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.
|Title of host publication||Food Enzymes|
|Subtitle of host publication||Application of New Technologies|
|Editors||Ma Dolores Busto Nunez, Natividad Ortega Santamaria|
|Place of Publication||India|
|Publisher||Transworld Research Network|
|Number of pages||13|
|Publication status||Published - 2008|