Details

Autor(en) / Beteiligte

• Pacheco, M Teresa
• Moreno, F Javier
• Villamiel, Mar

Titel

Chemical and physicochemical characterization of orange by‐products derived from industry

Ist Teil von

• Journal of the science of food and agriculture, 2019-01, Vol.99 (2), p.868-876

Ort / Verlag

Chichester, UK: John Wiley & Sons, Ltd

Erscheinungsjahr

2019

Quelle

MEDLINE

Beschreibungen/Notizen

• BACKGROUND Industrial extraction of orange juice produces a large amount of waste that affects the environment and gives rise to important economic losses; at the same time, information about the composition of the waste is still limited. The present study carried out an exhaustive chemical and physicochemical characterization of the residues in the waste, aiming to increase their potential application for the extraction of functional ingredients. RESULTS Four different products (three solids and one liqueur) were provided by the industry. The overall characterization indicated that carbohydrates comprised the main components. During processing, carbohydrate derivatives were formed such as those corresponding to the initial steps of the Maillard reaction. In this sense, furosine was demonstrated to be a suitable indicator with respect to the control of the process. Although the phenolic content substantially decreased (by up to 57%) as the processing proceeded, the antioxidant capacity was affected to a much lesser extent (∼10%). Dehydrated products were rich in galacturonic acid and hardly any change was detected during their elaboration. The liqueur by‐product was found to have a much higher level of fructose than glucose and sucrose. CONCLUSION Orange juice waste obtained industrially under the conditions described in the present study could be used as a source of pectic derivatives or fructose in the case of solid or liquid by‐products, respectively. The results reported here could diversify the present application of these products as a source of food ingredients, contributing to an improvement in their utilization. © 2018 Society of Chemical Industry