Pear Juice from Bartlett Pear Peels and Cores

Combination of high temperature-short time thermal treatment, enzymatic digestion, and decanter centrifugation allowed recovery of dilute juice in yields of 74.6–79.6% from Bartlett pear culls and peel and core material. Thermal treatment and/or enzymatic digestion of pear material resulted in increased concentrations of Fe, Ca, Mg, Na, epicatechin, chlorogenic acid, total acid and galacturonic acid in the clarified juices. Lack of heat and enzyme treatment resulted in dark brown off-flavored juice with an increase in pH, suspended solids, and amino nitrogen. No flavor differences were found between, juices produced from 50% culls and peels and cores and 25% culls and 75% peels and cores. Both had a distinct pear flavor and were sweeter and more full-bodied than that produced from 100% peels and cores.