In citrus processing, hesperidinase (hesperidin hydrolase) is primarily used for which technological purpose to improve consumer acceptance?

Introduction:
Citrus juices can taste bitter due to specific flavonoids such as hesperidin and related glycosides. Enzyme-assisted debittering targets these molecules to refine taste without losing desirable aroma. Hesperidinase, a specialized hydrolase, is employed to mitigate bitterness while preserving nutritional quality and colour.

Given Data / Assumptions:

• Matrix: citrus fruit juices.
• Target compound: hesperidin-type flavonoid glycosides.
• Desired outcome: reduced perceived bitterness.

Concept / Approach:
Hesperidinase hydrolyses bonds in hesperidin, lowering its bitterness intensity or converting it into forms with higher taste thresholds. This biochemical change modifies receptor interactions, yielding a smoother flavour profile without excessive dilution or blending.

Step-by-Step Solution:

Verification / Alternative check:
Alternative methods include resin adsorption or blending with sweeter juices. However, enzymatic debittering is selective and scalable, often improving stability by reducing precipitation of flavonoid crystals in chilled storage.

Why Other Options Are Wrong:

• Juice clarification: Typically uses pectinases to reduce turbidity, not hesperidinase as the primary tool.
• Off flavour reduction: Broad term; hesperidinase is specific for bitterness rather than generic off odours.
• RNA reduction in fish: Accomplished by nucleases; unrelated to citrus processing.

Common Pitfalls:
Confusing hesperidinase with limoninase; limoninase targets limonoids, another bitterness source in citrus. Using excessive enzyme may over-process the matrix or impact mouthfeel. Validate dosage and contact time to avoid unintended changes.

Final Answer:
juice debittering