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Orange Peel Dehydration and Creation of New Edible Products

Gerardo Espinosa-Garza, Natella Antonyan, and Imelda Loera-Hernández
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Eugenio Garza Sada 2501, Monterrey, N.L., Mexico, 64849, Mexico
Abstract—The current research shows that the fruit peels contain a high amount of antioxidants, dietetic fiber, and micronutrients. The recognition of its physiologically active components has impulse a growth research area. It is also of recent interest get to use these industry subproducts in the formulation of new and functional food. Currently in Mexico, orange peels are considered a waste material and are not being used as an alternative to create subproducts. This research project was developed through an innovative dehydration process in low temperatures for the subproduct creation, and it was possible to minimize the intensity of limonene contained in the fruit’s peel to reduce its bitter flavor without losing its beneficial properties. The final result of this research project was the conversion of the orange peel into a flour type that was then used for the creation of a series of new and different edible products. The results of the present research opens an opportunity to increase the capacity of the orange processing industry. 
 
Index Terms—dehydration, limonene, orange peel, subproduct creation

Cite: Gerardo Espinosa-Garza, Natella Antonyan, and Imelda Loera-Hernández, "Orange Peel Dehydration and Creation of New Edible Products," International Journal of Food Engineering, Vol. 4, No. 4, pp. 327-331, December 2018. doi: 10.18178/ijfe.4.4.327-331
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