THE EFFECTS OF DIFFERENT DEBITTERING METHODS ON TOTAL PHENOLIC MATTER and FLAVONOID CONTENT INTRADITIONAL BITTER ORANGE PEEL JAM

Abstract

Bu çal›flmada, Akdeniz Bölgesi'nde yayg›n olarak üretilen geleneksel turunç kabu¤u reçeli üretiminde hammaddedeki ac›l›k bileflenlerinin uzaklaflt›r›lmas›nda farkl› ac›l›k giderme yöntemlerinin etkinli¤inin belirlenmesi amaçlanm›flt›r. Ac›l›k giderme yöntemlerinin etkinli¤i toplam fenolik, toplam flavonoid ve ac› flavonoidlerin miktar›ndaki de¤iflimle belirlenmifltir. Bu amaçla 19 farkl› ac›l›k giderme yöntemi uygulanm›fl olup bunlardan üçü di¤erlerine göre ifllem süresi aç›s›ndan daha avantajl› bulunmufltur. Bunlardan birincisi, 30 dk hafllama, 40 °C suda 48 saat bekletme, ikincisi %4 NaCl içeren suda 30+10 dk hafllama (iki kez), 48 saat suda bekletme ve üçüncüsü de %1 Na 2 CO 3 içeren suda 10 dk hafllama, 48 saat suda bekletme uygulamalar›d›r. Bu uygulamalar›n pratikte kullan›labilir ve etkin oldu¤u, ayr›ca reçel üretiminde ürün kay›plar›n› azaltma aç›s›ndan da faydal› olaca¤› düflünülmektedir.

Assessment of different debittering techniques to valorize orange peel

“…Results of the consumer study showed that the instrumental results which were related to the bitterness perception question (gLMS response) were the ones of the TPC, although flavonoid content had been previously related to bitter compounds determination (Hasegawa et al ., 1996). Alkali treatment and subsequence washing, and soaking, has been reported as an efficient method to debitter OPs (Yıldız Turgut et al ., 2016). Also, similar treatments have been used for debittering olives, showing a loss of bioactive compounds such as phenolic compounds (TPC) when compared to fresh olives (Alexandraki et al ., 2014; Berlanga‐Del Pozo et al ., 2020).…”

“…Finally, samples were rinsed and left in tap water for 48 h to remove the remains of Na 2 CO 3 as recommended by Yıldız Turgut et al . (2016). Salt blanching using 2% NaCl (SALT sample).…”

“…Sodium carbonate was added into tap water (1% w/v) and heated until boiling; then OPs were added (%175 g in 1 L of water 1% Na 2 CO 3 ) and blanched for 10 min. Finally, samples were rinsed and left in tap water for 48 h to remove the remains of Na 2 CO 3 as recommended by Yıldız Turgut et al (2016). c Salt blanching using 2% NaCl (SALT sample).…”

“…Later, blanching the OP samples before the fermentation process, and using a commercial Lactiplantibacillus plantarum strain to drive the process, resulted in a freeze-dried OP ingredient with higher acceptance and lower bitterness perception than a spontaneously fermented OP ingredient (Deba-Rementeria et al, 2023). Yıldız Turgut et al (2016) studied 19 different debittering methods of OP used for jam production, but no sensory tests were conducted in their research; from all the studied methods, three of them were the most successful ones: blanching in water, blanching in water with 4% NaCl, and blanching in water with 1% Na 2 CO 3 . Blanching is a heat treatment generally used to inactivate fruit and vegetable enzymes, maintaining their organoleptic and nutritional properties, as well as increasing their shelf life (Fellows, 2009).…”

“…A modification of the previously reported fermentation procedure was used as a potential microbiological approach to reduce bitterness in the OP (Deba-Rementeria et al, 2023). Then, the treatments proposed by Yıldız Turgut et al (2016), blanching in 1% Na 2 CO 3 and blanching in water with 2% NaCl, were also studied. Finally, adding sugar after blanching was assessed as "sensory approach", in which the perception of the consumer could be affected by the presence of the additional ingredient, although the phenolic composition of the OP would not be significantly affected by the sugar addition.…”