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Evaluation of the properties of polystyrene divinylbenzene adsorbents for debittering grapefruit juice
- Manlan, M., Matthews, R.F., Rouseff, R.L., Littell, R.C., Marshall, M.R., Moye, H.A., Teixeira, A.A.
- Journal of food science 1990 v.55 no.2 pp. 440-449
- grapefruit juice, food processing, bitterness, absorbents, sensory evaluation
- Various physical properties of polystyrene divinylbenzene adsorbents involved in the removal of the bitter compounds naringin and limonin from grapefruit juice were investigated in a series of batch reaction processes. The removal of naringin from model systems and, naringin and limonin from grapefruit juice increased with the degree of cross-linkage and surface area of the adsorbents which had a solid density higher than 1.2 g/mL (dry) to ensure complete submersion. The specific surface area appeared to be the major factor in the debittering process. Regeneration with 95% ethanol was found to be more efficient than warm water. Sensory evaluation tests showed that more than 65% of the panelists preferred the less bitter treated juice over the control.