Immobilized enzyme technology for debittering citrus fruit juices

Munish Puri, Aneet Kaur, Ram S. Singh, Jagat R. Kanwar

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

There has been increased interest in the use of immobilized enzymes in fruit juice industry for debittering of citrus fruit juices due to their high efficiency to remove bitter flavonoids. The structure of naringin, responsible for immediate bitterness, and of limonin, responsible for "delayed bitterness" has been discussed. This chapter also discusses various attempts that have been made to immobilize enzymes on an appropriate support so as to enable their use in debittering of citrus fruit juices. These include physicochemical and enzyme biotechnological approaches which makes the fruit juice more acceptable and cost effective to the consumer. Despite of high volume of production of citrus fruits and fruit juices, suitable processes to produce non-bitter citrus juice by immobilized enzymes technology has not yet commercialized globally.
Original languageEnglish
Title of host publicationFood Enzymes
Subtitle of host publicationApplication of New Technologies
EditorsMa Dolores Busto Nunez, Natividad Ortega Santamaria
Place of PublicationIndia
PublisherTransworld Research Network
Chapter5
Pages91-103
Number of pages13
ISBN (Print)9788178953588
Publication statusPublished - 2008
Externally publishedYes

Fingerprint Dive into the research topics of 'Immobilized enzyme technology for debittering citrus fruit juices'. Together they form a unique fingerprint.

Cite this