Optimizing the Utilization of Tangerine Peels Using Super Critical CO2 extraction and Spray-drying to Prepare Novel Functional Instant Tangerine Beverage

Thus, by returning to the food processing chain as an additive and providing innovative and sustainable methods for using food waste, citrus peel, a waste product of the citrus processing sector, shows potential economic benefits. This study aims to maximizing the utilization of tangerine peels (TP) to offer new formulation of novel functional instant beverage made of different tangerine peels extracts (oil, ethanol and aqueous extracts). Supercritical carbon dioxide (SC-CO2), a green extraction method, was used to extract the TP oil. Ethanol and aqueous extracts were prepared using 70% ethanol and hot water respectively. Antioxidant activity (by DPPH, ABTS, reducing power methods), total Phenolic and flavonoid of all extracts were determined calorimetrically. Volatile and non-volatile compounds were determined using GC-MS and HPLC. The new tangerine beverage was made using an equal amount of ethanol and freeze-dried aqueous extracts (1g%) and 0.1g% oil. The instant drink was made into a powder using the microencapsulation process by spray drying method; a zetasizer and an electron microscope were used to assess the powder's encapsulation efficiency. Tests were conducted to evaluate colour, flavour, taste, and general acceptability. According to the results, all extracts—oil, ethanol, and aqueous—have strong antioxidant properties and include a sizable number of bioactive substances. Therefore, the new functional beverage would be beneficial to human health, and this powdered quick drink may be produced commercially and help reduce pollution caused by inappropriate disposal of these leftovers.