Scale-up of debittering tangerine Citrus reticulata Blanco Juice by Fludized beta-cyclodextrin polymer process

Abstract

This study aims to scale-up of debittering Thai tangerine juice with β-cyclodextrin polymer (β -CD polymer) by fluidization process and to compare its effectiveness with XAD-16 resin and Prepared β-CD polymer. The bitter tangerine juice was preheated at 70°C for 15 minutes and analyzed juice compositions such as color, total soluble solids and vitamin C The limonin was Separated from the juice by solid phase extraction (SPE) technique using HyperSEP C-18 Cartridge and quantitated by reverse phase HPLC. The sensitivity of the method was 2.4 ppm limonin at C.V. 3.03%. The % recovery of limonin extraction of reused HyperSEP C-18 cartridge was 83.95± 2.6% 80.29±0.26% and 76.89±1.07% respectively Although, there was a significant difference in the %recovery of limonin extraction between three times of reused HyperSEP C-18 cartridge at confidential level of 95% the difference of reusing HyperSEP C-18 cartridge in three times was acceptable when compare with the high cost of them reduction was around 50-80% at the condition of 50 x 3 cm i.d. fluidized column, 1.25% β - CD polymer with the juice rate of 100 ml/min at room temperature (27 °C) In term of limonin adsorption capacities, this process was 0.47 mg limonin/g β - CD polymer. When β - CD polymer was regenerated, the adsorption capacity of debittering was decreased 60% Using XAD-16 resin and prepared β - CD polymer at the same condition of β – CD polymer, the limonin adsorption capacity was 1.58 and 0.028 mg limonin/g respectively In addition, the debittering process did not cause the change in color, total soluble solids and vitamin C.