Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase Enzyme

Mishra, Poonam; Kar, Rita

doi:10.1111/j.1365-2621.2003.tb09630.x

Cited by 39 publications

(33 citation statements)

References 16 publications

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“…The results were encouraging considering the beads could be used successively for three runs (9 h) with 24.4 % tannin removal. Enzymatic treatments of fruit juices to reduce haze and bitterness have been reported by various authors (2, 3, 10) . Reports on application of tannase in fruit juice processing are rare and there is no report of tannin removal from aonla juice which has a very strong astringency due to tannins.…”

Section: Resultsmentioning

confidence: 99%

Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Srivastava¹,

Kar²

2009

Braz. J. Microbiol.

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Extracellular tannase and gallic acid were produced optimally under submerged fermentation at 37 0C, 72 h, pH 5.0, 10 %(v/v) inoculum and 4 %(w/v) of the agroresidue pomegranate rind (PR) powder by an Aspergillus niger isolate. Tannic acid (1 %) stimulated the enzyme production by 245.9 % while with 0.5 % glucose, increase was marginal. Tannase production was inhibited by gallic acid and nitrogen sources such as NH4NO3, NH4Cl, KNO3, asparatic acid, urea and EDTA. The partially purified enzyme showed temperature and pH optima of 35 0C and 6.2 respectively which shifted to 40 0C and 5.8 on immobilization in alginate beads. Activity of the enzyme was inhibited by Zn+2, Ca+, Mn+2, Mg+2, Ba+2and Ag+. The immobilized enzyme removed 68.8 % tannin from juice of aonla/myrobalan (Phyllanthus emblica), a tropical fruit, rich in vitamin C and other essential nutrients. The enzymatic treatment of the juice with minimum reduction in vitamin C is encouraging as non enzymatic treatments of myrobalan juice results in vitamin C removal.

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Section: Resultsmentioning

confidence: 99%

Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Srivastava¹,

Kar²

2009

Braz. J. Microbiol.

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“…There was no correlation between the pore volume of the adsorbents and oil loss values, while with higher surface areas, the oil loss enhanced. In literature, very diverse values for these material properties were reported for different amberlites, zeolites, sepiolites and montmorillonites . The data presented in Table provides the most common surface and pore properties of the adsorbent materials used in this study to observe their differences.…”

Section: Resultsmentioning

confidence: 99%

“…The best adsorption was achieved with amberlite XAD‐7, and adsorption of sugars and pigments were very low. In another study, bitterness removal from grapefruit juice with amberlites IR120 and IR400, and entrapped naringinase enzyme were compared. It was shown that IR400 reduced 69.23% of naringin, while reduction with IR120 was only 9%.…”

Section: Resultsmentioning

confidence: 99%

“…Adsorption principle has been used in various food processing, oil decolorization, frying oil regeneration, phenolic compound adsorption, citrus flavor adsorption, concentration of flavors from citrus oils, bitterness removal from grapefruit juice, and selective adsorption of limonin and naringin . Although some studies exist for grapefruit juice bitterness removal by adsorbent treatments, there is no study applied to grapefruit seed oil.…”

Section: Introductionmentioning

confidence: 99%

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Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

Güneşer

Yılmaz

2018

Euro J Lipid Sci & Tech

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The goal of this study is to remove bitterness of cold pressed grapefruit seed oil by adsorbent treatments. The oil is treated with amberlites XAD7, IR120, and IRA400 resins, and natural zeolite, sepiolite, and montmorillonite at 3% (w/w) level. Oil physicochemical properties, oil flavonoid, phenolic acid and phytosterol compositions, oil sensory descriptive analysis, oil consumer preferences as well as properties of the adsorbents are determined. The largest surface area, pore radius, pore volume, and oleic acid adsorption capacity are observed for natural sepiolite, zeolite and XAD7 amberlite. Adsorbent treatment usually reduced oil viscosity, free acidity, and soap content. In removal of flavonoids, natural sepiolite, zeolite and XAD7 resin are the most successful. Reductions from 3.0 to 60.0% are quantified. Phytosterol composition is not changed significantly by adsorbent treatment. Quantitative sensory descriptive data shows that natural sepiolite at first, followed by natural zeolite and amberlite XAD7 reduced bitterness and throatcatching scores almost by half, but consumer preference test results shows that these reductions were not enough for consumers to accept the taste/flavor of the treated oils. Hence, bitterness removal from grapefruit seed oil still remains as a research challenge. Practical Applications: To utilize cold pressed grapefruit seed oil for direct human consumption, the inherent bitterness needs to be removed. This study shows that almost half levels of sensorially perceived bitterness could be removed by natural sepiolite, zeolite, and amberlite XAD7 adsorbents. Although consumers find the treated oils still bitter, the treated oils could be used in formulated food preparations or in blend with other vegetable oils. Cold pressed grapefruit seed oils are treated with various adsorbents to remove bitterness, and then evaluated by analytical techniques and sensory evaluations.

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“…, 1996); laccase and adsorbent resin (Ritter & Dietrich, 1996), amberlite XAD‐7 resin in orange juice (Ribeiro et al. , 2002); amberlite IR‐400 and naringinase enzyme in grapefruit juice (Mishra & Kar, 2003); AcC in peach juice (Carabasa et al. , 1998); XAD‐16 resin in red grapefruit juice concentrate (Lee & Kim, 2003).…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

Velioğlu¹,

Ekici

Poyrazoğlu

2006

Int J of Food Sci Tech

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Phenolic composition of the European cranberrybush (ECB) (Viburnum opulus L.) juice was determined using high-performance liquid chromatography. The juice contained 2037 mg kg )1 chlorogenic acid, which was 54% of total phenolics, and several other phenolics such as (+)-catechin, ())-epicatechin, cyanidin-3glucoside, cyanidin-3-rutinoside and six different glucosides of quercetin. Because of its strong astringent taste, the juices were treated with various doses of two different types of activated carbons (Granucol Bi and Granucol Ge) in order to remove phenolic compounds. Results revealed that both types of activated carbons were equally effective on astringency removal (P < 0.01). A 20-30% reduction in total phenolics was achieved by application of 2.0-3.0 g L )1 activated carbon which also removed unpleasant taste and odour.

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Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase Enzyme

Cited by 39 publications

References 16 publications

Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Characterization And Application Of Tannase Produced By Aspergillus Niger ITCC 6514.07 On Pomegranate Rind

Bitterness Reduction of Cold Pressed Grapefruit Seed Oil by Adsorbent Treatment

Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice

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