AI Article Synopsis

  • Orange peel, a by-product from juice processing, is rich in beneficial phenolic compounds with properties like anti-carcinogenic and antioxidant effects.
  • The study evaluates how different drying temperatures (40, 60, and 80 °C) and air flows (0, 0.8, and 1.6 m/s) impact the phenolic content, antioxidant activity, and vitamin C levels in these orange by-products.
  • The research highlights that the Page model effectively predicts drying kinetics, indicating optimal drying occurs at 60 °C and 1.6 m/s air flow, taking 315 minutes with minimal nutrient loss.

Article Abstract

Orange peel is one of the main by-products from juice processing, and is considered as a promising source of phenolic compounds with anti-carcinogenic, anti-inflammatory, anti-microbial and antioxidant properties. The drying is an essential step to ensure the storage of this by-product at an industrial level, in order to use it as a functional ingredient or as a nutraceutical. Thus, this research focuses on the evaluation of the effect of the convective air-drying process in orange by-products at three different temperatures (40, 60 and 80 °C) and air flows (0, 0.8 and 1.6 m/s) on the phenolic content (measured by HPLC-MS), the antioxidant activity (measured by DPPH, ABTS and FRAP), and the vitamin C content (measured by HPLC-UV/VIS). Moreover, the mathematical modelling of its drying kinetics was carried out to examine the orange by-product behavior. Among the tested mathematical models, the Page model reported the highest fit and the best drying conditions, which showed the lowest reductions were at 60 °C with an air flow of 1.6 m/s and taking 315 min.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914427PMC
http://dx.doi.org/10.3390/foods12030500DOI Listing

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