Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits

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dc.authoridGUCLU, GAMZE/0000-0001-7317-6101
dc.authoridselli, serkan/0000-0003-0450-2668
dc.authoridKelebek, Hasim/0000-0002-8419-3019
dc.authoridPolat, Suleyman/0000-0002-2112-3136
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorPolat, Suleyman
dc.contributor.authorKelebek, Haşim
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorSelli, Serkan
dc.date.accessioned2025-01-06T17:36:59Z
dc.date.available2025-01-06T17:36:59Z
dc.date.issued2022
dc.description.abstractBACKGROUND Citrus fruit peels are considered to be process waste in the fruit juice industry but they are a valuable raw material due to their volatile and bioactive components. Drying is one of the most common methods to preserve this material. In this study, four drying processes were applied to the peels of four kinds of citrus fruits. The drying processes were convective drying (CD), microwave drying (MD), conductive hydro drying (CHD), and freeze drying (FD). The citrus fruits used were orange, bitter orange, grapefruit, and lemon. RESULTS The influence of dehydration on the aroma and phenolic composition, microstructure, and color properties were studied in detail. It was determined that drying increased the amount of both phenolics and volatiles in the dried samples. The MD and FD methods better preserved the color and phenolics of the samples, and the MD and CD processes increased the amount of aroma substances. CONCLUSION The MD method would be more suitable for drying citrus peels due to its shorter duration and its positive effects on the phenolic and aroma components. (c) 2022 Society of Chemical Industry.
dc.identifier.doi10.1002/jsfa.11956
dc.identifier.endpage6046
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue13
dc.identifier.pmid35462413
dc.identifier.scopus2-s2.0-85130882024
dc.identifier.scopusqualityQ1
dc.identifier.startpage6036
dc.identifier.urihttps://doi.org/10.1002/jsfa.11956
dc.identifier.urihttps://hdl.handle.net/20.500.14669/2064
dc.identifier.volume102
dc.identifier.wosWOS:000802208600001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectcitrus peel
dc.subjectdrying
dc.subjectphenolics
dc.subjectvolatiles
dc.subjectcolor
dc.subjectmicrostructure
dc.titleElucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits
dc.typeArticle

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