Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part E
Removal of bitterness in citrus fruit juices using various novel technologies: A Review
Author(s): Hurriya Siddiqui, Sanchita Rana, Suparna Chakraborty, Khushboo Negi, Rattan Singh and Anushka Pallavi
Abstract: Citrus fruits are known worldwide for their sharp, tangy and refreshing flavors. These fruits offer various advantages to humankind such as health benefits which includes improves digestion, boosts immunity, cancer prevention. They also have economic importance like agricultural value and significant element in export and trade. These fruits are versatile and are popularly consumed either in raw form or in the form of juices. Citrus fruit juices are a tasty and nutritious supplement to the diet as long as they are drunk in moderation and with little processing. Because of their health benefits and refreshing taste, citrus fruit juices are popular. Fruits including oranges, lemons, limes, grapefruits, and tangerines are the source of them. Citrus fruit juice bitterness is a common problem that can result from a number of sources like presence of bitter compound such as limonin and narginin, enzymatic reaction during processing or storage, enzymes such limonin D-ring lactone hydrolase (LDRH) can change non-bitter precursors into bitter chemicals and ripeness of fruit citrus fruits that are either overripe or under ripe may add to the bitterness. For example, fruits that are not fully ripe may have more bitter chemicals. For most people, too much bitterness can make the juice less palatable and less enjoyable as sweet and tangy flavour are generally more market friendly. To lessen bitterness and enhance flavour, producers frequently employ methods including debittering procedures, mixing with sweeter juices, or enzymatic treatments.
DOI: 10.22271/foodsci.2025.v6.i1e.220
Pages: 339-346 | Views: 135 | Downloads: 78
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How to cite this article:
Hurriya Siddiqui, Sanchita Rana, Suparna Chakraborty, Khushboo Negi, Rattan Singh, Anushka Pallavi. Removal of bitterness in citrus fruit juices using various novel technologies: A Review. J Curr Res Food Sci 2025;6(1):339-346. DOI: 10.22271/foodsci.2025.v6.i1e.220
