Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review

Chavan, Prasad; Singh, Amit Kumar; Kaur, Gagandeep

doi:10.1111/jfpe.12895

Cited by 144 publications

(95 citation statements)

References 87 publications

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“…Steam distillation is generally used on an industrial scale, especially for d ‐limonene recovery . Unfortunately, besides the low EO removal, the elevated temperature and the long extraction time could modify the volatile molecules . In fact, EOs obtained through steam distillation can be easily degraded because of the instability of terpene hydrocarbons.…”

Section: Introductionmentioning

confidence: 99%

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

et al. 2019

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BACKGROUND: Lemon processing procedures yield a significant amount of waste as peels, which are 57% of processed lemons and represent a possible source of bioactive compounds (essential oils, EOs). EOs were extracted from lemon fruits belonging to four cultivars harvested at four different sampling times (25 October, 23 November, 20 December, 1 February), characterized, and quantified through gas chromatography-mass spectrometry. RESULTS: The chemical composition of EOs highlighted that 26 compounds of the four lemon cultivars at the different ripening stages were clearly identified. The compounds analysed belonged to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Among the monoterpene hydrocarbons, D-limonene,-pinene, and -terpinene were the most abundant; and among the oxygenated monoterpenes, -terpineol, nerol, and geraniol were the most abundant. Quantitative gas chromatography-mass spectrometry analysis of the most abundant monoterpene hydrocarbons ( -pinene, -pinene, myrcene, D-limonene, and -terpinene) highlighted that the amount of EOs decreased during ripening stages. 'Ovale di Sorrento' and 'Sfusato Amalfitano' showed the highest level of EOs in December, whereas in 'Femminello Cerza' and 'Femminello Adamo' this occurred in November. EOs, as well as the phenolic compounds, were positively correlated with the antioxidant activity (2,2 ′ -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid). CONCLUSIONS: EOs reached the highest level in the four lemon cultivars at different ripening stages. Campanian cultivars ('Ovale di Sorrento' and 'Sfusato Amalfitano') showed the greatest EO content in November, whereas in Sicilian cultivars ('Femminello Cerza' and 'Femminello Adamo') this occurred in December. Besides phenolic compounds, measured in lemon peel extracts, EOs can contribute to antioxidant activity, as demonstrated by the positive correlation. Composition and quantification of EOs Chemical composition of EOs during ripening stagesThe chemical composition of extracted EOs was analysed during ripening stages (Table 2). A total of 26 compounds were clearly identified in the fruit peel extracts of the four cultivars and at different ripening stages. Significant variations among cultivars and ripening stages were observed.The compounds analysed were assigned to four chemical classes: monoterpene hydrocarbons, oxygenated monoterpenes, sesquiterpenes, and fatty alcohol esters. Monoterpene hydrocarbons were the dominant fraction of EOs, with an average relative abundance of 94.5%. During the ripening they decreased from 95.2% to 93.3%, and among them the compounds represented most were D-

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Section: Introductionmentioning

confidence: 99%

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

et al. 2019

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“…rice bran oil; cattle feed; sugarcane bagasse can be used level power cogeneration at community level electrification to make villages self-reliant. Another advantage of localized food industry cluster is that, processing of fresh harvested food commodities at farm and local area level and value addition helps to increase income and livelihood of the primary sector employed population [6] .…”

Section: National Development Through Post Harvest Processingmentioning

confidence: 99%

Opportunities of Doubling Farmers Income by Post Harvest Value Addition to Agricultural Produce

Chavan

Alam

2020

NJAS

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The governments across the developing countries are facing a challenge of steadily increasing population, to maintain a balance demand and supply of food for increasing population and uplift the socio-economic status farming community. As the leading developing countries like India have successfully increased agricultural crop production by fourfold, there is wide potential for adoption of secondary agriculture practices after harvest of farm produce. Post-harvest processing of agricultural produce like milling of cereals and pulses, extraction of oil from oilseed crops, development of value added ready to eat and ready to serve food product etc. can not only facilitate efficient utilisation of crop produce and minimises losses but also can provide better returns to farmer turned entrepreneurs. Post-harvest processing operations can also generate employment opportunities in rural areas and increases countries export potential.

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“…Catering enterprises often have the most complex technological processes. Since they often include many agricultural, agrochemical, environmental and other functions regarding the preparation of primary raw materials and the final 100% utilization of recyclables and organics (Chavan, Singh, & Kaur, ). Such enterprises have a hierarchical network structure.…”

Section: Related Work Reviewmentioning

confidence: 99%

Mathematical modeling of the technological processes of catering products production

Dayong

Mikhaylov

Bratanovsky

et al. 2019

J Food Process Engineering

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Technological processes of catering products manufacture need energy optimization.This article proposes the improvement of mathematical modeling apparatus at the stage of technological processes design and reconstruction. The authors used data from large restaurant-type catering enterprises typical for million-plus cities, some of which prepare fast-food dishes. The possibilities of calorie generation during photosynthesis and the generation of electricity by photocells were examined to understand the energy benefits for catering enterprises. Emphasis is placed on minimizing energy consumption for heating and cooling in food production cycles using cogeneration, regeneration, and generation from local renewable energy sources. Cooking and storage chambers can be differentiated by thermal potentials. The modeling algorithm is deepened by the introduction of links between power consumption and generation equipment. A set of organizational measures of reconstruction is proposed in the design of production systems, which allows one to save up to 33-80% of the total energy costs of a real network of catering outlets. Practical ApplicationsThe use of modern energy technologies in the production processes of public catering enterprises will reduce total costs by up to 80% and improve the overall environmental friendliness of the food industry. While planning reconstruction of basic energy equipment, buildings, and mechanisms, the following must be taken into account. These include concepts of a healthy diet, local renewable energy resources, cultivating local natural food ingredients, and utilizing heat and calorie emissions. Up to 50% of the existing equipment requires such a reconstruction in public catering in developing countries. The principles recommended by the authors for the reconstruction of the production processes of public catering enterprises require the use of advanced algorithms for the mathematical optimization of energy flows and balances.

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Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review

Cited by 144 publications

References 87 publications

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

Variations of peel essential oils during fruit ripening in four lemon (Citrus limon (L.) Burm. F.) cultivars

Opportunities of Doubling Farmers Income by Post Harvest Value Addition to Agricultural Produce

Mathematical modeling of the technological processes of catering products production

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