Removal of limonin from bitter orange juice

Abstract

Polyamides are shown to be effective adsorbents for removal of the bitter principle, limonin, from pasteurised Washington Navel orange juice. The extent of limonin removal varies with different juices, but sufficient can be removed by one or two treatments to bring the concentration below the organoleptically detectable level. The commercial use of polyamides to prepare non‐bitter juices from Navel oranges is discussed.

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

“…Debittering was achieved through the partial or complete removal of bitter components such as limonin and quinolones using ion exchange resin such as cellulose acetate, cross-linked divinylbenzene-styrene, polyamides, cyclodextrins or polystyrene polymer (Chandler et al 1968;Griffith 1969;Kitagawa et al 1983;Maeda et al 1984;Puri 1984;Kimball 1990;Manlan et al 1990;Wethern 1991;Jain et al 2010). However, the debittering mechanism of ion exchange or resin absorption technology has limitations when the bitter compounds are required to be retained for bioactivity.…”

Limonin Bitterness in Citrus Juices

“…However, the juice suffers loss of color and labile sulhydryl compounds (McColloch, 1950). Polyamide and polyvinylpyrrolidone resins also remove limonin and flavonoids from grapefruit juices (Chandler et al, 1968). These adsorbents also remove up to 30% of the ascorbic acid.…”

Active and Intelligent Packaging Food - Research and Development – A Review

“…In 1979 Chandler & Johnson showed that substantial quantities of limonin could be removed by acetylated paper, following earlier work involving cellulose acetate gel beads [Chandler, 1968]. Franzetti et al [2001] presented that unpleasant smelling volatile amines, such as trimethylamine, associated with fish protein breakdown are alkaline and can be neutralised by various acidic compounds.…”