Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of
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ORIGINAL ARTICLE
Enzymatic processing of Citrus reticulata (Kinnow) pomace using naringinase and its valorization through preparation of nutritionally enriched pasta Gisha Singla1,2 • Parmjit S. Panesar2 • Rajender S. Sangwan3 • Meena Krishania1
Revised: 11 August 2020 / Accepted: 8 October 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Citrus fruits are consumed either as whole fruits or as juice after processing. Processing of fruits yields a significant number of by-products in the form of pulp, peel and seeds, which are often discarded and major cause of environmental concern. Bitterness in the waste residue of citrus products is one of the leading hindrance in its valorization and supplementation in other food products. Aim of this study was to reduce the bitterness of Citrus reticulata (kinnow) pomace using enzymatic method and its supplementation in production of nutritionally rich pasta. Under optimized conditions (1U/mg enzyme naringinase concentration, temperature 50 °C, at pH 4.5 and treatment time 4 h), the maximum reduction (65.95%) of naringin (bitterness causing compound) was observed coupled with increase (60.13%) in naringenin (non-bitter compound). The debittered kinnow pomace has been further characterized for physio-chemical changes and morphological changes before and after treatment. The debittered kinnow pomace was then supplemented for the preparation of antioxidant and nutrient enriched pasta.
& Meena Krishania [email protected] 1
Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, S.A.S Nagar, Mohali, Punjab 140306, India
2
Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab 148106, India
3
Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre, Sector 19, Ghaziabad, Uttar Pradesh 201002, India
Keywords Kinnow pomace Bitterness Naringinase Naringin Naringenin Pasta
Introduction Fruit processing industry plays a major role in agro-industrial sector. Brazil, China, India, Mexico, Spain and USA are major citrus producing countries worldwide (Satari and Karimi 2018). Citrus fruits consist of peels (40–55%), internal tissues (30–35%) and seeds (\ 10%). In addition, citrus fruits are potent source of soluble dietary fibers along with various bio-active compounds such as flavonoids along with antioxidant properties (Lario et al. 2004). Processing of citrus fruits in industries generates large amount of peel waste (19 Mt annually) which can be used as raw material in bio-refinery (Bustamante et al. 2016). Peel and pulp are abundant source of sugars, minerals, dietary fibers and phenolics which have antioxidants, anti-mutagenic, cardio-preventive antibacterial activities. ‘‘Kinnow,’’ a hybrid between a king and willow mandarins (Citrus nobilis Lour 9 C. deliciosa Tenora) is one of the major citrus fruit crops in northern region of India (Sharma et al. 2007). India is the 5th largest pro
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