Enzymatic peeling and discoloration of Red Bartlett pears

• Published in: International journal of food science & technology Vol. 48; no. 3; pp. 636 - 641
• Main Authors: Ibarz, Albert, Pagán, Jordi, Garvín, Alfonso, Ibarz, Raquel, Gatius, Ferran, Falguera, Víctor
• Format: Journal Article
• Language: English
• Published: Oxford Blackwell Publishing Ltd 01-03-2013; Wiley-Blackwell; Wiley Subscription Services, Inc
• Subjects: Bartlett; Biological and medical sciences; Color; Colour; Discoloration; enzymatic peeling; Enzymes; Food industries; Food science; Fruit and vegetable industries; Fruits; Fundamental and applied biological sciences. Psychology; Mathematical models; pear; Pears; puree; Purees; Red; Discoloration; Pear; Fruit; enzymatic peeling; Peeling; puree; Bartlett; Enzymatic reaction
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.12009

Summary
In purees manufacturing from some fruits, problems related to undesirable colours that come from fruit skin may arise. In this article, the feasibility of using an enzyme preparation to reduce the colour of Red Bartlett pears to be used for industrial purees has been studied. Kinetic models that suitably describe changing colour parameters with treatment time have been tested, seeking for the optimum ones. It was found that the most appropriated processing conditions for Red Bartlett pears discoloration are as follows: 45 °C with an enzyme concentration of 5000 ppm and a time that does not exceed 200 min. Although this treatment constitutes a solution for the problem of skin colour, a high concentration of enzyme and high treatment times are required, which makes the process expensive from the economic standpoint.