Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment

Arafat, Yasir; Altemimi, Ammar B.; Ibrahim, Salam A.; Badwaik, Laxmikant S.

doi:10.3390/molecules25184072

Cited by 24 publications

(15 citation statements)

References 31 publications

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“…Sweet lime peel was collected from a juice vendor, Tezpur University, Assam, India and used for extraction of essential oils using vacuum-assisted solvent free microwave extraction in our earlier study [ 20 ]. The extraction conditions taken from an earlier study were 800 W microwave output power and 30 min extraction time.…”

Section: Methodsmentioning

confidence: 99%

Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets

et al. 2021

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Residual sweet lime peels after the extraction of essential oil by solvent free microwave extraction were used for developing biodegradable film. Glycerol as a plasticizer, soya lecithin as an emulsifier and sweet lime essential oil (0, 1, 2 and 3%) as an active agent was employed. Developed films were analyzed for their mechanical, barrier and antimicrobial properties. The films (with 3% essential oil) which reported highest antimicrobial property against E. coli (24.24 ± 2.69 mm) were wrapped on fish fillet and stored at the refrigerated condition for 12 days. The quality of fish fillets was evaluated every 4 days and compared with polyethylene wrapped and control fish fillets. The active film wrapped sample showed less surface microbial count (3.28 ± 0.16 log cfu/cm2) compared to polyethylene wrapped sample. The hardness values were increased during storage and cohesiveness and springiness of all wrapped samples decreased from day 0 to day 12.

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Section: Methodsmentioning

confidence: 99%

Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets

et al. 2021

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“…These identical compounds, with some variations, were also identified in SLEOs [41] , [42] . Limonene is citrus EOs principal compound, followed by β-myrcene and L-carvone [43] . It is also the major compound of EOs obtained from celery seeds [44] , [45] .…”

Section: Essential Oils (Eos)mentioning

confidence: 99%

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Khalid,

Chaudhary,

Amin

et al. 2024

Ultrasonics Sonochemistry

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“…Younis et al (2015) evaluated the effect of mosambi peel powder on papaya jam's sensory and textural characteristics. Arafat et al (2020) extracted essential oil from mosambi peels using a vacuum-assisted solvent-free microwave extraction method. Younis et al (2021) added mosambi peel powder in patties and sausages made up of buffalo meat and evaluated these products' cooking, sensory attributes, storage stability, and physicochemical properties.…”

Section: Researchers and Scientists Widely Use Ultrasound To Enhancementioning

confidence: 99%

Ultrasound‐assisted protein extraction from mosambi peel support vector regression and genetic algorithm‐based modeling and optimization

Khursheed

Osama

Eldesoky

et al. 2022

Food Processing Preservation

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This experiment aimed to optimize the protein extraction from mosambi peel powder using Support Vector Regression and Genetic Algorithm. The protein was extracted using the pH shift method with ultrasound treatment. A model based on Support Vector Regression (SVR) was created to predict protein yield extraction from mosambi peel powder based on extraction parameters such as particle size (150, 375, and 600 m), ultrasonic (US) time (5, 8, and 11 min), and amplitude (50%, 70%, and 90%). The model accurately predicted both seen and unseen data (R2 = 0.9934 and 0.989, respectively). The trained SVR model was optimized using the Genetic Algorithm to maximize the extraction yield. The optimized model predicted the yield of 55.24% at particle size 187.496 μm, time 10.79 min, and 53.15% amplitude. The model prediction was validated experimentally, and 54.24% yield with 90.2% crude protein was obtained at the optimal settings. The recovered mosambi peel protein isolate shows 26.3% emulsion stability, 1.34 ml/g water‐holding capacity, 3.1 ml/g oil‐holding capacity, and 30% foaming capacity. The XRD of the protein isolate suggested the dominating amorphous nature with a crystallinity index of 27.35. In conclusion, the mosambi peel protein isolate has good functional properties and can be used as a functional ingredient in the food industry. Practical Implications The fruit industry by‐products have been used for the extraction of phytochemicals and dietary fibers. However, there are a few investigations on protein extraction from these by‐products. Protein derived from these sources can be employed as a functional component in the development of new food products or to boost the protein content of existing ones. This will also aid farmers and producers by reducing waste and increasing the value of juice by‐products.

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Valorization of Sweet Lime Peel for the Extraction of Essential Oil by Solvent Free Microwave Extraction Enhanced with Ultrasound Pretreatment

Cited by 24 publications

References 31 publications

Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets

Active Biodegradable Films Based on Sweet Lime Peel Residue and Its Effect on Quality of Fish Fillets

Recent advances in the implementation of ultrasound technology for the extraction of essential oils from terrestrial plant materials: A comprehensive review

Ultrasound‐assisted protein extraction from mosambi peel support vector regression and genetic algorithm‐based modeling and optimization

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