Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality

Martins, Matheus P.; Cortés, Edgar J.; Eim, Valeria; Mulet, A.; Cárcel, Juan A.

doi:10.1080/07373937.2018.1474476

Cited by 36 publications

(30 citation statements)

References 35 publications

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“…This effect of drying temperature has been previously observed when drying other by-products. This is the case of apple peel, where reductions of 23% were achieved by increasing the temperature from 30 to 70 °C [ 25 ], or the by-products of cumbeba waste, which presented drying time reductions of 50% when the temperature was raised from 50 to 80 °C [ 26 ].…”

Section: Resultsmentioning

confidence: 99%

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Borsini

Llavata

Umaña

et al. 2021

Foods

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The reuse of food industry by-products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize by-products, making their subsequent processing possible. However, it can affect material properties. The objective of this study was to assess the effect of the drying temperature on the drying kinetics and final quality of the main artichoke processing by-products, bracts and stems, which have never been studied as independent materials. For this purpose, air drying experiments at different temperatures (40, 60, 80, 100 and 120 °C) were carried out. The alcohol insoluble residue (AIR) and the total phenolic content (TPC), antioxidant capacity (AC) and vitamin C (VC) of the fresh and dried samples were determined. The bracts dried faster than the stems, increasing drying rate with temperature. The two by-products presented relatively large amounts of AIR, the content being higher in bracts, but better functional properties in stems. The TPC, AC and VC values of the dried samples decreased in relation to the fresh samples, with the temperatures of 40 °C (bracts) and 120 °C (stems) being the most adequate for the purposes of preserving these characteristics.

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Section: Resultsmentioning

confidence: 99%

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Borsini

Llavata

Umaña

et al. 2021

Foods

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“…For instance, by-products extracted from potato peel waste [ 68 ], apple peel [ 69 ] and passion fruit peel [ 70 ] have high antioxidant activity. They can also be used as a base for fermentation reactions, and in healthy and functional food production as a dietary fiber source.…”

Section: Fruit and Vegetable Waste (Fvw)mentioning

confidence: 99%

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Nguyen

Rosello

Bélanger

et al. 2020

Foods

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Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.

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“…The most significant effect of US application occurred at low temperatures. This can be explained by the fact that the mechanical energy generated by US is constant in every case, and the lower the drying temperature, the higher the proportion that it represents in relation to the total energy available in the drying system [11,21,22].…”

Section: Experimental Drying Kineticsmentioning

confidence: 99%

Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature

et al. 2019

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Atmospheric freeze-drying (AFD) at -10 °C and moderate temperature convective drying (MTD) at 50 °C without and with ultrasound application (20.5kW/m ) were carried out. Alcohol insoluble residue (AIR) and its swelling capacity (SC), water retention capacity (WRC) and fat retention capacity (FRC) were measured in the dried product. Ultrasound significantly shortened the drying time in both processes, the intensification effect being more significant in atmospheric freeze-drying (57 % and 27 % reduction in atmospheric freeze-drying and convective drying, respectively). As regards AIR and WRC, no effect was observed of either the drying temperature or ultrasound application. On the contrary, SC was significantly lower in AFD samples. The FRC of MTD samples was similar to that of the fresh ones and higher than the values obtained for atmospheric freeze-dried samples. Therefore, convective drying at moderate temperature preserved the AIR properties better than atmospheric freeze-drying.

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Stabilization of apple peel by drying. Influence of temperature and ultrasound application on drying kinetics and product quality

Cited by 36 publications

References 35 publications

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Artichoke by Products as a Source of Antioxidant and Fiber: How It Can Be Affected by Drying Temperature

Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing

Ultrasound-assisted drying of orange peel in atmospheric freeze-dryer and convective dryer operated at moderate temperature

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