Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient
The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/97 |
| _version_ | 1827760720742187008 |
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| author | Nuria Martínez-Navarrete Eva García-Martínez María del Mar Camacho |
| author_facet | Nuria Martínez-Navarrete Eva García-Martínez María del Mar Camacho |
| author_sort | Nuria Martínez-Navarrete |
| collection | DOAJ |
| description | The citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity. |
| first_indexed | 2024-03-11T10:02:30Z |
| format | Article |
| id | doaj.art-fd89670539534fcea924d8c869933270 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:02:30Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-fd89670539534fcea924d8c8699332702023-11-16T15:22:20ZengMDPI AGFoods2304-81582022-12-011219710.3390/foods12010097Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food IngredientNuria Martínez-Navarrete0Eva García-Martínez1María del Mar Camacho2Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainFood Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, SpainThe citrus juice industry produces a large amount of fiber-rich waste and other bioactive compounds of great interest for their potential health benefits. This study focuses on the valorization of the co-product resulting from the extraction of orange juice to offer it as a versatile, healthy, high-quality, and stable natural food ingredient in powder form. To this end, the vitamin C (VC) content (ascorbic and dehydroascorbic acid, AA and DHAA), major flavonoids (hesperidin and narirutin, HES and NAT), and techno-functional properties (angle of repose, AoR; hygroscopicity and wettability; density and porosity; mean particle size, MPS; water retention capacity, WRC; oil holding capacity, ORC; emulsifying and foaming capacity, EC and FC; and emulsion and foam stability, ES and FS) have been characterized. In addition, considering that dehydrated foods with high sugar content require the incorporation of high molecular weight biopolymers for their physical stabilization, the influence of starch modified with octenyl succinic acid (OSA) and gum Arabic (GA) on these properties has been studied. The results obtained confirm the high quality of this co-product to be offered as a powdered food ingredient with nutraceutical potential. The addition of the studied biopolymers is recommended as it does not modify the flowability of the powder and favors both the encapsulation of the bioactive compounds, especially in the presence of GA, and the rehydration capacity.https://www.mdpi.com/2304-8158/12/1/97upcyclingcitrus industry wastefood ingredient powderbioactive compoundsflowabilityrehydration properties |
| spellingShingle | Nuria Martínez-Navarrete Eva García-Martínez María del Mar Camacho Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient Foods upcycling citrus industry waste food ingredient powder bioactive compounds flowability rehydration properties |
| title | Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient |
| title_full | Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient |
| title_fullStr | Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient |
| title_full_unstemmed | Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient |
| title_short | Characterization of the Orange Juice Powder Co-Product for Its Valorization as a Food Ingredient |
| title_sort | characterization of the orange juice powder co product for its valorization as a food ingredient |
| topic | upcycling citrus industry waste food ingredient powder bioactive compounds flowability rehydration properties |
| url | https://www.mdpi.com/2304-8158/12/1/97 |
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