Controllable immobilization of naringinase on electrospun cellulose acetate nanofibers and their application to juice debittering.

Electrospinning is a facile method to fabricate nanofibers, in terms of their high specific surface area and porous structure. Electrospun nanofibrous mats are excellent candidates for immobilization of enzymes. In this study, a simple route based on electrospinning and layer-by-layer (LBL) self-assembly processes has been developed to prepared naringinase/alginate multilayer coated electrospun cellulose acetate nanofibers. The content of immobilized naringinase could be tuned by adjusting the number of multilayers. XPS results indicated that naringinase was successfully immobilized on cellulose acetate nanofibers. SEM images showed the nanofibers maintain their sharp but became rougher after multilayer coating. Besides, the surface area of electrospun cellulose acetate nanofibers decreased and mesopores reduced. The major bitter components of grapefruit juice are naringin and limonin, naringin could be slightly removed by hydrolysis with naringinase and limonin might be removed by adsorption with cellulose acetate nanofibers.