Effects of drying temperature on the drying characteristics and volatile profiles of Citrus reticulata Blanco peels under two stages of maturity. Issue 12 (1st September 2022)

• Record Type: Journal Article
• Authors: Wang, Jun; Wang, Hui; Xiao, Hong-Wei; Fang, Xiao-Ming; Zhang, Wei-Peng; Ma, Chang-Lu
• Is Part Of: Drying technology. Volume 40:Issue 12(2022)
• Page Start: 2456
• Page End: 2469
• Publication Date: 2022-09-01
• Subjects: Citrus reticulata peel -- drying kinetics -- headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) -- fingerprint -- antioxidant capacity; Drying -- Periodicals; Desiccation; 660.28426
• DOI: 10.1080/07373937.2021.1907590
• Languages: English
• ISSNs: 0737-3937

Abstract

Abstract: Citrus peels are considered as an agricultural waste with negative environmental impacts. In the present study, yellow (ripe) and green (unripe) Citrus reticulata peels were dried in a hot air impingement dryer and the effect of drying temperatures (40, 50, 60, and 70 °C) on the drying characteristics, volatile compounds, and antioxidant capacity were explored. The results showed that the drying time of samples was reduced by more than 50% when the drying temperature was increased from 40 to 70 °C. A total of 56 peaks and 29 volatile components were identified by headspace-gas chromatography-ion mobility spectrometry. Drying caused an obvious reduction in the concentration of linalool oxide, benzaldehyde, (E)-2-heptenal, and 1-pentanol, and an increment in the concentration of pentanal, decanal, linalool, and (E)-2-hexenol. Principal component analysis showed that samples under different treatments were clearly distinguished. Drying resulted in a significant reduction of 2, 2‐diphenyl‐1‐picrylhydrazyl and ferric reducing antioxidant power. These findings will contribute to a better understanding of citrus peel drying as well as their volatile profiles and antioxidant capacity changes during drying.