Professor Maherle: The use of ultrasonic auxiliary enzyme hydrolyzing to de-suffering on citrus juice: the effect on aroma and taste

Highlights
Ultrasound treatment further reduces the bitter taste of enzymatic hydrolyzed citrus juice
Ultrasound treatment improves the flavor of enzyme hydrolyzed citrus juice
Ultrasound treatment significantly enhances the activity of cinnamo glycoside hydrolyzyme

Improved enzyme activity and substrate structure promote the degradation of bitter compounds
Xianli Gao, Tuo Feng, Haile Ma, of the School of Food and Bioengineering, Jiangsu University, et al., identified the best ultrasound conditions (40 khz, 80 w/L, and 60 min) for the extraction of citrus juice using cinnamo extract. The enzyme hydrolysalism of grapefruitin and lemon bitterin was increased to 89.90% and 36.16%, respectively, and the hydrolytic time of enzyme was reduced by 33%. Ultrasound processing can significantly improve the activity of α-L-rat glycosidease, β-glucose glycosidease and lemon bitterase in melanin extract, and promote the fracture of the C-O bond of grapefruit pyrin (P<0.05). This leads to an increase in the degree and speed of enzymaticity of bitter compounds. At the same time, ultrasound treatment reduced bitter taste by 40% and acidity by 7%, as well as 21% green, 13% citrus-like aroma, 11% flower and 25 percent woody aroma, but increased fruit aroma by 18 percent and sweet flavor by 15 percent, improving overall taste and aroma scores by 38 percent and 33 percent. Ultrasound treatment reduces the content of bitter compounds, organic acids, green, citrus samples, flowers, woody aroma compounds, and increases the content of fruity and sweet aroma compounds, thus improving flavor.
Introduction to Communication Authors
Professor Ma Haile
Profiles
Ma Haile, Second Professor, Bo guide
Study experience:
1981-1985 at Northwestern Agricultural College (now Northwest Agricultural and Forcerine University of Science and Technology) to study for undergraduate degree;
1987-1990 at Northwest Agricultural University (now Northwest Agricultural and Forglin University of Science and Technology);
studied for a Ph.D. from Jiangsu University of Technology (now Jiangsu University) from 1993 to 1996,
a postdoctoral degree in food science and engineering from Wuxi University of Light Industry (now Jiangnan University) from 1997 to 1999, and a visiting scholar at the University of California, Davis,
2005-2006.
teaching and research experience:
1985-1996 at Northwestern Agricultural University,
1996-present teaching at Jiangsu University, second-level professor, doctoral tutor, 1997-2007 College Vice President, Deputy Director of the School Industry Office, 2007-2017 College Dean.
Research Area:
system to carry out research work in food physical processing technology and equipment, creative application of sound, light, electricity, magnetic and other modern physical technology departments in food biological manufacturing and agricultural products, research and development of active propolis and functional peptides and other new products more than 30 kinds, creating ultrasound, infrared, magnetic field three series of new equipment more than 20 sets, the results in more than 10 enterprises successfully applied, resulting in significant economic and social benefits. Presiding over the national 863 program, the national key research and development plan and other types of scientific research projects more than 70 items, as the first finisher won the provincial and ministerial level and industry science and technology awards 15. Published more than 670 papers, of which SCI included 220, EI included more than 100, published 9 teaching materials, has been authorized to invent 52 patents.
actively promote the construction of "food physical processing" discipline, in 2010 led the construction of "Jiangsu food physical processing key laboratory" for the current China's only special research on the basic theory and technical methods of food physical processing provincial key laboratory, 2018 Founded the "Jiangsu University Food Physical Processing Research Institute", from 2014 onwards, founded the annual meeting of the "Golden Mountain Food Physical Processing High-end Forum", has been highly concerned by the academic and industrial circles at home and abroad, is considered to be the future of scientific research innovation and technological progress in the field of food science an important theoretical and technological source.
2013 and 2015, respectively, established the "Food Intelligence Manufacturing Engineering Technology Research Center in Jiangsu Province" and "Food Intelligent Manufacturing Equipment Engineering Laboratory in Jiangsu Province" to accelerate the development of basic theories and equipment research on food intelligence manufacturing technology.
article "Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste" was published online in Food Chemistry.