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Reduction of Grapefruit Bitter Components in a Fluidized β‐Cyclodextrin Polymer Bed
Author(s) -
WAGNER C. J.,
WILSON C. W.,
SHAW P. E.
Publication year - 1988
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.1365-2621.1988.tb07745.x
Subject(s) - limonin , naringin , chemistry , flavor , cyclodextrin , fluidized bed , chromatography , food science , polymer , organic chemistry
The bitter components limonin and naringin in grapefruit juices were reduced by β‐cyclodextrin polymer with pilot plant equipment using a fluidized bed process. This polymer has been regenerated 21 times without apparent loss in capacity. Reduction of limonin and naringin concentrations ranged from 30–59% and from 33–48%, respectively. Both limonin and naringin levels were reduced sufficiently in all juices to make them significantly preferred in flavor tests over their controls.