Comparison of Conventional and Advanced Drying Method on the Sweet lime (Citrus limetta) Peel Waste: Nutritional, Functional & Color Profile

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作者

Shweta Suri¹ , Anupama Singh¹ , Prabhat Nema¹

1. NIFTEM

会议/活动

28th Indian Convention of Food Scientist and Technologist (ICFoST), organized by AFST, India, January 2022 (虚拟会议)

海报摘要

Sweet lime (Citrus limetta) peels are a rich and valuable bioactive residue obtained from the citrus processing industry. The high moisture content of the peels can be reduced by drying and dried peels could be used as an ingredient to enhance the nutritional value of foods. In this study, two drying operations viz; infrared drying (IRD) and solar drying were explored for their effect on the quality characters of sweet lime peels. Proximate, total phenol, total flavonoid, DPPH radical scavenging activity, and color profile of dried powder were explored. The results showed that IRD was a suitable technique for the retention of crude fibre, ash, and crude protein content. Besides, peels dried by IRD exhibited a significant increase in antioxidant activity compared to solar drying. IRD of sweet lime peels could be an effective way to preserve nutrients, phenols, flavonoids, and antioxidants.

关键词

Infrared drying, Citrus by-product, Sweet lime, Peels, Antioxidant activity, Polyphenols

研究领域

Agriculture, Bioengineering, Environmental Engineering

参考文献

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基金

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补充材料

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附加信息

利益冲突

No competing interests were disclosed.

数据可用性声明

The datasets generated during and / or analyzed during the current study are available from the corresponding author on reasonable request.

知识共享许可协议

Copyright © 2022 Suri et al. This is an open access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.