Optimization, production and scale up of debittered kinnow beverage by  and #945;-L-rhamnosidase producing yeast

Singh, Pratiksha; Sahota, Param Pal; Bhadra, Fatima; Singh, Rajesh Kumar

doi:10.9755/ejfa.184383

Cited by 9 publications

(5 citation statements)

References 16 publications

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“…From the above results, it has been found that optimum treatment time for maximum reduction in naringin and increase in naringenin was 4 hr at 1 U/mg enzyme concentration and 50°C. Previous studies on debittering of kinnow juice by α‐rhamnosidase (component of naringinase) have reported that there is decrease in naringin from 443 ppm to 143 ppm after 90 days of storage (Singh et al., 2015).…”

Section: Resultsmentioning

confidence: 99%

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

Singla

Panesar

Sangwan

et al. 2020

J. Food Process. Preserv.

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This study involves the debittering of Citrus reticulata (kinnow) pulp residue and its value addition through incorporation for the preparation of vermicelli. The optimization of debittering has been monitored through conversion of naringin (bitterness causing compound) to naringenin (nonbitter compound) through enzymatic method. The enzyme (naringinase) concentration has been varied from 0.5 to 2.5 U/mg with temperature range of 25–65°C at pH 4.5 with incubation period of 2–6 hr. The maximum reduction (~66.19%) naringin was observed in the kinnow pulp residue, with increase in the naringenin concentration (nonbitter) of 52.38% under optimized conditions, that is, enzyme concentration (1 U/mg), temperature (50°C), and treatment time (4 hr) at natural pH (4.5). The debittered kinnow pulp residue was characterized for compositional analysis and morphological studies using SEM and FTIR. The obtained debittered kinnow pulp residue was further successfully utilized in the preparation of nutrient and antioxidant‐rich vermicelli. Practical applications Food waste has been generated in abundance by fruits processing industries which are rich in mineral, antioxidants, and polyphenols. The bitterness in citrus waste (kinnow pulp, peel, and seeds), has posed a major issue for their utilization in different food products due to the problem of consumer acceptability. In present investigation, reduction in the content of naringin below the threshold limit resulted in debittering of kinnow pulp residue. Furthermore, this debittered pulp residue has been explored for its utilization for the preparation of antioxidant rich vermicelli. Results of this work depicted that such technology can be used for debittering of kinnow industry by‐products and can be subsequently utilized by the food industry in the preparation of antioxidant rich food products. This process is not only an effective utilization of agro‐industrial by‐products/wastes but also solution for environmental waste caused by kinnow juice industry.

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Section: Resultsmentioning

confidence: 99%

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

Singla

Panesar

Sangwan

et al. 2020

J. Food Process. Preserv.

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“…Citrus bitter taste is mainly attributed to naringin as the immediate bitterness and limonin as the delayed bitterness with the acceptable threshold of 600 and 6 ppm, respectively, in citrus processed products (Singh et al., 2015). Naringin is the major bitter compound in grapefruit juice that can be sensed as low as 20 ppm (Puri & Banerjee, 2000).…”

Section: Bitter Taste Of Citrus Flavonoidsmentioning

confidence: 99%

A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors

Yan

Chen

et al. 2023

Comp Rev Food Sci Food Safe

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Citrus is an important source of flavonoids in our daily diet. Citrus flavonoids have antioxidant, anticancer, anti-inflammatory, and cardiovascular disease prevention functions. Studies have shown that some pharmaceutical values of flavonoids may be related to their binding to bitter taste receptors, thus activating downstream signal transduction pathways; however, the underlying mechanism has not been systematically elucidated. In this paper, the biosynthesis pathway and the absorption and metabolism of citrus flavonoids were briefly reviewed, and the relationship between flavonoid structure and bitter taste intensity was investigated. In addition, the pharmacological effects of bitter flavonoids and the activation of bitter taste receptors in combating various diseases were discussed.This review provides an important basis for the targeted design of citrus flavonoid structures to make them more biologically active and more attractive as powerful drugs for the effective treatment of chronic diseases such as obesity, asthma, and neurological diseases.

