Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability

Suri, Shweta; Singh, Anupama; Nema, Prabhat K.

doi:10.1007/s10068-021-00984-y

Cited by 38 publications

(23 citation statements)

References 168 publications

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“…Based on the regression analysis conducted through Design Expert Software, all three independent parameters, viz, temperature, treatment time, and A. niger Polyphenols are bioactive compounds that are abundant in fruits, vegetables, and their by-products. These polyphenols (phenols and flavonoids) contribute towards several health benefits for the host [6]; thus, TPC was selected as a preferential dependent parameter for optimization purposes. In the present study, the obtained values for the TPC in Kinnow peels treated with ultrasound-assisted microbial treatment ranged from 14.86-31.57 mg GAE/g, where the highest TPC was reported when the Kinnow peels were treated with 1% A. niger koji extract at an ultrasound treatment time of 60 min and 40 • C temperature (Table 2).…”

Section: The Influence Of Process Parameters On the Total Phenol Cont...mentioning

confidence: 99%

“…A total of about 75% of Kinnow mandarin is usually consumed in its fresh form and the rest undergoes processing in the food industry for the production of juice, resulting in the generation of high quantities of processing waste in the form of peels, pulp, seeds, and pomace [5]. Kinnow peels are major by-products of Kinnow processing, accounting for 50-55% of the total fruit mass [6]. The inappropriate dumping of Kinnow processing waste can cause many ecological issues, owing to its high moisture level and sugar content [7].…”

Section: Introductionmentioning

confidence: 99%

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A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment

et al. 2022

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Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in Kinnow peels that causes their bitterness. It prohibits the effective utilization of peels in food-based products. In the present study, a novel approach for the debittering of Kinnow peels has been established to tackle this problem. A comparative evaluation of the different debittering methods (chemical, microbial, and ultrasound-assisted microbial treatments) used on Kinnow peel naringin and bioactive compounds was conducted. Among the chemical and microbial method; solid-state fermentation with A. niger led to greater extraction of naringin content (7.08 mg/g) from kinnow peels. Moreover, the numerical process optimization of ultrasound-assisted microbial debittering was performed by the Box–Behnken design (BBD) of a response surface methodology to maximize naringin hydrolysis. Among all three debittering methods, ultrasound-assisted microbial debittering led to a greater hydrolysis of naringin content and reduced processing time. The optimum conditions were ultrasound temperature (40 °C), time (30 min), and A. niger koji extract (1.45%) for the maximum extraction rate of naringin (11.91 mg/g). These debittered Kinnow peels can be utilized as raw material to develop therapeutic food products having a high phytochemical composition without any off-flavors or bitterness.

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Section: The Influence Of Process Parameters On the Total Phenol Cont...mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment

et al. 2022

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“…Citrus processing industries are focused on the production of juice, but at the same time huge amounts of waste in the form of pomace, when left untreated, can cause environmental and health risks. Citrus fruit waste valorization can prove an important step toward environmental sustainability (Suri et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Hussain

Kausar

Aslam

et al. 2023

Caraka Tani J. Sustain. Agric.

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Lemon is one among the fruits of a highly respectable class known as citrus, well known for its nutritious juice and beverage products, rich with a range of micro and macro elements, and functional bioactives. After extraction of juice, the pomace left has great potential as a sustainable agricultural processing by-product, due to its vast application in the food, feed and pharma industries. Lemon pomace powder was prepared from the by-product obtained after the extraction of juice from the lemon. Dried lemon pomace powder contained fiber (60.12 g 100 g-1), moisture (10.67 g 100 g-1), protein (4.89 g 100 g-1), fat (2.17 g 100 g-1), sugar (4.81 g 100 g-1) and ash (3.21 g 100 g-1), indicating higher amounts of ash, fat and fiber contents than wheat flour. The water-holding and oil-holding capacities of lemon pomace powder were noticed 5.9 and 3.2 g, respectively. Lightness (L*) and yellowness (b*) of powder were decreased while redness (a*) was increased in powder as compared to raw pomace. Water activity was decreased, while dry matter and pH of pomace powder were significantly increased as compared to raw pomace. Microbiological analyses revealed lower mold, yeast and total viable counts in lemon pomace powder as compared to raw lemon pomace. Dried lemon pomace powder was replaced with wheat flour at concentrations of 0%, 5%, 10% and 15% in biscuits. The biscuits were evaluated for chemical and sensory properties. Data revealed that the incorporation of lemon pomace powder improved the chemical and sensory properties of biscuits significantly. Highly acceptable biscuits with good sensory properties were obtained by incorporating 10% lemon pomace powder, with the potential use of promoting health.

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“…The levels of vitamin C can regulate the functions of blood-forming stem cells and the development of leukemia [ 13 ]. Using citrus peels as raw materials to extract vitamin C is one of good strategies for peel reuse and has been proved to be reasonable and feasible [ 14 , 15 ]. It is better and very necessary to evaluate the contents of vitamin C in citrus peels before recycling, as the concentration of vitamin C varies in different varieties of citrus peels [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Toward Achieving Rapid Estimation of Vitamin C in Citrus Peels by NIR Spectra Coupled with a Linear Algorithm

Zhang

Lin

et al. 2023

Molecules

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Citrus peels are rich in bioactive compounds such as vitamin C and extraction of vitamin C is a good strategy for citrus peel recycling. It is essential to evaluate the levels of vitamin C in citrus peels before reuse. In this study, a near-infrared (NIR)-based method was proposed to quantify the vitamin C content of citrus peels in a rapid way. The spectra of 249 citrus peels in the 912‒1667 nm range were acquired, preprocessed, and then related to measured vitamin C values using the linear partial least squares (PLS) algorithm, indicating that normalization correction (NC) was more suitable for spectral preprocessing and NC-PLS model built with full NC spectra (375 wavelengths) showed a better performance in predicting vitamin C. To accelerate the predictive process, wavelength selection was conducted, and 15 optimal wavelengths were finally selected from NC spectra using the stepwise regression (SR) method, to predict vitamin C using the multiple linear regression (MLR) algorithm. The results showed that SR-NC-MLR model had the best predictive ability with correlation coefficients (rP) of 0.949 and root mean square error (RMSEP) of 14.814 mg/100 mg in prediction set, comparable to the NC-PLS model in predicting vitamin C. External validation was implemented using 40 independent citrus peels samples to validate the suitability of the SR-NC-MLR model, obtaining a good correlation (R2 = 0.9558) between predicted and measured vitamin C contents. In conclusion, it was reasonable and feasible to achieve the rapid estimation of vitamin C in citrus peels using NIR spectra coupled with MLR algorithm.

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Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability

Cited by 38 publications

References 168 publications

A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment

A Comparative Study on the Debittering of Kinnow (Citrus reticulate L.) Peels: Microbial, Chemical, and Ultrasound-Assisted Microbial Treatment

Comparison of Different Techno-Functional Properties of Raw Lemon Pomace and Lemon Pomace Powder, and Development of Nutritional Biscuits by Incorporation of Lemon Pomace Powder

Toward Achieving Rapid Estimation of Vitamin C in Citrus Peels by NIR Spectra Coupled with a Linear Algorithm

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