White Precipitates Found in Syrup of Canned Iyo Orange (Citrus iyo hort. ex Tanaka) Segments with and without Addition of Cyclodextrin

Utilization and Processing of Middle or Late Ripening Variety Citrus Fruits Part XVI

Abstract

When cyclodextrin (CD) was used as a bitterness masking agent to improve limonoids bitterness of canned Iyo orange segments, remarkable white cloud and precipitates were recognized in the syrup of canned fruits during storage. On the basis of solubility, shape of crystallines and spectrometric features, and of comparing with authentic samples and model inclusion compounds, the substances of the precipitates were elucidated.
The precipitate obtained from usual canned Iyo orange segments prepared without CD addition was identified to be hesperidin by infrared and ultraviolet absorption spectrometry.
The precipitate obtained from β-CD added group was presumed to be β-CD inclusioncompound containing components of Iyo orange juice sac membrane, fatty acids and sterols.The precipitate obtained from Dexyparl K-100 (mainly α-CD) added group was presumablyα-CD inclusion compound including a fatty acid fraction of Iyo orange juice sac membrane.
When the segment containing this crystalline inclusion compound was chewed in themouth, it gives very rough feeling on tongue and gritty to the teeth.