scholarly journals Resíduos da laranja na elaboração de produtos alimentícios: Uma revisão

2021 ◽  
Vol 10 (6) ◽  
pp. e0910615373
Author(s):  
Sheyla Maria Barreto Amaral ◽  
Maria Jaíne Bessa ◽  
Márcia Roberta Freitas Cavalcante ◽  
Francisca Nayara Ferreira de Freitas ◽  
Marjorie Beatriz Vidal Maia ◽  
...  
Keyword(s):  
Orange Peel ◽  
Orange Pomace ◽  
By Products

O objetivo deste estudo foi compilar e analisar publicações entre os anos 2010 e 2020 que utilizaram resíduos da laranja na elaboração de produtos alimentícios. A revisão bibliográfica de literatura foi do tipo sistemática, aplicando os termos: “orange by-products”, “orange peel flour”, “orange albedo flour”, “orange peel fiber”, “orange pomace flour” e suas combinações nas línguas portuguesa e inglesa, nas bases de dados Google Acadêmico, SciELO e Periódicos CAPES. Os critérios de inclusão compreenderam o desenvolvimento de produtos alimentícios com incorporação de resíduos da laranja, a caracterização físico-química e/ou centesimal, sensorial, entre outras. Definiu-se três filtros de seleção para análise: título e palavras-chave, resumo e metodologia, e leitura. Foram encontrados 468 estudos, sendo 22 o número de artigos que atenderam os critérios de seleção para a coleta e análise dos dados. Observou-se que as pesquisas são relevantes e variadas, muitos produtos já foram elaborados com resíduos da laranja: pães, bolos, biscoitos, massa, geleia, sorvetes, hambúrguer e cerveja. O aproveitamento dos resíduos da laranja originou subprodutos com melhoria nas características físico-químicas, microbiológicas, sensoriais, capacidade antioxidante e compostos bioativos. Considera-se que a utilização de resíduos da laranja é uma alternativa viável para elaboração de produtos alimentícios, com potencial de comercialização, garantindo a valorização da cultura e a redução do desperdício.

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

2015 ◽  
Vol 153 ◽  
pp. 89-95 ◽  
Author(s):  
N. O’Shea ◽  
A. Ktenioudaki ◽  
T.P. Smyth ◽  
P. McLoughlin ◽  
L. Doran ◽  
...  
Keyword(s):  
Functional Ingredients ◽  
Orange Pomace ◽  
By Products

scholarly journals Pressurized Extraction as an Opportunity to Recover Antioxidants from Orange Peels: Heat treatment and Nanoemulsion Design for Modulating Oxidative Stress

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5928
Author(s):  
Lucía Castro-Vázquez ◽  
María Victoria Lozano ◽  
Virginia Rodríguez-Robledo ◽  
Joaquín González-Fuentes ◽  
Pilar Marcos ◽  
...  
Keyword(s):  
Freeze Drying ◽  
Value Added ◽  
Orange Peel ◽  
Natural Antioxidants ◽  
Volatile Components ◽  
Orange Peels ◽  
Freeze Dried ◽  
Food Applications ◽  
By Products ◽  
Terpene Derivatives

Orange peel by-products generated in the food industry are an important source of value-added compounds that can be potentially reused. In the current research, the effect of oven-drying (50–70 °C) and freeze-drying on the bioactive compounds and antioxidant potential from Navelina, Salustriana, and Sanguina peel waste was investigated using pressurized extraction (ASE). Sixty volatile components were identified by ASE-GC-MS. The levels of terpene derivatives (sesquitenenes, alcohols, aldehydes, hydrocarbons, and esters) remained practically unaffected among fresh and freeze-dried orange peels, whereas drying at 70 °C caused significative decreases in Navelina, Salustriana, and Sanguina peels. Hesperidin and narirutin were the main flavonoids quantified by HPLC-MS. Freeze-dried Sanguina peels showed the highest levels of total-polyphenols (113.3 mg GAE·g−1), total flavonoids (39.0 mg QE·g−1), outstanding values of hesperedin (187.6 µg·g−1), phenol acids (16.54 mg·g−1 DW), and the greatest antioxidant values (DPPH•, FRAP, and ABTS•+ assays) in comparison with oven-dried samples and the other varieties. Nanotechnology approaches allowed the formulation of antioxidant-loaded nanoemulsions, stabilized with lecithin, starting from orange peel extracts. Those provided 70–80% of protection against oxidative UV-radiation, also decreasing the ROS levels into the Caco-2 cells. Overall, pressurized extracts from freeze-drying orange peel can be considered a good source of natural antioxidants that could be exploited in food applications for the development of new products of commercial interest.

