Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication

Alina Manthei; Pedro Elez-Martínez; Olga Martín-Belloso; Robert Soliva-Fortuny

doi:10.1039/d4fb00215f

journal article Open Access Jan 01, 2024

Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication

Alina Manthei Pedro Elez-Martínez Olga Martín-Belloso

Robert Soliva-Fortuny

Sustainable Food Technology Vol. 2 No. 6 pp. 1757-1769 · Royal Society of Chemistry (RSC)

View at Publisher Save 10.1039/d4fb00215f

Abstract

Application of ultrasonic treatments on orange by-product mixtures, containing varying ratios of pulp and peel, leads to distinct improvements of dietary fiber properties.

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Details

Published: Jan 01, 2024
Vol/Issue: 2(6)
Pages: 1757-1769
License: View

Authors

A

Alina Manthei

Department of Food Technology, Engineering and Science, University of Lleida – Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

P

Pedro Elez-Martínez

Department of Food Technology, Engineering and Science, University of Lleida – Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

O

Olga Martín-Belloso

Department of Food Technology, Engineering and Science, University of Lleida – Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

R

Robert Soliva-Fortuny

Department of Food Technology, Engineering and Science, University of Lleida – Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain

Funding

H2020 Marie Skłodowska-Curie Actions Award: Marie Sklodowska-Curie 801586

Agencia Estatal de Investigación Award: RTI2018-095560-B-I00

Cite This Article

Alina Manthei, Pedro Elez-Martínez, Olga Martín-Belloso, et al. (2024). Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication. Sustainable Food Technology, 2(6), 1757-1769. https://doi.org/10.1039/d4fb00215f

Modification of techno-functional and health-promoting properties of orange by-products through ultrasonication

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