Grapefruit (Citrus × paradisi) albedo debittering process for use in food industry
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| Nhiều tác giả: | , |
|---|---|
| Định dạng: | artículo original |
| Trạng thái: | Versión publicada |
| Ngày xuất bản: | 2026 |
| Miêu tả: | 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 physicochemical properties (moisture content, soluble solids 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. Grapefruits (Citrus × paradisi L., white variety) 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 sensory analysis (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 lower than 4 and percentage of satisfactory responses greater than 60 %), and it was found that the result depended 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 grapefruit albedo debittering. |
| Quốc gia: | Portal de Revistas UCR |
| Tổ chức giáo dục: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Ngôn ngữ: | Español Inglés |
| OAI Identifier: | oai:portal.revistas.ucr.ac.cr:article/3681 |
| Truy cập trực tuyến: | https://revistas.ucr.ac.cr/index.php/ragromeso/article/view/3681 |
| Từ khóa: | evaluación sensorial tratamiento térmico tratamiento postcosecha valorización de subproductos sensory evaluation thermal process postharvest treatment waste valorization |