2. Academic Validation
  3. Optimization of multi-enzyme coupled debittering process: Effect on bitterness and bioactive components of Shatianyu (Citrus grandis L. Osbeck) whole fruit powder

Optimization of multi-enzyme coupled debittering process: Effect on bitterness and bioactive components of Shatianyu (Citrus grandis L. Osbeck) whole fruit powder

  • Food Chem. 2026 Jun 30:515:149066. doi: 10.1016/j.foodchem.2026.149066.
Lin Zhang 1,  Ruifen Zhang 2,  Mingwei Zhang 2,  Zhenlin Xu 3,  Fei Huang 2,  Xuchao Jia 2,  Lihong Dong 2,  Zhiming Wang 2,  Mei Deng 4
Affiliations

Affiliations

  • 1 Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China; Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
  • 2 Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
  • 3 Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
  • 4 Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510642, China. Electronic address: [email protected].
PMID: 41990492 DOI: 10.1016/j.foodchem.2026.149066
Abstract

A debittering method by multi-enzyme coupled hydrolysis for Shatianyu (Citrus grandis L. Osbeck) whole fruit powder (SWFP) was established. Shatianyu whole fruit homogenate (SWFH) was hydrolyzed by pectinase and cellulase (1:1, w/w, pH 4.5, 50 °C for 2 h). The mixture was then hydrolyzed by naringinase under the optimal conditions: naringinase addition amount of 0.38% (w/w FW), hydrolysis time for 3.0 h, and hydrolysis temperature at 50 °C. Subsequently, the hydrolyzed products were freeze-dried to obtain PCNE-SWFP. Compared with SWFP, the major bitter Flavonoids including naringin, melitidin, and cigranoside B in PCNE-SWFP were degraded by 40.1%, 37.9% and 49.7%, respectively, and bitterness intensity was reduced by 68.7%. Notably, PCNE-SWFP still showed a high total flavonoid content (18.2 mg CE/g DW), also exhibited an increased soluble dietary fiber content, antioxidant activity, as well as water adsorption, water swelling and oil adsorption capacity compared with SWFP.

Keywords

Citrus grandis L. Osbeck; Debittering; Dietary fiber; Flavonoid; Multi-enzyme coupled hydrolysis; Whole fruit powder.

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