Modulating Flavanone Compound for Reducing the Bitterness and Improving Dietary Fiber, Physicochemical Properties, and Anti-adipogenesis of Green Yuzu Powder by Enzymatic Hydrolysis

Overview

Journal Food Chem X

Date 2024 Apr 16

PMID 38623509

Authors

Hyeon-Jun Seong

Hayeong Kim

Jeong-Yong Cho

Kwang-Yeol Yang

Seung-Hee Nam

Affiliations

Soon will be listed here.

Abstract

Yuzu ( Sieb.) is a peel-edible fruit with a pleasant aroma, but its bitter taste can impact consumer appeal. In this study, an efficient enzymatic method reduced bitterness in green yuzu powder (GYP). Cellulase KN and naringinase from NYO-2 significantly decreased naringin and neohesperidin content by over 87 %, while increasing total dietary fiber and soluble dietary fiber by up to 10 % and 51 %, respectively. Insoluble dietary fiber decreased by up to 22 %. Cellulose, hemicellulose, lignin, and pectin contents in enzyme-treated YP decreased by 1.15-2.00-fold, respectively. Enzyme-treated GYP exhibited improved physicochemical properties, including enhanced solubility, oil-holding capacity, and water swelling capacities. 3T3-L1 cells treated with cellulase-treated GYP and naringinase-treated GYP showed lower lipid accumulation and higher lipolysis capability than GYP, along with decreased fatty acid synthase contents. These findings suggest that enzyme-treated GYP holds potential as a functional ingredient in the food industry.

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