Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology

• Published in: Food science and biotechnology Vol. 20; no. 3; pp. 715 - 724
• Main Authors: Kranz, Peter, University of Bonn, Department of Nutrition and Food Sciences, IEL Food Technology and Biotechnology, Bonn, Germany, Adler, Philipp, University of Bonn, Department of Nutrition and Food Sciences, IEL Food Technology and Biotechnology, Bonn, Germany, Kunz, Benno, University of Bonn, Department of Nutrition and Food Sciences, IEL Food Technology and Biotechnology, Bonn, Germany
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.06.2011; 한국식품과학회
• Subjects: adsorption kinetics; Chemistry; Chemistry and Materials Science; Citrus; citrus flavor; debittering; Food Science; grapefruit juice; GRAPEFRUITS; Nutrition; POMELO; Research Article; response surface methodology; TORONJA; 식품과학; grapefruit juice; debittering; response surface methodology; citrus flavor; adsorption kinetics
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-011-0101-y

Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, d-limonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor α-terpineol, followed by naringin and the other flavor compounds. The rate constant of each substance was influenced significantly by temperature, ratio of adsorbent/juice, and, except for α-terpineol, by the interaction of both factors (p less than 0.05). Response surface methodology (RSM) was applied for the development of regression models to predict the adsorption rate constants of all substances. On the basis of the regression models for d-limonene and naringin, a factor combination that minimized loss of flavor and maximized bitterness reduction during the debittering procedure was determined to be a combination of low temperature (13.9℃) and high adsorbent/juice ratio (3.6%).