Bitter orange juice

Cellulose acetate jels and beads were used to effectively remove limonin below the bitterness threshold from citrus juies (43). The resins can be regenerated readily by washing with a small volume of warm water. The process has been used commercially in Australia in debittering bitter orange juices (47). 

Human studies have confirmed interactions of bitter orange juice with cyclosporine, felodipine, dextromethorphan, and saquinavir (Di Marco et al. 2002 Edwards et al. 1999 Malhotra et al. 2001 Mouly et al. 2005). 

Human studies have confirmed interactions of bitter orange juice with cyclosporine, felodipine. 

Oral powder- The oral powder may be mixed with a small amount of water, milk, formula, soy formula, soy milk, or dietary supplement once mixed, the entire contents must be consumed in order to obtain the full dose. Acidic food or juice (eg, orange juice, apple juice, or apple sauce) are not recommended because of bitter taste. Do not reconstitute with water in its original container. Once mixed, store the oral powder for no more than 6 hours. May be refrigerated for up to 6 hours. 

There is one real, and bitter, problem associated with sodium lauryl sulfate. If you brush your teeth with an SLS-containing toothpaste and then drink orange juice, you may not like the taste. Oranges contain a fair bit of citric acid, which has both a bitter and a sour taste for some reason, sodium lauryl sulfate enhances the bitter taste and leaves the sour taste unaffected. 

One of the earliest methods to measure the bitter naringin and other flavanones in grapefruit juice was developed by W. B. Davis in 1947 (12). This test is based on the reaction of dilute alkali with flavanones to form the corresponding yellow chalcones. The flavanone concentration is then determined by measuring the absorbance of the chalcones at 427 nm. Davis pointed out that the procedure was not specific for any flavanone but could be used to determine the principle flavanones in citrus juice, i.e., naringin in grapefruit juice and hesperidin in orange juice. 

Direct ultraviolet spectrophotometric methods have been developed to measure naringin in grapefruit (19J and hesperidin in orange juice (20, 21j. While these methods are rapid, they are also nonspeciTTc for flavonoid bitterness. 

Fresh Citrus Juice. Freshly extracted commercial orange juice may contain a high peel oil content making sensory evaluation of this product very difficult because of the overriding, biting and even bitter flavor effect of the peel oil. This is one of the reasons why in certain plants, minimal attention is paid to the flavor quality of the juice until the product is standardized either in retail or bulk form (2). 

Bitterness Considerations. Bitterness is not normally found in commercial Florida orange juice, but when it does occur, the source of the bitterness is difficult to determine from a sensory evaluation standpoint. Bitterness, primarily from lim-onin (18), may be due to one or more of the following too severe"Tuice extraction, use of certain Brazilian juice (19), use of Navel oranges, excessive peel oil probably greater than 0.020% by volume, and perhaps other factors as well. 

Use in blending (e.g. navel juice with non-bitter orange)... 

Several TLC methods have been widely used to quantitatively estimate the flavonoids for quality control purposes rather than to detect adulteration. The potential exists, however, for testing authenticity. Naringin is an important compound in grapefruit juice, since it is largely responsible for the bitter character of the juice. Fisher et al. (121) developed a TLC procedure for naringin estimation. This was later modified by Tatum and Berry (122). Swift (123) developed a TLC-spectrophotometric assay for the neutral methoxylated flavones in orange peel. The method was subsequently expanded to the determination of these compounds in orange juice (124). 

The best-known sweetness inhibitor is sodium dodecyl sulfate (SDS), also known as sodium lauryl sulfate. This substance is a twelve carbon surfactant that is quite commonly used as a detergent in toothpaste. The observation is often made that after brushing one s teeth, the taste of orange juice is unusually bitter. This has been ascribed to the presence of SDS in the dentifrice (6 ). 

As a result of their sour and bitter taste, the fmits are rarely consumed. Mostly, they are cultivated for the production of peel oil. In Spain the fruit is additionally also used for producing bitter orange marmalade. Just like green mandarin oil and bergamot oil, this oil, therefore, constitutes a rather expensive citrus product, as it is not possible to distribute costs between oil and juice. 

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