Relevant bibliographies by topics / Debittering

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Debittering'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Debittering"

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Suri, Shweta, Anupama Singh, Prabhat K. Nema, and Neetu Kumra Taneja. "A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment." Fermentation 8, no. 8 (August 14, 2022): 389. http://dx.doi.org/10.3390/fermentation8080389.

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Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in Kinnow peels that causes their bitterness. It prohibits the effective utilization of peels in food-based products. In the present study, a novel approach for the debittering of Kinnow peels has been established to tackle this problem. A comparative evaluation of the different debittering methods (chemical, microbial, and ultrasound-assisted microbial treatments) used on Kinnow peel naringin and bioactive compounds was conducted. Among the chemical and microbial method; solid-state fermentation with A. niger led to greater extraction of naringin content (7.08 mg/g) from kinnow peels. Moreover, the numerical process optimization of ultrasound-assisted microbial debittering was performed by the Box–Behnken design (BBD) of a response surface methodology to maximize naringin hydrolysis. Among all three debittering methods, ultrasound-assisted microbial debittering led to a greater hydrolysis of naringin content and reduced processing time. The optimum conditions were ultrasound temperature (40 °C), time (30 min), and A. niger koji extract (1.45%) for the maximum extraction rate of naringin (11.91 mg/g). These debittered Kinnow peels can be utilized as raw material to develop therapeutic food products having a high phytochemical composition without any off-flavors or bitterness.
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Saha, Badal C., and Kiyoshi Hayashi. "Debittering of protein hydrolyzates." Biotechnology Advances 19, no. 5 (September 2001): 355–70. http://dx.doi.org/10.1016/s0734-9750(01)00070-2.

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Izawa, Noboru, Ken Tokuyasu, and Kiyoshi Hayashi. "Debittering of Protein Hydrolysates UsingAeromonascaviaeAminopeptidase." Journal of Agricultural and Food Chemistry 45, no. 3 (March 1997): 543–45. http://dx.doi.org/10.1021/jf960784t.

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Özdemir, Yasin, Engin Güven, and Aysun Öztürk. "Debittering of Olives by Semi Drying." Pamukkale University Journal of Engineering Sciences 21, no. 9 (2015): 390–93. http://dx.doi.org/10.5505/pajes.2015.98159.

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Brenes, M., E. Ramírez, P. García, E. Medina, A. de Castro, and C. Romero. "New developments in table olive debittering." Acta Horticulturae, no. 1199 (April 2018): 483–88. http://dx.doi.org/10.17660/actahortic.2018.1199.77.

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García, Aranzazu, Concepcion Romero, Eduardo Medina, Pedro García, Antonio de Castro, and Manuel Brenes. "Debittering of Olives by Polyphenol Oxidation." Journal of Agricultural and Food Chemistry 56, no. 24 (December 24, 2008): 11862–67. http://dx.doi.org/10.1021/jf802967y.

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Habibi, Maryam, Mohammad Taghi Golmakani, Gholamreza Mesbahi, Mahsa Majzoobi, and Asgar Farahnaky. "Ultrasound-accelerated debittering of olive fruits." Innovative Food Science & Emerging Technologies 31 (October 2015): 105–15. http://dx.doi.org/10.1016/j.ifset.2015.06.014.

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Ramírez, Eva, Pedro García-García, Antonio de Castro, Concepción Romero, and Manuel Brenes. "Debittering of black dry-salted olives." European Journal of Lipid Science and Technology 115, no. 11 (September 17, 2013): 1319–24. http://dx.doi.org/10.1002/ejlt.201300167.

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FitzGerald, R. J., and G. O'Cuinn. "Enzymatic debittering of food protein hydrolysates." Biotechnology Advances 24, no. 2 (March 2006): 234–37. http://dx.doi.org/10.1016/j.biotechadv.2005.11.002.

