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
ISSN1549-7801
AutoresMunish Puri, Sudeep Marwaha, Richa Kothari, John F. Kennedy,
Tópico(s)Cocoa and Sweet Potato Agronomy
ResumoAbstractThis 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
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