Article
Biochemistry & Molecular Biology
Mayur R. Ladole, Pravin B. Pokale, Vrushali R. Varude, Prasad G. Belokar, Aniruddha B. Pandit
Summary: In this study, enzymes pectinase and naringinase were co-immobilized on chitosan coated magnetic nanoparticles, resulting in a biocatalyst with improved thermal stability and recyclability. The newly synthesized biocatalyst showed promising potential for applications in juice clarification and debittering processes.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Arun Kumar Gupta, Monica Yumnam, Manisha Medhi, Parismita Koch, Sourav Chakraborty, Poonam Mishra
Summary: Naringinase enzyme was successfully isolated from Citrus macroptera waste and used for debittering of pomelo juice, with immobilized enzyme showing more effective removal of naringin compared to resin in a short period of time, while retaining a significant amount of bioactive components in the juice.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Yaiza Gonzalez-Temino, Maria O. Ruiz, Natividad Ortega, Sonia Ramos-Gomez, Maria D. Busto
Summary: An enzymatic membrane reactor (EMR) was developed for the immobilization of naringinase, achieving a high conversion rate of naringin in grapefruit juice and maintaining its antioxidant properties. The immobilized enzyme showed consistent catalytic activity over multiple reaction runs and storage periods. The research represents a technological advancement in biocatalytic membranes for juice debittering.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Satyajit Das, Partha Pratim Sahu
Summary: A novel interdigitated capacitive sensor was introduced for the detection and debittering of limonin. The sensor showed high sensitivity and fast response time, allowing for both quantification and measurement of the debittering effect of citrus juice. The results of the sensor were validated and it proved to be a distinctive and promising device for on-site and rapid quantification and reduction of limonin content in citrus juices without toxicity.
Review
Food Science & Technology
Arun Kumar Gupta, Subhamoy Dhua, Vijay Pratiksha, Vijay Kumar, Bindu Naik, Lembe Samukelo Magwaza, Khayelihle Ncama, Umezuruike Linus Opara, David Julian Mcclements, Poonam Mishra
Summary: For decades, efforts have been made to reduce the bitterness in citrus fruit juices and enhance their acceptability. This review discusses the significance of citrus fruits, the compounds responsible for bitterness, and the techniques used to detect and reduce bitterness. It also highlights the advancements in debittering techniques and the potential of advanced technologies. The utilization of sensors and other advanced technologies can provide more efficient and cost-effective solutions in the debittering process.
Review
Horticulture
Sukhvinder Singh Purewal, Kawaljit Singh Sandhu
Summary: The bitterness in citrus fruit juices is a major challenge faced by the food processing industry, primarily attributed to limonin and naringin. Various scientific methods, such as lye treatment and addition of sugars, are being used to reduce bitterness in citrus fruit juices. Researchers are exploring the potential of microbial consortia for producing debittering enzymes to enhance the shelf life of citrus fruit juices.
SCIENTIA HORTICULTURAE
(2021)
Article
Agriculture, Dairy & Animal Science
Maria Pilar Viudes-de-Castro, Francisco Marco Jimenez, Jose Salvador Vicente
Summary: Ovulation in female rabbits is induced via sensory stimulation associated with mating. When artificial insemination is used, an analogue of the hormone responsible for ovulation induction must be used. Unfortunately, the high level of enzymes in rabbit seminal plasma and the poor permeability of the vaginal mucosa make it difficult to induce ovulation via the vaginal route. Nanoencapsulation can protect the hormone analogue and improve its bioavailability. The study assessed the effect of nanoencapsulation on reproductive performance and found that it is an efficient way of intravaginal ovulation induction.
