{"id":1703,"date":"2024-08-19T10:19:35","date_gmt":"2024-08-19T02:19:35","guid":{"rendered":"https:\/\/flavones.net\/?p=1703"},"modified":"2024-08-19T10:19:36","modified_gmt":"2024-08-19T02:19:36","slug":"application-of-naringin-in-food-industry","status":"publish","type":"post","link":"https:\/\/flavones.net\/?p=1703","title":{"rendered":"Application of Naringin in Food Industry"},"content":{"rendered":"1. Juice debittering: In the production of citrus beverages, since the bitterness in citrus juice mainly comes from flavanone glycoside compounds such as naringin, enzymatic debittering is a common method. By adding naringinase, the bitter naringin can be hydrolyzed into prunin and rhamnose, and further hydrolyzed into non-bitter naringenin and glucose, thereby reducing the bitterness of the juice.<br \/><br \/>2. Food packaging materials: Naringin is also used as an active food packaging material, and is made into transparent, UV-resistant and high-barrier cellulose-based bioplastics by mixing with cellulose. These bioplastics have good optical, thermal, mechanical, antioxidant and antibacterial properties, and are biodegradable, making them suitable for food packaging applications.<br \/><br \/>3. Enzymatic conversion: In the food industry, the bioavailability value of naringin can be improved by enzymatic conversion. For example, naringin is converted into naringenin with multiple biological activities such as anti-ulcer, antioxidant and anti-inflammatory under the action of \u03b1-L-rhamnosidase and \u03b2-D-glucosidase. This conversion product may be used to develop new food additives or functional foods.<br \/><br \/>4. Food additives: Since naringin has multiple biological activities, it can be used as a food additive to improve the nutritional value and health benefits of food.<br \/><br \/>5. Sweetener raw materials: Under alkaline conditions, naringin can be converted into dihydrochalcone sweeteners, which are 1.000 times sweeter than sucrose and can be used as a raw material for new sweeteners.","protected":false},"excerpt":{"rendered":"<p>1. Juice debittering: In the production of citrus bever [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry-news"],"_links":{"self":[{"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/posts\/1703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/flavones.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1703"}],"version-history":[{"count":1,"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/posts\/1703\/revisions"}],"predecessor-version":[{"id":1705,"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/posts\/1703\/revisions\/1705"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flavones.net\/index.php?rest_route=\/wp\/v2\/media\/1707"}],"wp:attachment":[{"href":"https:\/\/flavones.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/flavones.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/flavones.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}