Abstract
Citrus fruits contain various kinds of flavanone compounds, such as hesperidin and naringin. Hesperidin is slightly soluble in water and causes turbidity in canned mandarin orange products. This study was carried out to find efficient solubilizing agents for hesperidin. It was found that the turbidity of canned mandarin orange syrup was reduced by the addition of β-cyclodextrin through the formation of an inclusion complex between β-cyclodextrin and hesperidin. Naringin, one of the bitter taste constituents of citrus fruit products, is chemically analogous to hesperidin. The bitterness of naringin was reduced by addition of β-cyclodextrin. The bitterness of limonin, a constituent of citrus fruits, was reduced by addition of β-cyclodextrin. Since β-cyclodextrin has been commercially available in pure food-grade form for several years, these findings are of practical interest to the citrus industry.
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