Obtaining fruit segments from a traditional orange variety (Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling

Abstract

A process for obtaining fruit segments from a traditional orange of Sangrina variety by enzymatic peeling was optimized. Enzymatic peeling was carried out by fruit infusion under vacuum conditions in a commercial preparation of pectinases and cellulases (Peelzym II). For the optimization of vacuum conditions, the potential enzymatic saturation of albedo was determined. To obtain a final product with good quality, it was necessary to prove the effectiveness of different concentration of Peelzym II for the degradation of the fruit albedo and also the incubation time of the fruits with the enzymatic solution. The best condition to obtain Sangrina segments by enzymatic peeling was 1 ml L−1 of Peelzym II applied at 67 kPa with two vacuum pulses of 2 min and a subsequent period of 40 min in the enzymatic solution at atmospheric pressure. The reuse of the enzyme preparation in an industrial peeling process was also studied. Results show that it is possible to reuse the enzymatic preparation in an industrial peeling process, although a 30% decrease in the pectinase activity occurred after four peeling cycles.