pomelo albedo β-cyclodextrin ultrasound treatment
process / process-pomelo-cyclodextrin-ultrasound
ポメロ中果皮のβ-シクロデキストリン・超音波処理
Pomelo albedo β-cyclodextrin ultrasound treatment is an experimental debittering process treating pomelo mesocarp with β-cyclodextrin and ultrasound.
On this page (7 sections)
Reading the bitterness
Treatment of pomelo mesocarp with β-cyclodextrin and ultrasound is an experimental process intended to reduce compounds associated with bitterness in the white inner peel (mesocarp). In a 2025 study, treating mesocarp of the Kao Nampung cultivar with 0.7% β-cyclodextrin and ultrasound clearly reduced naringin from 18.90 mg/g DW untreated to 5.1395 mg/g DW and limonin from 0.2907 mg/g DW to 0.0776 mg/g DW, as measured by HPLC.
Sensory evaluation also reports a decrease in bitterness, but its figures require caution. The authors report a minimum post-treatment bitterness score of 1.31 and conclude that bitterness decreased. Yet the methods specify a scale of 0–5 while the table gives 7.20 for the untreated sample, so the scale and table values conflict. The direction of reduced bitterness can therefore be taken as supported by the source, but its absolute scores cannot be treated as settled.
In an experiment that raised β-cyclodextrin concentration stepwise from 0% to 0.9%, naringin and limonin concentrations and bitterness ranking all declined with concentration. At 0.3%, naringin fell to 14.90 mg/g and limonin to 0.2231 mg/g; at 0.5%, they fell to 10.86 mg/g and 0.1537 mg/g. The lowest values occurred at 0.7%: 5.14 mg/g and 0.0776 mg/g (bitterness score 1.31±0.47). The text says there was no significant difference between 0.7% and 0.9% treatment, whereas Table 3 gives the two conditions different statistical symbols (superscript letters); the text and table’s statistical notation disagree.
Even with ultrasound treatment alone, without β-cyclodextrin, naringin and limonin concentrations and bitterness ranking were all lower than untreated. Untreated values were limonin 0.2907±0.0095 mg/g, naringin 18.9000±0.0080 mg/g, and bitterness ranking 7.20±0.75; ultrasound alone gave limonin 0.2535±0.0012 mg/g, naringin 17.9430±0.0086 mg/g, and bitterness ranking 5.76±0.95, placing them in statistically different groups. The effect of ultrasound alone was smaller than that of combined treatment with β-cyclodextrin.
Sources for this overview
Postprandial Glucose Reduction by Pomelo Albedo Treated with β-Cyclodextrin and Ultrasound
Checked for this overview: Confirmed the decrease in HPLC-quantified naringin and limonin. / Confirmed the reported sensory scores and inconsistency between the scale and table values. / Concentration-dependent declines, a plateau between 0.7% and 0.9%, and disagreement between the text and table’s statistical notation. / Figures showing lower bitter-compound levels and bitterness scores after ultrasound alone than in untreated samples.
Follow the connections
pomelo pith →is reduced by→ pomelo albedo β-cyclodextrin ultrasound treatment
pomelo albedo β-cyclodextrin ultrasound treatment →reduces→ naringin →is associated with→ bitterness
pomelo albedo β-cyclodextrin ultrasound treatment →reduces→ bitterness →can be measured separately …→ astringency
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (1)
Scope: A comparison reported as a rank-rating by a 15-member trained panel
Note: The methods describe a 0-5 scale, but the untreated value in Table 3 is 7.20. The direction is reported, but there is an internal inconsistency in the numeric scale.
Show data
ingredient-pomelo-pith —has_perceived_bitterness_suppressed_by→ process-pomelo-cyclodextrin-ultrasoundHow processing and cooking change it (3)
Scope: Kao Nampung pomelo albedo, 0.7% β-CD combined with ultrasound processing
Note: The chemical quantification of naringin and limonin is consistent with the methods and tables. Health-effect claims are not adopted.
Show data
ingredient-pomelo-pith —is_reduced_by→ process-pomelo-cyclodextrin-ultrasoundScope: Layer: Food. Kao Nampung pomelo mesocarp powder, beta-CD 0.0/0.3/0.5/0.7/0.9% (w/v) compared with and without ultrasonic treatment (n=3, one-way ANOVA, Tukey test).
Show data
process-pomelo-cyclodextrin-ultrasound —reduces→ compound-naringinScope: Layer: Food. Comparison of Kao Nampung pomelo mesocarp powder treated with ultrasound alone (β-CD concentration 0%, 0CyUAP) and untreated powder (PPA).
Note: The reduction in bitterness with ultrasound alone, without complex formation, offers a different perspective from the existing claim about the combined effect of β-CD and ultrasound.
Show data
process-pomelo-cyclodextrin-ultrasound —reduces→ sensation-bitter