Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’ powders

Lee, Chung-Woo; Oh, Hyun-Jung; Han, Sang‐Hyun; Lim, Sang-Bin

doi:10.1007/s10068-012-0217-8

Cited by 31 publications

(30 citation statements)

References 17 publications

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“…The values of WSI (41-47%) obtained in this work are higher than the values reported for Garau et al (2007) in dried orange by-products (pulp and peel), who reported values of 25.9-38.5%. Also, the obtained values are higher than the values reported by Lee et al (2012) in Citrus hallabong powders obtained by hot air drying, who reported WSI values of 25.4-31.6%.…”

Section: Water Solubility Indexcontrasting

confidence: 82%

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Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

Delgado-Nieblas

Zazueta‐Morales

Ahumada-Aguilar

et al. 2016

J Food Process Engineering

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The objective of this work was to optimize the effect of drying temperature (DT; 50–84C) and air velocity (AV; 0.48–1.32 m/s) on physicochemical and nutrimental properties of a dehydrated naranjita (Citrus mitis B.) pomace product. A hot‐air dryer and the response surface methodology for data analysis were used. When DT was increased, the time to reach equilibrium moisture decreased. The lowest total color difference was presented at intermediate DT and AV, whereas the highest content of total phenolic compounds, antioxidant capacity, and retention of total carotenoids were presented combining high DT and low AV. The drying process increased total phenolic compounds and antioxidant capacity, and decreased retention of total carotenoids, compared with fresh material. The optimal area was in the range of 59.51–75.31C (DT) and 0.68–1.25 m/s (AV), obtaining a dehydrated naranjita pomace product with appropriated physicochemical and nutrimental properties, which was used as ingredient for making breakfast cereals, which presented good sensory acceptability. Practical Applications The dehydrated naranjita pomace product (DNP) obtained in this study provides an important solution to the problem of the environmental pollution derived from the by‐products that are wasted during the citrus processing. The DNP might improve the nutritional properties in different foods when added as a supplementary ingredient because of its important levels of dietary fiber, carotenoids, phenolic compounds and antioxidant capacity. Additionally, DNP could enhance sensory attributes because it provides an attractive orange color and citrus flavor, making it appropriate for the production of foods such as breakfast cereals, enriched snacks, bakery products, jams and desserts.

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Section: Water Solubility Indexcontrasting

confidence: 82%

“…Also, the obtained values are higher than the values reported by Lee et al . () in Citrus hallabong powders obtained by hot air drying, who reported WSI values of 25.4–31.6%.…”

Section: Resultsmentioning

confidence: 99%

Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

Delgado-Nieblas

Zazueta‐Morales

Ahumada-Aguilar

et al. 2016

J Food Process Engineering

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“…Table shows that the aqueous spray‐dried powder had the highest water solubility index. In general, the smaller the particle size of a water soluble powder, the higher is its water solubility (Lee and others ); therefore, this suggests that the aqueous spray‐dried powder may have the smallest particle size of all the powders. In contrast, the ethanol freeze‐dried powder had the lowest water solubility index (Table ).…”

Section: Resultsmentioning

confidence: 99%

Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin‐Enriched Bitter Melon Powder

Tan

Vuong

Stathopoulos

et al. 2014

Journal of Food Science

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This study highlights that bitter melon is a rich source of saponin compounds and their associated antioxidant activities, which may provide health benefits. The findings of the current study will help with the development of extraction and drying technologies for the preparation of a saponin-enriched powdered extract from bitter melon. The powdered extract may have potential as a nutraceutical supplement or as a value-added ingredient for incorporation into functional foods.

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“…The parameters were determined according to 12 . Bulk density-2g of watermelon rind powder (W) was added to a pre-weighedvolumetric cylinder and the volume was read as V1.…”

Section: Determination Of Bulk Densitytap Density Hausner Ratio (Hr)mentioning

confidence: 99%

Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air Dried Watermelon (Citrullus lanatus) Rind

Mohan¹,

Shanmugam²,

Nithyalakshmi³

2016

Biosci., Biotech. Res. Asia

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The preservation of food by drying is one of the most commonly used methods in the food processing industry. Watermelon belongs to the family of Cucurbitaceae .The processing of watermelon generates a large amount of waste in the form of rind, peel and seeds. The watermelon rind is an under-utilised waste generated after the consumption of the fruit. Watermelon rind contains vitamin C, dietary fiber, citrulline, potassium, a small amount of vitamin B-6.It is also known to contain a variety of bioactive compounds like cucurbitacin, triterpenes, sterols and alkaloid. The citrulline in watermelon rind gives it antioxidant effects that protect the body from free-radical damage. In this study efforts have been made to dry and preserve the watermelon rind by hot air drying and freeze drying technique. The water absorption capacity, rehydration ratio and the solubility of the freeze dried watermelon rind powder were found to be 11.42±0.6 (g/g), 9±0.8 (g/g) and 8±0.5% respectively. Hot air drying significantly reduced the water absorption capacity of the watermelon rind while it increased the water solubility and bulk density. The tannins ,alkaloids and saponin content were found to be lesser in hot iar dried samples compared to freeze dried.

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Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’ powders

Cited by 31 publications

References 17 publications

Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

Optimization of an Air‐Drying Process to Obtain a Dehydrated Naranjita (Citrus Mitis B.) Pomace Product With High Bioactive Compounds and Antioxidant Capacity

Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin‐Enriched Bitter Melon Powder

Comparison of the Nutritional, Physico-chemical and Anti-nutrient Properties of Freeze and Hot Air Dried Watermelon (Citrullus lanatus) Rind

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