Proecological aspects of citric acid technology

Igliński, Bartłomiej; Kiełkowska, Urszula; Piechota, Grzegorz

doi:10.1007/s10098-022-02316-y

Cited by 10 publications

(11 citation statements)

References 72 publications

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“…Among main components; citric acid is a very important commercial product, 70% of food industry, 12% of pharmaceutical industry and remaining 18% use by other industries. (Igliński et al, 2022) Citric acid is a weak tricarboxylic acid; the pKa values of its three carboxylate are 3.15, 4.78 and 6.40 respectively. (Lambros et al, 2022) On the other hand Sodium-bicarbonate was use as an effervescence agent.…”

Section: Methodsmentioning

confidence: 99%

Untitled

2023

Pak. J. Pharm. Sci.,

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The purpose of the current study was to develop stable effervescent-tablets without controlling area relativehumidity; temperature and no requirement of special packaging. Current 3 2 factorial-design experimental studies were conducted in the Research Laboratory of Pharmaceutics, Hamdard University. Duration of study is from December-2021 to November-2022. Various paracetamol based effervescent formulations (F1-F9) were prepared with different molarratio of citric-acid anhydrous and sodium-bicarbonate as independent variables. Design-Expert ® software was used to graphically express the influence of each factor. By novel approach; tablets were compressed at ambient temperature and relative-humidity; acid components were kept on one-side and basic ingredients on another side; both sides were separated by an inert-layer. Tablets were kept at accelerated humidity and temperature in normal packing for six months; after six months, F6 formulation was found acceptable based on effervescence-time (120 sec), pH-value (5.5) and other quality criterion. Parameters of assay, effervescence-time, pH-value and carbon-dioxide content were found within the set-limit. Hence; novel approach for developing effervescent formulation by separating acid components at one-side and basic ingredients on another side of tablet through inert-layer is workable under room temperature and humidity. It is expected that commercial production of tablets by this technique may reduce cost of effervescent products and no requirement for special packaging.

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Section: Methodsmentioning

confidence: 99%

Untitled

2023

Pak. J. Pharm. Sci.,

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“…It holds the status of being widely regarded as “GRAS” (generally recognized as safe) and has obtained the seal of approval from the joint FAO/WHO expert committee on food additives. 26 Furthermore, the acid possesses a food ingredient code, namely, E330 (E331 and E332 for sodium and potassium citrate, respectively), signifying its approval as a food additive for use “in quantum satis” within the European Union. 26 Citric acid is extensively employed in the food and beverage industries as an acidifier.…”

Section: Introductionmentioning

confidence: 99%

“… 26 Furthermore, the acid possesses a food ingredient code, namely, E330 (E331 and E332 for sodium and potassium citrate, respectively), signifying its approval as a food additive for use “in quantum satis” within the European Union. 26 Citric acid is extensively employed in the food and beverage industries as an acidifier. It enhances the flavors and aromas of fruit juices, ice cream, and marmalades or serves to preserve food due to its antioxidant properties.…”

Section: Introductionmentioning

confidence: 99%

Investigating the Role of Citric Acid as a Natural Acid on the Crystallization of Amoxicillin Trihydrate

Celik Onar,

Ergin,

Yasa

2023

ACS Omega

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This study investigates the use of environmentally friendly citric acid as the main player in the process, rather than as an additive, to remove impurities from amoxicillin trihydrate (AMCT) crystals, aiming to optimize their purity and yield. By manipulating the concentration of citric acid, mixing speed, crystallization time, and pH, the researchers conducted experiments using a full factorial design. The dissolution stage was analyzed in both batch and continuous crystallization processes, emphasizing the significance of citric acid in enhancing crystallization. HPLC analyses were performed on the resulting crystals, and the data were analyzed using the Multi-Vari Chart program. The findings demonstrated that higher citric acid concentrations positively affected the yield, while factors such as crystallization time, mixing speed, and pH also contributed to the increased yield. The crystals obtained exhibited desirable dimensions sought after in the pharmaceutical industry, eliminating the need for additional purification steps. This study showcased the potential of citric acid in AMCT crystallization, offering advantages in product design, purification, and synthesis. The optimized conditions included a citric acid concentration of 2.0 M, mixing speed of 1000 rpm, crystallization time of 120 min, and pH of 5.5. Notably, the developed process proved to be environmentally friendly by avoiding the use of harmful chemicals, serving as a green alternative for crystallization processes, and producing purer AMCT products. Overall, this research contributes to the existing literature by highlighting the efficacy of citric acid in impurity removal and the optimization of AMCT crystal purity and yield.

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“…This production of CA poses environmental hazards due to the accumulation of substantial solid and liquid waste, resulting in high disposal costs. Additionally, the A. niger production process emits an air mixture containing spores, which are potent allergens causing respiratory illnesses like aspergillosis [3,4].…”

Section: Introductionmentioning

confidence: 99%

A Review on Citric Acid Production by Yarrowia lipolytica Yeast: Past and Present Challenges and Developments

Kamzolova

2023

Processes

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The biosynthesis of citric acid (CA) and its derivatives is of great interest due to its wide range of applications in various manufacturing sectors. The fungus Aspergillus niger is mainly used for the commercial production of CA, using sucrose and molasses as the primary carbon sources. Since the 1960s, intensive research has been underway to introduce Yarrowia lipolytica yeast as an alternative to traditional fungal technology. This review discusses the practical uses of CA and its derivatives. Also, the challenges and developments that have led to efficient and green CA synthesis technologies using Y. lipolytica are outlined. The nutrient medium requirements and the use of various carbon sources, encompassing pure substrates and industry, agriculture, and food waste are considered. Additionally, the choice and improvement of strain producers, including efficient mutagenesis, genetic modification, and screening methods, are discussed.

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Proecological aspects of citric acid technology

Cited by 10 publications

References 72 publications

Untitled

Untitled

Investigating the Role of Citric Acid as a Natural Acid on the Crystallization of Amoxicillin Trihydrate

A Review on Citric Acid Production by Yarrowia lipolytica Yeast: Past and Present Challenges and Developments

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