Adsorptive Reduction of Naringin from Kinnow Mandarin Juice with Non-ionic Macroporous Adsorbent Resin

Abstract

Bitterness was reduced from stored and fresh juices of kinnow with the adsorbent Indion NPA1. The adsorption equilibrium, kinetic and column studies were carried out for adsorption of naringin from the stored and fresh (stored for a short period) juices on the adsorbent saturated with citric acid. Naringin picked up at equilibrium by 1 kg dry resin (saturated with citric acid) from the stored and fresh juice was 0.042 and 0.043 kg at naringin concentrations in juices 0.300 and 0.500 kg/m³, respectively. Most of the adsorption took place during the first 30,000 s; the rate of adsorption decreased later. The juice obtained from column study was not bitter. The used resin could be regenerated to 85–90% of its capacity with 1 M NaOH solution. The kinetic studies for the naringin uptake could be correlated with an adsorption shell model with adjusted concentration.

Keywords:

• Adsorption
• Naringin
• Debittering
• Kinetics
• Citrus juice bitterness

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The work was carried out at Central Institute of Post Harvest Engineering and Technology (CIPHET), Abohar.