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Immobilized enzyme technology for debittering citrus fruit juices

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posted on 2024-06-03, 14:01 authored by Munish Puri, A Kaur, R Singh, J Kanwar
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.

History

Chapter number

5

Pagination

91-103

Open access

  • Yes

ISBN-13

9788178953588

Language

eng

Publication classification

B1 Book chapter, B Book chapter

Copyright notice

2008, Transworld Research Network

Extent

7

Editor/Contributor(s)

Busto M, Ortega N

Publisher

Transworld Research Network

Place of publication

Kerala, India

Title of book

Food enzymes : application of new technologies

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