Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector

Abstract

Bitterness in citrus fruit juices is the major problem faced by food processing industries. Because bitterness reduce the shelf life of juice and consumer acceptability. The major components responsible for the bitterness in citrus fruit juices are limonin and naringin. Several researchers/scientists are working in the direction to remove bitterness from citrus fruit juices so that shelf life may be enhanced. The major scientific methods used for the reduction of bitterness in the citrus fruit juices are lye treatment, addition of sugars, β-cyclodextrin, hot water treatment, cellulose acetate layers, enzymatic methods using microbial consortia. Capability of microbial consortia for the production of debittering enzymes has been explored and discussed in a systematic manner. The present review paper has its focus on major problems faced during processing of fruit juices, debittering methods, challenging tasks and future prospects.