ArticleUltrasonics sonochemistry2021
Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides.Foods (Basel, Switzerland) · 2026Review
- Bitter Compounds in Medicinal Food Plants Based on Traditional Chinese Medicine: Analysis and Regulation Strategies from Chemical Structure to Perception Mechanisms.Molecules (Basel, Switzerland) · 2026Review
- Thermal Processing Effects on Bioactive Composition and Physicochemical Parameters ofAntioxidants (Basel, Switzerland) · 2026Article
- Whole-fruit utilization of 'Xiangshui' lemon (Food chemistry: X · 2026Article
- Sustainable Postharvest Innovations for Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Postprandial Glucose Reduction by Pomelo Albedo Treated with β‑Cyclodextrin and Ultrasound.ACS omega · 2025Article
- Influence of Ultrasonication and UV-C Processing on the Functional Characteristics and Anticarcinogenic Activity of Blackthorn Vinegar.ACS omega · 2024Article
- Objective Quantification Technique and Widely Targeted Metabolomics-Based Analysis of the Effects of Different Saccharidation Processes on Preserved French Plums.Molecules (Basel, Switzerland) · 2024Article
- Article
- Response surface methodology-optimized extraction of flavonoids from pomelo peels and isolation of naringin with antioxidant activities by Sephadex LH20 gel chromatography.Current research in food science · 2023Article
- Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.Ultrasonics sonochemistry · 2022Article
- Effects of Non-Thermal Treatment on Gilaburu Vinegar (Biology · 2022Article
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Authors and funding
3 authors.
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Abstract
In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.
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