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KMID : 1007520110200030715
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Food Science and Biotechnology
2011 Volume.20 No. 3 p.715 ~ p.724
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Investigation of Citrus Flavor Adsorption During Debittering of Grapefruit Juice Using Kinetic Modeling and Response Surface Methodology
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Peter Kranz
Philipp Adler
Benno Kunz
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Abstract
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Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, dlimonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor α- terpineol, followed by naringin and the other flavor compounds. The rate constant of each substance was influenced significantly by temperature, ratio of adsorbent/ juice, and, except for α-terpineol, by the interaction of both factors (p<0.05). Response surface methodology (RSM) was applied for the development of regression models to predict the adsorption rate constants of all substances. On the basis of the regression models for d-limonene and naringin, a factor combination that minimized loss of flavor and maximized bitterness reduction during the debittering procedure was determined to be a combination of low temperature (13.9oC) and high adsorbent/juice ratio (3.6%).
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KEYWORD
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adsorption kinetics, citrus flavor, debittering, grapefruit juice, response surface methodology
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