Prevention of Hesperidin Crystal Formation in Canned Mandarin Orange Syrup and Clarified Orange Juice by Hesperidin Glycosides

抄録

Hesperidin glycosides are the transglycosylated products of hesperidin by CGTase (cyclodextrin glucanotransferase, EC 2.4.1.19). They are significantly more soluble in water than hesperidin and can be used as the stabilizer of natural pigments against ultraviolet irradiation. Furthermore, it was revealed that hesperidin glycosides could prevent the formation of hesperidin crystals, which cause turbidity in canned mandarin orange syrup or cloud in clarified mandarin orange juice, in aqueous solutions. Hesperidin glycosides were more effective than β-CD in preventing the turbidity in the model syrup of canned mandarin orange, and were also effective in preventing the cloud in the model orange juice. The use of hesperidin glycosides only involves adding them to the solution in order to prevent turbidity or cloud. As they were autoclavable and did not have any taste, hesperidin glycosides could be used as an agent to prevent turbidity in canned mandarin orange syrup or the cloud in clarified mandarin orange juice.