAL OILS IN THE FRUIT......Page 129 DETERMINATION OF THE ESSENTIAL OIL CONTENT OF THE FRUIT......Page 130 COLD-PRESS EXTRACTION OF ESSENTIAL OILS......Page 131 METHODS OF SEPARATION......Page 147 PRESERVATION AND STORAGE......Page 149 FACTORS WHICH INFLUENCE THE QUALITY OF ESSENTIAL OILS......Page 151 RECOVERY BY DISTILLATION......Page 153 ALCOHOL SOLUBLE CITRUS FLAVOUR......Page 155 SPECIAL TECHNOLOGIES......Page 156 DRIED FLAVOURINGS......Page 159 REFERENCES......Page 160 INTRODUCTION......Page 163 FLOWERS HARVEST, TRANSPORT AND STORAGE......Page 164 FLOWERS EXTRACTION BY VOLATILE SOLVENTS......Page 165 REFERENCES......Page 166 INTRODUCTION......Page 168 TECHNOLOGY......Page 169 REFERENCES......Page 173 Citrus: The Genus Citrus offers comprehensive coverage on all aspects of the botany, cultivation, processing industry, chemistry and uses of Citrus and its oils. It describes the different citrus species; their environmental, geographical, and historical context; and their chemical composition and properties in detail. This book explores the applications of Citrus oils, such as flavorings for alcohol, soft drinks, food, as well as fragrances for cosmetics and beauty products and therapeutic properties in traditional medicine and modern pharmaceuticals. Anyone involved in food sciences, pharmaceutical sciences, cosmetics, and plant sciences will no doubt find this volume to be of great value and interest There is no doubt that the original genetic pool of the citrus plants originated in South-Eastern Asia.