Bitterness Reduction of Citrus Fruits by<i>β</i>-Cyclodextrin

Konno, Akira; Miyawaki, Masaru; Misaki, Masaru; Yasumatsu, Katsuharu

doi:10.1080/00021369.1981.10864882

Cited by 13 publications

(9 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Utilization of an enzyme, limonoate dehydrogenes of Arthrobacter globiformis, to prevent the development of limonin bitterness has been proposed by Hasegawa et al [10] The use of adsorbents such as bcyclodextrin for removal of limonin in citrus fruits was also recommended. [11] In addition, ethanol could be used to reduce the bitterness of citrus peel. Ubando-Rivera et al [7] washed the remaining pulp of Mexican lime peels after juicing with 96% ethanol to prepare the DF concentrates.…”

Section: Introductionmentioning

confidence: 99%

Effects of Pretreatment and Drying on Composition and Bitterness of High-Dietary-Fiber Powder from Lime Residues

2009

View full text Add to dashboard Cite

Lime residues after juice extraction were used as a starting raw material to produce high-dietary-fiber powder. The effects of pretreatment-i.e., blanching and ethanol soaking (55-95% v/v)-and hot air drying at 60-100 C on the proximate composition and limonin, a substance responsible for bitterness in citrus fruits, were evaluated. Hydration properties-i.e., water retention capacity and swelling capacity-and visual color were also determined. It was found that using selected pretreatments in combination with the drying process caused significant effects on dietary fiber contents and visual color. The higher reduction in limonin contents was observed for the samples having subjected to higher ethanol concentration and higher drying temperature. Blanching and ethanolic pretreatment also improved the water retention and swelling properties of the final product.

show abstract

Section: Introductionmentioning

confidence: 99%

Effects of Pretreatment and Drying on Composition and Bitterness of High-Dietary-Fiber Powder from Lime Residues

2009

View full text Add to dashboard Cite

show abstract

“…~-Cycodextrin, which is by far the least expensive of the three forms, reduces both limonin and naringin bitterness in citrus juices by forming an inclusion complex with these bitter compounds (Konno et al, 1982). Insoluble cyclodextrin polymers, which are formed by treating with epichlorohydrin or other suitable crosslinking agents, also effectively remove limonin from grapefruit juice (Shaw and Wilson, 1983).…”

Section: Adsorbentsmentioning

confidence: 99%

Limonin Bitterness in Citrus Juices

Hasegawa

1999

Flavor Chemistry

View full text Add to dashboard Cite

“…The pomelo juice has the prime bittering component, such as naringin, narirutin, neoeriocitrin, eriocitrin, neohesperidin, and hesperidin, with a level of 245.63-393.96 mg/L which are not desirable in fruit processing industries as they reduce the consumer acceptability (Pichaiyongvongdee & Haruenkit, 2009). Processing techniques like blanching (Zid et al, 2015), application of adsorptive materials, for example, cellulose triacetate (Chandler & Johnson, 1977) and cellulose esters (Barmore et al, 1986), chemical methods with the use of β-cyclodextrin (Konno et al, 1981), resins (Gupta et al, 2020;Kola et al, 2010;Mishra & Kar, 2003;Singh et al, 2016), mixed with sugar syrup (Kore & Chakraborty, 2015), lye peeling (Kore & Chakraborty, 2015), pH adjustment (Kore & Chakraborty, 2015), hot water treatment (Kore & Chakraborty, 2015), and the combination of sucrose and citric acid (Guadagni et al, 1974) were employed for debittering. Polystyrene divinylbenzene, resin (Mishra & Kar, 2003), poly (vinyl alcohol) (PVA), and cryogel (Busto et al, 2007) were also used successfully for the removal of bitterness from the juices; however, the physical and chemical methods are not always welcomed by the juice processing industries, as these techniques had several drawbacks including loss of chemical components like acidity, vitamin C, and soluble solids.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin

Gupta

Yumnam

Medhi

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

The naringinase enzyme was isolated from Citrus macroptera peel and pomace using Aspergillus niger for immobilization and debittering of juice. A comparative study of the effect of debittering using immobilized enzyme and resin on the physicochemical and phytochemical properties of the juice were carried out. The optimum hydrolytic conditions and Michaelis constant for an immobilized enzyme were observed at pH 4, 70℃, and 16.75 μg/ml, respectively. Adsorption of naringin onto resin followed pseudo-first-order with a regression coefficient of 0.92. Naringin content was reduced up to 73.28% in 4 min by resin and 79.76% in 120 min by the enzyme. We reutilized resin and immobilized enzyme effectively to debitter the juice up to seven cycles. Treatment for less than 2 min and 90-120 min using resin and enzyme, respectively, could retain the sizable amount of bioactive components in juice and immobilization retained 62% enzymatic activity during 2 months of storage at 4°C. Practical applicationsPomelo being a rich source of bioactive nutrients faces slow commercialization due to immediate bitterness (naringin), thus in the present study, Citrus macroptera waste including peel and pomace was efficiently utilized to produce naringinase enzyme for the debittering of pomelo juice. Also, adsorption kinetics of naringin using macroporous resin is presented, which will further help in the selection of optimum time and dose for the removal of naringin from the juice. More importantly, their effect on juice composition helped in the selection of the potential candidate for the industrial purpose with negligible or minimum loss of nutrients.

show abstract

Bitterness Reduction of Citrus Fruits byβ-Cyclodextrin

Cited by 13 publications

References 0 publications

Effects of Pretreatment and Drying on Composition and Bitterness of High-Dietary-Fiber Powder from Lime Residues

Effects of Pretreatment and Drying on Composition and Bitterness of High-Dietary-Fiber Powder from Lime Residues

Limonin Bitterness in Citrus Juices

Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin

Contact Info

Product

Resources

About