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Food Reviews International Volume 34, 2018 - Issue 8
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Review

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

Konstantinos PapoutsisSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, AustraliaCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-0126-1619View further author information
ORCID Icon,
Quan V. VuongSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, AustraliaView further author information
,
John B. GoldingSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, Australia;NSW Department of Primary Industries, Ourimbah Campus, Ourimbah, AustraliaView further author information
,
Joaquín H. HasperuéCenter for Research and Development in Food Cryotechnology (CIDCA, National University of La Plata-CONICET), La Plata, Buenos Aires, ArgentinaView further author information
,
Penta PristijonoSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, AustraliaView further author information
,
Michael C. BowyerSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, AustraliaView further author information
,
Christopher J. ScarlettSchool of Environmental and Life Sciences, The University of Newcastle, Ourimbah, NSW, AustraliaView further author information
&
Costas E. StathopoulosDivision of Food and Drink School of Science, Engineering and Technology, University of Abertay, Dundee, UKView further author information
 show all
Pages 770-795 | Published online: 26 Feb 2018
 
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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.

Disclosure statement

The authors declare no conflict of interest.

Additional information

Funding

The author thanks to the University of Newcastle and Australian Research Council (ARC) Training Centre for Food and Beverage Supply Chain Optimisation (IC140100032) for research funding the PhD scholarship to Konstantinos Papoutsis.

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