A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup
Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/21/3977 |
| _version_ | 1797631934708318208 |
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| author | Huertas M. Díaz-Mula Juan P. López María Serrano María T. Pretel |
| author_facet | Huertas M. Díaz-Mula Juan P. López María Serrano María T. Pretel |
| author_sort | Huertas M. Díaz-Mula |
| collection | DOAJ |
| description | Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for ‘Hernandina’ clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50–50 (<i>v</i>/<i>v</i>) of ‘Fino’ lemon and ‘Hernandina’ clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage. |
| first_indexed | 2024-03-11T11:29:44Z |
| format | Article |
| id | doaj.art-6881f2198f2b4269a61ba2c9354a2cbc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:29:44Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6881f2198f2b4269a61ba2c9354a2cbc2023-11-10T15:02:56ZengMDPI AGFoods2304-81582023-10-011221397710.3390/foods12213977A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus SyrupHuertas M. Díaz-Mula0Juan P. López1María Serrano2María T. Pretel3Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, SpainDepartment of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, SpainDepartment of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, SpainDepartment of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, SpainReady-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for ‘Hernandina’ clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50–50 (<i>v</i>/<i>v</i>) of ‘Fino’ lemon and ‘Hernandina’ clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage.https://www.mdpi.com/2304-8158/12/21/3977enzymatic peelingcitrus segmentssensory propertiesvitamin Cpasteurization |
| spellingShingle | Huertas M. Díaz-Mula Juan P. López María Serrano María T. Pretel A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup Foods enzymatic peeling citrus segments sensory properties vitamin C pasteurization |
| title | A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup |
| title_full | A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup |
| title_fullStr | A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup |
| title_full_unstemmed | A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup |
| title_short | A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup |
| title_sort | new ready to eat product based on enzymatically peeled hernandina clementine segments and citrus syrup |
| topic | enzymatic peeling citrus segments sensory properties vitamin C pasteurization |
| url | https://www.mdpi.com/2304-8158/12/21/3977 |
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