Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector

Purewal, Sukhvinder Singh; Sandhu, Kawaljit Singh

doi:10.1016/j.scienta.2020.109750

Cited by 55 publications

(32 citation statements)

References 95 publications

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“…It has been reported that bitterness may create problems during the storage of extracted juice due to the presence of naringin, nomilin, hesperidin, nobiletin, tangeretin, and limonin. However, naringin is responsible for prime bitterness, whereas limonin is responsible for delayed bitterness [40] , [43] , [61] . Previous studies have shown that the presence of these bitter chemicals causes decreased acceptance, economic loss, and quality degradation [28] .…”

Section: Introductionmentioning

confidence: 99%

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Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

Gupta

Sahu

Mishra

2021

Ultrasonics Sonochemistry

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Section: Introductionmentioning

confidence: 99%

“…Bitterness levels are also affected by the age of the fruits, extraction procedures, pH, climate, and geographical factors [25] , [22] . Number of debittering methods including physical, chemical, and microbiological methods have been reported and their merits and demerits been discussed by previous authors [40] .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

Gupta

Sahu

Mishra

2021

Ultrasonics Sonochemistry

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“…At present, an array of debitterness techniques, including physical, chemical, and biotechnology methods, have been developed. The mechanisms of bitterness reduction mainly include (1) removal of citrus parts that are rich in bitter components (such as peels segment membranes and seeds); (2) removal of bitter compounds in citrus (such as resins adsorption and ultrafiltration membrane filtration); (3) addition of bitter compound scavengers (such as cyclodextrin, neodiosmin, and neohesperidin dihydrochalcone); (4) enzymatic conversion of bitter compounds (such as naringinase, transeliminase, Acetyl-lyase, and limonoate dehydrogenase); (5) use of genetic engineering method to regulate the synthesis pathway of bitter compounds ( 98 , 99 ).…”

Section: Food Applications Of Citrusmentioning

confidence: 99%

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Liu

Lou

et al. 2022

Front. Nutr.

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Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.

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“…Worldwide, citrus fruits ( Rutaceae family members) such as mosambi ( Citrus limetta ); Kinnow ( Citrus nobilis × Citrus deliciosa ); bitter orange ( Citrus × aurantium ); blood orange ( Citrus × sinensis ); citron ( Citrus medica ); lemon ( Citrus limon ); galgal ( Citrus pseudolimon ); tangerine ( Citrus tangerina ); grapefruit ( Citrus × paradisi ) are popular among consumers due to their health benefiting nutritional profile (Purewal & Sandhu, 2021; Safdar et al, 2017). However, the bitterness of juice extracted from citrus fruits, especially Kinnow, creates problems during their long‐term storage.…”

Section: Introductionmentioning

confidence: 99%

Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam

Purewal

Sandhu

Kaur

et al. 2022

Food Processing Preservation

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The current research was performed to check the effect of processing and storage duration on the physicochemical and bioactive profile of Kinnow jam. Both native and processed Kinnow jams were stored for a period of 75 days at 4°C. Processing of Kinnow jam significantly affects the mineral and bioactive profile. Due to the effect of debittering treatment, the concentration of different minerals decreased. Processed jam showed a higher amount of phenolics (74.69 mg GAE/100 g) as compared to natural jam (73 mg GAE/g). Storage duration results in an increment in bitterness‐causing compounds in jam however, the rate of increase in bitter compounds was observed lower in case of treated jam (0.32–0.58 μg/g) as compared to natural Kinnow jam (0.92–1.99 μg/g). Total phenolic content (TPC) (31.46%–35.45%) and pH (2.5%–2.71%) of the jam were decreased, whereas total soluble solids (TSS) (1.39%–1.52%) and titratable acidity (TA) (8.33%–10.78%) were increased during storage. Results of the present investigation showed changes in quality attributes of jam during the storage period (75 days). In spite of the reduction in valuable parameters, processed jam retained an acceptable sensorial score up to 60 days. Novelty impact statement Despite the health benefits derived from the consumption of Kinnow fruit, little scientific information is available in the literature on Kinnow‐based processed products. As Kinnow is a seasonal fruit with limited shelf life, therefore, it could be processed in the form of jam to make it available even in the off‐season. Processing of treated Kinnow to prepare jam with less bitterness‐causing compounds will attract the attention of fruit processing industries.

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Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector

Cited by 55 publications

References 95 publications

Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Effect of processing on bioactive profile, minerals, and bitterness‐causing compounds of Kinnow jam

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