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Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta

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Abstract

Citrus fruits are consumed either as whole fruits or as juice after processing. Processing of fruits yields a significant number of by-products in the form of pulp, peel and seeds, which are often discarded and major cause of environmental concern. Bitterness in the waste residue of citrus products is one of the leading hindrance in its valorization and supplementation in other food products. Aim of this study was to reduce the bitterness of Citrus reticulata (kinnow) pomace using enzymatic method and its supplementation in production of nutritionally rich pasta. Under optimized conditions (1U/mg enzyme naringinase concentration, temperature 50 °C, at pH 4.5 and treatment time 4 h), the maximum reduction (65.95%) of naringin (bitterness causing compound) was observed coupled with increase (60.13%) in naringenin (non-bitter compound). The debittered kinnow pomace has been further characterized for physio-chemical changes and morphological changes before and after treatment. The debittered kinnow pomace was then supplemented for the preparation of antioxidant and nutrient enriched pasta.

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Acknowledgements

Authors gratefully acknowledge the financial support given by SERB, DST under ECR (ECR/2016/001237) project for conducting this research. Authors are grateful to Department of Biotechnology (DBT), Govt. of India and Center of Innovative and Applied Bioprocessing, Mohali for support and facilities. Authors are also generously acknowledging the CEO, CIAB for his constant encouragement towards the research work and staff of CIAB for their support and cooperation during this current study.

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Authors and Affiliations

  1. Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab, 140306, India

    Gisha Singla & Meena Krishania

  2. Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India

    Gisha Singla & Parmjit S. Panesar

  3. Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh, 201002, India

    Rajender S. Sangwan

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  1. Gisha Singla
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  2. Parmjit S. Panesar
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  3. Rajender S. Sangwan
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  4. Meena Krishania
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Correspondence to Meena Krishania.

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Singla, G., Panesar, P.S., Sangwan, R.S. et al. Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta. J Food Sci Technol 58, 3853–3860 (2021). https://doi.org/10.1007/s13197-020-04846-z

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  • DOI: https://doi.org/10.1007/s13197-020-04846-z

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