Vol. 12, Issue 5 (2023)

Author(s):
VS Shilpa, NK Sreerag, Karthika Gopalakrishnan, Cholakkal Shahada and Riya Farha

Abstract:
The use of immobilised enzyme technology for debittering citrus fruit juices is covered in this review article. The three major parts of the essay are the isolation of naringinase, the immobilisation of naringenase, and the debittering of citrus fruit juice by immobilised enzyme. The substance that causes the initial bitterness in citrus fruit juice, naringin, is hydrolyzed by the enzyme naringinase. In order to employ enzymes in the debittering of citrus fruit juices, several methods at immobilising enzymes on a suitable support are discussed in this work. These include biotechnological methods using enzymes and physicochemical processes. Several methods have been used to immobilise naringinase, including trapping in natural polymer beads, elimination of between 70 and 95 percent of the naringin contained in various citrus juices, and covalent immobilisation in hetero-functional supports. The usage of immobilised naringinase for debittering grapefruit juice as well as the simultaneous hydrolysis of naringin and adsorption of limonin are also covered in this article. The method to manufacture non-bitter citrus juice using immobilised enzymes has not yet been commercialised internationally, despite the huge amount of citrus fruit production.