Electrochemical sensor for quantification and removal of naringin from citrus fruits
A novel electrochemical device is introduced for the selective quantification and reduction of naringin bitterness in the bitter citrus fruit juice. The proposed device was fabricated using amberlite as a sensing material on the interdigitated electrode to assess the maturity of citrus fruits in non-destructive, as sample amount of juice (20 µL) can easily be taken out using a sterile syringe and septum in the field and can be analyzed in 15-20 s only. The sensor was validated with model juice and real juice with an accuracy of 97%, 3.02 ×10-4 mg/mL as a limit of detection, and 0.008 µA/10 ppb of sensitivity. This investigation has overcome the shortcomings of existing methods such as %RSD, LOD, response time, cost, and shelf stability. Fruit harvested in 180-220 DAFS showed a current response in the range of 0.307-0.356 A corresponding to the reduced value of naringin content (196.6-302 µg/mL) and having content of appreciable phytochemicals.
Debittering of citrus juice using the same setup by varying surface area only of sensing layer with minimum loss of bioactive compounds and may be a feasible way to increase the citrus commercialization in NE states and other parts of the country. Juice debittered from the developed device retained a significant amount of vital nutrients and it may be sensorily acceptable to the consumers. Mousambi and Pomelo juice was sufficiently debittered for commercial purposes using the device. This reduces the wastage of bitter citrus fruits and will boost the citrus industry. Thus, it is a very feasible technology for large-scale debittering of citrus juice in a short time and at economical costs.
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