Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology

Kranz, Peter L.; Adler, Philipp; Kunz, Benno

doi:10.1007/s10068-011-0101-y

Cited by 9 publications

(7 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Adsorption principle has been used in various food processing, oil decolorization, frying oil regeneration, phenolic compound adsorption, citrus flavor adsorption, concentration of flavors from citrus oils, bitterness removal from grapefruit juice, and selective adsorption of limonin and naringin . Although some studies exist for grapefruit juice bitterness removal by adsorbent treatments, there is no study applied to grapefruit seed oil.…”

Section: Introductionmentioning

confidence: 99%

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

Güneşer

Yılmaz

2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

The goal of this study is to remove bitterness of cold pressed grapefruit seed oil by adsorbent treatments. The oil is treated with amberlites XAD7, IR120, and IRA400 resins, and natural zeolite, sepiolite, and montmorillonite at 3% (w/w) level. Oil physicochemical properties, oil flavonoid, phenolic acid and phytosterol compositions, oil sensory descriptive analysis, oil consumer preferences as well as properties of the adsorbents are determined. The largest surface area, pore radius, pore volume, and oleic acid adsorption capacity are observed for natural sepiolite, zeolite and XAD7 amberlite. Adsorbent treatment usually reduced oil viscosity, free acidity, and soap content. In removal of flavonoids, natural sepiolite, zeolite and XAD7 resin are the most successful. Reductions from 3.0 to 60.0% are quantified. Phytosterol composition is not changed significantly by adsorbent treatment. Quantitative sensory descriptive data shows that natural sepiolite at first, followed by natural zeolite and amberlite XAD7 reduced bitterness and throatcatching scores almost by half, but consumer preference test results shows that these reductions were not enough for consumers to accept the taste/flavor of the treated oils. Hence, bitterness removal from grapefruit seed oil still remains as a research challenge. Practical Applications: To utilize cold pressed grapefruit seed oil for direct human consumption, the inherent bitterness needs to be removed. This study shows that almost half levels of sensorially perceived bitterness could be removed by natural sepiolite, zeolite, and amberlite XAD7 adsorbents. Although consumers find the treated oils still bitter, the treated oils could be used in formulated food preparations or in blend with other vegetable oils. Cold pressed grapefruit seed oils are treated with various adsorbents to remove bitterness, and then evaluated by analytical techniques and sensory evaluations.

show abstract

Section: Introductionmentioning

confidence: 99%

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

Güneşer

Yılmaz

2018

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…The adsorbent saturation usually takes up to 15-20 hours [2]. Researchers have suggested that the degree of concentration might be increased and, consequently, AC loss reduced due to the AC trapping by a sorbent with subsequent desorption via heat treatment at 170 o C. A 2-3 mm diatomite preliminarily covered with polymethylfenylsiloxane [3], XAD-7HP [4], is used as a sorbent.…”

Section: Intoductionmentioning

confidence: 99%

The use of gas chromatography in determining the sorption capacity of the adsorbent

Naumenko

Frolova

Petrusha

et al. 2017

EEJET

View full text Add to dashboard Cite

“…To date, there has only been one report on the separation of polyphenols from apple juice . Other related research includes the use of adsorbent resin to adsorb the citrus flavor during the debittering of grapefruit juice and the removal of polyacetylenes for the debittering of carrot juice . The use of a suitable resin to treat kiwifruit juice will enable the removal of polyphenols, thereby improving the color and flavor of the kiwifruit juice to meet commercial standards.…”

Section: Introductionmentioning

confidence: 99%

“…7 Other related research includes the use of adsorbent resin to adsorb the citrus flavor during the debittering of grapefruit juice and the removal of polyacetylenes for the debittering of carrot juice. 8,9 The use of a suitable resin to treat kiwifruit juice will enable the removal of polyphenols, thereby improving the color and flavor of the kiwifruit juice to meet commercial standards. Furthermore, the polyphenols that are absorbed on the resins can be recovered for further applications, such as in functional foods and pharmaceutical products.…”

Section: Introductionmentioning

confidence: 99%