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Pectinase and naringinase help to improve juice production and quality from pummelo (Citrus grandis) fruit

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Abstract

Pectinase and naringinase were investigated for improving the production of pummelo juice by increasing the juice yield and eliminating juice bitterness. Compared to a control, the enzymatic treatment significantly (p<0.05) increased the juice yield, soluble pectin and total soluble solid (TSS) contents, and the clarity, while decreasing the concentrations of the bitter chemicals naringin, limonin, and nomilin. A combined processing treatment of peeling and enzymatic hydrolyses using 5U/g of pectinase and 0.4 U/g of naringinase at 50oC for 60 min resulted in a juice yield of 42.3%, a TSS content of 11.4oBx, a titrable acidity (TA) of 0.96%, a vitamin C concentration of 38.4 mg/100 mL, and concentrations of naringin, limonin, and nomilin of 42.4 μg/mL, 33.5 μg/mL, and 13.3 μg/mL, respectively. The enzymatic method was effective and practical for production of high quantity pummelo juice.

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Authors and Affiliations

  1. College of Bioengineering, Jimei University, Fujian Province, 361021, China

    Hui Ni, Yuan Fan Yang, Feng Chen, Hai Feng Ji, Hu Yang, Wu Ling & Hui Nong Cai

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, 29634, USA

    Hui Ni & Feng Chen

  3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Fujian Province, 361021, China

    Hui Ni, Yuan Fan Yang, Hai Feng Ji & Hui Nong Cai

  4. Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, China

    Hui Ni, Hu Yang, Wu Ling & Hui Nong Cai

Authors
  1. Hui Ni
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  2. Yuan Fan Yang
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  3. Feng Chen
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  4. Hai Feng Ji
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  5. Hu Yang
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  7. Hui Nong Cai
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Correspondence to Feng Chen.

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Ni, H., Yang, Y.F., Chen, F. et al. Pectinase and naringinase help to improve juice production and quality from pummelo (Citrus grandis) fruit. Food Sci Biotechnol 23, 739–746 (2014). https://doi.org/10.1007/s10068-014-0100-x

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  • DOI: https://doi.org/10.1007/s10068-014-0100-x

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