Removal of Bitterness by Using of Amberlite in Orange Juices

Öz

In this study, the removal of bitterness in Washington (navel) orange juice due to limonin was examined by using “Amberlite XAD-7HP” adsorbent. In the meanwhile, the changes on some chemical properties of orange juices such as (pH, titratable acidity, brix) were investigated. It had been determined that the adsorbent was successfully removed the bitterness in Washington navel orange juice. The results showed that bitterness caused from limonin was decreased from 90% to %96 at 30°C and 40°C, respectively. The bitterness of orange juice caused due to limonin was decreased up to %96 during using Amberlite XAD-7HP polymeric resin.

Anahtar Kelimeler

• Washington (navel),removal bitterness,limonin,Amberlite XAD-7HP

Kaynakça

1. Altan, A. (1983a). Naringin as Bitterness in Citrus Juices. Food Journal, 1, 29-32.
2. Altan, A. (1983b). Limonin as a Bitterness Item in Citrus Juices. Food Journal, 8 (3),125-128.
3. Altan, A. (1991). Compliance Status of Orange Juice Cultivated in Cukurova Region for Fruit Juice Processing. Cukurova 1st Agriculture Congress, 302-315, Adana.
4. Karabacak, N. (1995). Investigation of Narcinin and Total Flavonoid Contents of Marsh Seedless and Red Blush Altntop Cultivars Grown in Çukurova Region and Their Effects on Various Factors. Cukurova University Institute of Science and Technology, Department of Food Science and Technology, Master Thesis, Adana.
5. Kimball, D. A., (1991). Citrus Processing Quality Control and Technology. An AVI Book, Published by Von Nostrand Reinhold Newyork, USA.
6. Kealey, K. S. and Kinsella, J. E., (1979). Orange Juice Quality and Emphasis on Flavour Components. CRC Critical Reviews in Food Science and Nutrition, 11, 1-40.
7. Ting, S. V. and Rouseff, R. L. (1986). Citrus Fruits and Their Products, Analysis Technology, Marcel Dekker, Inc., New York, pp.293.
8. Oliver, J. and Andreu, P. (2000). Chromatographic Determination of Carotenoids in Foods. J. Chromatogr., A 881, 543-555.

9. Altan, A. (1995). Important Characteristics of Five Orange Fruits Growed in Cukurova Region in Terms of Fruit Juice Technology. Food Journal, 20 (4), 215–225.
10. Lee, H. S. and Kim, J. G. (2003). Effects of debittering on red grapefruit juice concentrate. Food Chemistry, 82, 177-180.
11. Blundstone, H. A. W., Woodman, J.S. and Adams, J. B. (1971). Canned Citrus Products, In the Biochemistry of Fruits and Their Products, Ed. By A.C. Hulme. Academic Press.
12. Chandler, B. V. and Ncol, K. J. (1975). Debittering Citrus Products with Enzymes, CSIRO Fd. Res. Q., 35, s. 79-88.
13. Ting, S. V. and Attaway, J. A. (1971). Citrus Fruits, In “The Biochemistry of Fruits and Their Products” Volume 2, Ed. By Hulme, A. C. Academic Press, New York.
14. Manlan, M., Matthews, R. F., Rouseff, R. L., Littell, R. C., Marshall, M. R., Moye, H. A. and Teixeira, A. A. (1990). Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice. J. Food Sci., 55(2), 440-445, 449.
15. Norman, S. I., Stringfield, R. T. and Gopsill, C. C. (1990). Removal of Bitterness from Citrus Juices Using a Post-Crosslinked Adsorbent Resin. US Patent 4.965.083.
16. Puri, M., Marhawa, S. S., Kothari, R. M. and Kennedy, J. F. (1996). Biochemical Basis of Bitterness in Citrus Fruit Juices and Biotech Approaches for Debittering. Critical Reviews in Biotechnology, 16(2), 145-155.
17. Premi, B. R. and Hegde, R. N. (1998). Solution to Bitterness in Citrus Juices. Agricultural Tribune, Saturday, September 26, 1998.
18. Hernandez, E., Couture, R., Rouseff, R., Chen, C. S. and Barros, S. (1992). Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash. J. Food Sci., 57 (3), 664-670.
19. Canovas, M., Garcia-Cases, L. and Iborra, J. L. (1997). Shifts in Metabolism and Morphology of Rhodococcus fascians when Debittering Synthetic Citrus Juices in the Absence of Aeration. Biotechnology Letters, Vol. 19, No: 12, December 1997, pp. 1181-1184.
20. Canovas, M., Garcia- Cases, L. and Iborra, J. L. (1998). Limonin consumption at acidic pH values and absence of aeration by Rhodococcus fascians cells in batch and immobilized continuous sys-tems. Enzyme and Microbial Technology, 22, 111-116.
21. Soares, N. F. F. and Hotchkiss, J. H. (1998). Naringinase Immobilization to Packaging Films for Reducing Naringin Concentration in Grapefruit Juice. J. Food Sci., 63(1), 61-65.
22. Braddock, R. J. and Cadwallader, K. R. (1992). Citrus By-Products Manufacture for Food Use. Food Technology, February, 105-110.
23. Couture, R. and Rouseff, R. (1992). Debittering and Deasitifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins. J. Food Sci., 57 (2) 380-384.
24. Ferreira SLC, Brito CF, Dantas AF, Araújo NML, Costa ACS (1999) Talanta 48: 1173
25. Saxena R, Singh AK (1997) Anal Chim Acta 340: 285
26. Saxena R, Singh AK, Sambi SS (1994) Anal Chim Acta 295:199
27. Carretero AS, Fernández JMC, Pereiro R, Medel AS (1999) Talanta 49: 907
28. Juang RS, Shiau JY, Shao HJ (1999) Sep Sci Technol 34: 1819
29. Zogorodni AA, Muhammed M (1999) Sep Sci Technol 34:2013
30. Aslanova, D. (2005). HMF formation kinetics in jam production and storage, Ankara University Institute of Science and Technology, Department of Food Engineering, Master Thesis, Ankara.
31. Anonymous, (1997). TS 3633, Apple Water Standard. Turkish Standardization Institute, Ankara
32. Cemeroglu, B. (1992). Basic Analysis Methods in Fruit and Vegetable Processing Industry. Biltav Publishing, Ankara.
33. IFFJP. (1992). Measurement of pH-Value. International Federation of Fruit Juice Producers. IFFJP, Analyses No: 11.
34. Altug, T. (1993). Citrus Bitterness, Agricultural Research, Aug95, 43(8), 22.
35. House, J. E. (1997). Principles of Chemical Kinetics, Wm. C. Brown Publishers, pp. 14-17, ABD.
36. Wilson, C. W., Wagner, C. J. Jr. ve Shaw, P. E. (1989). Reduction of bitter components in grapefruit and navel orange juices with beta-cyclodetrin polymers or XAD resins in a fluidized bed process. Journal of Agricultural and Food Chemistry 37 (1), 14-18.
37. Premi, B.R., Lal, B. B. and Joshi, V. K. (1994). Distribu-tion pattern of bittering principles in kinnow fruit. Journal of Food Science and Technology, India 31 (2), 140-141.
38. Canbas, A. (1998). Sensory Test Techniques. Cukurova University, Department of Food Engineering Undergraduate Course Notes (unpublished).
39. Kola, O., Kaya, C., Duran, H. and Altan, A. (2010). Commercial debittering of California navel orange Removal of Limonin Bitterness by Treatment of Ion juice. Journal of the Science of Food and Agriculture, Exchange and Adsorbent Resins. Food Science and 38: 1396-1400. Biotechnology, 19, 411-416.