干燥方法对柑桔皮理化性质及生物活性成分的影响

IF 1.6 4区农林科学

International Journal of Food Engineering Pub Date : 2022-10-24 DOI:10.1515/ijfe-2022-0121

Amit Kumar, Rahul Kumar Rout, P. S. Rao

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引用次数: 0

摘要

摘要柑桔皮是一种具有巨大生物利用潜力的农业废弃物。研究了干燥对柑桔皮理化生化特性的影响。微波干燥和强制风干分别在三种不同功率(180、360和540 W)和温度(30、50和70°C)下完成，而冷冻干燥在货架温度为-35°C下进行。结果表明，540 W微波干燥的生物活性化合物回收率最高，即总酚(43.61 mg GAE/g)、类黄酮(8.08 mg QE/g)、单宁(8.73 mg GAE/g)、皂苷(159.91 mg EE/g−1)、没食子酸抗氧化活性(3.58 mg GAEAC/g)和铁还原抗氧化能力(50.61 mg TE/g−1)。此外，HPLC和UV-vis光谱分析结果表明，干果皮中存在主要的多酚类物质。微波干燥是柑桔皮生物利用的一种工业方法。

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Effect of drying methods on physico-chemical and bioactive compounds of mandarin (citrus reticulata) peel

Abstract Mandarin peel, an agro waste has an immense potential for bio utilization. The present study highlights the effect of drying on the physicochemical and biochemical properties of dried mandarin peel. Microwave drying and forced air drying accomplished at three different power levels (180, 360 and 540 W) and temperatures (30, 50 and 70 °C), respectively, while freeze drying was carried out at shelf temperature of –35 °C. The results revealed highest recovery of bioactive compounds from microwave drying at 540 W viz total phenolic (43.61 mg GAE/g), flavonoid (8.08 mg QE/g), tannin (8.73 mg GAE/g), saponin (159.91 mg EE/g−1), as well as, gallic acid antioxidant activity (3.58 mg GAEAC/g) and ferric reducing antioxidant power (50.61 mg TE/g−1). Furthermore, results from HPLC and UV–vis spectroscopy revealed presence of major polyphenols in dried peel. Microwave drying can be concluded as an industrial method for the bio utilization of mandarin peel.

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来源期刊

International Journal of Food Engineering 农林科学-食品科技

CiteScore

3.20

自引率

0.00%

发文量

审稿时长

3.8 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.