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Kopsidas, Gerassimos C. "A regression analysis on the green olives debittering." Grasas y Aceites 42, no. 6 (December 30, 1991): 401–3. http://dx.doi.org/10.3989/gya.1991.v42.i6.1200.

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Dissertations / Theses on the topic "Debittering"

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Gous, Andries Gustav Stefanus. "Enzymatic debittering of grapefruit peel juice." Diss., University of Pretoria, 2012. http://hdl.handle.net/2263/31505.

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Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice can be a relatively cheap product and can be used as juice fillers. Extreme bitterness due to the compounds naringin and limonin limits the use of grapefruit peel juice in such applications. The aim of this study was to determine the effects of the enzymes aromase and laccase on the bitter compounds naringin and limonin and other physico-chemical properties of grapefruit peel juice. Grapefruit peel juice was prepared by freezing milled peel residues, defrosting and pressing the juice through a screen. The peel juice was treated with aromase (0, 0.4 and 0.8% w/v) and laccase (0, 1.5 and 3.0% w/v) in a 3 x 3 factorial experiment. Reversephase HPLC was used to determine naringin, naringenin and limonin contents. Sugars (glucose, fructose, sucrose and rhamnose) were determined using liquid chromatography, anion-exchange chromatography with pulsed amperometric detection and gas chromatography-mass spectrometry. The colour and clarity were also determined. A 25- member consumer sensory panel was used to rate the juice samples for bitterness. Treating grapefruit peel juice with increasing concentrations of aromase decreased naringin content by 80% and increased naringenin by 85 times. Increasing concentrations laccase only decreased naringin by up to 40% and increased naringenin by 4 times. Aromase-laccase combination treatment at their highest concentrations produced the greatest decrease in naringin. Glucose content increased by 1.2 times on treating with aromase and by 0.95 times on treatment with laccase. The combination enzyme treatment produced the greatest increase in glucose by 2.0 times. There was no evidence of release of rhamnose upon aromase treatment. The rhamnose moiety (from the disaccharide moiety of naringin) may be broken down into other compounds due to other activities of aromase. Limonin was decreased by 8 times on treatment with aromase and by 1.2 times on treatment with laccase. The combination enzyme treatment decreased limonin by up to 6 times. The untreated grapefruit peel juice showed an increase in limonin content by almost 30% after storage for 7 months while the aromase-treated sample showed a decrease in limonin by 35%, an indication that aromase can be used to prevent delayed bitterness in grapefruit peel juice. The grapefruit peel juice became darker on treatment with laccase and lighter on treatment with aromase. The combination treatment made the grapefruit peel juice darker compared to treatment with laccase on its own. Treatment with aromase increased clarity by 25% by making it less hazy. Although the decrease in naringin due to treatment with aromase on its own was less than the combination enzyme treatment, the aromase-treated sample was ranked by the sensory panel as least bitter followed by the combination enzyme-treated, laccase-treated and the untreated samples. This may be due to the greater decrease in limonin in the aromase-treated sample compared to the other samples. In summary, this research shows that aromase can be used either on its own or in combination with laccase to debitter grapefruit peel juice, although it can also be used in combination with laccase. The use of these enzymes provides the citrus processing industry with alternative and possibly more cost-effective methods of debittering citrus products.
Dissertation (MSc (Agric))--University of Pretoria, 2012.
Food Science
MSc (Agric)
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Gruschwitz, Maike [Verfasser]. "Evaluation of carrots and further Apiaceous plants as sources of health-promoting compounds and development of processes for the debittering of carrot juices / Maike Gruschwitz." Aachen : Shaker, 2013. http://d-nb.info/1051574676/34.

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Bastida, Rodríguez Josefa. "Análisis y simulación de un reactor de lecho fijo de naringinasa inmovilizada en vidrio poroso." Doctoral thesis, Universidad de Murcia, 1985. http://hdl.handle.net/10803/10939.

