With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction proce...With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction process was optimized using Box-Behnken Design and a maximum pectin yield of 28.82%was obtained under the optimal conditions of 40℃ temperature,37%amplitude,and 1.9 pH after 24 min sonication time,which was validated by the experimental results(28.73±0.12%).The pectin extracted under optimum conditions was characterized for its physicochemical,antioxidant,functional,structural,thermal,apparent viscosity and was compared with commercial pectin.Both commercial(CP)and ultrasound extracted pectin(UAEP)were highly esterified with degree of esterification of 59.71±0.12%and 55.29±0.51%,respectively and methoxyl content of 7.06±0.10%and 7.19±0.15%,respectively.In addition,UAEP exhibited high antioxidant and similar water/oil holding capacities and emulsifying properties as compared to CP.XRD patterns of pectin samples suggested high crystallinity of UAEP than CP,SEM exhibited smoother surface of UAEP as compared to CP,and FT-IR spectra proved the presence of GalA units in both samples.The thermal analysis by DSC and TGA showed high thermal stability of UAEP than CP.A detailed comparative study on properties of ultrasound extracted pectin from C.limetta peels and commercial pectin confirmed that the extracted pectin was of good quality as can be potentially utilized as food ingredient in food sector.展开更多
Sweet lime(Citrus limetta)peels are a rich and valuable bioactive residue obtained from the citrus processing industry.The high moisture content of the peels can be reduced by drying and dried peels could be used as a...Sweet lime(Citrus limetta)peels are a rich and valuable bioactive residue obtained from the citrus processing industry.The high moisture content of the peels can be reduced by drying and dried peels could be used as an ingredient to enhance the nutritional value of foods.In this study,different drying operations viz;infrared drying(IRD),vacuum drying(VD),tray drying(TD),hot-air multimode drying(HAD),and evacuated tube solar drying system without heat pipe(SD1)and with heat pipe(SD2)were explored for their effect on drying behavior and quality characters of sweet lime peels.Proximate,total phenol,total flavonoid,DPPH radical scavenging activity,color profile,and Fourier Transform Infrared(FTIR)spectroscopy of fresh and dried sweet lime peel were analyzed.The results showed that the time taken for IRD was the lowest followed by VD and HAD.The IRD was a suitable technique for retention of crude fibre,ash,and crude protein content.However,VD exhibited a higher L*value and a lower b*value which indicated good retention of color.The fresh peels exhibited total phenol,total flavonoid,and DPPH radical scavenging activity of 25.60 mg GAE/g,18.85 mg QE/g,and 32.79%,respectively.Besides,peels dried by IRD,TD,&HAD exhibited a significant increase in antioxidants activity compared to fresh peels and those subjected to other drying methods.FTIR spectroscopy confirmed the presence of phenols in the dried peels.IRD of sweet lime peels could be an effective way to preserve the nutrients,phenols,flavonoids,and antioxidants.展开更多
基金support was provided from Indian Council of Medical Research(ICMR),New Delhi,India(ICMR Ref.Letter No.3/1/2/181/2020-(Nut)).
文摘With an aim of complete reuse and recycling of citrus by-products,this study investigated the pectin extraction from Citrus limetta peels employing the ultrasound-assisted extraction(UAE)technique.The extraction process was optimized using Box-Behnken Design and a maximum pectin yield of 28.82%was obtained under the optimal conditions of 40℃ temperature,37%amplitude,and 1.9 pH after 24 min sonication time,which was validated by the experimental results(28.73±0.12%).The pectin extracted under optimum conditions was characterized for its physicochemical,antioxidant,functional,structural,thermal,apparent viscosity and was compared with commercial pectin.Both commercial(CP)and ultrasound extracted pectin(UAEP)were highly esterified with degree of esterification of 59.71±0.12%and 55.29±0.51%,respectively and methoxyl content of 7.06±0.10%and 7.19±0.15%,respectively.In addition,UAEP exhibited high antioxidant and similar water/oil holding capacities and emulsifying properties as compared to CP.XRD patterns of pectin samples suggested high crystallinity of UAEP than CP,SEM exhibited smoother surface of UAEP as compared to CP,and FT-IR spectra proved the presence of GalA units in both samples.The thermal analysis by DSC and TGA showed high thermal stability of UAEP than CP.A detailed comparative study on properties of ultrasound extracted pectin from C.limetta peels and commercial pectin confirmed that the extracted pectin was of good quality as can be potentially utilized as food ingredient in food sector.
文摘Sweet lime(Citrus limetta)peels are a rich and valuable bioactive residue obtained from the citrus processing industry.The high moisture content of the peels can be reduced by drying and dried peels could be used as an ingredient to enhance the nutritional value of foods.In this study,different drying operations viz;infrared drying(IRD),vacuum drying(VD),tray drying(TD),hot-air multimode drying(HAD),and evacuated tube solar drying system without heat pipe(SD1)and with heat pipe(SD2)were explored for their effect on drying behavior and quality characters of sweet lime peels.Proximate,total phenol,total flavonoid,DPPH radical scavenging activity,color profile,and Fourier Transform Infrared(FTIR)spectroscopy of fresh and dried sweet lime peel were analyzed.The results showed that the time taken for IRD was the lowest followed by VD and HAD.The IRD was a suitable technique for retention of crude fibre,ash,and crude protein content.However,VD exhibited a higher L*value and a lower b*value which indicated good retention of color.The fresh peels exhibited total phenol,total flavonoid,and DPPH radical scavenging activity of 25.60 mg GAE/g,18.85 mg QE/g,and 32.79%,respectively.Besides,peels dried by IRD,TD,&HAD exhibited a significant increase in antioxidants activity compared to fresh peels and those subjected to other drying methods.FTIR spectroscopy confirmed the presence of phenols in the dried peels.IRD of sweet lime peels could be an effective way to preserve the nutrients,phenols,flavonoids,and antioxidants.
