Pretreatment of citrus by-products affects polyphenol recovery: a review

Konstantinos Papoutsis, Quan V. Vuong, John B. Golding, Joaquín H. Hasperué, Penta Pristijono, Michael C. Bowyer, Christopher J. Scarlett, Costas E. Stathopoulos

Research output: Contribution to journalReview articlepeer-review

21 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)770-795
Number of pages26
JournalFood Reviews International
Volume34
Issue number8
DOIs
Publication statusPublished - Nov 17 2018
Externally publishedYes

Keywords

  • Citrus pomace
  • drying techniques
  • lyophilization
  • polyphenol liberation
  • treatment of dried pomace
  • valorization

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

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