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New functional ingredient from orange juice byproduct through a green extraction method

Gutiérrez Barrutia, María Belén, Curutchet, Ana, Arcia, Patricia, Cozzano, Sonia
Journal of food processing and preservation 2019 v.43 no.5 pp. e13934
antioxidant activity, antioxidants, bioavailability, byproducts, carotenoids, dietary fiber, functional foods, industrial applications, ingredients, orange juice, polyphenols, pomace, sediments, soluble fiber, solvents, temperature, wastes
The aim of this work was to obtain, by water extraction, antioxidant dietary fiber from orange juice byproducts. Extractions were performed to orange pomace powder (OPP) varying temperature (55, 65, 75°C) and time (30, 45, 60 min). Two fractions (sediment and supernatant) were obtained from the water extractions and extractable polyphenolic content, antioxidant capacity, total carotenoid content (TCC), and bioaccessibility were determined. Results showed that at 75°C and 45 min the best combination of antioxidant capacity for both fractions is obtained. Under this condition, the sediment is a potential source of antioxidant dietary fiber. Supernatant is rich in bioaccessible polyphenols, associated to soluble fiber as majority component of dietary fiber. Moreover, the water extraction increased the bioaccessibility of polyphenols and carotenoids contained in the OPP. Therefore, both fractions are a potential source of functional food ingredients and orange juice byproducts were entirely revalued. PRACTICAL APPLICATIONS: The present study suggests an extraction method for orange juice byproducts. Following the principles of green extraction, the technique proposed consists of a water extraction (free of solvents), does not produce waste and is of easy industrial application. As a result, two potential food ingredients with different functional and technological properties are obtained. Therefore, orange juice byproducts are completely revalued and a solution for the management of these byproducts is presented. In addition, the two functional ingredients obtained in this study are a step in the right direction for the development of new functional food formulations.