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Se presenta un modelo matemático para el diseño y simulación de un reactor de lecho fijo con enzimas inmovilizadas en partículas esféricas porosas. La ecuación de diseño del reactor se ha resuelto para el caso de un sistema enzimático, con limitaciones difusionales internas, que obedece a una cinética de Michaelis-Menten reversible.La validez del modelo se ha comprobado con el sistema enzimático naringina/naringinasa, aplicable al proceso de desamargado de zumos cítricos.
A mathematical model for design and simulation of a fixed bed reactor with immobilized enzymes in spherical particles is presented. The reactor design equation is solved for an enzymatic system taking into account internal diffusional limitations. Moreover, the enzyme obeys a reversible Michaelis-Menten kinetic. The validity of the model is checked by using the enzymatic system naringine/naringinase, which is used for fruit juice debbitering processes.
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Fayoux, Stéphane C. "Interactions between plasticised PVC films and citrus juice components." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/35863.

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The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absorption on the large surface area of the highly porous absorbant pellets. However, the absorptive properties of the smooth plastisols apparently relied on a different mechanism. Limonin is a very large (470.5 g/mol) compound, but some preliminary experiments with another much smaller orange juice constituent d- of absorbates in plastisols, methods used earlier (Moisan 1980, Holland and Santangelo 1988) to measure solubilities and diffusion constants in packaging films could be advantageously used to survey these properties in a wide range of materials, including model compounds of various types, and a number of compounds which may be found in citrus juices (Chapters 3, 4 and 5). Experimentally, the method found most suitable was to use a ‘test film’ of pure plastisol which was wrapped tightly on both sides by a similar ‘supply film’ blended with 1 Molar test material (also called ‘absorbate’), setting up a concentration gradient. The inner test film was removed at regular intervals (minutes to hours) to measure (mainly by weighing) the uptake of the test reagent with time. Rather unexpectedly, it was found in a number of cases that the test film lost weight, either from the beginning, or after a period of time. Three main types of behaviour were identified: Type A lost weight from the beginning and over a long period of time, Type B gained weight initially and then lost weight, and Type C gained weight until a steady state was reached. Often the maximum, or near maximum, mass increase occurred within around 100 minutes, indicating a very rapid, liquid-like diffusion mechanism, in harmony with the rapid uptake of d-limonene and limonin. The major parameters of interest with these compounds are their diffusion rates and their solubilities, and in the presence of aqueous media (orange juice and other foodstuffs) the partition coefficient between the plastisol and water, which is related to the hydrophobicity function LogP for the compound. The major complicating factor in these measurements is the observation that the plasticiser materials themselves also migrate, in the reverse direction, because of the lower effective concentration in the supply film. This effect tends to be small, but is one explanation for the mass loss observed above, and cannot be ignored over the long term, nor in its practical applications to contamination in foods. There are many possible applications for the techniques described above. The removal or addition of compounds in food packaging itself is one. Upgrading foods, such as orange juice, commercially, is another. In many cases ‘scalping’ off-flavours or other minor components takes place exclusively through solid or liquid contact with the packaging. The removal from the headspace measured by the current gas permeation methods is irrelevant for the vast numbers of involatile, but easily diffusable compounds. For such compounds these novel applications are simple and rapid, require little specialised equipment, and fill a niche in the armoury of food and packaging chemists.
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Rizza, Giorgio. "Citrus Limonoids: Functional Chemicals in Agriculture and Foods." Doctoral thesis, Università di Catania, 2016. http://hdl.handle.net/10761/4026.

