Grapefruit (Citrus x paradisi) albedo debittering process for using in food industry
DOI:
https://doi.org/10.15517/04xy7g86Keywords:
debittering process, grapefruit albedo, sensory evaluation, thermal processAbstract
Introduction. Grapefruit albedo is a citrus industry byproduct containing bioactive compounds that can be used in food development; however, it requires procedures to reduce bitterness. Objective. To select a physicochemical method for debittering grapefruit albedo by evaluating its effect on its physicochemical (moisture content, soluble solid content, ash content, pH and titratable acidity) and sensory properties (bitterness). Materials and methods. The study was conducted at the Catholic University of Santiago de Guayaquil, Ecuador, between August 2022 and July 2023. Grapefruit (Citrus x paradisi L., white variety) obtained from the local market were processed to obtain the albedos. Eleven debittering treatments were performed, combining immersion (in water or saline solution (1.5% NaCl)), temperatures (65, 95, 100, or 121 °C), and times (10 or 20 min), with or without prior pH adjustment to 7 by adding NaOH. Debittering efficiency was evaluated through the results of a sensory panel (using the mean and percentage of satisfactory responses) and physicochemical analysis (moisture content, ash content, pH, soluble solids content, and titratable acidity). Results. Three treatments were identified that met the established sensory parameters (mean less than 4 and percentage of satisfactory responses greater than 60%), and it was found that the result is dependent on the combination of temperature and time. The pH adjustment pretreatment did not positively influence the sensory results. Conclusions. The treatment at 121 °C for 10 min, followed by washing with water at room temperature, proved to be the most effective method for achieving the debittering of grapefruit albedo.
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