Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides.

Abstract

Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be used as the stabilizer of natural pignents against ultraviolet irradiation. Furthermore, it was revealed that hesperidin glycosides could prevent the fornration of hesperidin crystals, which cause turbidity in canned mandarin orange syrup or cloud in clarified mandarin orange juice, in aqueous solutions. Hesperidin glycosides were more effective than P-CD in preventing the turbidity in the model syrup of canned mandarin orange, and were also effective in preventing the cloud in the model orange juice. The use of hesperidin glycosides only involves adding them to the solution in order to prevent turbidity or cloud. As they were autoclavable and did not have any taste, hesperidin glycosides could be used as an agent to prevent turbidity in canned mandarin orange syrup or the cloud in clarified mandarin orange juice.

Enzymatic Production of Highly Soluble Myricitrin Glycosides Using β-Galactosidase

“…It is known that glucosyl hesperidin prevents hesperidin crystal formation in a liquid mixture of each element. 34) We had a similar result, the crystallization of myricitrin being prevented in the EtFr. 60 solution.…”

Thermal Inactivation and Product Inhibition ofAspergillus terreusCECT 2663 α-L-Rhamnosidase and Their Role on Hydrolysis of Naringin Solutions

“…1(A)), but at lower temperatures the process was reversible and only theˆrst two steps could be observed. Therefore the kinetic constants k1 and k"1 were evaluated at 509 C and at 609 C using the rate equation of a reversibleˆrst order process, ( (3), k3 ?＝k3 (as it was observed at 70 9 C) k 2 [R]+k 3 [E]＝k 3 …”

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“…1996, 2005; Prakash et al. 2002), the elimination of hesperidin crystals from orange (Terada et al. 1995) and the enhancement of fruit juice and wine aroma (Gunata et al.…”