Used in the food and beverage industry to reduce bitterness in citrus juices by breaking down naringin, a compound responsible for the bitter taste. This enzymatic treatment improves flavor and palatability, making citrus products more acceptable to consumers. Also applied in the production of wine and fruit wines to enhance aroma and clarity. In addition, naringinase is utilized in dietary supplements for its potential to support digestion and improve the bioavailability of certain flavonoids. It plays a role in research and pharmaceutical applications where deglycosylation of flavonoids is required for analysis or increased biological activity.