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dc.contributor.advisor Li, Olive en
dc.contributor.author Dassoff, Erik en
dc.contributor.author Huynh, Justin en
dc.date.accessioned 2018-09-12T19:51:12Z en
dc.date.available 2018-09-12T19:51:12Z en
dc.date.issued 2018-09-12 en
dc.identifier.uri http://hdl.handle.net/10211.3/206049 en
dc.description.abstract Orange pomace (containing peel, seeds, and pulp) is a by-product of the juice processing industry, accounting for over half the weight of the whole orange. While, traditionally, orange pomace has been used as animal feed, it is a source of high-value polyphenols and dietary fiber. Nevertheless, several of these polyphenols (polymethoxylated flavones, limonoids, and naringin) may contribute to the bitter taste of orange pomace extracts. The current study focuses on utilizing the protein-binding capacity of polyphenols to create complexes which mitigate interactions with bitter taste receptors. Whey protein, micellar casein, and potassium caseinate were blended with the extract during the ultrasonic extraction of orange pomace in concentrations ranging from 1.7% to 5%, freeze dried, and ranked, qualitatively, in terms of bitterness and solubility. Furthermore, both the supernatant and the precipitated protein fraction were tested. The results indicated that, of the proteins tested, the precipitated fraction of potassium caseinate, at a concentration of 5% was sufficient to reduce bitterness while maintaining solubility in water. In addition, a calibration curve was developed for the Folin-Ciolcalteu assay for total phenolic content. The calibration curve is currently being used to develop procedures to assess the affinity of orange polyphenols for various proteins and individual amino acids. Future research will utilize this calibration curve to identify proteins that will achieve higher binding constants and to assess the stability of orange polyphenols and orange polyphenol-protein complexes. en
dc.language.iso en en
dc.publisher California State Polytechnic University, Pomona en
dc.rights.uri http://www.cpp.edu/~broncoscholar/rightsreserved.html en
dc.subject orange pomace en
dc.subject juice processing industry en
dc.subject polyphenols en
dc.title Development of an Antioxidant-rich Functional Food Additive from Orange-processing By-products en
dc.type Abstract en
dc.type Presentation en
dc.type Student Research en
dc.rights.license All rights reserved en


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