Valorization of Orange Peel Waste Through the Development and Functional Characterization of Orange Peel Powder as A Value-Added Product

Abstract

Study was aimed to develop and analyse orange-peel-powder (OPP) from citrus fruit waste and also to evaluate its application in development of starch-based-edible-straws as a biodegradable substitute for the plastic-straws. For the study, fresh orange peels were collected and were processed by cleaning, steam-blanching, drying at 55 to 60 °C, and were ground to obtain a fine powder. The developed OPP was estimated for proximate content and functional properties. Results revelealed that, OPP contained 10.60% of moisture, 4.00% of ash, 1.80% of fat, 6.20% of protein, 18.00% of crude fiber, and 59.40% of carbohydrates, with a pH of 4.70, showing its potential as a fiber-rich ingredient. Functional analysis showed that, high swelling capacity of 10.3 mL/g, hydration capacity (5.1 g/g), and water absorption capacity (5.2 g/g), along with 3.1 g/g oil absorption capacity, reflecting excellent water binding properties. The OPP powder also exhibited excellent dispersibility (80%), quick wetting ability (20 s), bulk density of 0.48 g/mL, and low solubility index (0.06 g/g), showing favorable reconstitution behavior. The OPP was incorporated into edible straws at 0%, 2%, 4%, and 6% levels along with other ingredients. Incorporation up to 4% improved bending strength, stability of straws in different beverages like water, fruit juice and milk; and sensory attributes, upto 4% incorporation showing good performance of straws. Higher the incorporation (6%) lesser the sensory acceptability attributed to bitterness of OPP. Cost analysis indicated that, the production cost was extremely low with approximately Rs. 0.88 per straw. The study concluded that OPP can effectively be utilized as a functional ingredient in edible-straws, and could be considered to support the efficient waste utilization and conversion into high value products.