Evaluation of the ultrasonically accelerated debitterizing with citric acid solutions of different pH: On the basis of amino acids changes in apricot kernels during debitterizing

• Published in: Journal of food processing and preservation 2021-05, Vol.45 (5), p.n/a
• Main Authors: Liu, Meng‐Jia, Shi, Fang‐Fang, Zhang, Qing‐An
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15403

In this study, an investigation was conducted into the effects of different pH values of citric acid solutions combined with ultrasound irradiation on the amino acids of the apricot kernels during debitterizing. The concentrations and varieties of amino acids in the samples were determined using the automatic amino acid analyzer. In addition, the amino acid reference model proposed by WHO/FAO was adopted as the evaluation criteria, and the ratio of essential amino acids in debitterized samples was compared to assess the effect of ultrasonic debitterizing of different pH solutions on the nutritional value carried by apricot kernels amino acids. Finally, with the amino acid content as a parameter, principal component analysis (PCA) and cluster analysis (HCA) were carried out to thoroughly evaluate the nutritional value of amino acids contained in the debitterized apricot kernels. The results indicate that the citric acid solution with a pH value of 5 could be taken as the optimal ultrasonic solution to remove the bitterness of apricot kernels. Specifically, the total amino acid content and the nutritional value of the apricot kernel are high after debitterizing under the condition, which could shorten the debitterizing of apricot kernels and provide highly nutritious amino acids. Novelty impact statement This work can maintain the properties of apricot kernels amino acids to a better extent based on rapid debitterizing. Ultrasound coupled with the citric acid solution as a new method was used to debitterizing apricot kernels. Finally, the debitterizing conditions could be optimized to obtain apricot kernels amino acids of good quality.