Sorption Behavior, Glass Transition and Flowability of Powdered Orange Co-product

The aim of this study was to contribute 100% the circular economy models agri-food industry through valorization whole orange juice co-product in order offer it as a natural, versatile, high quality, and stable powdered food ingredient for human nutrition. Turning into cost-effective innovative product, with added value due its content bioactive compounds, would lead an increased competitiveness industrial sectors working natural fibers. To ensure efficient use purpose, powder characterized from technological point view terms physicochemical aspects related presence water ability remain free-flowing non-agglomerated, allowing easy handling. results flowability freeze-dried according both angle repose (40°) porosity (83%) values. However, also hygroscopic product; therefore, specified conditions proper storage should be defined. In case, refrigeration temperature relative humidity under 35% established avoid glass transition, thus remaining powder.