Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using res...

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Autores principales:	Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Ultrasound Debittering Pomelo Enzyme Naringin Resin adsorption Chemistry QD1-999 Acoustics. Sound QC221-246
Acceso en línea:	https://doaj.org/article/f1d4275ff9f941659846aca2401b02eb
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spelling	oai:doaj.org-article:f1d4275ff9f941659846aca2401b02eb2021-12-04T04:33:22ZUltrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential1350-417710.1016/j.ultsonch.2021.105839https://doaj.org/article/f1d4275ff9f941659846aca2401b02eb2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1350417721003813https://doaj.org/toc/1350-4177In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.Arun Kumar GuptaPartha Pratim SahuPoonam MishraElsevierarticleUltrasoundDebitteringPomeloEnzymeNaringinResin adsorptionChemistryQD1-999Acoustics. SoundQC221-246ENUltrasonics Sonochemistry, Vol 81, Iss , Pp 105839- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Ultrasound Debittering Pomelo Enzyme Naringin Resin adsorption Chemistry QD1-999 Acoustics. Sound QC221-246
spellingShingle	Ultrasound Debittering Pomelo Enzyme Naringin Resin adsorption Chemistry QD1-999 Acoustics. Sound QC221-246 Arun Kumar Gupta Partha Pratim Sahu Poonam Mishra Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
description	In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.
format	article
author	Arun Kumar Gupta Partha Pratim Sahu Poonam Mishra
author_facet	Arun Kumar Gupta Partha Pratim Sahu Poonam Mishra
author_sort	Arun Kumar Gupta
title	Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_short	Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_full	Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_fullStr	Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_full_unstemmed	Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_sort	ultrasound aided debittering of bitter variety of citrus fruit juice: effect on chemical, volatile profile and antioxidative potential
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/f1d4275ff9f941659846aca2401b02eb
work_keys_str_mv	AT arunkumargupta ultrasoundaideddebitteringofbittervarietyofcitrusfruitjuiceeffectonchemicalvolatileprofileandantioxidativepotential AT parthapratimsahu ultrasoundaideddebitteringofbittervarietyofcitrusfruitjuiceeffectonchemicalvolatileprofileandantioxidativepotential AT poonammishra ultrasoundaideddebitteringofbittervarietyofcitrusfruitjuiceeffectonchemicalvolatileprofileandantioxidativepotential
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Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential

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