Enzymic debittering of Indian grapefruit (Citrus paradisi) juice

The present work explores the use of enzymes for debittering grapefruit (Citrus paradisi) juice. The debittering process was optimised using a statistical approach. A full factorial design using enzyme concentration (0.25, 0.5 and 1.0 g l−1), incubation temperature (25, 30 and 40 °C) and time of incubation (1, 2 and 4 h) as variables gave a regression equation that could predict the extent of debittering. The optimum set of conditions recommended is an enzyme concentration of 1 g l−1 at 40 °C for 4 h. The extent of naringin breakdown achieved under these conditions was 75%. © 2002 Society of Chemical Industry