Using pectinase enzymatic peeling for obtaining high-quality Huyou (Citrus changshanensis) segments

Huyou (Citrus changshanensis) is a toothsome and nutritious fruit, but its consumption is hindered due to the nonedible segment membranes. The use of pectinase in citrus peel hydrolysis has proven to be an effective strategy for obtaining high-quality citrus segments. In this study, Huyou segments were obtained by three different methods: hand peeling (HP), enzymatic peeling (EP), and chemical peeling (CP). The analysis focused on evaluating the chemical constituents, bitter substances, and color properties of the segments following various treatments. Scanning electron microscopy characterization and molecular docking assays verified the enzyme-substrate interaction during the enzymatic hydrolysis of segment membranes. Notably, the EP treatment maintained the natural color of the segments (∆E ≤ 2) and preserved more than 97% of the total soluble sugars. Furthermore, EP treatment exhibited greater advantages in preserving the major flavonoids without increasing the concentration of the bitter-causing compound, limonin. Conversely, CP treatment resulted in the decline of flavonoids. Hence, EP treatment had little effect on the physicochemical quality of citrus segments, which signifies its potential as a promising alternative to the traditional CP method for producing high-quality citrus segments. [Display omitted] •Pectinolytic enzymes were first successfully used in Huyou segment peeling.•The authentic color of Huyou segments was reserved after enzyme treatment.•Enzymatic peeling resulted in a higher retention of flavanone glycosides.•The stability of sugars during peeling was found to be higher than that of acids.•Enzymatic peeling surpasses chemical peeling in reducing bitter limonin.