Abstract
Naringin is a flavonoid naturally present in citrus fruits. It is present in orange, grapefruit, lemon and other fruits of citrus family. Naringin is the major cause of bitterness in citrus fruit juices. This flavonoid may cause interference during the citrus fruit juice processing. Naringinase (E.C.3.2.1.40) is an enzyme which catalyzes the hydrolysis of naringin into prunin and then into naringenin, which is non-bitter and tasteless. Naringinase is produced by many microorganisms but the commercial production of this microbial enzyme is still the area of interest. Naringinase is chiefly produced by various fungal strains and it has been reported for elimination of bitter flavour (due to naringin) in citrus fruit juice. Few bacterial sources have also been reported for naringinase. Besides removal of bitterness, naringainase has potent application in enhancement of aroma in wine making. This review focuses over microbial sources, production and applications of naringinase in food industries.
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