Research Article Journal of Advanced Research in Food Science and Nutrition (ISSN 2582 3892) Copyright (c) 2021 Advanced Research Publications Journal of Advanced Research in Food Science and Nutritio[.]
Journal of Advanced Research in Food Science and Nutrition Volume 4, Issue - 2021, Pg No 19-22 Peer Reviewed Journal Research Article Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste Vo Thi Diem Kieu1, Pham Xuan Viet2 Dong Nai Technology University, Bien Hoa, Dong Nai, Viet Nam SiS Com Ltd, Ho Chi Minh, Viet Nam I N F O A B S T R A C T Corresponding Author: Vo Thi Diem Kieu, Dong Nai Technology University, Bien Hoa, Dong Nai, Viet Nam E-mail Id: vothidiemkieu@dntu.edu.vn How to cite this article: Kieu VTD, Viet PX Effect of Alum and Blanching Time on the Naringin and Hardness of Grapefruit Peel Waste J Adv Res Food Sci Nutr 2021; 4(1): 19-22 In order to create semi-finished pomelo peel with crispy structure, chewy texture, eliminate bitterness, and harmonize color, it is necessary to survey to eliminate naringin under the Effect of alum and blanching time The research process obtained experiments as follows: Shell grapefruit waste, after processing and shaping, is blanched in analum concentration with a concentration of 2% for 15 minutes will reduce naringin grapefruit peel waste Keywords: Grapefruit Waste, Naringin Extraction, Blanching, Alum Date of Submission: 2021-05-20 Date of Acceptance: 2021-06-21 Introduction The juice industry is an essential part of the food industry and needs about 25 million tons of product worldwide in 2016 ( Mauricio M Victoret al 2018) After processing, citrus peels, fruit pulps, and seedscomprise almost 50% of the extraction method (Hargreaves JC et al 2008) Grapefruit is a plant that is grown and consumed quite commonly in Vietnam During consumption and processing, grapefruit peel waste is discharged; the estimated amount of pomelo peel is 25-30% by volume However, grapefruit peel waste has not been utilized and effectively treated, causing environmental pollution and waste of resources because grapefruit peel waste contains about 30% pectin by dry weight Naringin extracted from grapefruit creates the bitter taste of grapefruit, unlike the bitterness of tea or coffee Because each type has different ingredients, the bitter taste is also different The peel of many fruits is a source of antioxidants because it contains large amounts of naringin, hesperidin, and several other flavonoids (Ting Wu et al 2007) Some flavonoid compounds in grapefruit are shown in Table Flavonoid compounds Grapefruit water waste (10-6 g/ml) Grapefruit pee l(10-6 g/g) Hesderidin 17,86 714,00 Naringin 44,64 14,00 Hesperedin 7,35 - Narigenin 12,93 - Rutin 32,61 - Naringin (naringenin-7-neohesperidoside) has the molecular formula C27H32O11 Naringin is a flavonoid extracted from citrus fruits Naringin is the source of the bitter taste in grapefruit; this compound is present in all parts of the plant but is highest in the peel (Stanley Gordon Willimott and Frank Wokes, 1926) Naringin is a glycoside consisting of the aglyconnaringenin and the disaccharides neohesperidose (2-0-a-lramnopyranosyl-D-glucopyranose) Naringin is present in the grapefruit peel waste, causing a Journal of Advanced Research in Food Science and Nutrition (ISSN: 2582-3892) Copyright (c) 2021: Advanced Research Publications Kieu VTD et al J Adv Res Food Sci Nutr 2021; 4(1) 20 bitter taste when the fruit is still green; when the fruit is ripe, naringin is hydrolyzed into the sugar ramnoza, glucose and glucone, which is naringonen without bitterness Naringin in red-fleshed grapefruit is lower than in white-fleshed grapefruit (E M Burdick et al 1948) and is destroyed by heat and organic acids (P G Crandall and J W Kesterson 1976) The structure of the compound naringin is shown in Figure Modeling machine: Vortex V1 plus, made by Boeco (Germany), model: MW1203GS The naringin content was measured by the method of determining naringin content of Davids (1947) by Spectrophotometer: UV spectrophotometer, Hitachi (Japan), model: U-2800 The method of selecting the optimal parameters: using ANOVA variance analysis method to test the reliability with the 5% significance level (p-value