Research Project: Advancing Value-Adding Technologies for Juice Processing Co-Products

Location: Citrus and Other Subtropical Products Research

Publications (Clicking on the reprint icon will take you to the publication reprint.)

Modification of pectin structure and improvement of pectin gelling capacity by high-pressure processing treatment of fresh orange peel prior to pectin extraction - (Abstract Only)

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties - (Peer Reviewed Journal)
Zhao, W., Xu, Y., Dorado, C., Chau, H.K., Hotchkiss, A.T., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties. Food Hydrocolloids. 149. Article 109516. https://doi.org/10.1016/j.foodhyd.2023.109516.

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin - (Peer Reviewed Journal)
Zhao, W., Xu, Y., Dorado, C., Bai, J., Chau, H.K., Hotchkiss, A.T., Yadav, M.P., Cameron, R.G. 2023. Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin. Food Hydrocolloids. 149. Article 109536. https://doi.org/10.1016/j.foodhyd.2023.109536.

Physicochemical, structural, and functional properties of hemp protein vs several commercially available plant and animal proteins: A comparative study - (Peer Reviewed Journal)
Xu, Y., Sismour, E., Britland, J., Sellers, A., Abraha-Eyob, Z., Adnan, Y., Rao, Q., Kim, J., Zhao, W. 2022. Physicochemical, structural, and functional properties of hemp protein vs several commercially available plant and animal proteins: A comparative study. ACS Food Science and Technology. https://doi.org/10.1021/acsfoodscitech.2c00250.

Commercial pectin production from dried Florida orange peel: Effect of process conditions on pectin structure and function - (Peer Reviewed Journal)
Cameron, R.G., Ferguson, K., Zhao, W., Dorado, C. 2022. Commercial pectin production from dried Florida orange peel, effect of process conditions on pectin structure and function. Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.17193.

A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties - (Peer Reviewed Journal)
Zhao, W., Yang, K., Cameron, R.G. 2022. A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties. Food Hydrocolloids. 133 : Article 107988. https://doi.org/10.1016/j.foodhyd.2022.107988.

Steam Explosion (STEX) of citrus x Poncirus hybrids with exceptional tolerance to Candidatus liberibacter asiaticus (CLas) as useful sources of volatiles and other commercial products - (Peer Reviewed Journal)
Dorado, C., Bowman, K.D., Cameron, R.G., Manthey, J.A., Bai, J., Ferguson, K.L. 2021. Steam Explosion (STEX) of citrus x Poncirus hybrids with exceptional tolerance to Candidatus liberibacter asiaticus (CLas) as useful sources of volatiles and other commercial products. Biology. 10:1285. https://doi.org/10.3390/biology10121285.

Analysis and potential value of compounds extracted from star ruby, rio red, and ruby red grapefruit, and grapefruit juice processing residues via steam explosion - (Peer Reviewed Journal)
Dorado, C., Cameron, R.G., Manthey, J.A., Bai, J., Ferguson, K.L. 2021. Analysis and potential value of compounds extracted from star ruby, rio red, and ruby red grapefruit, and grapefruit juice processing residues via steam explosion. Frontiers in Nutrition. 8:691663. https://doi.org/10.3389/fnut.2021.691663.

Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues - (Peer Reviewed Journal)
Dorado, C., Cameron, R.G., Manthey, J.A., Ferguson, K.L. 2021. Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues. Future Foods. 3(10):1016. https://doi.org/10.1016/j.fufo.2021.100020.

Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation - (Peer Reviewed Journal)
Ferguson, K.L., Cameron, R.G., Dorado, C., Bai, J., Ferrarezi, R., Da Cruz, M.A. 2020. Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2020.106553.