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The search for limonoids started long back when scientists started looking for the factor responsible for bitterness in citrus. Studies showed that limonoids are highly oxygenated, modified terpenoids and have recently attracted attention because compounds belonging to this group have exhibited a range of biological activities like insecticidal, insect antifeedant and growth regulating activity on insects as well as antibacterial, antifungal, antimalarial, anticancer, antiviral and a number of other pharmacological activities on humans. Based on this premise this paper has focused on technological, healthful and chemical aspects of the limonoids. -TECHNOLOGICAL APPROACH: Based on a project titled Enhancement of bioactive compounds isolated from agro-industrial wastes financially supported by the Italian Ministry of Education, a Sicilian juice company wanted to assess the possibility of transforming the waste by-product of citrus processing (pastazzo) in a resource trying to turn it into dietary fiber. To do that, the company has inserted a debittering line to the plant using an alkaline aqueous solution in order to extract flavanones and limonoids. In the present paper the operational conditions of debittering were evaluated and optimized by determining the limonin content of samples from various stages of fiber production; It was also verified if the recovery of limonin extracted was economically viable. -HEALTHFUL AND ORGANOLEPTIC CHARACTERISTICS: It has been established that U.S. producers are turning to organic farming system as a potential way to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets at premium price, and boost-farm income. Organic production agriculture is characterized by inputs of biologically (non-synthetic) based fertilizers and pest management practices that are sustainable. In order to understand if the market source contributes to differences in bioactives content, the bio-actives content of fruits obtained from farmers' markets was compared to the content found in fruit purchased from retail grocery stores. Organoleptic properties, including Brix, TTA, color and pH were measured. Limonin, ascorbic acid and flavanoid contents were also determined. -SYNTHESIS AND CHARACTERIZATION OF FUNCTIONAL COMPOUNDS: Ehrlich s reagent, p-dimethylaminobenzaldehyde (DMBA) in hydrochloric acid, has a long history and is known as the coloring reagent of pyrrole. 2,3. When a solution of limonoids is treated with p-dimethylaminobenzaldehyde in acid environment the solution immediately change to red-purple until dark blue. This reaction has named Ehrlich s reaction and the purple coloring is probably due to the presence of an adduct compound with an electron-rich trisubstituted furan ring. In order to determine the structure of the limonin-DMBA and limonin glucoside-DMBA adducts, both compounds have been synthesized, purified and characterized. This project involves synthesis of the target compounds. MS analysis were conducted for the characterization of the isolated products.
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Vasconcelos, Maria de Medeiros. "Debittering of Lupinus albus L. using subcritical water extraction." Master's thesis, 2021. http://hdl.handle.net/10362/113512.

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White lupin, Lupinus albus L., is a legume used for human and animal feed. It usually grows and is cultivated in the Mediterranean and the Middle East. It is rich in proteins, fibers, and carbohydrates and can replace soy consumption while decreasing soy imports in Europe. White lupin has a high content of alkaloids, which gives it a bitter taste while making it toxic to humans and animals. Lupin requires a pre-treatment that consists of cooking the lupin, followed by successive washes with water.The present work studied an alternative green method of extracting lupin alkaloids, intending to reduce water consumption. Extraction with subcritical water was the method chosen, in a batch reactor, with pressurized water to remain in a liquid state. The four parameters studied were temperature (between 100 and 140 ºC), solvent-to-solid ratio (20:1 and 40:1), simple extraction, or two successive extractions, and particle size. The white lupin seeds were crushed (particle sizes between 0.5 and 1 mm) and chemically characterized, presenting 31.5% protein, 37% carbohydrates, and 9% lipids. In the extraction studies with the lupin powder, the temperature was the parameter with the greatest impact on the remaining alkaloids content, followed by the solvent-to-solid ratio. The best result was obtained at 100 ºC with a solvent-to-solid ratio of 20:1, leading to the extraction of 71% lupanine from the lupin. Other components were co-extracted, namely carbohydrates (7 g/100 g of lupin) and protein (5 g/100 g of lupin). At these conditions, 23.7 g/100 g lupin of protein out of 31.5 g/100 g lupin remained in the lupin residue. These extraction conditions also allowed 27.8 g/100 g lupin of carbohydrates out of 37.0 g/100 g lupin to remain in the matrix. Successive extractions at 100 ºC and a 20:1 solvent-to-solid ratio with both lupin powder and whole lupin seeds showed that the second extraction barely enhanced the extraction yield of lupanine.
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Marques, Carolina Isabel Coimbra. "A green approach to the debittering of Lupinus Albus L." Master's thesis, 2020. http://hdl.handle.net/10362/105927.

