Chemical and physicochemical characterization of orange by‐products derived from industry

Abstract

Orange juice waste obtained industrially under the conditions described in the present study could be used as a source of pectic derivatives or fructose in the case of solid or liquid by-products, respectively. The results reported here could diversify the present application of these products as a source of food ingredients, contributing to an improvement in their utilization. © 2018 Society of Chemical Industry.

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…Moreover, citrus peel is a potential source of dietary fiber and polysaccharides, with water and oil-holding capacity as well as swelling properties that are much higher than those of cellulose. Over the last decade, citrus peel waste has been reported to be an excellent source of essential oils, with D-limonene being the major component (32-98% of total oils), along with natural antioxidants, ethanol, organic acids, pectic oligosaccharides and pectin [7,22].…”

Anti-inflammatory bowel effect of industrial orange by-products in DSS-treated mice

“…Then, OL was concentrated from 10 to 50°Brix by heating at 80°C, and the pressed orange residues were dried from 10 to 30% dry matter at 70°C, obtaining the DOR. In the final stage, OL and DOR were mixed, dried at 100°C and grounded to get the AF in the form of pellets 27 .…”

“…For example, the severity of the disease can be produced easily by changing the concentration of administration of DSS, and the dysplasia that resembles the clinical course of human UC occurs frequently in the chronic phase of DSS-induced colitis. 25,26 In this context, a recent study allowed the determination of phenolic compounds, pectin and the Amadori compound N-fructosyl-lysine (furosine) in by-products from the industrial extraction of orange juice, 27 and, in order to explore their potential functionality, the aim of this work was to investigate the anti-inflammatory effect of a variety of orange by-products consumption in a DSS model in mice, which is the most commonly approach used to assess the in vivo therapeutic activity, since it exhibits certain characteristics similar to those present in human IBD. 28…”

Neuroprotective potential of terpenoid-rich extracts from orange juice by-products obtained by pressurized liquid extraction

“…However, several environmental problems are associated to these activities, such as food waste generation. In 2013, the global citrus industry generated 24.3 million tons of waste, of which 1.3 million tons corresponded to Spain (mainly from the orange juice production) ( Pacheco et al, 2019 ). Traditionally, food waste is incinerated or disposed of in landfills with the subsequent air/water pollution, and soil/food contamination.…”