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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
Author(s) -
DelgadoNieblas C.I.,
ZazuetaMorales J.J.,
AhumadaAguilar J.A.,
AguilarPalazuelos E.,
CarrilloLópez A.,
JacoboValenzuela N.,
TelisRomero J.
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12338
Subject(s) - pomace , ingredient , chemistry , food science , antioxidant capacity , flavor , raw material , antioxidant , carotenoid , orange (colour) , by product , organic chemistry
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.