Immobilized enzyme technology for debittering citrus fruit juices

Puri, Munish, Kaur, Aneet, Singh, Ram and Kanwar, Jagat 2008, Immobilized enzyme technology for debittering citrus fruit juices, in Food enzymes : application of new technologies, Transworld Research Network, Kerala, India, pp.91-103.

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Title Immobilized enzyme technology for debittering citrus fruit juices
Author(s) Puri, Munish
Kaur, Aneet
Singh, Ram
Kanwar, Jagat
Title of book Food enzymes : application of new technologies
Editor(s) Busto, M. D.
Ortega, N.
Publication date 2008
Chapter number 5
Total chapters 7
Start page 91
End page 103
Total pages 13
Publisher Transworld Research Network
Place of Publication Kerala, India
Summary There has been increased interest in the use of immobilized enzymes in fruit juice industry for debittering of citrus fruit juices due to their high efficiency to remove bitter flavonoids. The structure of naringin, responsible for immediate bitterness, and of limonin, responsible for "delayed bitterness" has been discussed. This chapter also discusses various attempts that have been made to immobilize enzymes on an appropriate support so as to enable their use in debittering of citrus fruit juices. These include physicochemical and enzyme biotechnological approaches which makes the fruit juice more acceptable and cost effective to the consumer. Despite of high volume of production of citrus fruits and fruit juices, suitable processes to produce non-bitter citrus juice by immobilized enzymes technology has not yet commercialized globally.
ISBN 9788178953588
Language eng
Field of Research 100301 Biocatalysis and Enzyme Technology
100302 Bioprocessing, Bioproduction and Bioproducts
HERDC Research category B1 Book chapter
ERA Research output type B Book chapter
HERDC collection year 2008
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017028

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