Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry DOI Creative Commons
Martyna Lubinska-Szczygeł, Anna Kuczyńska-Łażewska, Małgorzata Rutkowska

et al.

Molecules, Journal Year: 2023, Volume and Issue: 28(6), P. 2596 - 2596

Published: March 13, 2023

Kaffir lime (Citrus hystrix) is a popular citrus in Southeast Asia. Despite the growing interest peel of fruit, leaves are most frequently used part fruit. The aim study was to determine main by-products peel, such as pectins, minerals, essential oil, and bioactive compounds, evaluate possibility using them various branches industry. In oil obtained by hydrodistillation performed TGA chromatography technique (GC-MS), sabinene (31.93%), β-pinene (26%), limonene (19%) were selected abundant volatile compounds. Nine microelements (Fe, Zn, Cu, Mn, Co, Ni, Cr, Mo, V), four macroelements (Mg, Ca, K, Na), seven ballast substances (Cd, Hg, Pb, Al, V, Sr, Pt) also determined microwave plasma-atomic emission spectrometry (MP-AES). case microelements, iron 32.72 ± 0.39 mg/kg DW (dry weight) had highest concentration. macroelements, calcium content 9416 34 DW. Optimization pectin extraction selecting citric acid obtaining yield 7.6-17.6% for 9.9-28.2% ultrasound-assisted (UAE), depending on temperature used. pectins characterized degree methylation, galacturonic content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, DSC (differential scanning calorimetry) analysis. Among contents polyphenols (22.63 2.12 mg GAE/g DW), flavonoids (2.72 0.25 CE/g DW, vitamin C (2.43 0.19 Asc), xantoproteins + carotenes (53.8 4.24 ug), anthocyanins (24.8 1.8 CGE/kg chlorophylls A B (188.5 8.1, 60.4 3.23 µg/g DW) evaluated. Antioxidant capacity (cupric ion-reducing antioxidant capacity) CUPRAC DPPH assays provided with results 76.98 12.01 1.02 µmol TE/g respectively.

Language: Английский

The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review DOI Creative Commons
Anis Ben Hsouna, Carmen Sadaka, Ivana Generalić Mekinić

et al.

Antioxidants, Journal Year: 2023, Volume and Issue: 12(2), P. 481 - 481

Published: Feb. 14, 2023

Citrus fruits occupy an important position in the context of fruit trade, considering that both fresh and processed products are produced on a large scale. recognized as essential component human diet, thanks to their high content beneficial nutrients such vitamins, minerals, terpenes, flavonoids, coumarins dietary fibers. Among these, wide range positive biological activities attributed terpenes flavonoids derivatives. In this review, list bibliographic reports (from 2015 onwards) phytochemical composition, effects potential applications citrus by-products is systematically summarized. detail, information regarding nutraceutical medicinal value closely linked presence numerous bioactive metabolites growing use food industry packaging, also any technological strategies encapsulation guarantee stability over time, were evaluated. addition, since fruit, well its by-products, interesting alternatives for reformulation natural cosmetic products, sector explored. More in-depth knowledge latest field will contribute future conscious fruits.

Language: Английский

Citations

56
Application of Agri-Food By-Products in the Food Industry DOI Creative Commons
Roxana Nicoleta Rațu, Ionuț Dumitru Veleșcu, Florina Stoica

et al.

Agriculture, Journal Year: 2023, Volume and Issue: 13(8), P. 1559 - 1559

Published: Aug. 4, 2023

Every year, the global food industry produces a significant number of wastes and by-products from variety sources. By-products food-processing sector are produced in large quantities, because their undesirable qualities, they frequently wasted, losing important resources. In order to pursue circular economy that refers waste reduction effective management, valorization recently received increased interest. rich bioactive compounds can be used various industrial applications for health promotion nutritional benefits. A novel step its sustainable application is use these inexpensive agri-food create value-added products. The present review intended summarize different types agro-industrial properties highlight composition potential Applications foods as well sustainability implications products were also covered. According research, added increase profile, fiber content, antioxidant capacity while maintaining good sensory acceptability. Overall, chain consumer both benefit formulation.

Language: Английский

Citations

56
Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review DOI Creative Commons
Yingdan Zhu,

Yueting Luan,

Yingnan Zhao

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(10), P. 1949 - 1949

Published: May 11, 2023

The fruit and vegetable industry produces millions of tons residues, which can cause large economic losses. Fruit wastes by-products contain a number bioactive substances with functional ingredients that have antioxidant, antibacterial, other properties. Current technologies utilize waste as ingredients, food compounds, biofuels. Traditional commercial utilization in the includes such microwave-assisted extraction (MAE), supercritical fluid (SFE), ultrasonic-assisted (UAE), high hydrostatic pressure technique (HHP). Biorefinery methods for converting into biofuels, anaerobic digestion (AD), fermentation, incineration, pyrolysis gasification, hydrothermal carbonization, are described. This study provides strategies processing using eco-friendly lays foundation loss/waste sustainable system.

Language: Английский

Citations

50
Lemon peel-based fluorescent carbon quantum dots as a functional filler in polyvinyl alcohol-based films for active packaging applications DOI
Aswathy Jayakumar, Sabarish Radoor, Gye Hwa Shin

et al.

