Response surface optimization of conditions for debittering of white mahlab ( L.) juice using polystyrene resins.
Journal:
Food science and biotechnology
Published Date:
Dec 12, 2017
Abstract
In the current study, debittering of ( L.) juice using polystyrene resins was investigated and optimized using the Box-Behnken response surface methodology. The effects of independent variables including resin type (cation exchange resin, anion exchange resin, and 50:50 cation/anion exchange resin), resin dosage (0.05, 0.075, and 0.1 g/mL) and agitation speed (50, 150, and 250 rpm) on total phenolic content, total flavonoid content, total anthocyanin content (TAC), antioxidant activity, and bitterness of juice were studied. Effects of resin type and dosage were found to be significant ( < 0.05) for all responses. A dosage of 0.05 g/mL of the anion exchange resin and an agitation speed of 250 rpm were selected as the optimum conditions based on minimum bitterness (2.42) and maximum TAC (0.018 g/mol). We could conclude that the anionic resin can greatly reduce the intensity of bitterness and maintain the composition and characteristics of the juice.
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