1. Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability.
- Author
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Gordon RM, Washington TL, Sims CA, Goodrich-Schneider R, Baker SM, Yagiz Y, and Gu L
- Subjects
- Porosity, Citrus paradisi chemistry, Citrus paradisi microbiology, Fruit and Vegetable Juices analysis, Furocoumarins analysis, Plant Diseases microbiology, Resins, Synthetic chemistry, Taste
- Abstract
About 90% of grapefruit in Florida are affected by Huanglongbing (HLB). HLB negatively affects the organoleptic properties of grapefruit juice because affected trees overproduce bitter secondary-metabolites, mostly naringin. The objective of this research was to remove naringin from HLB-affected grapefruit juice using microporous-adsorbents and to investigate how debittering affected narirutin, limonoids, bergamottin, and consumer acceptability. The adsorption kinetics of naringin on seven adsorbent resins obeyed pseudo-second order. PAD550 and PAD600 showed better static adsorption/desorption. Adsorption-isotherms on these resins were better fitted on Temkin-Pyzhev-model. On a fixed-bed-column packed with PAD550 resin, a slower loading rate increased its breakthrough volume before naringin in effluent reached its taste-threshold. In addition to naringin being reduced to below its taste-threshold, debittering significantly decreased the content of limonin, nomilin, and bergamottin. A consumer taste panel rated debittered and half-debittered juices higher for overall acceptability than the untreated. The half-debittered juice was ranked the most preferred while untreated was the least preferred., (Copyright © 2021 Elsevier Ltd. All rights reserved.)
- Published
- 2021
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