Evaluation of physical and chemical properties of citric acid industrial waste

Tanpong, Sirisak; Cherdthong, Anusorn; Tengjaroenkul, Bundit; Tengjaroenkul, Urai; Wongtangtintharn, Sawitree

doi:10.1007/s11250-019-01917-y

Cited by 15 publications

(19 citation statements)

References 19 publications

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“…It is an odorless, colorless crystal, highly soluble in water, ethanol and a sour taste property [ 52 ]. CA is normally used as a feed acidifier, flavoring agent and preservative in foods, beverages, detergents, cosmetics, toiletries and pharmaceuticals [ 53 ]. CA is a normal constituent in human and animal diets [ 54 ] and an intermediary substance in oxidative metabolism [ 55 ].…”

Section: Discovery Molecular Structure and Properties Of Ba And Camentioning

confidence: 99%

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Melaku

Zhong

Han

et al. 2021

IJMS

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Intestinal dysfunction of farm animals, such as intestinal inflammation and altered gut microbiota, is the critical problem affecting animal welfare, performance and farm profitability. China has prohibited the use of antibiotics to improve feed efficiency and growth performance for farm animals, including poultry, in 2020. With the advantages of maintaining gut homeostasis, enhancing digestion, and absorption and modulating gut microbiota, organic acids are regarded as promising antibiotic alternatives. Butyric and citric acids as presentative organic acids positively impact growth performance, welfare, and intestinal health of livestock mainly by reducing pathogenic bacteria and maintaining the gastrointestinal tract (GIT) pH. This review summarizes the discovery of butyric acid (BA), citric acid (CA) and their salt forms, molecular structure and properties, metabolism, biological functions and their applications in poultry nutrition. The research findings about BA, CA and their salts on rats, pigs and humans are also briefly reviewed. Therefore, this review will fill the knowledge gaps of the scientific community and may be of great interest for poultry nutritionists, researchers and feed manufacturers about these two weak organic acids and their effects on intestinal health and gut microbiota community, with the hope of providing safe, healthy and nutrient-rich poultry products to consumers.

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Section: Discovery Molecular Structure and Properties Of Ba And Camentioning

confidence: 99%

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Melaku

Zhong

Han

et al. 2021

IJMS

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“…Uriyapongson et al [6] reported that the inclusion of 10% citric waste in the diet of buffalos did not negatively affect feed intake, average daily gain (ADG), and the feed conversion ratio (FCR), whereas the digestibility was decreased with more than 10% citric waste. This might be due to the high content of fiber limiting digestion by animals, resulting in them being able to utilize only a low amount of nutrients [7]. Therefore, for the use of citric waste as animal feed, we should improve the quality by reducing the fiber composition and enhancing another nutrients, particularly the protein content.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Yeast Waste Fermented Citric Waste as a Protein Source to Replace Soybean Meal and Various Roughage to Concentrate Ratios on In Vitro Rumen Fermentation, Gas Kinetic, and Feed Digestion

et al. 2021

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The objective of this study was to determine the application of citric waste fermented yeast waste (CWYW) obtained from an agro-industrial by-product as a protein source to replace soybean meal (SBM) in a concentrate diet. We also determined the effect of various roughage to concentrate ratios (R:C) on the gas production kinetics, ruminal characteristics, and in vitro digestibility using an in vitro gas production technique. The experiment design was a 3 × 5 factorial design arranged in a completely randomized design (CRD), with three replicates. There were three R:C ratios (60:40, 50:50, and 40:60) and five replacing SBM with CWYW (SBM:CWYW) ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The CWYW product’s crude protein (CP) content was 535 g/kg dry matter (DM). There was no interaction effect between R:C ratios and SBM:CWYW ratios for all parameters observed (p > 0.05). The SBM:CWYW ratio did not affect the kinetics and the cumulative amount of gas. However, the gas potential extent and cumulative production of gas were increased with the R:C ratio of 40:60, and the values were about 74.9 and 75.0 mL/0.5 g, respectively (p < 0.01). The replacement of SBM by CWYW at up to 75% did not alter in vitro dry matter digestibility (IVDMD), but 100% CWYW replacement significantly reduced (p < 0.05) IVDMD at 24 h of incubation and the mean value. In addition, IVDMD at 12 h and 24 h of incubation and the mean value were significantly increased with the R:C ratio of 40:60 (p < 0.01). The SBM:CWYW ratio did not change the ruminal pH and population of protozoa (p > 0.05). The ruminal pH was reduced at the R:C ratio of 40:60 (p < 0.01), whereas the protozoal population at 4 h was increased (p < 0.05). The SBM:CWYW ratio did not impact the in vitro volatile fatty acid (VFA) profile (p > 0.05). However, the total VFA, and propionate (C3) concentration were significantly increased (p < 0.01) by the R:C ratio of 40:60. In conclusion, the replacement of SBM by 75% CWYW did not show any negative impact on parameters observed, and the R:C ratio of 40:60 enhanced the gas kinetics, digestibility, VFA, and C3 concentration.

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“…In addition, the extrudates with JNF and JF presented significantly different densities between them (p<0.014). JF flour presented lower apparent density due to the fermentation process that allows microorganisms to convert the nutritional compositions of the substrate into organic acid, causing this reduction in density [25,26] .…”

Section: Apparent Density Expansion Index and Texture Analysismentioning

confidence: 99%

“…Figure 2e displays a compact, thick-walled structure, with highest density, unlike the extrudate with 20% JF (Figure 2d), probably because this sample had undergone fermentation. As previously mentioned, the fermentation process allows microorganisms to convert the nutrient compositions of the substrate into organic acid, causing this reduction in density [26] . The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace…”

Section: Scanning Electron Microscopymentioning

confidence: 99%

The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

et al. 2020

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Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.

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Evaluation of physical and chemical properties of citric acid industrial waste

Cited by 15 publications

References 19 publications

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota

Utilization of Yeast Waste Fermented Citric Waste as a Protein Source to Replace Soybean Meal and Various Roughage to Concentrate Ratios on In Vitro Rumen Fermentation, Gas Kinetic, and Feed Digestion

The effect of extrusion processing on the physicochemical and antioxidant properties of fermented and non-fermented Jabuticaba pomace

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