Effect of probe ultrasonication and β-Cyclodextrin on bitterness reduction and enhancement of biochemical properties of Citrus limon Burm juice
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Abstract
Lemon is a globally cultivated citrus fruit crop that has gained a significant market share in recent years. Lemon tends to taste bitter on prolonged storage periods, leading to undesirable changes in juice quality. Therefore, the study aimed to enhance lemon juice quality by reducing bitterness through combined probe ultrasonication and β-cyclodextrin treatment. Ultrasonic treatment of 20 kHz, an incubation period ranging from 20 to 80 minutes, was applied to the juice and its effect on pH, total titratable acidity (TA), total soluble solids (TSS), ascorbic acid, total phenolic content (TPC) and antioxidant activity was evaluated. Batch debittering of limonin was carried out by adding β-cyclodextrin at concentrations ranging from 0.25% to 2.50% for 20, 60 and 80 minutes of sonication treatment. The study also examined the influence of sonication treatments on microbial load, revealing significant reductions corresponding to 60 minutes of sonication. The sound waves generated at 20KHz from ultrasonication, including β-cyclodextrin, could help to break down the cyclodextrin molecules and improve the encapsulation efficiency of the target compound. Moreover, increased water-soluble polyphenolic compounds due to cyclodextrin addition can enhance the lemon juice processability at an industrial scale. The present study emphasized the development of cost-effective β-cyclodextrin debittered lemon juice in combination with ultrasonic treatment that improved juice quality at room temperature (25 °C±1 °C).
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Keywords
Bitterness, β-cyclodextrin, Burm juice, Citrus limon, Quality, Ultrasonication
References
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Anaya-Castro, M. A., Ayala-Zavala, J. F., Muñoz-Castellanos, L., Hernández-Ochoa, L., Peydecastaing, J. & Durrieu, V. (2017). β-Cyclodextrin inclusion complexes containing clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) essential oils: Preparation, physicochemical and antimicrobial characterization. Food Packaging and Shelf life, 14, 96-101. https://doi.org/10.1016/j.fpsl.2017.09.002
AOAC (1995). Vitamin C (ascorbic acid) in vitamin preparations and juices: 2, 6-Dichloroindophenol titrimetric method. Official methods of Analysis of AOAC International. 4,16-7. http://dx.doi.org/10.1007/978-1-4419-1463-7_7
Baruah, S. R. & Kotoky, U. (2018). Studies on storage behavior of Assam Lemon (Citrus limon Burm). Indian Journal of Agricultural Research, 52(2), 177-181.
Baldelli, A., Power, R. M., Miles, R. E., Reid, J. P. & Vehring, R. (2016). Effect of crystallization kinetics on the properties of spray dried microparticles. Aerosol Science and Technology, 50(7), 693-704. https://doi.org/10.1080/02786826.2021.1904129
Bhat, R. & Goh, K. M. (2017). Sonication treatment convalesce the overall quality of hand- pressed strawberry juice. Food Chemistry, 215, 470-476. https://doi.org/10.1016/j.foodchem.2016.07.160
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Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L. & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics sonochemistry, 18(6), 1295- 1300. https://doi.org/10.1016/j.ultsonch.2011.04.002
Cheng, L. H., Soh, C. Y., Liew, S. C. & Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4), 1396-1401. http://dx.doi.org/10.1016/j.foodchem.2007.02.001
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Deshaware, S., Gupta, S., Singhal, R. S., Joshi, M. & Variyar, P. S. (2018). Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential. Food Chemistry, 262,78-85. https://doi.org/10.1016/j.foodchem.2018.04.077
Dolatowski, Z. J., Stadnik, J. & Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria, 6(3), 88-99. https://www.food.actapol.net/volume6/issue3/8_3_20 07.pdf
Dos Santos Ferreira, C. I., Buera, M. D. P. & Mazzobre, M. F. (2017). Novel trends in cyclodextrins encapsulation: applications in food science. https://doi.org/ 10.1016/j.cofs.2017.09.002
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Iqbal, A., Nadeem, M., Ainee, A., Qureshi, T. M., Khalid, W., Malik, F., ... & Mohamed Ahmed, I. A. (2023). Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature. International Journal of Food Properties, 26(1), 2420-2432.
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Aree, T. & Jongrungruangchok, S. (2016). Crystallographic evidence for β-cyclodextrin inclusion complexation facilitating the improvement of antioxidant activity of tea (+)-catechin and (−)-epicatechin. Carbohydrate Polymers, 140, 362-373. https://doi.org/10.1016/j.carbpol.2015.12.066
Adekunte, A. O., Tiwari, B. K., Cullen, P. J., Scannell, A. G. M. & O’donnell, C. P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122(3), 500-507. http://dx.doi.org/10.1016/j.foodchem.2010.01.026
Anaya-Castro, M. A., Ayala-Zavala, J. F., Muñoz-Castellanos, L., Hernández-Ochoa, L., Peydecastaing, J. & Durrieu, V. (2017). β-Cyclodextrin inclusion complexes containing clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) essential oils: Preparation, physicochemical and antimicrobial characterization. Food Packaging and Shelf life, 14, 96-101. https://doi.org/10.1016/j.fpsl.2017.09.002
AOAC (1995). Vitamin C (ascorbic acid) in vitamin preparations and juices: 2, 6-Dichloroindophenol titrimetric method. Official methods of Analysis of AOAC International. 4,16-7. http://dx.doi.org/10.1007/978-1-4419-1463-7_7
Baruah, S. R. & Kotoky, U. (2018). Studies on storage behavior of Assam Lemon (Citrus limon Burm). Indian Journal of Agricultural Research, 52(2), 177-181.
