Abstract
| 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 | |
| Publication status | Published - 2018 |
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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
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
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.
U2 - 10.1080/87559129.2018.1438471
DO - 10.1080/87559129.2018.1438471
M3 - Article
VL - 34
SP - 770
EP - 795
JO - Food Reviews International
JF - Food Reviews International
SN - 8755-9129
IS - 8
ER -