Razola-Díaz María Del Carmen, Verardo Vito, Gómez-Caravaca Ana María, García-Villanova Belén, Guerra-Hernández Eduardo Jesús
Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18011 Granada, Spain.
Institute of Nutrition and Food Technology 'José Matáix', Biomedical Research Centre, University of Granada, Avda del Conocimiento sn, 18100 Granada, Spain.
Foods. 2023 Jan 21;12(3):500. doi: 10.3390/foods12030500.
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.
橙皮是果汁加工的主要副产品之一，被认为是具有抗癌、抗炎、抗菌和抗氧化特性的酚类化合物的一个有前景的来源。干燥是确保在工业层面储存这种副产品的关键步骤，以便将其用作功能性成分或营养保健品。因此，本研究聚焦于评估在三种不同温度（40、60和80°C）和气流速度（0、0.8和1.6米/秒）下，对流空气干燥过程对橙皮副产品中酚类含量（通过HPLC-MS测定）、抗氧化活性（通过DPPH、ABTS和FRAP测定）以及维生素C含量（通过HPLC-UV/VIS测定）的影响。此外，还对其干燥动力学进行了数学建模，以研究橙皮副产品的干燥行为。在所测试的数学模型中，Page模型拟合度最高且干燥条件最佳，结果显示在60°C、气流速度为1.6米/秒且干燥时间为315分钟的条件下，各项指标的降低幅度最小。
