Premium
Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash
Author(s) -
HERNANDEZ E.,
COUTURE R.,
ROUSEFF R.,
CHEN C. S.,
BARROS S.
Publication year - 1992
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.1365-2621.1992.tb08066.x
Subject(s) - grapefruit juice , limonin , chemistry , citrus paradisi , pulp (tooth) , food science , hesperidin , flavor , chromatography , organoleptic , rutaceae , botany , biology , medicine , alternative medicine , pathology , pharmacokinetics , pharmacology
Grapefruit juice and grapefruit pulp wash were ultrafiltered and debittered with a pilot system. The flow rate through the membrane increased with the transmembrane pressure up to 137.8 kPa. Limonin in grapefruit juice and grapefruit pulp wash was completely removed. The debittering process was tested at 13, 27 and 48°C. Limonin removal efficiency was independent of temperature between 13 and 48°C. However the resin column was exhausted more rapidly for na‐ringin, narirutin, hesperidin, and neohesperidin particularly at 13°C. Taste panel results suggested that debittering of grapefruit pulp wash appreciably increased its flavor acceptability.