Comparing yields from the extraction of different citrus peels and spray drying of the extracts

Shofinita, Dian; Feng, Shunhong; Langrish, T.A.G.

doi:10.1016/j.apt.2015.09.007

Cited by 32 publications

(21 citation statements)

References 26 publications

(37 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The r values between proanthocyanidins and DPPH, ABTS, FRAP and CUPRAC were 0.75, 0.52, 0.51 and 0.61 (P < 0.01), respectively, indicating that proanthocyanidins have a lower contribution to the antioxidant activity of lemon pomace compared with the TPC and TF (Table 5). These results are supported by previous studies, which indicated that TPC had close correlation with antioxidant character and was the major contributor to the antioxidant properties of citrus extracts, because of their potential electron donor capacity, due to the usual presence of multiple hydroxyl groups (Lagha-Benamrouche & Madani, 2013;Shofinita et al, 2015). In contrast, Ghasemi et al (2009) reported no correlation *Significance at P < 0.05, **Significance at P < 0.01, ***Significance at P < 0.001; b₀: Intercept; b1, b2 and b3: Linear regression coefficients for temperature, time and ratio; b12, b13 and b23: Regression coefficients for interaction between temperature 9 time, temperature 9 ratio and time 9 ratio; b11, b22 and b33: Quadratic regression coefficients for temperature 9 temperature, time 9 time and ratio 9 ratio.…”

Section: Correlation Between Tpc Tf Proanthocyanidins and Antioxidasupporting

confidence: 89%

Section: Resultsmentioning

confidence: 97%

See 1 more Smart Citation

Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

Papoutsis

Pristijono

Golding

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The aim of this study was to optimise the aqueous extraction conditions for the recovery of phenolic compounds and antioxidant capacity of lemon pomace using response surface methodology. An experiment based on Box–Behnken design was conducted to analyse the effects of temperature, time and sample‐to‐water ratio on the extraction of total phenolic compounds, total flavonoids, proanthocyanidins and antioxidant capacity. Sample‐to‐solvent ratio had a negative effect on all the dependent variables, while extraction temperature and time had a positive effect only on TPC yields and ABTS antioxidant capacity. The optimal extraction conditions were 95 °C, 15 min and a sample‐to‐solvent ratio of 1:100 g mL−1. Under these conditions, the aqueous extracts had the same content of TPC and TF as well as antioxidant capacity in comparison with those of methanol extracts obtained by sonication. Therefore, these conditions could be applied for further extraction and isolation of phenolic compounds from lemon pomace.

show abstract

Section: Correlation Between Tpc Tf Proanthocyanidins and Antioxidasupporting

confidence: 89%

Section: Resultsmentioning

confidence: 97%

Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

Papoutsis

Pristijono

Golding

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Microparticles with rough surfaces are more susceptible to oxidation since they have larger contact areas than the smooth ones [ 25 ]. Spray-drying was performed using a Buchi mini spray dryer B-290 (Noble Park, VIC, Australia) at the following conditions: Inlet temperature of 125 °C; maximum outlet temperature of 55 °C; atomization air flow rate of 601 L/h; liquid feed pump rate of 4 mL/min; main drying air flow rate of 38 m 3 /h; feed solution temperature 70 °C and feed solution of 70 mL [ 20 ]. In the freeze-drying process, the samples were initially frozen using liquid nitrogen and then freeze dried for 48 h (FD3 freeze dryer, Thomas Australia Pty.…”

Section: Methodsmentioning

confidence: 99%

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

Papoutsis

Golding

Vuong

et al. 2018

Foods

109

View full text Add to dashboard Cite

The effect of different combinations of maltodextrin (MD) coating agents (MD, MD + soybean protein, and MD + ι-carrageenan) on the encapsulation of lemon by-product aqueous extracts using freeze-drying and spray-drying were investigated. The total phenolic content (TPC), total flavonoid content (TFC), and ferric ion reducing antioxidant power (FRAP) of the microparticles were evaluated. Freeze-drying with the mixture of MD + soybean protein resulted in the highest retention of TPC, TFC, and FRAP (1.66 ± 0.02 mg GAE/g d.b., 0.43 ± 0.02 mg CE/g d.b., and 3.70 ± 0.05 mM TE/g, respectively). Freeze-drying resulted in microparticles with lower moisture content (MC) and water activity (aw) than those produced by spray-drying. Specifically, the MC and aw of the microparticles produced by freeze-drying ranged from 1.15 to 2.15% and 0.13 to 0.14, respectively, while the MC and aw of the microparticles produced by spray-drying ranged from 6.06% to 6.60% and 0.33 to 0.40, respectively. Scanning electron microscopy revealed that spray-drying resulted in the formation of spherical particles of different sizes regardless of the type of coating agent. Although freeze-drying resulted in microparticles with amorphous glassy shapes, the mixture of MD + soybean protein resulted in the formation of spherical porous particles. X-ray diffraction revealed a low degree of crystallinity for the samples produced by both techniques.

show abstract

“…By contrast, EC50 values, obtained using DPPH and ABTS, were higher at lower temperatures and decreased at higher temperatures, to their lowest value at 100 °C [ 103 ]. Shofinita et al [ 104 ] reported a comparison of the quality and amount of antioxidant compounds obtained from the extraction (Soxhlet extraction unit using deionized water) and spray drying of various citrus peels (orange, lemon, lime and mandarin). The average total phenolic content (TPC) of all citrus peel extracts was between 4.9 and 6.9 mg GAE/g fresh weight (FW).…”

Section: Valorisation Of Citrus Waste and By-products By Extractiomentioning

confidence: 99%

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

et al. 2017

View full text Add to dashboard Cite

Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called “enabling technologies”. In many cases the reported novel technologies can enable a valorisation extraction process that is “greener” compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.

show abstract

Comparing yields from the extraction of different citrus peels and spray drying of the extracts

Cited by 32 publications

References 26 publications

Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

Optimisation of aqueous extraction conditions for the recovery of phenolic compounds and antioxidants from lemon pomace

Encapsulation of Citrus By-Product Extracts by Spray-Drying and Freeze-Drying Using Combinations of Maltodextrin with Soybean Protein and ι-Carrageenan

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

Contact Info

Product

Resources

About