Process of removing the bitter taste of pomelo peel

Abstract

The de-bittering effects of immersion in ethanol on white pomelo peel was investigated. The suitable conditions for ethanol immersion were found as sample: ethanol ratio of 1/12 (g/mL), immersion ethanol concentration 40o, immersion time 4 hours, immersion temperature 50oC, discharge temperature 50̊C, and 3 rinsing times. Immersion with ethanol is highly effective as 82.5% naringin bitterness was removed and pesticide residue was reduced. However, the method also reduce content of vitamin C and sugar. Ethanol is one of the most used solvents for antioxidant extraction because it is inexpensive, reusable, non-toxic and used in the food industry. The de-bittering method by immersion with ethanol showed that large scale naringin was separated from the pomelo peel.