scholarly journals In Vitro Bioaccessibility of Citrus Pomace Compounds Possessing Health Promoting Properties with Potential to Reduce the Risk of Diabetes

Proceedings ◽  
2020 ◽  
Vol 61 (1) ◽  
pp. 31
Author(s):  
Adriana Maite Fernández-Fernández ◽  
Eduardo Dellacassa ◽  
Tiziana Nardin ◽  
Roberto Larcher ◽  
Adriana Gámbaro ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
No Production ◽  
Food Ingredients ◽  
Functional Ingredient ◽  
Raw264.7 Macrophages ◽  
In Vitro Bioaccessibility ◽  
Health Promoting ◽  
Orange Pomace ◽  
By Products

Citrus (mandarin and orange) pomace is an agro-food industrial waste rich in polyphenols and dietary fiber with great potential as a functional ingredient. In this work, the chemical composition and in vitro bioaccessibility of health-promoting compounds present in raw citrus pomaces (Clemenule and Ortanique mandarins and Navel and Valencia oranges) were studied. In addition, the by-products were employed as food ingredients in cookies and the effect of the food matrix on the bioaccessibility of their bioactive compounds was evaluated. Nobiletin, hesperidin/neohesperidin, tangeretin, heptamethoxyflavone, tetramethylscutellarein, and naringin/narirutin were detected in the citrus samples by UHPLC-MS. Citrus pomaces were in vitro digested mimicking the human oral gastrointestinal conditions and the bioactivity of the digests (antioxidant, carbohydrases modulation, and anti-inflammatory effects) was assessed. The bioaccessibility of the antioxidants in the by-products was confirmed by Total Polyphenol Content (TPC) (6.6–11.0 mg GAE/g digest), ABTS (65.5–97.1 µmol TE/g digest), ORAC-FL assays (135.5–214.8 µmol TE/g digest), and inhibition of Reactive Oxygen Species (ROS) formation induced by treatment with tert-butyl hydroperoxide 1 mM in intestinal IEC-6 (19–45%) and CCD-18Co (28–45%) cells pretreated with the digests at concentrations ranging between 5 and 25 µg/mL. Inhibitors of the enzymatic activity of α-glucosidase (IC50 3.97–11.42 mg/mL) and α-amylase (IC50 58.04–105.68 mg/mL) also remained bioaccessible after in vitro digestion of citrus pomaces. In addition, the bioaccessible compounds in orange pomace samples significantly reduced (p < 0.05) the lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW264.7 macrophages. The digests of orange pomace cookies with the nutrition claims “no-added sugars” and “source of fiber” presented antioxidant and anti-diabetic properties, and good sensory quality (6.9–6.7 on a scale of 1 to 9). The results obtained support the feasibility of unfractionated orange pomace as a functional ingredient for reducing the risk of diabetes. The health-promoting benefits observed in the present research might be, at least partially, associated with flavonoids.