Industrial Crops and Products, Journal Year: 2024, Volume and Issue: 209, P. 117968 - 117968

Published: Jan. 4, 2024

Language: Английский

Citations

27
Chemical characterisation, insecticidal and antioxidant activities of essential oils from four Citrus spp. fruit peel waste DOI

Naduvilthara U. Visakh,

Berin Pathrose, Mani Chellappan

et al.

Food Bioscience, Journal Year: 2022, Volume and Issue: 50, P. 102163 - 102163

Published: Nov. 3, 2022

Language: Английский

Citations

42
Application of ultrasound technology for the effective management of waste from fruit and vegetable DOI Creative Commons
Brera Ghulam Nabi, Kinza Mukhtar,

Sadia Ansar

et al.

Ultrasonics Sonochemistry, Journal Year: 2023, Volume and Issue: 102, P. 106744 - 106744

Published: Dec. 29, 2023

Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits vegetables, non-edible items, other materials, is produced throughout supply chain, production consumption. Recycling valorizing perishable goods emerging as key multidisciplinary approach within circular bio-economy framework. This rich in raw by-products, can be repurposed natural source ingredients. Researchers increasingly focus on biomass valorization extract use components that add significant value. Traditional methods extracting these bio-compounds typically require solvents are time-consuming, underscoring need innovative techniques like ultrasound (US) extraction. Wastes processing vegetables industry used develop functional foods edible coatings, offering protection against various factors. comprehensive review paper discusses items using US technology, not only valuable but also treat wastewater beverage industry. It covers application biomolecules recovered this process development packaging.

Language: Английский

Citations

26
Agricultural waste-derived (nano)materials for water and wastewater treatment: Current challenges and future perspectives DOI
Hui Ouyang,

Nasim Safaeipour,

Razhan Salah Othman

et al.

Journal of Cleaner Production, Journal Year: 2023, Volume and Issue: 421, P. 138524 - 138524

Published: Aug. 21, 2023

Language: Английский

Citations

24
Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties DOI Creative Commons
Bahar Demircan, Y. Sedat Velioğlu, Angelo Maria Giuffrè

et al.

Journal of Food Science, Journal Year: 2024, Volume and Issue: 89(3), P. 1498 - 1516

Published: Feb. 5, 2024

Abstract This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared‐assisted freeze, infrared, sun, and oven drying. All samples exhibited moisture content water activity levels within acceptable range for dry foods. effectively transformed peels into powdered form, yielding comparable results. Each method offers distinct advantages disadvantages, choice should be based on desired properties final product. The highest ascorbic acid was found in freeze‐dried air‐dried (>400 mg/100 g), whereas sun‐dried had lowest (89.58 g). Infrared‐dried total phenolics flavonoids (193.40 530.14 g, respectively), attributed reactions induced by elevated temperatures. carotenoids were higher (54.12 g) compared other (<27 Microwave‐dried 5‐hydroxymethylfurfural (73.06 naringin (1568.70 Although infrared good particle density, porosity, fluidity, freeze‐drying most effective, retaining bioactive compounds. Among studied, is recommended due its superior ability preserve Infrared suitable recovering from waste, offering lower energy consumption practical preservation physicochemical properties. emphasizes importance selecting appropriate ensure high‐quality dried food producing value‐added products contributing sustainable agriculture waste reduction. Practical Application demonstrates that are effective peel with enhanced antioxidant These findings hold promising implications industry, a viable approach their valuable attributes.

Language: Английский

Citations

14
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery DOI Creative Commons
Ramon Bocker, Eric Keven Silva

RSC Advances, Journal Year: 2024, Volume and Issue: 14(3), P. 2116 - 2133

Published: Jan. 1, 2024

Pulsed electric field (PEF) technology improves energy efficiency in biorefineries.

Language: Английский

Citations

13
Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications DOI Creative Commons
Hussan Munir, Sanabil Yaqoob, Kanza Aziz Awan

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(11), P. 1681 - 1681

Published: May 27, 2024

The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals functional foods play an imperative role meeting nutritional needs offering medicinal benefits. With increased scientific knowledge awareness, the significance of healthy lifestyle, including diet, reducing disease risk is widely acknowledged, facilitating access to diverse safer diet longevity. Plant-based rich phytochemicals are increasingly popular effectively utilized management. Agricultural waste from plant-based being recognized as valuable source nutraceuticals dietary interventions. Citrus peels, known flavonoids, emerging promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons by-products annually, highlighting substantial potential utilizing phyto-therapeutic nutraceutical applications. peels with concentrations ranging 2.5 5.5 g/100 g dry weight, depending on variety. most abundant flavonoids peel include hesperidin naringin, well essential oils monoterpenes like limonene. extracts exhibit high antioxidant capacity, DPPH radical scavenging activities 70 90%, comparable synthetic antioxidants BHA BHT. Additionally, present have been found properties, which can help reduce oxidative stress 30% cardiovascular 25%. Potent anti-inflammatory effects also demonstrated, inflammatory markers such IL-6 TNF-α up 40% cell culture studies. These findings highlight diet-based therapies.

Language: Английский

Citations

11