Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: physicochemical characteristics and phytochemical profiles

Abstract The present study aimed to investigate the effects of alcoholic fermentation on the physicochemical and phytochemical characteristics of the tissues flavedo and albedo from five citrus fruits, namely grapefruit (Citrus paradisi), lemon (Citrus limon), and sweet oranges (Citrus sinensis) cvs. ‘Tarocco’, ‘Washington navel’, and ‘Moro’. The tissues were fermented with pure and mixed cultures of Saccharomyces cerevisiae, Brettanomyces bruxellensis, and Torulaspora delbrueckii. Flavedo and albedo increased the water holding capacity (WHC) and oil binding capacity (OBC) when subjected to fermentation. The treatment with B. bruxellensis resulted the most effective at enhancing WHC and OBC, e.g., lemon flavedo achieved the highest WHC (9.67 ± 0.15 g/g; P