Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Cream Liqueur

Authors aimed to explore new process technologies for the production of liqueur creams with innovative and balanced mixtures. It is well known that cream liqueur presents considerable technological problems regarding phase separation, with consequent product instability and short shelf-life. The interactions between milk proteins, alcohol, carbohydrates and factors such as temperature and ionic strength are well known in cream liqueurs. The stabilizing effect of pectin reduces the risk of phase separation, improving shelf-life and lying the sensory qualities of the product. The aim of this research was to develop stable liqueur formulations based on fresh buffalo milk cream by adding pectin extracted from lemon peels. Rheological properties, such as viscosity, were evaluated in formulations with different pectin percentages. The formulation that was found to be most stable was the one with 0.10% pectin added. Accelerated shelf-life tests were performed on it. The application of the Arrhenius model, which was used to predict shelf-life, showed a shelf-life of 15 months, keeping the liqueur at a temperature of 25°C and under standard lighting conditions. Results showed that pectin, extracted from lemon peel waste, improves product stability in a sustainable way. However, further studies will follow to define the structure of pectin and optimize pectin extraction methods for industrial-scale applications.