Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity
Metadatos
Mostrar el registro completo del ítemAutor
Razola Díaz, María del Carmen; Verardo, Vito; Gómez Caravaca, Ana María; García Villanova Ruiz, Belén; Guerra Hernández, Eduardo JesúsEditorial
MDPI
Materia
HPLC-MS Orange peel Vitamin C Air-drying Polyphenols Hesperidin
Fecha
2023-01-21Referencia bibliográfica
Razola-Díaz, M.d.C... [et al.]. Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity. Foods 2023, 12, 500. [https://doi.org/10.3390/foods12030500]
Patrocinador
Proyectos I+D+i del Programa Operativo FEDER 2020 B-AGR-506-UGR20Resumen
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.