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Lupinus Albus L. has been widely used for human and animal consumption around the Mediterranean and Middle East, due to its interesting nutritional value, especially the high content of protein and carbohydrates. However, white lupin seeds cannot be consumed directly due to the high content of alkaloids, compounds that are toxic and confer a bitter taste. The traditional way to avoid this is successive rinsing and boiling with water, which uses a lot of water that becomes wastewater. The aim of this work is to propose an alternative method to extract the alkaloids from the seeds. Two methodologies were studied: extraction with water below its boiling temperature, and extraction with subcritical water, both under batch conditions. The main focus of this thesis was testing a set of extraction parameters: temperature, solventto-solid ratio, residence time, and successive extractions. White lupin seeds were first characterized, revealing a high content of protein (37%), carbohydrates (42%), and lipids (13%). The extraction study revealed a notable influence of temperature and solvent-to-solid ratio on the alkaloid yield. The best result achieved with waterbelow its normal point was at 80 °C, for 30 minutes and a 40:1 (water:lupin) ratio: 35.5% of the total amount of alkaloids present in the matrix were extracted. The best extraction result achieved with subcritical water was at 100 °C, for 60 minutes and a 40:1 (water:lupin) ratio: 77.4% of the total amount of alkaloids present in the matrix were extracted. At those conditions, other components were co-extracted, namely about 8 g/100 g lupin of carbohydrates, 7 g/100 g lupin of protein, and 4 g/100 g lupin of lipids. A second extraction assay, performed at the same experimental conditions as assay 1, using the lupin matrix obtained as solid residue in assay 1 but with fresh water, led to a negligible, further removal of alkaloids, both in experiments with water below its boiling temperature, and with subcritical water
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Hsu, Chun-hua, and 徐儁華. "Studies of debittering of Ponkan juice by Ultrafiltration and Resins adsorption." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/18721019098009148666.

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碩士
國立臺灣大學
園藝學系
81
Ponkan (Citrus reticulata Blanco, var.Ponkan ) fruits stored at 10℃, 15℃, 20 ℃, and room temperature (20± 2℃ ) for seven weeks, the major bitter compound,limonin, in the extracted juices all decreased from 15.6mg/Kg to 2±1mg/Kg(approximately 87% redu- ction ), and remain at this level through the 13th week. Another major bitter compound in Ponkan juices, nomilin, are also shown the reduction from 3.2mg/Kg to undetectable level in eight weeks. Except for the fruits stored at10℃, the limonin contents of the fruits stored at 15℃, 20℃, and room temperature were decreased from 15.6mg/Kg to 8.7mg/Kg, 8.0mg/Kg, 5.0 mg/Kg,which are 44.6%, 45.2%,and67.8% reduction,respectively. Titratable acids, soluble solids andL- ascorbic acid were de- creased during fruitstorage. Rapid reduction of titratable acids resulted in increase of sugar/ acid ratio. Thesugar/acid ratio of fruits stored at 10℃ forexample, increased from 19.8 to 45.7 in 13 weeks.Considering the total quality of Ponkan juice, the sugg- ested fruit storage condition are room temperature for no more than two weeks. Addition of 2g Amberlite XAD-4 and XAD-16resins to 100g Pon- kan juices and stirred for 60 min, limonin reduction were 64.8% and 86.6%,respectively. XAD-16 resins showed better debittering capacity than XAD-4. Similar resultswere also found in nomilin content. Comparison of Amberlite XAD-7 and XAD-16 resins for their continuously Ponkan juice debittering capacity, one unit weight of XAD-7 resins were able to debittering 1350times weight of the Ponkan juice, which is superior than the 240 times capacity when using XAD-16 resins. Cleaning of used resins using 95% ethanol demonstrated better resin regeneration than 2%NaOH solution.
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LIU, JIAN-GONG, and 劉建功. "Freezing-thawing-Centrifugation extraction enzyme debittering and adsorption deastringency studies of fresh plum juice." Thesis, 1986. http://ndltd.ncl.edu.tw/handle/11780083183414580548.

