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

• Published in: Ultrasonics sonochemistry Vol. 81; p. 105839
• Main Authors: Kumar Gupta, Arun, Pratim Sahu, Partha, Mishra, Poonam
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.12.2021; Elsevier
• Subjects: Debittering; Enzyme; Naringin; Pomelo; Resin adsorption; Short Communication; Ultrasound; Pomelo; Naringin; Resin adsorption; Enzyme; Ultrasound; Debittering
• ISSN: 1350-4177; 1873-2828; 1873-2828
• DOI: 10.1016/j.ultsonch.2021.105839

[Display omitted] •Resin and enzymatic hydrolysis combined with sonication is applied for the first time.•Sonication-assisted resin debittering results in a lowered level of bitterness.•Sonication markedly influenced the phytochemical properties of pomelo juice.•Sonication assisted enzymatic hydrolysis improved the flavor, chemical and phytochemical properties.•Significant improvement in enzymatic activities and degradation of naringin. 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.