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 Busto, M. D. and Ortega, N. (ed), Food enzymes : application of new technologies, Transworld Research Network, Kerala, India, pp.91-103.
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.
Field of Research
100301 Biocatalysis and Enzyme Technology 100302 Bioprocessing, Bioproduction and Bioproducts
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