[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
The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and c...The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and carboxypeptidase in the early stage of SSF(0–8 h).Proteases are dominant and can hydrolyze the soybean protein into long-chain peptides with mild bitterness.Carboxypeptidase production is dominant at 8–16 h SSF,at which point soybean protein is further hydrolyzed and bitterness is enhanced.The strain then produces additional carboxypeptidase after 16 h,and bitterness is reduced.We compared the amino acid composition of the hydrolysates from soybean protein isolates to that of the fermented liquid of SSF.In the hydrolysates from soybean protein isolates that exhibit strong bitterness,62.81%of amino acids are hydrophobic and occur in the form of peptides.In the fermented liquid from soybean meal,16.22%of amino acids are hydrophobic and are mainly present in the form of free amino acids.The bitterness of fermented soybean hydrolysate is reduced from 5 to 0 when fermented for 24 h,suggesting that B.subtilis can effectively reduce bitterness,possibly due to the carboxypeptidase.Enzyme analysis shows that B.subtilis excretes carboxypeptidase during growth.The amino acids phenylalanine,alanine,tyrosine,and leucine at the C-terminal of the soybean bitter peptides in hydrolysates are cleaved in the presence of carboxypeptidase,resulting in complete debitterness.展开更多
Citrus aurantiifolia is a member of Rutaceae family that commonly used ingredient in food and beverage.Its bioactive compound exerts various functional properties for functional food development.This review highlights...Citrus aurantiifolia is a member of Rutaceae family that commonly used ingredient in food and beverage.Its bioactive compound exerts various functional properties for functional food development.This review highlights its bioactive compounds,functional properties,and functional food application,aiming to provide a comprehensive overview to facilitate its further development in health and nutraceutical fields.Scientific articles were collected from online database searches(PubMed,ScienceDirect,ResearchGate,Directory of Open Access Journal,Google Scholar,and Springer).C.aurantiifolia has a wide range of active compounds,functional properties,and functional food applications.C.aurantiifolia contains various phytoconstituents,such as essential oils,polyphenols,flavonoids,coumarins,and limonins that play a role in various functional properties.In silico,in vitro,and in vivo studies demonstrated C.aurantiifolia antibacterial,antifungal,antiparasitic,antitumor,antidiabetic,anti-inflammatory,cardiovascular protective,antihyperlipidemic,antioxidant,hepatoprotective,nephroprotective,anti-aging,and sedative activities.However,no clinical trials have shown significant functional properties.Its application also hampered due to its volatile nature,prone to degradation,low water solubility,and bitter taste of its active compounds.Encapsulations,microparticles,microencapsulation and nanoparticle technology,can be an approach to protect active ingredients,modify release,and enhance its activity.Several techniques to address bitter taste elimination due to naringin and limonin content are additional sweetener,extraction methods optimization,enzyme hydrolysis,resin adsorption,microparticle,and filtration to reduce naringin and limonin levels.展开更多
For decades,producers,researchers,and food safety agencies have faced the challenge of processing bitter citrus fruit and making it more appealing to consumers.The primary compounds responsible for the bitterness in c...For decades,producers,researchers,and food safety agencies have faced the challenge of processing bitter citrus fruit and making it more appealing to consumers.The primary compounds responsible for the bitterness in citrus fruit juices are naringin and limonin.In order to extend the shelf life and enhance the acceptability of citrus fruit juices,similar to other tropical fruits,scientists and the food industry have been continuously working to reduce their bitterness.This has led to the development of various physical,chemical,and biological methods,which are commonly used scientific approaches for reducing bitterness in citrus fruit juices.This review emphasizes the significance of citrus fruit in the economy and discusses the different bittering agents present in citrus fruits,as well as the various techniques used to detect their presence.Additionally,it highlights different debittering techniques and the advancement of technologies aimed at achieving fast,reliable,and effective debittering of bitter citrus fruits.The review also examines the effects of different debittering techniques on the chemical and phytochemical properties of citrus juice and briefly discusses future prospects in this field.Furthermore,this review recognizes the potential of advanced techniques such as sensors to replace traditional methods.Traditional approaches often require a significant amount of time and technical expertise and can be expensive.The utilization of sensors and other advanced technologies can address these limitations and provide more efficient and cost-effective solutions in the debittering process.展开更多
Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosida...Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosidase is largely unknown.Shinzuke,the most common trade preparation in Japan,are alkali-treated non-fermented green olives.In contrast,natural olives are debittered by brining,which may enhance phytochemical retention.We evaluated theα-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives.Eight types of table olives were tested against human intestinalα-glucosidase.Shinzuke Mission was the least effective(IC_(50) 0.710±0.058 mg/mL),while Natural green olives showed double to triple activity,with a non-competitive mechanism.Natural table olives retained more phytochemicals than shinzuke and other treated olives,and are good inhibitors of humanα-glucosidase in vitro,exhibiting potential as a functional food for the management of postprandial glycaemia.展开更多
This study investigated the effects of transglutaminase(TGase)treatment on the taste profiles and peptide compositions of pea protein isolate hydrolysates(PPIH)produced by Flavourzyme and protease 11,039.TGase signifi...This study investigated the effects of transglutaminase(TGase)treatment on the taste profiles and peptide compositions of pea protein isolate hydrolysates(PPIH)produced by Flavourzyme and protease 11,039.TGase significantly increased umami intensity by 50%and dramatically decreased bitterness by 40%in PPIH.While protein recovery,degree of hydrolysis,and peptide nitrogen percentage remained unaffected,TGase altered the relative proportions of taste compounds.This was evident through increased levels of umami,hydrophilic,and sweet-bitter amino acids in non-free amino acids,indicating the formation of peptides with umami potential.UPLC-MS/MS analysis confirmed that TGase facilitated the generation of longer peptides with higher umami potential compared to the short peptides in untreated PPIH.Simultaneously,the reduction in bitter components and the generation of umami substances contributed to the decrease in bitterness.Receptor-peptide docking studies confirmed that the newly formed peptides had higher binding affinities.Overall,TGase modification led to a shift in the substance profiles of PPIH,resulting in the creation of peptides with enhanced umami characteristics.These findings demonstrate the potential of combining TGase treatment with enzymatic hydrolysis to modify taste properties and develop flavorful plant-based protein ingredients.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.
基金supported by Grain&Corn Engineering Technology Research Center,State Administration of Grain(GA2017004)Science and Technology Research Project of Henan(172102110205)Henan University of Technology:Integration of Science and Education(30)
文摘The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation(SSF).Results showed that B.subtilis produces proteases and carboxypeptidase in the early stage of SSF(0–8 h).Proteases are dominant and can hydrolyze the soybean protein into long-chain peptides with mild bitterness.Carboxypeptidase production is dominant at 8–16 h SSF,at which point soybean protein is further hydrolyzed and bitterness is enhanced.The strain then produces additional carboxypeptidase after 16 h,and bitterness is reduced.We compared the amino acid composition of the hydrolysates from soybean protein isolates to that of the fermented liquid of SSF.In the hydrolysates from soybean protein isolates that exhibit strong bitterness,62.81%of amino acids are hydrophobic and occur in the form of peptides.In the fermented liquid from soybean meal,16.22%of amino acids are hydrophobic and are mainly present in the form of free amino acids.The bitterness of fermented soybean hydrolysate is reduced from 5 to 0 when fermented for 24 h,suggesting that B.subtilis can effectively reduce bitterness,possibly due to the carboxypeptidase.Enzyme analysis shows that B.subtilis excretes carboxypeptidase during growth.The amino acids phenylalanine,alanine,tyrosine,and leucine at the C-terminal of the soybean bitter peptides in hydrolysates are cleaved in the presence of carboxypeptidase,resulting in complete debitterness.
文摘Citrus aurantiifolia is a member of Rutaceae family that commonly used ingredient in food and beverage.Its bioactive compound exerts various functional properties for functional food development.This review highlights its bioactive compounds,functional properties,and functional food application,aiming to provide a comprehensive overview to facilitate its further development in health and nutraceutical fields.Scientific articles were collected from online database searches(PubMed,ScienceDirect,ResearchGate,Directory of Open Access Journal,Google Scholar,and Springer).C.aurantiifolia has a wide range of active compounds,functional properties,and functional food applications.C.aurantiifolia contains various phytoconstituents,such as essential oils,polyphenols,flavonoids,coumarins,and limonins that play a role in various functional properties.In silico,in vitro,and in vivo studies demonstrated C.aurantiifolia antibacterial,antifungal,antiparasitic,antitumor,antidiabetic,anti-inflammatory,cardiovascular protective,antihyperlipidemic,antioxidant,hepatoprotective,nephroprotective,anti-aging,and sedative activities.However,no clinical trials have shown significant functional properties.Its application also hampered due to its volatile nature,prone to degradation,low water solubility,and bitter taste of its active compounds.Encapsulations,microparticles,microencapsulation and nanoparticle technology,can be an approach to protect active ingredients,modify release,and enhance its activity.Several techniques to address bitter taste elimination due to naringin and limonin content are additional sweetener,extraction methods optimization,enzyme hydrolysis,resin adsorption,microparticle,and filtration to reduce naringin and limonin levels.
