Díaz-Mula, H.M.; López, J.P.; Serrano, M.; Pretel, M.T. A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup. Foods2023, 12, 3977.
Díaz-Mula, H.M.; López, J.P.; Serrano, M.; Pretel, M.T. A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup. Foods 2023, 12, 3977.
Díaz-Mula, H.M.; López, J.P.; Serrano, M.; Pretel, M.T. A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup. Foods2023, 12, 3977.
Díaz-Mula, H.M.; López, J.P.; Serrano, M.; Pretel, M.T. A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup. Foods 2023, 12, 3977.
Abstract
Ready-to-eat fresh fruit have an increasing presence in international markets due to its convenience and health benefits. However, these produces 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 assayed to obtain enzymatically 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 produce based on peeled citrus segments packaged in glass jars with slight syrup made on citrus juice and organic sugar cane. The most appreciated syrup was those containing 50-50 (v/v) of ‘Fino’ lemon juice and ‘Hernandina’ clementine based on the sensory scores given by the panellists. In addition, different pasteurization treatments were assayed to preserve the new produce safety and nutritional and sensory quality properties during storage at cold temperature. Results showed that pasteurization treatment at 50 °C for 45 min could be enough to avoid 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 of vitamin C was observed from fresh segments or syrup until the end of storage period, showing that the new ready-to-eat produce would conserve high bioactive compound content and health benefits after pasteurization and prolonged cold storage.
Biology and Life Sciences, Food Science and Technology
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