Debittering Citrus Juices with β-Cyclodextrin Polymer
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 646–647, March 1983
How to Cite
SHAW, P. E. and WILSON, C. W. (1983), Debittering Citrus Juices with β-Cyclodextrin Polymer. Journal of Food Science, 48: 646–647. doi: 10.1111/j.1365-2621.1983.tb10811.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 11/7/82; accepted 12/10/82.
A β-cyclodextrin polymer was used to remove the bitter substances limonin and naringin from aqueous solution and from filtered orange and grapefruit juices using batch and continuous flow column treatments. Other components such as naringenin 7β-rutinoside, coumarins and flavonoids were removed, but the total soluble solids (°Brix), total acidity and ascorbic acid content of the juice were unchanged. The polymer could be regenerated by extraction with an organic solvent.