caa a22 4500 463156129 CHVBK 20180406164734.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0482-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0482-y Obtaining fruit segments from a traditional orange variety ( Citrus sinensis (L.) Osbeck cv. Sangrina) by enzymatic peeling [Elektronische Daten] [M. Pretel, M. Botella, Asunción Amorós, María Serrano, Isabel Egea, Felix Romojaro] 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 1mlL−1 of Peelzym II applied at 67kPa with two vacuum pulses of 2 min and a subsequent period of 40min 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. Springer-Verlag, 2006 Sangrina variety nationallicence Enzymatic peeling nationallicence Orange fruit nationallicence Citric fruit nationallicence Fruit segments nationallicence Enzyme reuse nationallicence Pretel M. EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut Botella M. EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut Amorós Asunción EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut Serrano María EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut Egea Isabel CEBAS, Consejo Superior de Investigaciones Científicas, Campus de Espinardo, 30080, Murcia, Spain aut Romojaro Felix CEBAS, Consejo Superior de Investigaciones Científicas, Campus de Espinardo, 30080, Murcia, Spain aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 783-788 1438-2377 225:5-6<783 2007 225 217 https://doi.org/10.1007/s00217-006-0482-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0482-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pretel M. EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Botella M. EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Amorós Asunción EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Serrano María EPSO, Universidad Miguel Hernández, Carretera de Beniel Km 3.2, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Egea Isabel CEBAS, Consejo Superior de Investigaciones Científicas, Campus de Espinardo, 30080, Murcia, Spain aut NATIONALLICENCE 700 1- Romojaro Felix CEBAS, Consejo Superior de Investigaciones Científicas, Campus de Espinardo, 30080, Murcia, Spain aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 783-788 1438-2377 225:5-6<783 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer