76C-7 |
Treatment conditions to obtain a natural clouding agent from orange peels by an enzymatic extraction |
A. Espachs-Barroso1, P. Elez-Martínez2, and O. MARTÍN-BELLOSO2. (1) Dept. of Food Technology, Univ. of Lleida, UTPV-CeRTA, Av. Alcalde Rovira Roure, 191, Lleida, 25198, Spain, (2) Department of Food Technology, UTPV-CeRTA, University of Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain
Clouding agents (CAs) are usually added to fruit juice or fruit beverage to increase turbidity and provide a natural appearance. Synthetic CAs are very stable, but consumers prefer natural products. There are some natural sources of CAs, but the most common and, may be, the most adequate are the bagasses from juice extraction. The objective of this work was to obtain a natural CA from orange peel by enzymatic treatment using pectinmethylesterase (PME), poligalacturonase (PG) and cellulase (C). The cloud stability of a CA solution, the color and the extraction yield of the CA were determined to establish the treatment conditions in terms of temperature and time as well as the enzymes concentration. The addition of 110 ml/kg of PME, 210 ml/kg of PG and 90 mg/kg of C to orange peels at 30 ºC for 80 minutes led to a CA that kept the maximum cloud stability (72 days). The CA with the highest cloud stability showed the color parameters L*=42.2, a*= 4.5 and b*=30.7 at 20 ºBrix. Otherwise, the treatment to obtain the CA with color parameters similar to the usual in an orange juice at 20º Brix included 110 ml/kg of PME, 210 ml/kg of PG and 30 mg/kg of C at 30ºC for 80 minutes. Moreover, the treatment conditions did not affect the CA extraction yield that was 14.2 ± 2.4%. The feasibility to obtain a CA from orange peels with high cloud stability was demonstrated. However, the treatment conditions to obtain the CA with the greatest cloud stability were not coincident to those that led to a CA with similar color to an orange juice.
Session 76C, Citrus: General
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