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, Adler, Philipp, Kunz, Benno
• Format: Journal Article
• Language: Korean
• Published: 2011
• Subjects: grapefruit juice; adsorption kinetics; debittering; response surface methodology; citrus flavor
• ISSN: 1226-7708; 2092-6456

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 ${\alpha}$-pinene, ${\beta}$-myrcene, d-limonene, ${\alpha}$-terpineol, and ${\beta}$-caryophyllene were d-etermined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor ${\alpha}$-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 ${\alpha}$-terpineol, by the interaction of both factors (p<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 ($13.9^{\circ}C$) and high adsorbent/juice ratio (3.6%).