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

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 res...

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Detalles Bibliográficos
Autores principales: Kumar Gupta, Arun, Pratim Sahu, Partha, Mishra, Poonam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8649891/
https://www.ncbi.nlm.nih.gov/pubmed/34871912
http://dx.doi.org/10.1016/j.ultsonch.2021.105839
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author Kumar Gupta, Arun
Pratim Sahu, Partha
Mishra, Poonam
author_facet Kumar Gupta, Arun
Pratim Sahu, Partha
Mishra, Poonam
author_sort Kumar Gupta, Arun
collection PubMed
description 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.
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spelling pubmed-86498912021-12-17 Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential Kumar Gupta, Arun Pratim Sahu, Partha Mishra, Poonam Ultrason Sonochem Short Communication 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. Elsevier 2021-11-18 /pmc/articles/PMC8649891/ /pubmed/34871912 http://dx.doi.org/10.1016/j.ultsonch.2021.105839 Text en © 2021 Published by Elsevier B.V. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Short Communication
Kumar Gupta, Arun
Pratim Sahu, Partha
Mishra, Poonam
Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_full Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_fullStr Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_full_unstemmed Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_short Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
title_sort ultrasound aided debittering of bitter variety of citrus fruit juice: effect on chemical, volatile profile and antioxidative potential
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8649891/
https://www.ncbi.nlm.nih.gov/pubmed/34871912
http://dx.doi.org/10.1016/j.ultsonch.2021.105839
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