The potential of enzymatic peeling of vegetables

Marjaana Suutarinen; Annikka Mustranta; Karin Autio; Marjatta Salmenkallio-Marttila; Raija Ahvenainen; Johanna Buchert

doi:10.1002/jsfa.1579

The potential of enzymatic peeling of vegetables

Marjaana Suutarinen (Corresponding Author), Annikka Mustranta, Karin Autio, Marjatta Salmenkallio-Marttila, Raija Ahvenainen, Johanna Buchert

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Article › Scientific › peer-review

30 Citations (Scopus)

Abstract

Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface.

Original language	English
Pages (from-to)	1556-1564
Journal	Journal of the Science of Food and Agriculture
Volume	83
Issue number	15
DOIs	https://doi.org/10.1002/jsfa.1579
Publication status	Published - 2003
MoE publication type	A1 Journal article-refereed

Keywords

vegetable
potato
carrot
Swedish turnip
onion
peel
enzymes

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10.1002/jsfa.1579

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title = "The potential of enzymatic peeling of vegetables",

abstract = "Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface.",

keywords = "vegetable, potato, carrot, Swedish turnip, onion, peel, enzymes",

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T1 - The potential of enzymatic peeling of vegetables

AU - Suutarinen, Marjaana

AU - Mustranta, Annikka

AU - Autio, Karin

AU - Salmenkallio-Marttila, Marjatta

AU - Ahvenainen, Raija

AU - Buchert, Johanna

PY - 2003

Y1 - 2003

N2 - Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface.

AB - Epiderms of potatoes (Solanum tuberosum cv Asterix), carrots (Daucus carota L), Swedish turnips (Brassica napus L) and onions (Allium cepa L) were isolated and their structure was studied by bright‐field and epifluorescence microscopy as well as by chemical analyses. The suitability of commercial cellulase and pectinase preparations for the hydrolysis of isolated peels and whole vegetables was investigated. The enzymatic pretreatment significantly enhanced the degradation of peels of carrots and onions, whereas the hydrolysis of potato and Swedish turnip peels was very limited owing to the high cutin/suberin content on the vegetable surface.

KW - vegetable

KW - potato

KW - carrot

KW - Swedish turnip

KW - onion

KW - peel

KW - enzymes

U2 - 10.1002/jsfa.1579

DO - 10.1002/jsfa.1579

M3 - Article

SN - 0022-5142

VL - 83

SP - 1556

EP - 1564

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

IS - 15

ER -

The potential of enzymatic peeling of vegetables

Abstract

Keywords

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