eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2026-08-17 14 2 26652 article Mohammad Shamsher Ahmad 1 Mutum Preema Devi 2 Prodyut Kumar Paul 2 Nilesh Bhowmick 2 Md Arshad Anwer 3 Mohammad Feza Ahmad 4 Department of Food Science and Postharvest Technology, Bihar Agricultural University (BAU), Sabour, Bhagalpur, India Department of Pomology and Postharvest Technology, Faculty of Horticulture, Uttar Banga Krishi Viswavidyalaya (UBKV), Pundibari, Cooch Behar, India Department of Plant Pathology, Bihar Agricultural University (BAU), Sabour, Bhagalpur, India Department of Horticulture (Fruit Science), Bihar Agricultural University (BAU), Sabour, Bhagalpur, India Department of Horticulture, School of Agricultural Sciences and Rural Development, Nagaland University, Medziphema Campus, Dimapur, India Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya (UBKV), Pundibari, Cooch Behar, India "Pummelo juice is a rich source of health-promoting bioactive compounds. However, its consumer acceptability remains extremely low due to its inherent bitterness. Notably, the bitterness tends to intensify after extraction, rendering the juice increasingly unpalatable within a few hours of processing". The bitterness of pummelo juice is primarily attributed to bitter compounds such as limonin and naringin, which are present in various parts of the fruit and are co-extracted during juice extraction. This inherent bitterness is a major constraint to the popularization and commercial viability of pummelo juice. "Accordingly, this study aimed to mitigate the bitterness of pummelo juice by (i) applying various pre‑treatments to whole fruits before extraction and (ii) treating the extracted juice with turmeric, ginger, or clove extracts at concentrations of 4 % and 6 %. Among all spices concentration combinations tested, a 6 % turmeric extract proved the most effective and economically viable option, significantly reducing the levels of the key bitter compounds limonin and naringin. The limonin concentration was reduced by 60.43 and 47.82 % and naringin by 33.00 and 20.21%, respectively.  In both the cases, the reduction in bittering compounds by turmeric extract (6%) was significantly lower as compared to control. Organoleptic qualities and acceptability were were found increased in the same treatment. https://www.foodandnutritionjournal.org/volume14number2/debittering-and-quality-improvement-of-pummelo-citrus-grandis-l-osbeck-juice-using-spice-extracts/ Bitterness Juice extraction Limonin Naringin Sensory Attributes