Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

This study investigated the use of wet and dry osmotic dehydration for modulating the bitter taste of Citrus aurantium peels, imparted by the predominance of flavanones glycosides in their albedo; namely naringin, neohesperidin, and neoeriocitrin. For this purpose, the peels were subjected to dehydr...

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Veröffentlicht in:	Food and bioprocess technology 2015-12, Vol.8 (12), p.2461-2469
Hauptverfasser:	Ben Zid, Malek, Dhuique-Mayer, Claudie, Lartaud, Marc, Collignan, Antoine, Servent, Adrien, Dornier, Manuel, Bellagha, Sihem
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Albedo Biotechnology Bitter taste bitter-tasting compounds Cell size Chemical and Process Engineering Chemistry Chemistry and Materials Science Chemistry/Food Science Citrus aurantium Dehydration Dewatering Elongation Engineering Sciences Essential oils flavanones Food and Nutrition Food Science Glycosides Imbibition Life Sciences microstructure naringin Original Paper osmotic pressure osmotic treatment shrinkage soaking Sucrose Sugar taste
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