Recent Advances in Drying Technologies for Orange Products

Abstract

Oranges are popular worldwide, due not only to their refreshing taste but also to their high content of bioactive compounds. The main phytochemicals in oranges are phenolic compounds, vitamins, and carotenoids, which contribute to their antioxidant and anti-cancer activities. Various drying methods are used to remove the high moisture content in orange products to extend their shelf life. This review summarizes and compares the effects of different drying methods such as hot air drying, freeze drying, vacuum drying, spray drying, microwave drying, solar drying and innovative pretreatment on the physicochemical quality of orange products including slices, peels, and by-products. It lists the key parameters, advantages, and disadvantages of drying methods, as well as a decision tree for “product type-constraints-recommended drying method with pretreatment”. For example, the results indicate that vacuum microwave drying is effective in drying orange slices, and control techniques are employed to assist the drying process. Freeze drying preserves more phytochemicals in orange peels and their by-products, which results in higher antioxidant activity. Pretreatments like pulsed electric field and ozone enhance drying efficiency and phytochemical retention. Different drying methods are adopted to treat different by-products. This work can be used as a guide for selecting the optimal drying technique to balance efficiency, nutritional quality, and industrial scalability for different orange products.