Characteristics of lime juice

Lime juice can be prepared and concentrated in large amounts at high rates in the same general manner as for orange and grapefruit juices, using similar equipment.

Since lime juice contains a higher percentage of organic acids than of carbohydrates, the degree of concentration is determined as grams per liter of acid rather than the degrees Brix (approximate percentage of sugars) commonly used for other citrus concentrates. Most lime concentrates are evaporated to about 400–500 g/L.

Lime juice from the fresh fruit and from juice concentrates, provide more citric acid per litre than ready-to-consume grapefruit juice, ready-to-consume orange juice, and orange juice squeezed from the fruit.

Acid lime fruits are similar to lemon fruits in structure and composition, and juices from the two species have about the same citric acid content. Also, malic and succinic acids have been reported in lemon and lime juices. Most of the sugars and nearly all the citric acid of acid limes are in the juice which also contains nitrogenous compounds, lipids, phenolic compounds, vitamins such as vitamin C and B and inorganic substances.

The soluble solid of the juice consist mainly of sugar and citric acid. The total acid content in acid lime is varied ranges from 5% - 7.5% and total soluble solid 5.5% - 8.5%. The acid content in juice plays an important role in determining the quality of a variety as well as maturity indices of fruit.
Characteristics of lime juice

Black mulberry juice

The black mulberries, which have a pleasant taste, are consumed as fresh fruit. Additionally, black mulberries also are consumed in the form of juice, liquor, wine among others.

Mulberries are extremely juicy and have a refreshing, sub-acid, saccharine taste, but they are devoid of the fine aroma that distinguishes many fruits of the family Rosaceae.

The tree grows wild in northern Asia Minor, Armenia and the Southern Caucasus region extending as far as Iran, and in now cultivated throughout Europe. Highly acid the juice acquires sugar only in the last day or two before the fruit drops from the tree.

The black mulberry juice is rich in ascorbic acid (23.45 mg/100 g), had low overall acid content (1.60 %) and had 19% total soluble solids.

The average total anthocyanins and total phenolic contents of black mulberry juice were 769 mu g/g of cyaniding 3-glucoside equivalent (Cy 3-gly) per gram and 2050 mu g of gallic equivalent (GAE) per gram of fresh juice. The fresh juices also rich in a variety of trace minerals.

Juice from the mulberry was used to flavor and color red wine and if taken with wine was found to neutralize the noxious effects of aconite and spider venom as well as to the relax the bowels and to expel intestinal parasites.
Black mulberry juice