Inhibitory effects of glycosylhesperidin on formation of a precipitate of hesperidin in orange juice beverage

We found that the addition of glycosylhesperidin into orange juice solubili zed hesperidin and prevented hesperidin crystal formation. We tried to use glycosylhesperidin as a hesperidin solbilizer in orange juice beverage whic h contain orange juice 30, 50 and 100%. When the orange juice beverage was produced, glycosylhesperidin (0.017-0.086%) was added. After 1 month, the a mounts of hesperidin in supernatant and in precipitate were measured. It wa s found that 80-90% of the total hesperidin in the beverage were solubilize d by adding the same amount of glycosylhesperidin as that of hesperidin ori ginally in the beverage, and that the hesperidin precipitate disappeared vi sually. The mean size of hesperidin crystals in orange juice beverage with glycosylhesperidin (0.086%) was 7 mu m, whereas that of the beverage withou t glycosylhesperidin was 15 mu m. From these results, glycosylhesperidin ha s two effects, solubilization of hesperidin and prevention of crystal forma tion. And then we studied the mechanism of these two effects of glycosylhes peridin by measuring the amount of glycosylhesperidin in the precipitate an d the difference absorption spectra. It was suspected that glucosylhesperid in molecules formed a complex with hesperidin molecules.