[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experim...[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.展开更多
The current study focused on novel approaches for plasma-activated water treated sweet orange peel waste through the use of various food-grade debittering agents(salt,alkali,and solvent).Among the different methods in...The current study focused on novel approaches for plasma-activated water treated sweet orange peel waste through the use of various food-grade debittering agents(salt,alkali,and solvent).Among the different methods investigated,solvent treatment with acetone at a ratio of 1:10(sample:solvent,DSL_(2))achieved a greater reduction in bitterness causing compounds naringin from 0.59 to 0.41 mg/g and limonin 1.30 to 1.17 mg/g.Moreover,the hurdle impact of both and debittering treatment was effective in reducing the total terpenoid content from 290.89 mg LE/100 g to 230 mg LE/100 g and anti-nutrients,tannin(289.20 mg/100 g to 109.63 mg/100 g),phytic acid(52.22 mg/100 g to 22.55 mg/100 g).The saponin was not found in the treated samples.Solvent treatment decreased total phenols from 163.46±2.54 to 115.81±5.02 mg GAE/100 g and total flavonoids from 662.23±4.53 to 548.48±2.98 mg QE/100 g.Similarly,FRAP(Ferric reducing antioxidant power)decreased from 58.87±1.57 to 38.08±1.96μg AAE/g and DPPH(2,2-Diphenyl-1-picrylhydrazyl)(%)from 151.06±3.07 to 123.81±2.46.Optimization of all treatment conditions was accomplished using a full factorial design.Treatment at a ratio of 1:10(sample:salt,DS2)was determined to be the most optimized condition,taking into account all parameters(total phenols,total flavonoids,total terpenoid content,naringin,limonin,hesperidin,antinutrients and antioxidant activities)including sensory evaluation.Debittered sweet orange peel powder obtained through this process demonstrated higher acceptability for functional and novel food product development.展开更多
文摘[Objective]To explore the debittering technique for concentrated orange juice. [Method] Active carbon was used to debitterze naringin and limonin from con-centrated orange juice. [Result] Through single-factor experiment and sensory as-sessment, the optimum debittering technique was identified as temperature at 20 ℃, active carbon at 35 g/L （soluble solid content 50.5%）, processing time of 20 min. Under above conditions, the removal rates of naringin and limonin in concentrated juice were 49.5% and 73.5% respectively. [Conclusion] Debittering endows the con-centrated juice with gentle flavor and mild taste.
文摘The current study focused on novel approaches for plasma-activated water treated sweet orange peel waste through the use of various food-grade debittering agents(salt,alkali,and solvent).Among the different methods investigated,solvent treatment with acetone at a ratio of 1:10(sample:solvent,DSL_(2))achieved a greater reduction in bitterness causing compounds naringin from 0.59 to 0.41 mg/g and limonin 1.30 to 1.17 mg/g.Moreover,the hurdle impact of both and debittering treatment was effective in reducing the total terpenoid content from 290.89 mg LE/100 g to 230 mg LE/100 g and anti-nutrients,tannin(289.20 mg/100 g to 109.63 mg/100 g),phytic acid(52.22 mg/100 g to 22.55 mg/100 g).The saponin was not found in the treated samples.Solvent treatment decreased total phenols from 163.46±2.54 to 115.81±5.02 mg GAE/100 g and total flavonoids from 662.23±4.53 to 548.48±2.98 mg QE/100 g.Similarly,FRAP(Ferric reducing antioxidant power)decreased from 58.87±1.57 to 38.08±1.96μg AAE/g and DPPH(2,2-Diphenyl-1-picrylhydrazyl)(%)from 151.06±3.07 to 123.81±2.46.Optimization of all treatment conditions was accomplished using a full factorial design.Treatment at a ratio of 1:10(sample:salt,DS2)was determined to be the most optimized condition,taking into account all parameters(total phenols,total flavonoids,total terpenoid content,naringin,limonin,hesperidin,antinutrients and antioxidant activities)including sensory evaluation.Debittered sweet orange peel powder obtained through this process demonstrated higher acceptability for functional and novel food product development.