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“…The decrease in naringin was 43.22 percent as it decreased gradually from 643.20 to 365.20 ppm after 90 days. This may be due to the production of enzyme naringinase by C. lusitaniae, (Sahota et al, 2013) The enzyme naringinase is composed of α-L-rhamnosidase (EC 3.2.1.40) and β-D-glucosidase (EC 3.2.1.21) (Singh et al, 2015) .…”

Section: Effect Of Storage Time On Physico-chemical and Microbiological Properties Of Beveragementioning

confidence: 99%

“…CO 2 is an antimicrobial agent itself acting as a critical solvent and week organic acid (upon dissolution) penetrating plasma membrane and acidifying cell anterior of microorganism, thus responsible for enhancing shelf life of the beverage. The effectiveness of carbonation is the main factor in determining the quality and consumer acceptance of final beverage (Singh, 2015). As compared to fruit juices the formulation of low alcoholic self carbonated beverage offers more variety of flavour, nutrients, long shelf life and other physiological benefits with greater margin of safety in a fermented drink.…”

Section: Effect Of Storage Time On Organoleptic Properties Of Beveragementioning

confidence: 99%

“…Naringin can be hydrolyzed by the α-L-rhamnosidase activity into rhamnose and prunin (4,5,7-trihydroxyflavonone-7-glucopyranoside), in which prunin can be further hydrolyzed by the β-D-glucosidase activity into glucose and naringenin (4,5,7-trihydroxyflavonone) (Chien et al, 2001). The novel yeast isolate Clavispora lusitaniae mutant has been isolated and characterized molecularly and biochemically in the Department of Microbiology, Punjab Agricultural University, which produces naringinase (Jairath et al, 2012, Sahota et al, 2013 The enzyme naringinase is composed of α-L-rhamnosidase (EC 3.2.1.40) and β-D-glucosidase (EC 3.2.1.21) (Singh et al,2015 ).This yeast culture has potential to produce less than 1% alcohol and 1.5 bar pressure of carbon dioxide (Sahota and Pandove, 2010). Hence, to safeguard the interest of progressive horticulturists, the utilization of Grapefruits for the production of beverages in the form of low alcoholic naturally carbonated fermented debittered beverages appear to be economically viable and value added technologies.The present work aims to redress the problem of tapping the bitterness by exploiting the potential of C. lusitaniae and thus making the fruit available throughout the year for the consumers to harness their health promotional properties.…”

Section: Introductionmentioning

confidence: 99%

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Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi)

Pandove

Sahota

Gupta

2016

JANS

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A pure yeast Clavispora lusitaniae, isolated from whey beverage, phenotypically characterized and molecularly characterized by sequencing of D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region was used to produce low alcoholic naturally carbonated fermented debittered beverage from Grapefruit. C. lusitaniae produces enzyme naringinase. This enzyme is a mixture of Î±-L-rhamnosidase and Î²-D-glucosidase. The bitter component in citrus fruit, naringin can be hydrolyzed by Î±-L-rhamnosidase to rhamnose and prunin then by Î²-glucosidase to glucose and naringenin. The freshly prepared fermented Grapefruit beverage had TSS 14 Â°B, pH 4.7, acidity 0.26%, brix acid ratio 53.85, total sugars 11.6%, reducing sugars 3.34%, ascorbic acid 21.9 mg/100 ml, naringin 643.2 ppm, alcohol 0.00% (v/v), CO2 0.00 bar and total yeast count 5.83 (Log no.of cells/ml). Physico-chemical changes recorded after three months of storage at refrigerated temperature revealed TSS 12.0 Â°B, pH 4.2, acidity 0.54%, brix acid ratio 22.22, total sugars 8.97%, reducing sugars 1.94%, ascorbic acid 18.45 mg/100 ml, naringin 365.2 ppm, alcohol 0.76 % (v/v), CO2 1.35 bar and total yeast count 8.54 (Log no.of cells/ml). Naturally produced CO2 by C. lusitaniae during fermentation adds effervescence, sparkle, tangy taste to the beverage in addition to its antimicrobial properties. Thus bio-enzymatic debittering by C. lusitaniae may become the new direction of citrus juice processing in the future, due to its economical viability with strong ability to remove the bitter taste from citrus juice beverage.

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Optimization, production and scale up of debittered kinnow beverage by and #945;-L-rhamnosidase producing yeast

Cited by 9 publications

References 16 publications

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

Enzymatic debittering of Citrus reticulata (Kinnow) pulp residue and its utilization for the preparation of vermicelli

A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors

Development of low alcoholic naturally carbonated fermented debittered beverage from grapefruit (Citrus paradisi)

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