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

doi:10.1080/87559129.2018.1438471

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 journal › Article › peer-review

17 Citations (Scopus)

143 Downloads (Pure)

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 language	English
Pages (from-to)	770-795
Number of pages	26
Journal	Food Reviews International
Volume	34
Issue number	8
Early online date	26 Feb 2018
DOIs	https://doi.org/10.1080/87559129.2018.1438471
Publication status	Published - 2018

Keywords

Citrus pomace
Drying techniques
Polyphenol liberation
Treatment of dried pomace
Valorization
Lyophilisation

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10.1080/87559129.2018.1438471

Stathopoulos_PretreatmentOfCitrusBy-ProductsAffectsPolyphenolRecovery_Author_2018Accepted author manuscript, 769 KB

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title = "Pretreatment of citrus by-products affects polyphenol recovery: a review",

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.",

author = "Konstantinos Papoutsis and Vuong, {Quan V.} and Golding, {John B.} and Hasperu{\'e}, {Joaqu{\'i}n H.} and Penta Pristijono and Bowyer, {Michael C.} and Scarlett, {Christopher J.} and Stathopoulos, {Costas E.}",

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language = "English",

volume = "34",

pages = "770--795",

journal = "Food Reviews International",

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Pretreatment of citrus by-products affects polyphenol recovery : a review. / Papoutsis, Konstantinos; Vuong, Quan V. ; Golding, John B. ; Hasperué, Joaquín H.; Pristijono, Penta; Bowyer, Michael C.; Scarlett, Christopher J. ; Stathopoulos, Costas E.

In: Food Reviews International, Vol. 34, No. 8, 2018, p. 770-795.

Research output: Contribution to journal › Article › peer-review

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.

PY - 2018

Y1 - 2018

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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.

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DO - 10.1080/87559129.2018.1438471

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JO - Food Reviews International

JF - Food Reviews International

SN - 8755-9129

IS - 8

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

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