Baldelli, A., Power, R. M., Miles, R. E., Reid, J. P. & Vehring, R. (2016). Effect of crystallization kinetics on the properties of spray dried microparticles. Aerosol Science and Technology, 50(7), 693-704. https://doi.org/10.1080/02786826.2021.1904129
Bhat, R. & Goh, K. M. (2017). Sonication treatment convalesce the overall quality of hand- pressed strawberry juice. Food Chemistry, 215, 470-476. https://doi.org/10.1016/j.foodchem.2016.07.160
Bala, A., Kaushal, B. B., Joshi, V. K. & Kaushal, M. (2017). Comparison of juice extraction methods, determination of bittering principles and standardization of debittering of lime juice.
Bermudez-Aguirre, D. (Ed.). (2017). Ultrasound: Advances in Food Processing and Preservation. Academic Press.
Bhat, R., Kamaruddin, N. S. B. C., Min-Tze, L. & Karim, A. A. (2011). Sonication improves kasturi lime (Citrus microcarpa) juice quality. Ultrasonics sonochemistry, 18(6), 1295- 1300. https://doi.org/10.1016/j.ultsonch.2011.04.002
Cheng, L. H., Soh, C. Y., Liew, S. C. & Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chemistry, 104(4), 1396-1401. http://dx.doi.org/10.1016/j.foodchem.2007.02.001
Cheng, C. X., Jia, M., Gui, Y. & Ma, Y. (2020). Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. Innovative Food Science & Emerging Technologies, 64, 102425. https://doi.org/10.1016/j.ifset.2020.102425
Cao, X., Cai, C., Wang, Y. & Zheng, X. (2018). The inactivation kinetics of polyphenol oxidase and peroxidase in bayberry juice during thermal and ultrasound treatments. Innovative Food Science & Emerging Technologies, 45, 169-178.
Chowdhury, P. & Viraraghavan, T. (2009). Sonochemical degradation of chlorinated organic compounds, phenolic compounds and organic dyes–a review. Science of the Total Environment, 407(8), 2474-2492. http://dx.doi.org/10.1016/j.scitotenv.2008.12.031
Chaudhari, P., Ghate, V. M. & Lewis, S. A. (2019). Supramolecular cyclodextrin complex: Diversity, safety, and applications in ocular therapeutics. Experimental Eye Research, 189, 107829. https://doi.org/10.1016/j.exer.2019.107829
Cassani, L., Tomadoni, B. & del Rosario Moreira, M. (2020). Green ultrasound‐assisted processing for extending the shelf‐life of prebiotic‐rich strawberry juices. Journal of the Science of Food and Agriculture, 100(15), 5518-5526. https://doi.org/10.1002/jsfa.10604
Deshaware, S., Gupta, S., Singhal, R. S., Joshi, M. & Variyar, P. S. (2018). Debittering of bitter gourd juice using β-cyclodextrin: Mechanism and effect on antidiabetic potential. Food Chemistry, 262,78-85. https://doi.org/10.1016/j.foodchem.2018.04.077
Dolatowski, Z. J., Stadnik, J. & Stasiak, D. (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria, 6(3), 88-99. https://www.food.actapol.net/volume6/issue3/8_3_20 07.pdf
Dos Santos Ferreira, C. I., Buera, M. D. P. & Mazzobre, M. F. (2017). Novel trends in cyclodextrins encapsulation: applications in food science. https://doi.org/ 10.1016/j.cofs.2017.09.002
dos Passos Menezes, P., de Araújo Andrade, T., Frank, L. A., Trindade, G. D. G. G., Trindade, I. A. S., Serafini, M. R., ... & de Souza Araújo, A. A. (2019). Advances of nanosystems containing cyclodextrins and their applications in pharmaceuticals. International Journal of Pharmaceutics, 559, 312-328. https://doi.org/10.1016/j.ijpharm.2019.01.041.
Ekawati, E. R. & Darmanto, W. (2019). Lemon (Citrus limon) juice has antibacterial potential against diarrhea-causing pathogens. In IOP Conference Series: Earth and Environmental Science (Vol. 217, No. 1, p. 012023). IOP Publishing.