Recovery of phenolic compounds from citrus by-products using pressurized liquids — An application to orange peel

2018 ◽  
Vol 112 ◽  
pp. 9-21 ◽  
Author(s):  
Francisco Manuel Barrales ◽  
Paula Silveira ◽  
Paula de Paula Menezes Barbosa ◽  
Amanda Roggia Ruviaro ◽  
Bruno Nicolau Paulino ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Orange Peel ◽  
By Products ◽  
Pressurized Liquids

scholarly journals Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings

2021 ◽  
Vol 4 (2) ◽  
pp. 156
Author(s):  
Dinh Thi Hien ◽  
Hoang Thi Minh Nguyet
Keyword(s):  
Oil Quality ◽  
Orange Peel ◽  
Frying Oil ◽  
Orange Peels ◽  
Frying Process ◽  
Vacuum Frying ◽  
Light Color ◽  
Frying Oil Quality ◽  
By Products

Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.

Utilisation of orange by-products—orange peel carotenoids

1992 ◽  
Vol 59 (1) ◽  
pp. 77-79 ◽  
Author(s):  
G Aravantinos-Zafiris ◽  
V Oreopoulou ◽  
C Tzia ◽  
C D Thomopoulos
Keyword(s):  
Orange Peel ◽  
By Products

Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility

2017 ◽  
Vol 8 (5) ◽  
pp. 1979-1987 ◽  
Author(s):  
Zita E. Martins ◽  
Edgar Pinto ◽  
Agostinho A. Almeida ◽  
Olívia Pinho ◽  
Isabel M. P. L. V. O. Ferreira
Keyword(s):  
Mineral Composition ◽  
Orange Peel ◽  
Wheat Bread ◽  
Pomegranate Peel ◽  
By Products

In this work, wheat bread was fortified with fibre enriched extracts recovered from agroindustry by-products, namely, elderberry skin, pulp and seeds (EE); orange peel (OE); pomegranate peel and interior membranes (PE); and spent yeast (YE).

scholarly journals New technique of combined hot air and microwave drying to produce a new fiber ingredient from industrial by-products.

2018 ◽  
Author(s):  
Clara Talens ◽  
Marta Castro-Giráldez ◽  
Pedro J. Fito
Keyword(s):  
Value Added ◽  
Orange Peel ◽  
Microwave Drying ◽  
Healthy Foods ◽  
Food Sector ◽  
Hot Air Drying ◽  
Hot Air ◽  
Swelling Capacity ◽  
Gab Model ◽  
By Products

The search for solutions to transform the by-products generated by the agri-food sector in high value-added ingredients is a priority. The aim of this research was to develop a microwave coupled with hot air drying technique allowing maximizing profits by reducing time and operational costs and to produce a dietary fiber ingredient with interesting technological properties for the development of healthy foods. The shrinkage-swelling phenomena occurred during drying changed the rehydration properties of the fibre ingredient obtained. An increase in particle size improved the fibre's swelling capacity when hydrated, allowing 50 % fat substitution in potato purees. Keywords: hot air-microwave drying; orange peel; thermodynamics; GAB model; dietary fibre

scholarly journals New food compositions to increase the content of phenolic compounds in extrudates

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 347-358
Author(s):  
Evzen Šárka ◽  
Marcela Sluková ◽  
Petra Smrčková
Keyword(s):  
Phenolic Compounds ◽  
Colour Change ◽  
Orange Peel ◽  
Total Phenolic ◽  
Gluten Free ◽  
Free Products ◽  
Great Loss ◽  
Freeze Dried ◽  
Lentil Flour ◽  
By Products

Phenolic compounds are linked to a number of health benefits, including antioxidant, antibacterial, antiglycaemic, antiviral, anticarcinogenic, anti-inflammatory and vasodilatory properties. To improve a great loss of phenolics during extrusion, researchers have investigated incorporating functional ingredients into the extrusion input mixture. Other reasons for the addition of active ingredients are the re-use of by-products from food technology, decreasing the calorie content of extruded food, inhibition of starch digestion, and the colour change of the gluten-free products. The paper presents 28 examples of new designs for extrusion based on rice, corn, cassava, sorghum, and lentil flours and on other crops, together with the analyses of phenolics. The present results show the highest total phenolic content in sorghum among cereals, and lentil flour and orange peel powder among mixtures for extrusion to prepare extrudates. The highest content of total flavonols was found in the mixture containing corn and freeze-dried red and purple potatoes.

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