The Debittering of Navel Orange Juice Using Polymeric Films

Abstract

In order to better understand and optimize the sorption of limonin (the major navel orange juice bitter principle) by various plasticized polymeric films, a sorption and plasticizer migration study was carried out using high-performance liquid chromatography (HPLC) and gas chromatography (GC). Low molecular weight (LMW) poly (vinyl chloride) (PVC) plasticized with dioctyl adipate (DOA) gave the best results for both limonin sorption and low DOA migration. Thick films did not significantly sorb more limonin than thin films in the timeframe of our experiments, as the absorption involved rapid surface sorption followed by slow bulk diffusion. The debittering efficiency was a 1000-fold greater than that obtained with current polystyrene divinylbenzene resin beads, with potential for industrial scale debittering.

Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles

“…Clarification of must prior to Food Research International 47 (2012) [70][71][72][73][74][75][76][77][78][79] been reported to scalp MPs as well as several other compounds from wine (Blake et al, 2009;Brajkovich et al, 2005;Capone et al, 1999;Pickering, Blake, Soleas, & Inglis, 2010). Outside of wine, polymers such as cellulose acetate, polyamide (Johnson & Chandler, 1981;Shaw, Baines, Milnes, & Agmon, 2000), and divinylbenzenepolystyrene (DVB/PS) (Fayoux, Hernandez, & Holland, 2007;Shaw et al, 2000) have been widely studied in the citrus juice industry for debittering. These polymers are somewhat polar, and DVB/PS in particular is known to effectively absorb not only non-polar analytes but also polar ones such as anthocyanins and many glycosylated precursors (Moreno-Arribas, Polo, , and thus would not be appropriate for treatment of juice.…”

Sorption of citrus flavour compounds on XAD-7HP resin during the debittering of grapefruit juice

“…During the industrial production and processing of juice concentrates, flavour adsorption is negligible because most volatile substances are evaporated and added back to the finished product. The processing of 'not from concentrate' (NFC) juices, however, does not involve flavour evaporation, and treatment with adsorbent resins leads to a 'flavour scalping' effect (Fayoux et al, 2007). This loss of flavour can be compensated by the addition of flavouring essences obtained during deoiling or concentration of juices.…”

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

“…In addition to the sorption of bitter phenolic compounds, polymeric adsorbents also have the ability to adsorb volatile flavour compounds, as reported for other industrial processes (Ericson et al ., ; Krings et al .,; Tseng et al .,; Selli et al .,). In this sense, in debittered orange juice, a ‘flavour scalping’ effect has been described (Fayoux et al ., ). However, flavour adsorption during the DP may have a positive effect on the sensory quality of orange juices when off‐flavours or their precursors are adsorbed (Ma & Lada, ).…”

“…Orange juice is one of the most popular fruit juices and the most consumed in the world (Melendez-Martinez et al, 2004) largely due to its pleasant sensory properties. One of the major problems in the juice industry worldwide is the formation of bitter compounds after extraction from the fruit (Fayoux et al, 2007). It is due to the formation of limonin from its precursor, limonoate A-ring lactone, when it is released in an acid medium after juice extraction from the membrane tissues (Maier & Beverly, 1968).…”