Recent Updates on Microbial Naringinase for Debittering of Citrus Juices by Transformation of Flavonoid Naringin

Rachna Nara¹, Nirmala Sehrawat¹, Sunil Kumar², Amit Kumar³, Sushil Kumar Upadhyay¹, Deepak Yadav⁴and Mukesh Yadav¹ *

¹Department of Bio-Sciences and Technology, M.M.E.C., Maharishi Markandeshwar (Deemed to be University), Mullana-Ambala, Haryana, India

²Department of Microbiology, Graphic Era University, Dehradun, Uttarakhand, India

³Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India

⁴Department of Zoology, Miranda House, University of Delhi, New Delhi, India

Corresponding Author E-mail: mukeshyadav7@gmail.com

ABSTRACT: Naringin is a well-known flavonoid mainly present in citrus fruits and contributes to the bitter flavour of citrus fruit juices. Naringinase is an important enzyme known to hydrolyse naringin into naringenin. Naringenin is a tasteless compound and therefore, naringinase may be used to de-bitter the citrus juices by reducing the level of naringin. This enzyme provides a good alternate to the chemical processing of citrus juices. By using naringinase, bitterness of the citrus juice may be controlled without affecting the beneficial properties of citrus juices. Naringinase from various microbial sources have been reported including bacteria and fungi. Naringinase from fungal sources have been investigated to higher extent as compared to bacterial counterparts. Till date, this enzyme has not been extensively investigated. The enzyme needs to be investigated extensively for its routine use in juice processing industries as well as other related industries. This review presents various microbial sources and production strategies of naringinase for its application in debittering of citrus juices. Recent updates in the area of microbial naringinase production and citrus juice processing has been summarized.

KEYWORDS: Bio-Process Technology; Enzyme Production; Food Processing; Naringinase; Naringin

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