Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
Abstract
In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the...
Paper Details
Title
Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential
Published Date
Dec 1, 2021
Journal
Volume
81
Pages
105839 - 105839
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