Bitterness Reduction of Naringin and Limonin byβ-Cyclodextrin

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

“…The pH of the β-cyclodextrin complex may enhance the bitterness-masking effect and controlled release of the bioactives (Badetti 2000), e.g. those in the grapefruit juice (Konno et al 1982). β-and γ-cyclodextrin can remove naringin, limonin, coumarins and flavonoids via complexation from juices in a batch or continuous column (Shaw and Wilson 1983) including a pilot-scale fluidised bed column (Wagner et al 1988).…”

Naringinase: Microbial Sources, Production and Applications in Food Processing Industry

“…Naringin is a flavonoid naturally present in citrus fruits. It is present in oranges, grapefruit, and lemon, these flavonoids may cause interference during the citrus fruit juice processing and cause for the bitter taste (Konno et al, 1982). The processing of citrus fruit juice has faced formidable problems in terms of bitterness and delayed onset of bitterness.…”

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

“…High levels of bitterness in orange juices cause dislike among consumers, so debittering of orange juice (OJ) is necessary in early and mid-season oranges to improve the acceptability of OJ by consumers. The most commonly used method to reduce the bitterness in processed citrus juices is the use of polymeric adsorbents to selectively remove limonoids (Konno et al, 1982;Johnson & Candler, 1986). Other compounds rather than limonoids may be reduced by the debittering process (DP) such as vitamin C, hesperidin and naringin or total phenolic compounds (Kimball & Norman, 1990;Lee & Kim, 2003;Kranz et al, 2011).…”