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YU, JI-KAI, and 虞積凱. "Use of fiber entrapped naringinase for fruit juice debittering hydrolysis of naringin and removal of limonin." Thesis, 1989. http://ndltd.ncl.edu.tw/handle/84023854696601117625.

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Books on the topic "Debittering"

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Manlan, Michel. Evaluation of the properties of polystyrene divinylbenzene adsorbents for debittering grapefruit juice. 1988.

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Book chapters on the topic "Debittering"

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Narnoliya, Lokesh Kumar, and Jyoti Singh Jadaun. "Biotechnological Avenues for Fruit Juices Debittering." In Energy, Environment, and Sustainability, 119–49. Singapore: Springer Singapore, 2018. http://dx.doi.org/10.1007/978-981-13-3263-0_8.

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Shaw, Philip E., Leigh Baines, Bradford A. Milnes, and Gilad Agmon. "Commercial Debittering Processes to Upgrade Quality of Citrus Juice Products." In ACS Symposium Series, 120–31. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0758.ch009.

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Mireku-Gyimah, Nana Ama, and Yakubu Jibira. "Sensory Perception of Bioactive Peptides and Debittering Techniques Employed for Taste Improvement." In Bioactive Peptides, 281–96. First edition. | Boca Raton : CRC Press, 2021. | Series:: CRC Press, 2021. http://dx.doi.org/10.1201/9781003052777-13.

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Busto, María D., Mónica Cavia-Saiz, Natividad Ortega, and Pilar Muñiz. "Enzymatic Debittering on Antioxidant Capacity of Grapefruit Juice." In Processing and Impact on Antioxidants in Beverages, 195–202. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-404738-9.00020-9.

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"Lupines: An Alternative for Debittering and Utilization in Foods." In Food Science and Food Biotechnology, 253–72. CRC Press, 2003. http://dx.doi.org/10.1201/9780203009536-18.

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Gallagher, Jacqueline, Ara D. Kanekanian, and E. Peter Evans. "Debittering of α-Casein Hydrolysates by a Fungal Peptidase." In Biochemistry of Milk Products, 143–51. Elsevier, 2005. http://dx.doi.org/10.1533/9780857093066.143.

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Smit, G., Z. Kruyswijk, A. H. Weerkamp, C. de Jong, and R. Neeter. "SCREENING FOR AND CONTROL OF DEBITTERING PROPERTIES OF CHEESE CULTURES." In Flavour Science, 25–31. Elsevier, 1996. http://dx.doi.org/10.1533/9781845698232.1.25.

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Conference papers on the topic "Debittering"

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Norman, Seth I., and Dan A. Kimball. "A Commercial Citrus Debittering System." In ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3601.

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Excessive bitterness in citrus juices has been extensively studied in the past due to a reduction in juice quality. In the late 1970’s, Australia began to commercially debitter citrus juices using cellulose acetate beads. However, due to operational problems, this plant was shutdown. Continued research has led to the first commercial debittering installation in the United States. Using a proprietary styrene/divinylbenzene hydrophylic adsorbent, a citrus debittering system was started in 1988 to debitter navel orange juice. The automatic citrus debittering system was designed for continuous operation at an operator’s selectable flow rate from between 20 to 55 gallons per minute. The determination of the economics, compositional analysis and taste of the treated products was the focus of this study. Paper published with permission.
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Wethern, Mike. "Citrus Debittering With Ultrafiltration/Adsorption Combined Technology." In ASME 1991 Citrus Engineering Conference. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cec1991-3704.

