Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters
In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The...
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| Published in: | Brazilian Journal of Pharmaceutical Sciences Vol. 50; no. 3; pp. 473 - 482 |
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| Language: | English |
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Universidade de São Paulo, Faculdade de Ciências Farmacêuticas
01-09-2014
Universidade de São Paulo |
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| Abstract | In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.
Neste trabalho avaliou-se a variabilidade no conteúdo de fibras e nos parâmetros físico-químicos de subprodutos da extração do suco de laranja. Investigaram-se cinco diferentes pré-tratamentos e dois tipos de secagens dos produtos. Os resultados indicam que a secagem por liofilização é melhor que aquela feita em estufa. O pH dos produtos variou de, aproximadamente, 3,47 a 3,96. A variação entre os valores de perda por dessecação foi de 9,22% ± 0,02 a 18,48 ± 0,52%. O conteúdo de fibras totais encontrado nas farinhas obtidas variou de 42,44% a 62,74%. O conteúdo de fibras dietéticas solúveis e insolúveis diferiu entre as amostras de 5,04% a 19,95%, para a primeira, e 23,96% a 57,70%, para a segunda. Como conclusões, três tratamentos, associados à secagem por liofilização demonstraram resultados promissores no desenvolvimento de produto rico em fibras, entretanto, algumas modificações e novas análises devem ser realizadas a fim de garantir os benefícios desses produtos para a saúde. Esse estudo contribui para uma possível utilização de subprodutos da indústria alimentícia. |
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| AbstractList | In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.
Neste trabalho avaliou-se a variabilidade no conteúdo de fibras e nos parâmetros físico-químicos de subprodutos da extração do suco de laranja. Investigaram-se cinco diferentes pré-tratamentos e dois tipos de secagens dos produtos. Os resultados indicam que a secagem por liofilização é melhor que aquela feita em estufa. O pH dos produtos variou de, aproximadamente, 3,47 a 3,96. A variação entre os valores de perda por dessecação foi de 9,22% ± 0,02 a 18,48 ± 0,52%. O conteúdo de fibras totais encontrado nas farinhas obtidas variou de 42,44% a 62,74%. O conteúdo de fibras dietéticas solúveis e insolúveis diferiu entre as amostras de 5,04% a 19,95%, para a primeira, e 23,96% a 57,70%, para a segunda. Como conclusões, três tratamentos, associados à secagem por liofilização demonstraram resultados promissores no desenvolvimento de produto rico em fibras, entretanto, algumas modificações e novas análises devem ser realizadas a fim de garantir os benefícios desses produtos para a saúde. Esse estudo contribui para uma possível utilização de subprodutos da indústria alimentícia. In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts. |
| Author | Jong, Erna Vogt de Andrade, Juliana Maria de Mello Henriques, Amélia Teresinha |
| AuthorAffiliation | Universidade Federal do Rio Grande do Sul |
| AuthorAffiliation_xml | – name: Universidade Federal do Rio Grande do Sul |
| Author_xml | – sequence: 1 givenname: Juliana Maria de Mello surname: Andrade fullname: Andrade, Juliana Maria de Mello organization: Federal University of Rio Grande do Sul, Brazil – sequence: 2 givenname: Erna Vogt de surname: Jong fullname: Jong, Erna Vogt de organization: Federal University of Rio Grande do Sul, Brazil – sequence: 3 givenname: Amélia Teresinha surname: Henriques fullname: Henriques, Amélia Teresinha organization: Federal University of Rio Grande do Sul, Brazil |
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| CitedBy_id | crossref_primary_10_1016_j_lwt_2016_11_036 crossref_primary_10_1007_s13399_023_04358_8 crossref_primary_10_1016_j_bcdf_2018_10_001 crossref_primary_10_1038_s41598_022_22875_w crossref_primary_10_1111_jfpp_15193 crossref_primary_10_1007_s00217_019_03249_5 |
| Cites_doi | 10.1021/jf010797t 10.1111/j.1365-2621.2003.tb05737.x 10.1016/S0963-9969(98)00087-8 10.1016/S0260-8774(99)00067-9 10.1590/S1516-89132005000200013 10.1021/jf9709562 10.1016/S0308-8146(01)00157-1 10.1021/jf025916z 10.1016/j.tifs.2003.08.007 10.1016/j.jfoodeng.2004.04.024 10.1016/S0924-2244(99)00016-3 10.1016/j.foodchem.2004.04.036 10.1016/j.cej.2006.02.015 |
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| Keywords | Orange/byproducts/physical-chemical parameters Laranja/subprodutos/parâmetros físico-químicos Orange/byproducts/fiber content Laranja/subprodutos/conteúdo de fibra Orange juice/extraction Orange/byproducts/evaluation Suco de laranja/extração Fibras Laranja/subprodutos Fibers |
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| Snippet | In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different... |
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| SubjectTerms | Fibras Laranja/subprodutos Laranja/subprodutos/conteúdo de fibra Laranja/subprodutos/parâmetros físico-químicos PHARMACOLOGY & PHARMACY Suco de laranja/extração |
| Title | Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters |
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