Article
Acoustics
Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Summary: In this study, sonication assisted debittering of pomelo fruit juice was conducted, revealing a significant impact on the chemical, phytochemical and volatile composition of the juice. Sonication also resulted in improved enzymatic activity and weakened C-O bonds in naringin. Additionally, flavor compounds in the juice were enhanced by the sonication-assisted enzyme treatment.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Biotechnology & Applied Microbiology
Maria C. Pilar-Izquierdo, Maria Lopez-Fouz, Natividad Ortega, Maria D. Busto
Summary: This study investigated the immobilization of Rhodococcus fascians cells using encapsulation and cryogel entrapment as alternatives to chemical treatments for degrading the bitter compound limonin. The results showed that immobilized cells provided better protection against citrus medium stress conditions and exhibited better degradation efficiency of limonin in synthetic juice. In addition, cells entrapped in cryogels demonstrated higher operational stability in orange juice.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Engineering, Environmental
Rym Essid, Ameni Ayed, Mondher Srasra, Ghofran Atrous, Houda Saad, Nadia Fares, Slim Jallouli, Ferid Limam, Olfa Tabbene
Summary: The study demonstrated the potential of nanoencapsulation in improving the therapeutic potential of clove essential oil (EO) by enhancing stability, bioavailability, and target delivery. The EO-alginate-chitosan complex nanoparticles exhibited the highest antioxidant, antimicrobial, and antiparasitic potential among the encapsulated nanoparticles. Importantly, the complex also reduced the toxicity and hemolytic potential of EO through controlled and sustained release.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Engineering, Chemical
Arun Kumar Gupta, Muzamil Ahmad Rather, Poonam Mishra
Summary: Debittering of citrus juice has been a challenge for the juice processing industries. The current technique reduces vital nutrients and antioxidant activity. This study presents a laboratory-scale debittering device using an interdigitated electrode, macroporous resin, and enzyme.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Biotechnology & Applied Microbiology
Fernanda de Oliveira, Tereza Cristina Luque Castellane, Marcelo Rodrigues de Melo, Joao Batista Buzato
Summary: The study utilized a mixing design and response surface methodology to optimize the component of the medium for increasing naringinase production by Aspergillus niger in solid-state fermentation. The results showed a significant increase in enzyme yield, providing a new approach for researchers to enhance enzyme production through fermentation processes.
INTERNATIONAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Andi Wu, Jimin Lv, Changxin Ju, Yiwen Wang, Yanyun Zhu, Jianchu Chen
Summary: A novel method using composite clarifiers, chitosan and sodium alginate, was developed to clarify bayberry juice. The method showed significant improvement in clarification effect, sensory quality, and sedimentation time.
Article
Engineering, Environmental
Kanika Dulta, Gozde Kosarsoy Agceli, Arti Thakur, Somvir Singh, Parveen Chauhan, P. K. Chauhan
Summary: This study investigated the impact of chitosan and sodium alginate coatings supplemented with nano zinc oxide on orange quality. The coatings slowed down the degradation of orange quality parameters, reduced weight loss and ascorbic acid concentration, and exhibited antioxidant activity and inhibition of microbial development. Coatings with chitosan and nano zinc oxide extended the shelf life of oranges.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2022)
Article
Chemistry, Multidisciplinary
Ahmed A. Aly, Ismail M. Ali, M. Khalil, Ahmed M. Hameed, Abdulmajeed F. Alrefaei, Hussain Alessa, Alia Abdulaziz Alfi, M. A. A. Hassan, M. Y. Abo El-Naga, Aml A. Hegazy, M. M. Rabie, M. S. Ammar
Summary: A new antimicrobial nanocomposite based on Zr(MoO4)(2) was developed using natural polymers, exhibiting high thermal and chemical stabilities and microstructure surface coated with nanoscale units. Doping of these nanoparticles into fresh mango juice showed superior antimicrobial properties compared to traditional additives, with no adverse effects observed on albino rats. This study confirms the safe application and positive impact of modified nanoparticles in extending the shelf life and maintaining sensory qualities of fresh mango juice.
ARABIAN JOURNAL OF CHEMISTRY
(2021)
