Debittering and Deacidifying Sour Orange (Citrus aurantium) Juice Using Neutral and Anion Exchange Resins |
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| Authors: | R COUTURE R ROUSEFF |
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| Affiliation: | Author Couture is with A. Lassonde and Fits Inc., Produits Alimentaires, 170, 5e Avenue, Rougemont (Québec) JOL 1MO, Canada.;Author Rouseff is with the University of Florida, IFAS, Citrus Research &Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. |
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| Abstract: | Juices from four cultivars of sour orange (Citrus aurantium), Seville, Bigaradier, Sour and Bittersweet, were treated with neutral (XAD-16) and weak base anionic exchange (IRA-93) resins. Unidentified fluorescent compounds were removed along with bitter compounds by both resin treatments. Average acidity was reduced from 57–87% using IRA-93 before depletion. Average naringin concentrations were reduced 50–66% in high acid juice and 89% in low acid juice using IRA-93. Under similar conditions 24–30% of the limonin was eliminated using IRA-93 and essentially 100% removed using XAD-16. Sensory acceptance (9-point hedonic scale) improved from 1.6 to 3.0 after IRA-93 resin treatment of a high acid juice. Average acceptance increased from 3.8 to 6.4 after XAD-16 treatment of a low acid juice. |
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| Keywords: | sour orange naringin limonin debittering deacidification anionic exchange resins |
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