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Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity
dc.contributor.author | Razola Díaz, María del Carmen | |
dc.contributor.author | Verardo, Vito | |
dc.contributor.author | Gómez Caravaca, Ana María | |
dc.contributor.author | García Villanova Ruiz, Belén | |
dc.contributor.author | Guerra Hernández, Eduardo Jesús | |
dc.date.accessioned | 2023-03-21T11:51:28Z | |
dc.date.available | 2023-03-21T11:51:28Z | |
dc.date.issued | 2023-01-21 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.uri | https://hdl.handle.net/10481/80711 | |
dc.description.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. | es_ES |
dc.description.sponsorship | Proyectos I+D+i del Programa Operativo FEDER 2020 B-AGR-506-UGR20 | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.subject | HPLC-MS | es_ES |
dc.subject | Orange peel | es_ES |
dc.subject | Vitamin C | es_ES |
dc.subject | Air-drying | es_ES |
dc.subject | Polyphenols | es_ES |
dc.subject | Hesperidin | es_ES |
dc.title | Mathematical Modelling of Convective Drying of Orange By-Product and Its Influence on Phenolic Compounds and Ascorbic Acid Content, and Its Antioxidant Activity | es_ES |
dc.type | journal article | es_ES |
dc.rights.accessRights | open access | es_ES |
dc.identifier.doi | 10.3390/foods12030500 | |
dc.type.hasVersion | VoR | es_ES |