Journal of Food, Agriculture and Environment

Optimization of processing parameters for minimization of limonin and naringin content in kinnow juice

Author(s):

Manish Kumar, Vanya Pareek

Recieved Date: 2021-09-26, Accepted Date: 2021-12-12

Abstract:

The present study was carried out to evaluate the effect of three variables viz: naringinase, florisil and thermosonication on limonin and naringin content of kinnow juice. Box-Behnken design was used for design of experiment. Total 17 experiments were suggested by Design Expert trial version (13.0) software, out of these 17 experiments there were 5 center point experiments. Each variable varied at (-1), (0) and (+1) levels. Florisil and  naringinase content was varied from 20 to 40 g/L and 0.6 to 1.0 ml/100 ml while thermosonication of juice samples was performed from low (20 kHz) to high frequency (40 kHz) at 30°C for 20 min in a portable thermosonicator machine. For each experiment 200 ml kinnow juice was taken in 500 ml glass beaker. Initially florisil treatment was given (2 min stirring followed by 2 min rest to ensure sedimentation of adsorbent). In the next step thermosonication (Power sonic 410) of juice sample was carried out for 20 min at 30°C at different frequencies by transferring the juice in Falcon tube (45 ml) and for each sample 3 tubes were taken. In the end naringinase treatment was given by transferring the calculated amount of enzyme in juice sample (50 ml) and incubating it for 12 h at room temperature. Limonin and naringin content of treated samples, fresh juice and different parts of kinnow fruits were estimated, there values were as follows: fresh juice (7.8 ppm and 212.0 ppm), peel (46.0 ppm and 13121.0 ppm), pomace (190.0 ppm and 150.0 ppm) and albedo (negligible and 3928.0 ppm). Reduction in limonin and naringin content varied from 45.6 to 51.2% and 33.3 to 40.9%, respectively. The least deviation in actual values (limonin - 43.8% reduction and naringin - 40.0% reduction) of response against predicted values (limonin - 45.64% reduction and naringin - 40.3% reduction) was found in condition at naringinase (1.0 ml/100 ml), florisil (20 g/L) and thermosonication treatment (37.21 kHz);

Keywords:

Limonin, naringin, kinnow juice

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Journal: Journal of Food, Agriculture and Environment
Year: 2022
Volume: 20
Issue: 1
Category: Food and Health
Pages: 51-57

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