Presentation Title

**Utilizing Orange Pomace for Food and Packaging Applications** Exemplary Presentation

Faculty Mentor

Olive Li, Wei-Jen Lin

Start Date

18-11-2017 3:40 PM

End Date

18-11-2017 3:50 PM

Location

BSC Ursa Major

Session

Exemplary

Type of Presentation

Oral Talk

Subject Area

biological_agricultural_sciences

Abstract

Fruits that are expressed into a juice such as orange juice often result in a large amount of by-products, like rinds, pulp, and the peel; the by-products leftover from expressing is known as pomace. Despite some efforts currently taken to repurpose this by-product, not all the waste is utilized and the majority is discarded, which negatively impacts the environment. Besides dietary fiber and other valuable components, orange pomace is rich in polyphenolic compounds, which present antimicrobial properties. To utilize these valuable components, and to reduce food waste and environmental impact, this study is to first, investigate the utilization of dehydrated orange pomace powder in food applications, and second, to determine the effectiveness of extracted polyphenolic compounds as an antimicrobial in active packaging systems. Orange pomace was obtained from the Cal Poly Pomona Farm Store, and underwent various processing methods to obtain a fine powder of <355μm. It was demonstrated that a pre-treatment followed by dehydration at 165°F for 6 hours, and then size reduction using a Spice Grinder was effective to obtain refined pomace powder. This pomace powder was successfully incorporated in several food formulations. When added on a lawn of microorganisms, it showed some inhibition to gram-positive microorganisms. Ongoing research includes process optimization to increase the yield of finer particles (<355μm) usable in food products, as well as extraction of polyphenolic compounds and determining their effectiveness as antimicrobial agents when incorporated into active packaging film. This study will serve as groundwork for an innovative solution to repurposing agriculture by-products.

Summary of research results to be presented

A pre-treatment of size reduction using a meat grinder coupled with dehydration and a Spice Grinder demonstrated an effective method to produce higher yields (~47%) of fine dehydrated orange pomace powder (<355μm). An infrared food dehydrator (radiation) and a forced-air convection oven were both utilized to determine the most efficient processing method to reduce the moisture content (MC) and water activity (aw). Both methods were equally sufficient to produce dried samples with residual MC as low as 10% and aw as low as 0.4. Antimicrobial studies were performed using the dehydrated orange pomace powder, showing inhibition against gram-positive foodborne pathogens. In a time study with Listeria monocytogenes, the orange pomace demonstrated inhibition of one log reduction at 15 hours. The particle size of dehydrated orange pomace powder demonstrated apparent effects on sensory and texture properties in the food products developed. More specifically, pasta and meat balls were created with pomace powder (<355µm) at a 10% wt/wt level. However, the creation of jelly candies needed much fine powder (<150µm) with a limit of 5% wt/wt addition. All formulations are currently under optimization by monitoring their physio-chemical and sensory properties.

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Nov 18th, 3:40 PM Nov 18th, 3:50 PM

**Utilizing Orange Pomace for Food and Packaging Applications** Exemplary Presentation

BSC Ursa Major

Fruits that are expressed into a juice such as orange juice often result in a large amount of by-products, like rinds, pulp, and the peel; the by-products leftover from expressing is known as pomace. Despite some efforts currently taken to repurpose this by-product, not all the waste is utilized and the majority is discarded, which negatively impacts the environment. Besides dietary fiber and other valuable components, orange pomace is rich in polyphenolic compounds, which present antimicrobial properties. To utilize these valuable components, and to reduce food waste and environmental impact, this study is to first, investigate the utilization of dehydrated orange pomace powder in food applications, and second, to determine the effectiveness of extracted polyphenolic compounds as an antimicrobial in active packaging systems. Orange pomace was obtained from the Cal Poly Pomona Farm Store, and underwent various processing methods to obtain a fine powder of <355μm. It was demonstrated that a pre-treatment followed by dehydration at 165°F for 6 hours, and then size reduction using a Spice Grinder was effective to obtain refined pomace powder. This pomace powder was successfully incorporated in several food formulations. When added on a lawn of microorganisms, it showed some inhibition to gram-positive microorganisms. Ongoing research includes process optimization to increase the yield of finer particles (<355μm) usable in food products, as well as extraction of polyphenolic compounds and determining their effectiveness as antimicrobial agents when incorporated into active packaging film. This study will serve as groundwork for an innovative solution to repurposing agriculture by-products.