An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review

Jiang, Haitao; Zhang, Wanli; Xu, Ye; Chen, Luyao; Cao, Jiankang; Jiang, Weibo

doi:10.1016/j.tifs.2022.04.019

Cited by 41 publications

(24 citation statements)

References 80 publications

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“…Incorporating these compounds into the formulation of edible coatings could be a solution to reducing the concentration at which they are applied without losing their efficacy [20]. There are some review articles focused on the potential of bioactive lemon fractions for industrial and nutraceutical purposes [10,21,22]; however, there are gaps regarding the use of these fractions in food preservation. For this reason, this study aims to systematically review recent scientific works related to the valorisation of lemon by-products to produce new functional ingredients/additives with high-biological-value: EOs, polyphenols, and pectin, and their related applications in food preservation.…”

Section: Introductionmentioning

confidence: 99%

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Magalhães

Vilas-Boas

Teixeira

et al. 2023

Foods

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Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.

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Section: Introductionmentioning

confidence: 99%

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Magalhães

Vilas-Boas

Teixeira

et al. 2023

Foods

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“…Microbiological analysis of dough incorporated with lemon peel extracts and the lower bacterial count was noted, which might be due to the antimicrobial potential of lemon peel components (Imeneo et al, 2021). Essential oils, polysaccharides, flavonoids, limonoids, tetrazine and coumarin have been found as prominent compounds present in lemon peels and pomace, which have antimicrobial potential (Jiang et al, 2022). Note: Mean scores within the columns followed by the same alphabetical letter are not significantly different (p  0.05) Lario et al (2004) determined the microbial count of lemon fiber treated under different conditions such as raw fiber, washed and dried fiber, and raw dried fiber.…”

Section: Microbiological Analysis Of Raw Lemon Pomace and Lemon Pomac...mentioning

confidence: 97%

“…Fruit fibers have been listed as good quality fibers due to their high total and soluble fiber contents, good functional properties (water and oil holding capacities), good colonic ferment ability, and low caloric content (Larrauri, 1999). Moreover, fiber from citrus fruit has better quality than other sources of dietary fiber, due to the presence of associated bioactive compounds (flavonoids and vitamin C) with antioxidant properties, which may exert higher healthpromoting effects than the dietary fiber itself (Jiang et al, 2022). Lemon possesses the highest antioxidant potential among citrus fruits and fiber from lemon pomace is the most suitable fiber for the dietary prevention of cardiovascular and other diseases (Gorinstein et al, 2001).…”

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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“…Nowadays, the prevalence of diabetes and obesity is rapidly increasing due to unhealthy dietary habits and a lack of daily physical exercise. Some in vitro studies have revealed that citrus flavonoids have the robust pharmacological properties of antidiabetic activity and anti-obesity action ( 17 – 19 ). For example, citrus flavonoid narirutin can block the digestive enzymes that hydrolyze polysaccharides into small absorbable fragments to regulate the blood glucose level in people with diabetes.…”

Section: Phytochemical Profiles Of Citrusmentioning

confidence: 99%

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Liu

Lou

et al. 2022

Front. Nutr.

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Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.

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An advance on nutritional profile, phytochemical profile, nutraceutical properties, and potential industrial applications of lemon peels: A comprehensive review

Cited by 41 publications

References 80 publications

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

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

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

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