Upcycling food ingredients from orange by-products by hot air-microwave drying. Impact on energy consumption

Open Access

Abstract

Currently industrial citrus by-products represent a relevant environmental issue. The main aim of this work was the chemical characterization of the different bioactive compounds obtained after hot air-microwave drying (HAD+MW) of orange by-products, and their further conversion into three upcycled ingredients with health-related benefits: aqueous extract, ethanolic extract and dietary fibre. Total phenolics, antioxidant capacity, individual phenolic acids, flavonoids, limonin and carotenoids were monitored during blanching and colour extraction steps by analysing fresh by-products and process co-products: an aqueous extract rich in polyphenols and an ethanolic extract rich in carotenoids. After drying, the resulting fibre was characterized in terms of chemical composition, soluble and insoluble dietary fibre content and particle size. Technological properties and colour were compared to those of commercial citrus fibre. Energy and time consumption were compared with conventional hot air drying (HAD). Most polyphenols (50-65 %) and limonin (70 %) were extracted during the blanching step. 86 % of carotenoids were removed by soaking in ethanol. The orange fibre obtained had 71.9 g DF/ 100 g and antioxidant properties (205 mg TE/ Kgdm). Whiteness, water retention capacity and oil retention capacity were similar to commercial citrus fibre. HAD+MW reduced drying time and energy consumption by up to 50 % compared to HAD. ; This research work was co-funded by LASAIFOOD project financed by the Basque Government, Ministry for Economic Development and Competitiveness