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Review article2018Peer reviewedOpen access

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

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

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.

Keywords

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

Published in

Food Reviews International
2018, volume: 34, number: 8, pages: 770-795
Publisher: TAYLOR & FRANCIS INC

SLU Authors

UKÄ Subject classification

Chemical Process Engineering

Publication identifier

  • DOI: https://doi.org/10.1080/87559129.2018.1438471

Permanent link to this page (URI)

https://res.slu.se/id/publ/131930