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Reduction of Bitterness in Grapefruit Juice with β‐Cyclodextrin Polymer in a Continuous‐Flow Process
Author(s) -
SHAW PHILIP E.,
WILSON CHARLES W.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13054.x
Subject(s) - chemistry , grapefruit juice , chromatography , packed bed , naringin , polymer , cyclodextrin , adsorption , dissolution , organic chemistry , medicine , pharmacokinetics
Levels of the bitter components naringin and limonin were reduced an average of 50% or more in clarified grapefruit juice by treatment of about 16 bed volumes of juice with β‐cyclodextrin polymer in a continuous flow process. Dilute alkaline solution regenerated the column effectively, ethanol was only about half as effective as dilute alkali. Cloudy grapefruit juice was also debittered in the same column using reversed flow to prevent column plugging. This process was less efficient because liquid flow was inadequate to maintain a fluid bed. A preliminary batch process showed ability of the polymer to be regenerated at least 19 times with no loss in ability to adsorb bitter components.