Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (<i>Citrus limon</i>cv. lunari) Peels

Romdhane, N. Ghanem; Bonazzi, Catherine; Kechaou, Nabil; Mihoubi, Nourhène Boudhrioua

doi:10.1080/07373937.2015.1012266

Cited by 39 publications

(24 citation statements)

References 57 publications

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“…In addition, undesirable changes in product color, possibly due to Maillard reactions, can be observed in the processed material [1][2][3]. Both locally and internationally, numerous researchers have attempted to study the influence of drying on the quality of various products, corroborating the importance of additional studies in this area [2][3][4][5][6][7][8]. These reports include those on Australian nectarines [4], lemon myrtle leaves (Backhousia citriodora) [5], oregano (Origanum vulgare) [2], lemon verbena (Lippia citriodora) [6], curry leaves (Murraya koenigii L.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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Pink peppercorns are among the most sophisticated condiments in the international cuisine. This culinary spice is obtained from dried fruits of Schinus terebinthifolius Raddi, a species native to South America. In this work, a methodology for the assessment of pink peppercorn quality under various drying conditions was defined. Experiments were performed in a pilot tray dryer, which ensured integrity of the product. A central composite rotatable design with 11 experiments was devised to study the influence of drying air temperature (35-75 ∘ C) and air velocity (0.3-0.9 m/s) on product quality, assessed by moisture content, color (CIELAB system), and volatile compounds. The essential oils of fresh and dried fruits were extracted by hydrodistillation and analyzed by gas chromatography coupled to mass spectrometry. Air temperature had the greatest influence on the quality parameters under study, while air velocity had no statistically significant effect. Considering all quality criteria, temperatures between 40 and 55 ∘ C provided the best compromise, yielding an adequate moisture content in the dried product without dramatic degradation of color and essential oil.

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Section: Introductionmentioning

confidence: 99%

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Silva

Fileti

Foglio

et al. 2017

Journal of Food Quality

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“…The total color difference, ΔE, was equal to 8.53 for osmo-dehydrated lemon peel whereas ΔE reaches 35 for air dried lemon peels at 40°C [31].…”

Section: Colormentioning

confidence: 99%

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

Romdhane¹,

Djendoubi

Bonazzi

et al. 2016

International Journal of Food Engineering

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Combined osmotic dehydration (sucrose solution: 50-70 % w/w, 30-50°C for 2 h followed by air drying at 40 and 60°C) is an appropriate process for preservation of oil retention capacity, lightness and yellowness of lemon peels (Citrus limon. v. lunari). Incorporation of sugars to lemon cuboids pieces increased drying rate during the first falling rate phase of the air dehydration step and improved their color stability. Osmotic dehydration process allows protective effect against further total phenol loss during air drying: significant loss of total phenol content (70-80 %) was recorded during osmotic dehydration and then it remains constant during air drying at 40 and 60°C. For the investigated temperature of osmotic pretreatment (30-50°C), water retention capacities were reduced by up to 70 % and were maintained constant during air drying.

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“…A number of studies have indicated that undesirable drying conditions may negatively affect the extraction yields of polyphenols from citrus by-products [9,10,37]. Several parameters should be considered for the selection of the drying technique, including energy consumption, retention of polyphenols and antioxidants in the dried material, as well as its effect on the physical properties of the dried product.…”

Section: Impact Of Drying Techniques On Citrus By-product Polyphenolsmentioning

confidence: 99%

“…In general, hot-air drying requires shorter drying times and energy consumption than freeze drying [10]. The effect of hot-air drying at different operating conditions on the recovery of total and individual polyphenols has been extensively studied and compared with other drying techniques [10,37,39,43,44,46]. Previous studies have shown that hot-air drying could be effectively applied to citrus by-products for high recovery of polyphenols and antioxidants [9,10,46].…”

Section: Hot-air Dryingmentioning

confidence: 99%

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

Papoutsis

Vuong

Golding

et al. 2018

Food Reviews International

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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. Pre-treatment 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, 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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Effect of Air-Drying Temperature on Kinetics of Quality Attributes of Lemon (Citrus limoncv. lunari) Peels

Cited by 39 publications

References 57 publications

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Effects of Different Drying Conditions on Key Quality Parameters of Pink Peppercorns (Schinus terebinthifoliusRaddi)

Effect of Combined Air-Drying-Osmotic Dehydration on Kinetics of Techno-functional Properties, Color and Total Phenol Contents of Lemon (Citrus limon. v. lunari) Peels

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

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