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Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice
Author(s) -
MANLAN M.,
MATTHEWS R.F.,
ROUSEFF R.L.,
LITTELL R.C.,
MARSHALL M.R.,
MOYE H.A.,
TEIXEIRA A.A.
Publication year - 1990
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.1365-2621.1990.tb06782.x
Subject(s) - naringin , limonin , chemistry , divinylbenzene , chromatography , adsorption , food science , organic chemistry , copolymer , styrene , polymer
Various physical properties of polystyrene divinylbenzene adsorbents involved in the removal of the bitter compounds naringin and limonin from grapefruit juice were investigated in a series of batch reaction processes. The removal of naringin from model systems and, naringin and limonin from grapefruit juice increased with the degree of cross‐linkage and surface area of the adsorbents which had a solid density higher than 1.2 g/mL (dry) to ensure complete submersion. The specific surface area appeared to be the major factor in the debittering process. Regeneration with 95% ethanol was found to be more efficient than warm water. Sensory evaluation tests showed that more than 65% of the panelists preferred the less bitter treated juice over the control.