Application of Immobilized Naringinase and Tannase Produced by Fungi for The Debittering and Clarification of Pomelo Citrus Maxima Juice

Abstract

Fruit juices are currently a popular alternative to caffeine-containing beverages such as newlinecarbonated soft drinks, tea, or coffee. Citrus fruits are widely grown and have a high newlinecommercial value all over the world. Oranges are the most widely processed variety among newlinethis group, while some citrus varieties such as pomelo, grapefruit, and sour oranges, have newlineexperienced some commercial problems due to their unpleasant bitterness, which is the major newlinedrawback for the commercial acceptability of processed juices, wine, and vinegar, and thus newlinereduces consumer demand for the product. newlinePomelo juice is one such fruit juice beverage with a low commercial value due to newlinenaringin and tannin s bitterness and sourness. Side effects of tannin-rich dietary products newlineinclude stomach irritation, liver deterioration, and vomiting. As a result, both tannin and newlinenaringin must be eliminated from citrus fruit juices to improve consumer appeal as well as newlineenhance nutritional aspects. newlineAs conventional fruit juice, debittering techniques are inefficient at reducing citrus juice newlinebitterness, hence enzymatic debittering approach was chosen as the most efficient and newlineconvenient method for commercially debittering beverages due to its high specificity., thus newlinepreserving quality and clarifying juice by removing haze. Nature provides a platform newlinecomprising a varied range of microorganisms that can be isolated from spoiled fruits and has newlinegained significance in recent years due to their cost-effective and economically feasible source newlineof enzyme synthesis not only in a regular environment but also in harsh situations. newlineThe enzyme naringinase is used in fruit juices to debitter and clarify the juice as well newlineas to increase organoleptic quality. Tannase is also used to enhance the color, astringency, and newlineclarity, and remove bitterness from the juice. Because of the low cost of synthesis via newlinefermentation, the production and usage of microbial enzymes have grown its importance in newlinerecent years. Because microbial enzymes are more stable, solid-sta