DEVELOPMENT AND OPTIMIZATION OF A DRINK UTILIZING CITRUS (CITRUS UNSHIU) PEEL EXTRACT

Abstract

S Citrus (Citrus unshiu) peel extracts were utilized to develop a drink using a mixture design and optimization process. The contents of narirutin and hesperidin in the citrus peel extracts, as determined by high‐performance liquid chromatography, were 10.25 and 7.65 mg/g, respectively. Residual pesticides in the citrus peel, such as chlorobenzilate, diethofencarb, malathion, methiocarb and carbaryl, were not detected. Heavy metals, including lead (Pb) and cadmium (Cd), were determined as 16.00 and 6.55 µg/g prior to washing the citrus peels, and 5.83 and 5.83 µg/g after washing, respectively. Development of the drink with citrus peel extract was carried out using fructo‐oligosaccharide syrup and water. The interaction effects of these ingredients were investigated using a modified distance‐based design and analyzed by linear regression models, nonlinear regression models and trace plots. Optimization of the mixture ratio was determined with statistical modeling using 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity, total flavonoid content and taste tests, all of which are important target constraints in a drink. Every constraint demonstrated a nonlinear canonical form. The response trace plot revealed that DPPH radical scavenging activity, total flavonoid content and taste tests were quite sensitive to citrus peel extract content in the drink. The optimal formulation of the drink was set at 1.974% citrus peel extract, 27.543% fructo‐oligosaccharide syrup and 70.364% water. PRACTICAL APPLICATIONS Citrus peels extract can be utilized to functional drinks having a narirutin and hesperidin. Mixture design and optimization process enables us to attain the optimal mixture ratio with drink ingredients for the drink. Numerical optimization process can be effectively applied in other food mixture systems.

Optimization of <i>Eucommia Ulmoides</i> Leaves Vinegar Process to Improve the Antioxidant Activity

“…Vinegar has an antioxidant effect (Kawano et al, 2010;Yusoff et al, 2015). Different kinds of vinegars have different oxidation resistance because the active ingredients in them are different (Sugiyama et al, 2003;Kim et al, 2012). In the United States, Japan, and some European countries, more and more attention was paid to the health benefits of vinegar, and different degrees of human and financial resources were invested to develop the health vinegar products (Horiuchi et al, 1999).…”

Formulation Optimization of Antioxidant-Rich Juice Powders Based on Experimental Mixture Design

“…Kim et al . () developed a citrus peel drink and Jang et al . () developed a salad dressing with a Chinese quince juice using a mixture design.…”

Experimental mixture design as a tool to optimize the growth of variousGanodermaspecies cultivated on media with different sugars

“…Varieties of the products, materials, or processes are obtained or manufactured from the mixture of a few components/inputs with standardized and optimized proportions. Thus, the mixture design was widely used in different researches, studies, and industries, namely food and beverage preparations (García-García and Totosaus 2008; Kim et al 2012), pharmaceutical trials (Cafaggi et al 2003), development and construction sectors (Deacon et al 1994), and manufacturing of other commercial products, such as paint, ceramic, and cement paste (Gupta 2001; Nardi et al 2004; Ye et al 2007). …”