Impregnacıón al vacío de proteínas de lactosuero concentrado en las cáscaras de naranja valencıa (Citrus sinensis)

Abstract

The objective of the research was to incorporate bioactive compounds in orange peels of the Valencia variety from waste concentrate found in the cheese industry, applying the technique of vacuum impregnation. The effects of vacuum pressure (50-60 kPa), impregnation time (5-15 min) and osmotic concentration of whey (50-60°Brix) were also evaluated. The physicochemical and conditioning characteristics of raw material were determined. The research design for optimization used was a Box-Benhken design with the Design Expert 11 program, having 15 treatments with variable values. The highest protein content was obtained by the combination of treatments adjusted to equipment qualities: vacuum pressure of 57.0 kPa, soluble solids concentration 54 °Brix and 7.70 min, which produced 3.84 ± 0.104 g protein/100 g of sample. Finally, the physi-cochemical characteristics of the optimized product, mass transfer, water increase and solids increase were evaluated and microbiological analysis to determine if this food is suitable for human consumption was performed.