The effect of industrial drying processes on phenols and polysaccharides of olive pomace (pâté) and pomegranate peel was studied, with the aim to re-use pomegranate and olive oil by-products. Pomegranate peel (Wonderful and G1 varieties) was oven-dried at different temperatures, taking into account peel thickness and size. Pâté was freeze-dried and oven dried at 50–110 °C, at lab scale; then, an industrial drying system (150 °C) was compared to freeze-drying. All dried samples were analyzed in terms of phenolic and polysaccharides compounds. Drying at room temperature of small pieces of pomegranate peel guaranteed the highest humidity removal and recovery of phenols. Sugar analysis, DLS and 1H NMR confirmed that polysaccharide fractions were not significantly affected by the highest drying temperatures (42 °C for pomegranate, 150 °C for pâté). The two drying procedures at large scale were suitable for avoiding degradation of phenols, maintaining the same profiles of the corresponding freeze-dried samples.

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.) / Cecchi L.; Khatib M.; Bellumori M.; Civa V.; Domizio P.; Innocenti M.; Balli D.; Mulinacci N.. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 403:(2023), pp. 134338.0-134338.0. [10.1016/j.foodchem.2022.134338]

Industrial drying for agrifood by-products re-use: Cases studies on pomegranate peel (Punica granatum L.) and stoned olive pomace (pâtè, Olea europaea L.)

Cecchi L.;Khatib M.;Bellumori M.;Civa V.;Domizio P.;Innocenti M.;Balli D.;Mulinacci N.
2023

Abstract

The effect of industrial drying processes on phenols and polysaccharides of olive pomace (pâté) and pomegranate peel was studied, with the aim to re-use pomegranate and olive oil by-products. Pomegranate peel (Wonderful and G1 varieties) was oven-dried at different temperatures, taking into account peel thickness and size. Pâté was freeze-dried and oven dried at 50–110 °C, at lab scale; then, an industrial drying system (150 °C) was compared to freeze-drying. All dried samples were analyzed in terms of phenolic and polysaccharides compounds. Drying at room temperature of small pieces of pomegranate peel guaranteed the highest humidity removal and recovery of phenols. Sugar analysis, DLS and 1H NMR confirmed that polysaccharide fractions were not significantly affected by the highest drying temperatures (42 °C for pomegranate, 150 °C for pâté). The two drying procedures at large scale were suitable for avoiding degradation of phenols, maintaining the same profiles of the corresponding freeze-dried samples.
403
0
0
Cecchi L.; Khatib M.; Bellumori M.; Civa V.; Domizio P.; Innocenti M.; Balli D.; Mulinacci N.
File in questo prodotto:
File Dimensione Formato  
Industrial drying for agrifood by-products re-use Cases studies on pomegranate peel.pdf

Accesso chiuso

Tipologia: Pdf editoriale (Version of record)
Licenza: DRM non definito
Dimensione 833.45 kB
Formato Adobe PDF
833.45 kB Adobe PDF   Visualizza/Apri   Richiedi una copia

I documenti in FLORE sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2158/1289265
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact