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
Biochemistry & Molecular Biology
Mariela Munoz, Jessica Holtheuer, Lorena Wilson, Paulina Urrutia
Summary: This study evaluates the simultaneous reduction of bitter compounds naringin and limonin in grapefruit juice using a combined biochemical and physical approach. The strategy involves the immobilization of naringinase on heterofunctional supports and adsorption of limonin using alkyl groups. The results show successful reduction of bitter components, with the use of octyl-glyoxyl agarose support performing better.
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
Polymer Science
Maria Stella Cosio, Alessandro Pellicano, Claudio Gardana, Carlos Alberto Fuenmayor
Summary: This study investigates the effect of electrospun nylon-6 nanofibrous membranes (NFMs) on the concentration of bitter compounds and antioxidants in grapefruit juices during dead-end filtration processes. The results show that NFMs selectively retain low molecular weight antioxidants at early filtration stages and remove bitter glycosylated phenolics at a variable ratio depending on membrane thickness. Filtration of fresh grapefruit juice using NFMs reduces flavanones associated with immediate bitterness and completely removes limonin, the compound responsible for persistent bitterness. NFMs have potential in selectively reducing bitter terpenoids and glycosylated flavonoids from grape juice in the production of beverages.
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.
Article
Biochemistry & Molecular Biology
Annie A. Ceron, Lorrane Nascife, Samuel Norte, Silgia A. Costa, Jose Heriberto Oliveira do Nascimento, Fernando Dal Pont Morisso, Julia Baruque-Ramos, Rodrigo C. Oliveira, Sirlene M. Costa
Summary: Chitosan microspheres (CMS) were synthesized and characterized by the emulsion-chemical cross-linking method, with and without lysozyme immobilization. The results showed that the microspheres effectively immobilized lysozyme and exhibited positive antimicrobial activity against Staphylococcus aureus, Enterococcus faecalis, and Pseudomonas aeruginosa.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Sukhvinder Singh Purewal, Sneh Punia, Pinderpal Kaur, Kawaljit Singh Sandhu, R. A. Ilyas, Surender Kumar Singh, Maninder Kaur
Summary: The study investigated methods to remove bitterness from Kinnow juice and their impact on juice properties and antioxidant substances. Differences were observed in antioxidant profiles and phenolic compound content between control and treated juice samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xianli Gao, Tuo Feng, Ermeng Liu, Pei Shan, Zhankai Zhang, Lan Liao, Haile Ma
Summary: The optimal sonication conditions were established for debittering Ougan juice using Aspergillus niger koji extract, enhancing enzymatic hydrolysis and reducing bitter compounds. Sonication improved enzyme activities, decreased bitter and sour tastes, while increasing fruity and sweet notes, resulting in overall taste and aroma improvements.
Article
Chemistry, Multidisciplinary
Xinyu Zheng, Qian Li, Jing Tian, Honglei Zhan, Chan Yu, Shujing Wang, Xitong Sun
Summary: The mussel-inspired surface chemistry is an efficient method for enzyme immobilization, with high stability and activity. This method has good reusability and storage stability, making it a promising enzyme immobilization approach.
Article
Biochemistry & Molecular Biology
Joanna Bodakowska-Boczniewicz, Zbigniew Garncarek
Summary: This study successfully developed a method of naringinase biosynthesis by optimizing the culture medium. A naringinase preparation with high activity was obtained through concentration and protein precipitation.
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)
Review
Food Science & Technology
Mohammed N. A. Khalil, Hebatullah H. Farghal, Mohamed A. Farag
Summary: This review provides a comprehensive overview of grapefruit, including its constituents, health benefits, waste utilization, and comparison with other citrus fruits. Grapefruit stands out among citrus fruits due to its unique taste, flavor, and complex chemical composition. Postharvest treatments and juice processing affect the quality and biological effects of grapefruit products. Certain components affect drug interactions, metabolism, and excretion of grapefruit. Grapefruit peel can be used as a biosorbent, essential oil, antimicrobial agent, and for bioethanol production.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
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.
Article
Biotechnology & Applied Microbiology
Qian Li, Nan Zhang, Xitong Sun, Honglei Zhan, Jing Tian, Xu Fei, Xiangli Liu, Gaojun Chen, Ye Wang
Summary: In this study, aldehyde-modified silica materials were used for the immobilization of naringinase, achieving efficient hydrolysis of naringin with wide pH range and good thermal stability. The immobilized naringinase could selectively transform naringin into prunin as the only hydrolysis product.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
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)