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A citrus debittering process combining the technologies of ultrafiltration and adsorption resin has been successfully applied in twelve (12) commercial installations around the world. Figure 1 documents the commercial uses of the combined technology debittering process since 1985. The commercial applications of this process include: — Debittering of Navel orange juice — Reduced bitter grapefruit juice — Quality upgrading of orange pulp wash Paper published with permission.
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Ghanem, Fred. "Juice Debittering: Basic Science, Optimization, and Recent Advances." In ASME 2012 Citrus Engineering Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/cec2012-5701.

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Bitterness such as Naringin in Grapefruits and Limonin in all Citrus fruits have a strong influence on consumers’ choices for their favorite juices. There have been many methods from ultrafiltration to biocatalysis used to lower such bitter compounds and make the juices more desirable by the consumer. One major tool for such debittering operation is the use of synthetic adsorbents which will be discussed in this paper. Ion exchange resins and adsorbents have been used for over a century in various food applications to concentrate flavors, decolorize juices, and enhance the quality of the final product. These types of resins are being synthesized to specific parameters to distinguish them from other tools. Mitsubishi Chemical’s work on optimizing their synthetic adsorbents for high bitterness removal from citrus juice was investigated. Parameters such as the base matrix structure, pore size and distribution, as well as the effect of surface area were studied. As the FDA has strict definitions about the appropriate resin chemistry that can be used in a food application (21 CFR 173.65), progress in new resin chemistry was limited by such regulations. This paper discusses the use of the original Sepabeads SP70 which was introduced into the market about 20 years ago, to the high capacity resin, Sepabeads SP700, which was introduced 10 years ago, and finally, to the Sepabeads SP710, which is the current optimized version of 20 years of research work. Mitsubishi Chemical’s resins were compared to other resins in the industry for the removal of naringin, limonin, and 8-hydroxyfuranocoumarin (furanocoumarins are compounds that affects the proper absorption of certain medications). Proper regeneration and rejuvenation of these resins were outlined. Paper published with permission.
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Schofield, Tim, and Chris Miller. "The Development and Application of Resin Systems for the Treatment of Citrus Products Containing Pulp and Cloud." In ASME 2007 Citrus Engineering Conference. American Society of Mechanical Engineers, 2007. http://dx.doi.org/10.1115/cec2007-5305.

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This paper describes the resin treatment system developed by Bucher Alimentech NZ Ltd. (BAN) for the treatment of Citrus Products containing pulp and cloud. These products can be pure juices, core or pulp washes, or peel extracts and comminutes. The system does not use filtration membranes to first clarify the feed stream, instead a pulp reduced stream containing cloud is treated through the resin beds. Processes including debittering, colour adjustment, and ratio adjustment are described. Benefits are defined. Paper published with permission.
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5

Balaban, Murat O., and Ana G. Arreola. "Supercritical Carbon Dioxide Applied to Citrus Processing." In ASME 1991 Citrus Engineering Conference. American Society of Mechanical Engineers, 1991. http://dx.doi.org/10.1115/cec1991-3702.

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Abstract:
Uses of supercritical (SC) fluids in citrus processing in conventional applications such as citrus oil fractionation, lemon oil extraction, and orange juice debittering are reviewed. In a non-conventional application, single strength orange juice was treated with SC CO2. Effect of pressure (7–34 MPa), temperature (35–60°C), and time (15–180 min) on pectinesterase (PE) activity, cloud stability, microorganisms, and sensory attributes were investigated. SC CO2 inactivated PE below thermal inactivation temperatures. (Activation energy at 31 MPa = 97.4 KJ/mole; at atmospheric pressure = 166.6 KJ/mole.) SC treatment did not change pH and °Brix; but stabilized and enhanced cloud and color. Ascorbic acid was better preserved. Sensory evaluations of color and cloudiness of treated juice were better. Flavor, aroma and overall acceptability were not different. Aerobic total plate counts showed that D value of treated juice decreased as pressure increased. D values at 35, 45 and 60°C of SC treated juice at 33.1 MPa were 28, 22.6 and 12.7 min, respectively. Paper published with permission.
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