FDA, U.S. Food and Drug Administration, FDA Center for Food Safety and Applied Nutrition, Bacteriological Analytical Manual, 2001, 8th ed., Chapter 18. Available from: (assessed 18.12.2009)
Gupta, A. K., Sahu, P. P. & Mishra, P. (2021). Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential. Ultrasonics Sonochemistry, 81, 105839. https://doi.org/10.1016/j.ultsonch.2021.105839
Gonzalez Pereira, A., Carpena, M., García Oliveira, P., Mejuto, J. C., Prieto, M. A. & Simal Gandara, J. (2021). Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes. International Journal of Molecular Sciences, 22(3), 1339. https://doi.org/10.3390%2Fijms22031339
Hu, Q. D., Tang, G. P. & Chu, P. K. (2014). Cyclodextrin-based host–guest supramolecular nanoparticles for delivery: from design to applications. Accounts of Chemical Research, 47(7), 2017-2025.https://doi.org/10.1021/ar500055s
Iqbal, A., Nadeem, M., Ainee, A., Qureshi, T. M., Khalid, W., Malik, F., ... & Mohamed Ahmed, I. A. (2023). Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature. International Journal of Food Properties, 26(1), 2420-2432.
Jansook, P., Ogawa, N. & Loftsson, T. (2018). Cyclodextrins: Structure, physicochemical properties and pharmaceutical applications. International Journal of Pharmaceutics, 535(1-2), 272-284. https://doi.org/10.1016/j.ijpharm.2017.11.018
Jerman, T., Trebše, P. & Vodopivec, B. M. (2010). Ultrasound-assisted solid liquid extraction (USLE) of olive fruit (Olea europaea) phenolic compounds. Food Chemistry, 123(1), 175-182. http://dx.doi.org/10.1016/j.foodchem.2010.04.006
Khan, M. K., Abert-Vian, M., Fabiano-Tixier, A. S., Dangles, O. & Chemat, F. (2010). Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel. Foodchemistry, 119(2),851-858. http://dx.doi.org/10.1016/j.foodchem.2009.08.046
Karangwa, E., Hayat, K., Rao, L., Nshimiyimana, D. S., Foh, M. B., Li, L., ... & Zhang, X. (2012). Improving blended carrot-orange juice quality by the addition of cyclodextrins during enzymatic clarification. Food and Bioprocess Technology, 5, 2612-2617. http://dx.doi.org/10.1007/s11947-011-0557-z
Linde, G. A., Laverde Jr, A. & Colauto, N. B. (2011). Changes to taste perception in the food industry: use of cyclodextrins. In Handbook of Behavior, Food and Nutrition (pp. 99- 118). New York, NY: Springer New York. http://dx.doi.org/10.1007/978-0-387-92271- 3_8
Miliauskas, G., Venskutonis, P. R. & Van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85(2), 231- 237. http://dx.doi.org/10.1016/j.foodchem.2003.05.007
Machado, A. P. D. F., Sumere, B. R., Mekaru, C., Martinez, J., Bezerra, R. M. N. & Rostagno, M. A. (2019). Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: Influence of temperature, frequency and operation mode. International Journal of Food Science & Technology, 54(9), 2792-2801.
Menelli, G. S., Fracalossi, K. L., Lepaus, B. M. & De São José, J. F. B. (2021). Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CyTA-Journal of Food, 19(1), 501-510. https://doi.org/10.1080/19476337.2 021.1918768
Nadeem, M., Ranjha, M. M. A. N., Ameer, K., Ainee, A., Yasmin, Z., Javaria, S. & Teferra, T. F. (2022). Effect of sonication on the functional properties of different citrus fruit juices. International Journal of Fruit Science, 22(1), 568-580. https://doi.org/10.1080/15538362.2021.1965942
Nadeem, M., Tehreem, S., Ranjha, M. M. A. N., Ahmad, A., Din, A., Mueen Ud Din, G., ... & Siddeeg, A. (2022). Probing of ultrasonic assisted pasteurization (UAP) effects on physicochemical profile and storage stability of jambul (Syzygium cumini L.) squash. International Journal of Food Properties, 25(1), 661-672. https://doi.org/10.1080/10942912.2022.2058532
Nayak, P. K., Rayaguru, K. & Radha Krishnan, K. (2017). Quality comparison of elephant apple juices after high‐pressure processing and thermal treatment. Journal of the Science of Food and Agriculture, 97(5), 1404-1411. https://doi.org/10.1002/jsfa.7878
Nguyen, C. L. & Nguyen, H. V. (2018). Ultrasonic effects on the quality of mulberry juice. Beverages, 4(3), 56.https://doi.org/10.3390/beverages4030056
Purewal, S. S. & Sandhu, K. S. (2021). Debittering of citrus juice by different processing methods: A novel approach for food industry and agro-industrial sector. Scientia Horticulturae, 276, 109750. https://doi.org/10.1016/j.scienta.2020.109750
Rangana, S. (2017). Manual of analysis of fruit and vegetable products. Tata McGraw-Hill, 2017
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Effect of probe ultrasonication and β-Cyclodextrin on bitterness reduction and enhancement of biochemical properties of Citrus limon Burm juice. (2024). Journal of Applied and Natural Science, 16(3), 1354-1362. https://doi.org/10.31018/jans.v16i3.5408
