Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying

The main aim of this work was to evaluate the effect of high-intensity ultrasound (US) on the drying kinetics of orange peel as well as its influence on the microstructural changes induced during drying. Convective drying kinetics of orange peel slabs were carried out at a relative humidity of 26.5±0.9%, 40 °C and 1 m/s with (AIR+US) and without (AIR) ultrasound application. In order to identify the US effect on water transport, drying kinetics were analyzed by taking the diffusion theory into account. Fresh, AIR and AIR+US dried samples were analyzed using Cryo-Scanning Electron Microscopy. Results showed that the drying kinetics of orange peel were significantly improved by US application, which involved a significant (p<0.05) improvement of mass transfer coefficient and effective moisture diffusivity. The effects on mass transfer properties were confirmed with microstructural observations. In the cuticle surface of flavedo, the pores were obstructed by the spread of the waxy components, this fact evidencing US effects on the air solid interfaces. Furthermore, the cells of the albedo were disrupted by US, as it created large intercellular air spaces facilitating water transfer through the tissue.The authors would like to acknowledge the financial support of MICINN and CEE (European Regional Development Fund) from projects Ref. DPI2009-14549-C04-04, PSE-060000-2009-003, and FP6-2004-FOOD-23140 HIGHQ RTE.García Pérez, JV.; Ortuño Cases, C.; Puig Gómez, CA.; Cárcel Carrión, JA.; Pérez Munuera, IM. (2012). Enhancement of Water Transport and Microstructural Changes Induced by High-Intesity Ultrasound Application on Orange Peel Drying. Food and Bioprocess Technology. 5(6):2256-2265. https://doi.org/10.1007/s11947-011-0645-0S2256226556Alandes, L., Perez-Munuera, I., Llorca, E., Quiles, A., & Hernando, I. (2009). 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Valorisation of mango peels: extraction of pectin and antioxidant and antifungal polyphenols

Mango peels is a by-product obtained during mango processing, which is currently discarded causing environmental pollution. In the present study, mango peels were used as source of polyphenols and pectin. Additionally, antioxidant and antifungal activities were measured. The extraction condition to recover pectin and polyphenols at the same time was using water, 121 °C/10 min at 1:40 w/v ratio (9.38 g/100 g dry peels and 72.61 mg/g dry peels, respectively). With this treatment, higher antioxidant capacity was obtained (72.18, 37.73 and 39.23 ppm of total polyphenols from mango peels to inhibit 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) free radical; also the lipid oxidation inhibition reaction in 50%, respectively). Furthermore, this extract inhibited the radial growth of Colletotrichum gloeosporioides, Sclerotinia sclerotiorum and Mucor sp. in 50% and Fusarium oxysporum in 33.33%. Thus, the results suggest that total polyphenols from mango peels is as attractive alternative source for bioactive compounds, like antioxidants and antifungal molecules.Authors thank Mexican Council for Science and Technology (CONACYT) for the financial support given to the project.info:eu-repo/semantics/publishedVersio