TY - JOUR
T1 - Pretreatment of citrus by-products affects polyphenol recovery
T2 - a review
AU - Papoutsis, Konstantinos
AU - Vuong, Quan V.
AU - Golding, John B.
AU - Hasperué, Joaquín H.
AU - Pristijono, Penta
AU - Bowyer, Michael C.
AU - Scarlett, Christopher J.
AU - Stathopoulos, Costas E.
N1 - Funding Information:
The author thanks to the University of Newcastle and Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) for research funding the PhD scholarship to Konstantinos Papoutsis.
Publisher Copyright:
© 2018, © 2018 Taylor & Francis.
PY - 2018/11/17
Y1 - 2018/11/17
N2 - A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, microwave drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed.
AB - A large amount of citrus waste is generated annually. This waste is of great economic worth, since it contains high levels of polyphenols, which have attracted scientific interest due to their potent antimicrobial and antiradical activities. Pretreatment is a crucial step that precedes the extraction process and influences the yields and quality of polyphenols. This review emphasizes the effect of different drying processes, such as freeze drying, hot-air drying, vacuum drying, microwave drying, infrared drying, and high-speed drying, on the polyphenol retention in citrus by-products. Further treatments of the dried citrus by-products for assisting the liberation of bound polyphenols are also provided and comprehensively discussed.
KW - Citrus pomace
KW - drying techniques
KW - lyophilization
KW - polyphenol liberation
KW - treatment of dried pomace
KW - valorization
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U2 - 10.1080/87559129.2018.1438471
DO - 10.1080/87559129.2018.1438471
M3 - Review article
AN - SCOPUS:85050277404
SN - 8755-9129
VL - 34
SP - 770
EP - 795
JO - Food Reviews International
JF - Food Reviews International
IS - 8
ER -