Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin

Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice

“…Previous studies have shown that grapefruit processed with free naringinase exhibits the highest superoxide scavenging activity in comparison to juice treated with an exchange resin (Cavia-Saiz et al, 2011).…”

“…Regarding the effects of enzymatic debittering on the antioxidant properties of juice, recent studies have found that debittering of grapefruit juice with free naringinase was more effective than traditional adsorption technology (Amberlite ® IRA-400 ion exchange resin) in preserving the antioxidant and biomolecule protection capacity of fresh grapefruit (Cavia-Saiz et al, 2011). In fact, this is the only study published to date about the enzymatic treatment and its effect on the antioxidant properties of juice.…”

Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins

“…However, after squeezing or heating, ponkan juice exhibits an increase in bitterness just like other citrus fruits, which limits the industrial production of ponkan juice. Limonin (a limonoid) and naringin (a flavonoid) are recognized as the main reason for the bitterness of citrus juices (Cavia-Saiz, Muniz, Ortega, & Busto, 2011;Kola, Kaya, Duran, & Altan, 2010;Stinco et al, 2013). Our previous study showed that the content of narigin in ponkan juice was very low, and limonin was the main component of bitterness in ponkan juice (Bao, Yuan, Zhao, Liu, & Gao, 2013).…”

“…To improve the taste quality of citrus juices, several debittering techniques, including biodegradation by enzymes, addition of bitterness suppressing agents, ultra filtration, adsorption on certain adsorbents, and other methods, have been applied (Bassal & ElHamahmy, 2011;Binello, Robaldo, Barge, Cavalli, & Cravotto, 2008;Cavia-Saiz et al, 2011;Lee & Kim, 2003;Stinco et al, 2013). Adsorbent resins are widely employed for the removal of limonin and the polystyrene divinyl benzene resins are preferred for citrus debittering (Chareonkit & Jirapakkul, 2011;Kranz, Adler, & Kunz, 2011).…”

Ion exchange resin applied to obtain the clarified cashew juice

“…In the food industry, ion exchange resins have been applied in separation processes, including extraction and purification of food A c c e p t e d M a n u s c r i p t 4 [25][26][27][28][29]. Considering the fruit juices, the literature reports a variety of processes using ion exchange resins, such as the deacidification of paisson juice [30], separation of fructose and glucose [31]; discoloration of beet juice [32] and removal of calcium ions from beet sugar juices [33].…”