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Recent Advances in Drying Technologies for Orange Products.
Xindi Tan1, Wenzhan Jiang1, Jiaying Su1
1Haide College, Ocean University of China, Qingdao 266100, China.
Foods (Basel, Switzerland)
|September 13, 2025
Summary
Choosing the right orange drying method is key to preserving bioactive compounds and antioxidant activity. This review guides selection based on product type, constraints, and desired outcomes for optimal quality and efficiency.
Area of Science:
- Food Science
- Agricultural Chemistry
- Nutritional Biochemistry
Background:
- Oranges are rich in bioactive compounds like phenolic compounds, vitamins, and carotenoids, offering antioxidant and anti-cancer benefits.
- Drying is crucial for extending the shelf life of orange products by reducing high moisture content.
- Understanding the impact of various drying methods on orange quality is essential for industrial applications.
Purpose of the Study:
- To review and compare the effects of different drying methods on the physicochemical quality of orange products (slices, peels, by-products).
- To provide a decision-making guide for selecting optimal drying techniques based on product type, constraints, and desired outcomes.
- To highlight the role of innovative pretreatments in enhancing drying efficiency and phytochemical retention.
Main Methods:
- Comprehensive literature review of various drying techniques including hot air, freeze, vacuum, spray, microwave, and solar drying.
- Analysis of key parameters, advantages, and disadvantages associated with each drying method.
- Development of a decision tree for matching drying methods and pretreatments to specific orange product types and constraints.
Main Results:
- Vacuum microwave drying is effective for orange slices, with control techniques improving the process.
- Freeze drying excels at preserving phytochemicals and antioxidant activity in orange peels and by-products.
- Pulsed electric field and ozone pretreatments significantly enhance drying efficiency and retain valuable phytochemicals.
Conclusions:
- The choice of drying method significantly impacts the physicochemical quality and bioactive compound retention in orange products.
- Innovative pretreatments can optimize drying processes, leading to improved nutritional value and efficiency.
- This review serves as a valuable guide for selecting appropriate drying technologies for diverse orange products, balancing efficiency, quality, and scalability.
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