New prospects for high quality ingredients obtained from citrus fruit peel

Cortellino, Giovanna; Gobbi, Serena; Torreggiani, D.

doi:10.1016/j.profoo.2011.09.271

Cited by 6 publications

(7 citation statements)

References 4 publications

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“…In addition, increasing temperatures causes a reduction in solution viscosity, reducing external resistance to mass transfer and making water and solute transport easier [21] as reported in previous works [19]. The solid gain of lemon peels immersed in sucrose solution (50°Brix, 30°C) during 2 h (~21.02 ± 1.01 %) was similar to that of Navel peel slices immersed in sucrose solution 60°Brix at 20°C during 24 h followed by air drying at 80°C (SG = 20.8 %) and higher to that of Tarocco peel slices (SG = 16.4 %) [8]. The solid gain of samples immersed in sucrose solution (70°Brix, 30°C…”

Section: Evaluation Of Mass Exchange During Osmotic Processsupporting

confidence: 79%

“…Cortellino et al [8] showed that solid gain occurring during osmo-dehydration at 20°C in sucrose solution 60°B rix during 24 h allowed color preservation of orange peel slices after air dehydration at 80°C. Furthermore the solid-liquid exchanges and the consequent sucrose intake had a positive effect on sensorial quality of the dried product and decreased bitter perception.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

Romdhane¹,

Djendoubi

Bonazzi

et al. 2016

International Journal of Food Engineering

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Combined osmotic dehydration (sucrose solution: 50-70 % w/w, 30-50°C for 2 h followed by air drying at 40 and 60°C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70-80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60°C. For the investigated temperature of osmotic pretreatment (30-50°C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.

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Section: Evaluation Of Mass Exchange During Osmotic Processsupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

Romdhane¹,

Djendoubi

Bonazzi

et al. 2016

International Journal of Food Engineering

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“…L values were in the range of 36-50, b values were in the range of 21-47 and a values ranged from 9 to 16 (Table 2). Cortellino et al (2011) applied osmodehydration to orange peels at atmospheric pressure in sucrose solution (60 g/100g w/w) followed by air-drying at 80 °C and reported L data between 34-48, b values in the range of 37-50 and a values in the range of 16-30. The L and b results were in agreement with Cortellino et al (2011) and Chafer et al (2008), but a values were slightly lower compared to the data reported by Cortellino et al (2011) and higher than the results found by Chafer et al (2008).…”

Section: Physical Propertiesmentioning

confidence: 99%

Effect of drying conditions on the physical properties of impregnated orange peel

Manjarrés-Pinzón

Cortés

Rodríguez‐Sandoval

2013

Braz. J. Chem. Eng.

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-Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperature (35-55 °C) and air flow rate (2-3 m/s). The measured responses used to determine the effect of dying process conditions were: moisture content. drying time. total soluble solids. color and hardness. The dried orange peels from the optimal process were subjected to a sensory test by 60 consumers. The optimum conditions for the drying of orange peels were determined to obtain minimum hardness, moisture content and drying time for a w values below 0.6. The optimum conditions were found to be a dying temperature of 52.3 °C and air flow rate of 2.0 m/s. At this point, drying time, hardness and moisture content were found to be 20 h, 78.4 N and 7.6%, respectively. The sensory results showed that consumers aged over 30 years old accepted well the dried orange peel.

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“…In food industries, the bitter orange peels are mainly valued for candying (Licandro and Odio 2002) and in marmalade making (Monspart-Sényi 2006), processes intended for improving the taste and the texture of fruits by cooking in sucrose syrups. Interestingly, several researches in recent years has focused on the applicability of osmotic dehydration under mild conditions for processing peels of genius citrus as orange (Cortellino et al 2011;Cháfer et al 2001Cháfer et al , 2003Manjarres-Pinzon et al 2013), lemon (Thappa et al 2000;Cháfer et al 2003), lime (Lertworasirikul and Saetan 2010), grapefruit (Cháfer et al 2003), and mandarin (Cháfer et al 2001(Cháfer et al , 2003 with the intention of producing high-quality foods. The technique is based on the natural and non-destructive phenomenon of osmosis across cell membranes (Rastogi et al 2005), triggered by dipping the fruits, whole or in pieces, in media with higher osmotic pressure such as dry sugar or high concentrated solutions of sugar (Ancos et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, Cháfer et al (2003) emphasized the importance of the high porosity of citrus peels in incorporating any compound of nutritional or sensorial interest by osmotic treatment making them profitable matrices for obtaining new food products. On the other hand, Cortellino et al (2011) suggested that coupling the osmotic dehydration to air drying enhanced the sensorial quality of dried orange peels by decreasing the perception of bitter taste. Manjarres-Pinzon et al (2013) supported these findings and found greater consumer acceptance of dried orange peels coated with chocolate and previously debittered and vacuum impregnated in sucrose solution.…”

Section: Introductionmentioning

confidence: 99%

Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

Zid

Dhuique-Mayer

Lartaud

et al. 2015

Food Bioprocess Technol

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This study investigated the use of wet and dry osmotic dehydration for modulating the bitter taste of Citrus aurantium peels, imparted by the predominance of flavanones glycosides in their albedo; namely naringin, neohesperidin, and neoeriocitrin. For this purpose, the peels were subjected to dehydration-impregnation by soaking (DIS) in 40°Brix sucrose solution at 25°C and in 60°Brix sucrose solutions at 25 and 50°C and to dry osmotic dehydration (DOD) at 25°C for 6 h. The peels had not shown the immediate dewatering phenomena in the DIS process but rather an imbibition of sucrose solution, reflected in water and sugar gains. Such a tendency has shown to be ascribed to the porous structure of the albedo which fostered the capillary inflow of external liquid. The imbibition was observed during 6 h of treatment in low concentrated sucrose solution whereas in high concentrated ones, it was followed by the dewatering phenomenon thereby inducing an increase of pore volume together with a decrease of cells size. Conversely, in the DOD process, the expected cross transfers of water and sugar were markedly observed. The water was removed from both albedo and flavedo. Indeed, the essential oil cavities exhibited elongation of their shape in line with shrinkage of the peel. The two techniques allowed loss of bitter compounds and gain of sucrose. Nonetheless, The DIS gave rise to higher gain of sucrose and losses of flavanones glycosides than DOD.

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New prospects for high quality ingredients obtained from citrus fruit peel

Cited by 6 publications

References 4 publications

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

Effect of drying conditions on the physical properties of impregnated orange peel

Effects of Osmotic Treatments on Modulating Bitter Flavanones Glycosides Contents and Microstructure of Citrus aurantium Peels

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