Agritrop
Home

Effects of blanching on flavanones and microstructure of Citrus aurantium peels

Ben Zid Malek, Dhuique-Mayer Claudie, Bellagha Sihem, Sanier Christine, Collignan Antoine, Servent Adrien, Dornier Manuel. 2015. Effects of blanching on flavanones and microstructure of Citrus aurantium peels. Food and Bioprocess Technology, 8 (11) : pp. 2246-2255.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
[img] Version Online first - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
EffectsBlanchingOnCitrusPeels FoodBioprocesstechnol2015.pdf

Télécharger (1MB) | Request a copy
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
577144_version_editee.pdf

Télécharger (1MB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY

Abstract : Water and steam blanching were investigated as pretreatments of bitter orange peels in order to modulate their bitterness before further formulation processing such as osmotic treatment and drying. The fruit pieces were water blanched at 95 °C for 10 min and at 85 °C for 60 min and steam blanched at atmospheric pressure during 5 min. The kinetics of water inflow and bitter flavanone losses were established from the variation of moisture and bitter com- pound contents during the blanching process. The whiteness and the citrus color indexes were adopted to evaluate respectively the color of the flavedo and the albedo. Thin sections of fresh and treated peels were resin embedded for light micros- copy evaluation and optical porosity determination. Results revealed that water blanching could partially debitter the peels by removing about 38 and 48 % of bitter flavanones (naringin, neohesperidin, neoeriocitrin) respectively at 95 and 85 °C. The citrus color index and the whiteness index decreased during the process denoting a flavedo discoloring and an albedo darkening. By contrast, the steam blanching showed good retention of bitter compounds. The color of the flavedo was unaffected by steaming while the whiteness index decreased. At microscopic level, the water-blanched peels exhibited an extreme swelling of the cell walls and slight disintegration of the tissue. Contrariwise, the steam blanching maintained the structure of the peels and brought about the shrinkage of the albedo tissue and the decrease of porosity. (Résumé d'auteur)

Mots-clés Agrovoc : Citrus aurantium, Pelure, Citron, Blanchiment, changement de structure, Flavone, Porosité, Propriété physicochimique, Qualité des produits, Amertume

Mots-clés géographiques Agrovoc : Tunisie

Mots-clés libres : Citrus, Peels, Blanching, Flavanones, Glycosides, Porosity, Structural changes

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Ben Zid Malek, INAT (TUN)
  • Dhuique-Mayer Claudie, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Bellagha Sihem, INAT (TUN)
  • Sanier Christine, CIRAD-BIOS-UMR AGAP (FRA)
  • Collignan Antoine, Montpellier SupAgro (FRA)
  • Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Dornier Manuel, Montpellier SupAgro (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/577144/)

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-10-09 ]