Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico‐chemical characterisation

“…Sugars and polyalcohols determination using highperformance liquid chromatography-pulsed amperometric detector (HPLC-PAD) Sugars and polyalcohols determinations were conducted as previously reported (Deba-Rementeria et al, 2021). Briefly, brine samples were diluted 1:50 (v/v) with ultrapure water at 60 °C, then shaken for 30 min and centrifugated at 2367 g for 10 min.…”

“…DE* has been reported to show differences between treated and untreated samples when being over 0.5 in citrus juices (slightly noticeable from 0.5 to 1.5, noticeable from 1.5 to 3.0, well visible from 3.0 to 6.0 and great from 6.0) (Cserhalmi et al, 2006). Deba-Rementeria et al (2021) reported that fermentation had a significative effect on orange peel colour parameters; NPT samples showed similar results as the ones reported by these authors: higher L*, b*, hue and chroma values. Although differences were found among all samples, PT samples colour was closer than NPT samples in all colour coordinates (Table 3) and DE was lower in PT orange peels; these results suggested that blanching could be an interesting approach for preserving the original orange colour as seen in other blanched vegetables (Penfield & Campbell, 1990).…”

“…Fermentation has been considered an interesting technique for by‐product transformation, a simple and valuable biotechnological method to maintain and/or increase the shelf life and the nutritional and sensory properties of different vegetables and fruits. Additionally, spontaneous fermentation has been shown to be useful in transforming lemons, and also by‐products of orange juice making, into a new product called msayer (Aayah et al ., 2010; Bousmaha et al ., 2006; Deba‐Rementeria et al ., 2021). The product obtained using orange peels from orange juice making and fermented for 40 to 90 days has been characterised using physico‐chemical, microbiological and sensory analyses.…”

“…The product obtained using orange peels from orange juice making and fermented for 40 to 90 days has been characterised using physico‐chemical, microbiological and sensory analyses. After 40 days of fermentation in a 5% NaCl and 3% sucrose (w/v) brine, the transformed orange peels were considered a new ingredient appropriate from a sensory standpoint (Deba‐Rementeria et al., 2021). Although the valorisation of the peels was clear in this study, the fermentation process was long, and orange msayer made in a 5% NaCl brine was perceived as ‘too bitter’.…”

“…yeast species), and the characteristics of the final products will be different from the ones coming from lactic‐acid fermentation. Lemon msayer and orange peel msayer fermentations have been reported to be mainly driven by yeast species such as Candida and Saccharomycetales (Aayah et al., 2010; Deba‐Rementeria et al., 2021).…”