Optimization of debittering and deacidification parameters for Pomelo juice and assessment of juice quality

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

“…The result was expressed in terms of gallic acid equivalent (GAE)/mL. The antioxidant property of juice extract was analyzed in terms of DPPH* scavenging activity and determined according to Gupta et al [19] . Briefly, extract (0.5 mL) was added in DPPH solution (75 mmol/L) prepared in methanol and incubated in the dark at 37 ℃ for 30 min.…”

Isolation and characterization of naringinase enzyme and its application in debittering of Pomelo juice ( Citrus grandis ): A comparative study with macroporous resin

“…The phenolic acid present in the citrus juice exhibits hydrophobic nature; as a result, hydrophobic interaction between the resin and phenolic compounds during debittering leads to a significant reduction in the phenol content apart from acidity and vitamin C content. This phenomenon demonstrates that hydrophobic interaction might be a probable reason for the considerable decrease in polyphenols of pomelo juice with ion exchange resin (Gupta et al., 2020). Fernández‐Vázquez et al.…”

“…The pomelo juice has the prime bittering component, such as naringin, narirutin, neoeriocitrin, eriocitrin, neohesperidin, and hesperidin, with a level of 245.63-393.96 mg/L which are not desirable in fruit processing industries as they reduce the consumer acceptability (Pichaiyongvongdee & Haruenkit, 2009). Processing techniques like blanching (Zid et al, 2015), application of adsorptive materials, for example, cellulose triacetate (Chandler & Johnson, 1977) and cellulose esters (Barmore et al, 1986), chemical methods with the use of β-cyclodextrin (Konno et al, 1981), resins (Gupta et al, 2020;Kola et al, 2010;Mishra & Kar, 2003;Singh et al, 2016), mixed with sugar syrup (Kore & Chakraborty, 2015), lye peeling (Kore & Chakraborty, 2015), pH adjustment (Kore & Chakraborty, 2015), hot water treatment (Kore & Chakraborty, 2015), and the combination of sucrose and citric acid (Guadagni et al, 1974) were employed for debittering. Polystyrene divinylbenzene, resin (Mishra & Kar, 2003), poly (vinyl alcohol) (PVA), and cryogel (Busto et al, 2007) were also used successfully for the removal of bitterness from the juices; however, the physical and chemical methods are not always welcomed by the juice processing industries, as these techniques had several drawbacks including loss of chemical components like acidity, vitamin C, and soluble solids.…”

“…Citrus fruits are rich in many nutritional components, especially vitamin C and are consumed mainly by the people. Pomelo ( Citrus maxima or Citrus grandis ) is rich in health‐promoting compounds (Gupta et al., 2020; Liu, Heying, et al., 2012). The pomelo juice has the prime bittering component, such as naringin, narirutin, neoeriocitrin, eriocitrin, neohesperidin, and hesperidin, with a level of 245.63–393.96 mg/L which are not desirable in fruit processing industries as they reduce the consumer acceptability (Pichaiyongvongdee & Haruenkit, 2009).…”

A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment

“…Bioconversion by utilizing enzyme/bacteria and physical adsorption through resin methods are employed to reduce bitterness [10]. Some investigations conducted in the past concentrated on the debittering of citrus fruit juice by enzymatic and exchange resins [11]; microporous resins [12,13]; and amberlite IRA resin [14]. Naringin can be hydrolyzed by the naringinase enzyme into rhamnose and prunin, which can undergo further hydrolysis to form the bitterless compounds of naringenin and glucose by the β-D-glucosidase enzyme.…”