![]() In the present article, the various methods of extraction, conventional and modern, as well as separation and isolation of individual bioactive compounds from the extraction mixture and their determination have been reviewed. In addition to being a substantial source of economy, it is an ideal and sustainable and renewable resource for obtaining bioactive compounds and co-products for food and pharmaceutical industries. In recent years, citrus cultivation and the production of processed foods have become a major agricultural industry. This waste still consists of substantial quantities of bioactive compounds that cause environmental pollution and are harmful to the ecosystem because of their high biological oxygen demand. ![]() On consumption or processing, approximately 50% of the fruit remains as inedible waste, which includes peels, seeds, pulp, and segment residues. Using low cost approaches to debitter the fruit juices have been discussed in this review article.Ĭitrus contains a range of highly beneficial bioactive compounds, such as polyphenols, carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in building the body's immune system. Few of the above techniques viz., addition of β-cyclodextrin monomer, use of adsorbent XAD-16 and conversion of bitter principles to non-bitter components by the action of immobilized bacteria which have some limitations/drawbacks along with large cost warranted the necessity to look for innovative technique(s). raising pH of the juice, addition of β-cyclodextrin monomer, use of adsorbent XAD-16, suppression of bitterness by addition of sweetening agents and conversion of bitter principles to non-bitter components by the action of immobilized bacteria. ![]() Many debittering technologies have been developed based on chemical, physical and microbial processes e.g. Efforts have been made to reduce the accumulation of bitter principles during the development and maturing of citrus fruit through chemical sprays, agronomic practices and post-harvest treatment of fruit. The two main compounds which impart the bitterness in citrus fruits are naringin and limonin. The processing of citrus juice industry faced formidable problems of excessive bitter taste in terms of “bitterness” and “delayed bitterness” of juice worldwide because it reduces the quality and commercial value of the product.
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