食品工业科技2026，Vol.47Issue(17)：63-71,9.DOI:10.13386/j.issn1002-0306.2025110206
不同干燥方式对脐橙果渣品质的影响
Effects of Different Drying Methods on the Quality of Citrus sinensis Osbeck Pomace
摘要
Abstract
To promote the high-value utilization of Citrus sinensis Osbeck pomace,hot air drying(HAD),heat pump drying(HPD)and microwave-heat pump(MW-HPD)combined drying were used to prepare pomace powders.The effects of dif-ferent drying methods on the physical properties,nutritional quality,and functional activity of the powders were systemati-cally evaluated.Among the tested conditions,microwave pretreatment for 7 min followed by heat pump drying at 60℃markedly shortened the drying time by approximately 300 min compared with conventional hot air drying,while simultane-ously yielding powders with improved color characteristics and flowability.In terms of powder properties,the HPD(60℃)sample exhibited the smallest and most uniform particle size distribution,along with higher water-holding capacity(3.79 g/g)and oil-holding capacity(1.86 mL/g).The HAD(60℃)sample showed the highest bulk density(0.84 g/mL),suggesting better suitability for compression-based applications,whereas the HPD(60℃)sample possessed a relatively larger specific surface area,indicating its potential for use as a functional food ingredient.Regarding bioactive compounds,the MW-HPD(7 min,60℃)sample showed the highest total phenolic content(9.07 mg/g),which was 53.73%higher than that of the HAD(60℃)sample,whereas the HPD(60℃)sample exhibited the highest soluble dietary fiber content(10.98%).In terms of functional activity,the HPD(60℃)sample exhibited strong reducing power and 2,2-diphenyl-1-picrylhydrazyl(DPPH)radical-scavenging capacity,with reducing power value and DPPH radical-scavenging rate of 1.55 and 73.77%,respectively,and significantly reduced lipopolysaccharide(LPS)-induced nitric oxide(NO)production in RAW 264.7 cells(P<0.05),with a decrease of 37.4%compared to the model group,indicating notable anti-inflammatory activity.Overall,MW-HPD(7 min,60℃)powder exhibited suitable characteristics for incorporation as a functional ingre-dient into solid beverages and various food systems,whereas HPD(60℃)powder,with its high specific surface area,antioxidant and anti-inflammatory capacities,was more suitable for surface adsorption in functional foods and for the for-mulation of functional products.关键词
脐橙果渣/干燥方式/物理性质/营养品质/功能活性Key words
Citrus sinensis Osbeck pomace/drying method/physical properties/nutritional quality/functional activity分类
轻工纺织引用本文复制引用
胡付侠,马超,王雪,张博华,张明..不同干燥方式对脐橙果渣品质的影响[J].食品工业科技,2026,47(17):63-71,9.基金项目
脐橙果渣风味物质高效利用技术及产业化示范(20261BCF320039) （20261BCF320039）
赣南特色水果提质增效键技术研究与产品研发(GXKJ-2024-011) （GXKJ-2024-011）
赣州市重点研究计划-橙油品质提升关键技术研发与示范(2025KPCE0005). （2025KPCE0005）
