Pectic enzymes in fresh fruit processing: optimization of enzymic peeling of oranges

An enzymic technique for peeling oranges has been optimized. The process is based on the vacuum infusion of a commercial glycohydrolase preparation (pectinases and cellulases) (Rohament PC) allowing the removal of the orange peel to obtain peeled whole fruit and segments. The influence of the differ...

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Bibliographic Details
Published in:Process biochemistry (1991) 1997, Vol.32 (1), p.43-49
Main Authors: Pretel, María Teresa, Lozano, Pedro, Riquelme, Fernando, Romojaro, Félix
Format: Article
Language:English
Subjects:
enzymic peeling
fresh fruit
minimally processed
orange
peeling process
ready to eat
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Summary:An enzymic technique for peeling oranges has been optimized. The process is based on the vacuum infusion of a commercial glycohydrolase preparation (pectinases and cellulases) (Rohament PC) allowing the removal of the orange peel to obtain peeled whole fruit and segments. The influence of the different parameters of the process, such as the vacuum conditions necessary for infusing the enzyme preparation, enzyme concentration, pH, temperature and enzyme solution reusability, have been studied. To improve the enzyme's action, several cuts were made in the orange peel to facilitate the introduction of the enzyme solution, and substantial differences in peeling quality were obtained as a function of the different cutting patterns assayed. The optimal processing conditions for peeling whole oranges made it possible to reuse the enzyme solution for 8 days without any significant loss in enzyme activity or peeling efficiency. This is obviously of interest for any industrial application.
ISSN:1359-5113
1873-3298
DOI:10.1016/S0032-9592(96)00031-3