Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

Abstract

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freezedrying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.Uniterms: Orange/byproducts/evaluation. Orange juice/extraction. Orange/byproducts/fiber content. Fibers. Orange/byproducts/physical-chemical parameters.Neste trabalho avaliou-se a variabilidade no conteúdo de fibras e nos parâmetros físico-químicos de subprodutos da extração do suco de laranja. Investigaram-se cinco diferentes pré-tratamentos e dois tipos de secagens dos produtos. Os resultados indicam que a secagem por liofilização é melhor que aquela feita em estufa. O pH dos produtos variou de, aproximadamente, 3,47 a 3,96. A variação entre os valores de perda por dessecação foi de 9,22% ± 0,02 a 18,48 ± 0,52%. O conteúdo de fibras totais encontrado nas farinhas obtidas variou de 42,44% a 62,74%. O conteúdo de fibras dietéticas solúveis e insolúveis diferiu entre as amostras de 5,04% a 19,95%, para a primeira, e 23,96% a 57,70%, para a segunda. Como conclusões, três tratamentos, associados à secagem por liofilização demonstraram resultados promissores no desenvolvimento de produto rico em fibras, entretanto, algumas modificações e novas análises devem ser realizadas a fim de garantir os benefícios desses produtos para a saúde. Esse estudo contribui para uma possível utilização de subprodutos da indústria alimentícia.Unitermos: Laranja/subprodutos. Suco de laranja/extração. Laranja/subprodutos/conteúdo de fibra. Fibras. Laranja/subprodutos/parâmetros físico-químicos INTRODUCTIONAmong all the types of fruit trees, orange is one of the most well-known and widely studied worldwide. Since the 1980s, Brazil has been the world's largest producer of oranges and orange juice, and the country has more than a million acres of citrus plants. Although the juice is the main product derived from orange, various byproducts are produced during the manufacturing process. These include essential oils, terpenes, and citrus pulp flour (Baptistella et al., 2009;CitrusBR, 2012).Byproducts are sold on the domestic and foreign markets, where they are used in different applications, including the manufacture of chemicals and solvents, in flavorings a...

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