Grapefruit Confections

Graduate Student: Willow Chan

Summary

Willow’s area of research involves the development of a functional grapefruit confection capable of delivering high levels of naringenin. Naringenin is a flavonoid associated with many health benefits due to its suggested anticancer, antioxidant, and cholesterol-lowering properties. However, most naringenin in grapefruit is present in the form of naringin, which is both unpleasantly bitter and less bioavailable than naringenin. To improve bioavailability and palatability, she will be experimenting with a food-grade naringinase to convert naringin to its aglycone form naringenin. She will also be further optimizing the confection formulation with the final goal of creating a product with a strong sensory and health appeal.