基金University Grant Commission,India to provide National Fellowship to carry out Ph.D.research[Grant no.NFO-2018-19-OBC-UTT-69212].
文摘For decades,producers,researchers,and food safety agencies have faced the challenge of processing bitter citrus fruit and making it more appealing to consumers.The primary compounds responsible for the bitterness in citrus fruit juices are naringin and limonin.In order to extend the shelf life and enhance the acceptability of citrus fruit juices,similar to other tropical fruits,scientists and the food industry have been continuously working to reduce their bitterness.This has led to the development of various physical,chemical,and biological methods,which are commonly used scientific approaches for reducing bitterness in citrus fruit juices.This review emphasizes the significance of citrus fruit in the economy and discusses the different bittering agents present in citrus fruits,as well as the various techniques used to detect their presence.Additionally,it highlights different debittering techniques and the advancement of technologies aimed at achieving fast,reliable,and effective debittering of bitter citrus fruits.The review also examines the effects of different debittering techniques on the chemical and phytochemical properties of citrus juice and briefly discusses future prospects in this field.Furthermore,this review recognizes the potential of advanced techniques such as sensors to replace traditional methods.Traditional approaches often require a significant amount of time and technical expertise and can be expensive.The utilization of sensors and other advanced technologies can address these limitations and provide more efficient and cost-effective solutions in the debittering process.
基金supported by the‘Initiative for Realizing Diversity in the Research Environment’from MEXT(Ministry of Education,Culture,Sports,Science and Technology of Japan),through the host institution.
文摘Olive(Olea europaea)phytochemicals are associated with a reduced risk of type 2 diabetes.Table olives typically have higher phytochemical concentrations than olive oil,but their impact on human intestinal α-glucosidase is largely unknown.Shinzuke,the most common trade preparation in Japan,are alkali-treated non-fermented green olives.In contrast,natural olives are debittered by brining,which may enhance phytochemical retention.We evaluated theα-glucosidase inhibitory effect of Shinzuke and natural green olives produced in-house and compared them with commercial table olives.Eight types of table olives were tested against human intestinalα-glucosidase.Shinzuke Mission was the least effective(IC_(50) 0.710±0.058 mg/mL),while Natural green olives showed double to triple activity,with a non-competitive mechanism.Natural table olives retained more phytochemicals than shinzuke and other treated olives,and are good inhibitors of humanα-glucosidase in vitro,exhibiting potential as a functional food for the management of postprandial glycaemia.
基金the Natural Science Foundation of China(32172329,32102117)Guangzhou Science and Technology Project(2023A04J0764)the Natural Science Foundation of Guangdong Province(2022A1515010060)for their financial supports.
文摘This study investigated the effects of transglutaminase(TGase)treatment on the taste profiles and peptide compositions of pea protein isolate hydrolysates(PPIH)produced by Flavourzyme and protease 11,039.TGase significantly increased umami intensity by 50%and dramatically decreased bitterness by 40%in PPIH.While protein recovery,degree of hydrolysis,and peptide nitrogen percentage remained unaffected,TGase altered the relative proportions of taste compounds.This was evident through increased levels of umami,hydrophilic,and sweet-bitter amino acids in non-free amino acids,indicating the formation of peptides with umami potential.UPLC-MS/MS analysis confirmed that TGase facilitated the generation of longer peptides with higher umami potential compared to the short peptides in untreated PPIH.Simultaneously,the reduction in bitter components and the generation of umami substances contributed to the decrease in bitterness.Receptor-peptide docking studies confirmed that the newly formed peptides had higher binding affinities.Overall,TGase modification led to a shift in the substance profiles of PPIH,resulting in the creation of peptides with enhanced umami characteristics.These findings demonstrate the potential of combining TGase treatment with enzymatic hydrolysis to modify taste properties and develop flavorful plant-based protein ingredients.
