Revisão Revisado por pares

Biochemical Basis of Bitterness in Citrus Fruit Juices and Biotech Approaches for Debittering

1996; Taylor & Francis; Volume: 16; Issue: 2 Linguagem: Inglês

10.3109/07388559609147419

ISSN

1549-7801

Autores

Munish Puri, Sudeep Marwaha, Richa Kothari, John F. Kennedy,

Tópico(s)

Cocoa and Sweet Potato Agronomy

Resumo

AbstractThis review discusses different facets of the subject of bitterness in, and debittering of, citrus juices. For this purpose, the tone is set up by giving an account of the biochemical properties of naringin, responsible for "immediate" bitterness, and of limonin, responsible for "delayed" bitterness. Their structures are ellucidated, and enzymes participating in their catabolic pathways are assigned. Thereafter, methods used to determine bitterness, based on the principles of colorimetry, chromatography, and biochemistry, are discussed, including their advantages and disadvantages. Finally, different physicochemical and biotechnological approaches for debittering are discussed.Key Words: naringinnaringinasebitternesslimonindebittering

Referência(s)