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Response surface optimization of conditions for debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins

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Abstract

In the current study, debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins was investigated and optimized using the Box–Behnken response surface methodology. The effects of independent variables including resin type (cation exchange resin, anion exchange resin, and 50:50 cation/anion exchange resin), resin dosage (0.05, 0.075, and 0.1 g/mL) and agitation speed (50, 150, and 250 rpm) on total phenolic content, total flavonoid content, total anthocyanin content (TAC), antioxidant activity, and bitterness of white mahlab juice were studied. Effects of resin type and dosage were found to be significant (p < 0.05) for all responses. A dosage of 0.05 g/mL of the anion exchange resin and an agitation speed of 250 rpm were selected as the optimum conditions based on minimum bitterness (2.42) and maximum TAC (0.018 g/mol). We could conclude that the anionic resin can greatly reduce the intensity of bitterness and maintain the composition and characteristics of the P. mahaleb juice.

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Authors and Affiliations

  1. Faculty of Agriculture, University of Zanjan, Zanjan, Iran

    Firooze Bazrafkan

  2. Department of Food Science and Technology, Faculty of Agriculture, University of Zanjan, Zanjan, Iran

    Soheila Zarringhalami & Ali Ganjloo

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  1. Firooze Bazrafkan
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  2. Soheila Zarringhalami
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  3. Ali Ganjloo
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Correspondence to Soheila Zarringhalami.

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Bazrafkan, F., Zarringhalami, S. & Ganjloo, A. Response surface optimization of conditions for debittering of white mahlab (Prunus mahaleb L.) juice using polystyrene resins. Food Sci Biotechnol 26, 1555–1562 (2017). https://doi.org/10.1007/s10068-017-0220-1

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  • DOI: https://doi.org/10.1007/s10068-017-0220-1

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