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Reduction of bitterness and acidity in grapefruit juice by adsorptive processes
Author(s) -
Johnson Robert L.,
Chandler Bruce V.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330315
Subject(s) - grapefruit juice , chemistry , food science , fruit juice , reduction (mathematics) , chromatography , biology , mathematics , pharmacology , pharmacokinetics , geometry
By choosing an appropriate adsorbent, the bitter principles (naringin and limonin) and titratable acids could be removed from grapefruit juice in varying combinations. For example, Amberlite XAD‐7 removed about 63% naringin, 85% limonin and 3% titratable acids and Deacidite‐FFIP removed about 20% naringin, 8% limonin and 23% titratable acids when contacted for 1 h with grapefruit juice at the rate of 20 g (dry wt) of adsorbent per litre of juice. Such treatments, applied consecutively, would eliminate excessive bitterness and acidity from juices containing up to 2 g naringin and 36 mg limonin litre −1 and with a total soluble solids:titratable acid ratio of < 6. The adsorbents are readily available, may be used as supplied and can be reactivated simply and economically; some of them have already been approved for use with foods, and such approval seems possible for the others.