Journal of Food Processing & Technology

Abstract

Effect of Microwave Treatment On Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves

Asma Kammoun Bejar, Nabil Kechaou and Nourhène Boudhrioua Mihoubi

The effect of microwave drying on drying characteristics of “Maltaise” peel and leaves was investigated. The effect of microwave power on color, total phenols and water and oil holding capacities was determined. By increasing microwave powers (100–850W), drying time decreased from 6960 to 420 s for peel and from 4800 to 210 s for leaves. Page model successfully described the drying kinetics. For microwave powers ranging from 100 to 850W, the values of r, SE and P are ranging respectively from 0.8636 to 0.9806, from 0.2292 to 0.4307 and from 15.0381 to 34.1190. The applied microwave powers affect significantly all color parameters of peel and leaves (P<0.001). Compared to the fresh state, functional properties of peel and leaves decreased after microwave drying except the water holding capacity of peel that increased. For both dried peel and leaves and at each applied microwave power, water holding capacity values were higher than oil holding capacity values. Microwave drying decreased total phenols of the dried leaves compared to the fresh ones. However, drying at 450W improved the extractible phenols amounts from peel (1.880 ± 0.050g caffeic acid/100g db).