Estudo do processo de debittering na indústria de suco de laranja

Abstract

Orange juice is one of the most widely consumed beverages in the world, with Brazil accounting for more than 70% of the global market. Currently, one of the main operational challenges in the juice processing industry is the delayed bitterness, characterized by the progressive formation of bitter compounds after extraction. The primary compound responsible for this bitter taste in orange juice is limonin, which is formed from a naturally occurring precursor of fruit when exposed to acidic conditions and can be perceived even at low concentrations. This issue has become more pronounced due to the spread of citrus greening disease, which impairs fruit ripening and promotes the accumulation of limonoids. To minimize this impact, the industry employs diff erent debittering technologies aimed at reducing bitterness. This study presents a systematic review of the main technologies currently available. The comparative analysis showed that adsorption using adsorbent resins remains the most established alternative, combining high removal effi ciency, good selectivity, and compatibility with continuous industrial-scale operations. The remaining methods play a complementary role or are still under development. In addition to comparing these technologies, this study systematizes key aspects of the industrial application of the process, including the adsorption mechanisms involved in resin selection, the operational debittering process fl ow, and the main factors limiting process performance. Therefore, the fi ndings contribute to a better understanding and application of the debittering process, supporting operational improvements and enhancing the quality and competitiveness of brazilian orange juice.