Effects of citrus pomace on mechanical, sensory, phenolic, antioxidant, and gastrointestinal index properties of corn extrudates

Asif, Muhammad; Khan, Muhammad Kashif Iqbal; Khan, Muhammad Issa; Maan, Abid Aslam; Helmick, Harrison; Kokini, Jozef L.

doi:10.1016/j.fbio.2023.103012

Cited by 4 publications

(1 citation statement)

References 59 publications

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“…Given the need for new trends in environmental and economic terms, as well as a better use of production and industrialization, it is necessary to develop waste management, considering its possibilities to extend the life of the residues. Orange bagasse has nutritional value, is investigated for its high content of phenolic compounds and antioxidant action, in addition to being a rich source of fiber, and can be used by the food industry and health promotion areas [3][4][5]. Orange peel is also a nutritional source of minerals and carbohydrates and can be used in the production of unicellular proteins [6].…”

Section: Introductionmentioning

confidence: 99%

Technical Feasibility Study of Orange Wood Residues (Citrus sinensis) for Bioenergy Generation

Dias,

Guimarães,

Dias Júnior

et al. 2024

Energies

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The production of orange (Citrus sinensis) generates many residues, and the few that are used are usually by-products of the fruit juice processing industry. Among the residues, wood is potentially advantageous for use in bioenergy, but with few records in the literature. In this sense, this study sought to evaluate the feasibility of using orange wood for energy purposes by performing chemical characterization, immediate analysis, FTIR, calorific value, thermogravimetry and bulk and energetic densities for three compositions: 100% trunk (100T), 90% trunk + 10% bark (90T10B) and 100% bark (100B). 100T showed a higher fixed carbon content (16.76%) and equality with 90T10B in lignin, holocellulose, useful calorific value and volatile materials. 100B presented higher extractives and ash contents of 19.67% and 10.35%, respectively. The FTIR spectra and thermogravimetric curves were similar in 100T and 90T10B. 100B showed more stages of degradation and a higher incidence of peaks in the range 780–612 cm−1. The bulk density was equal in 100T and 90T10B, but the energy density was higher in 100T (6.16 Gj.m−3). 100T and 90T10B are good options for bioenergy and the chemical composition and thermal degradation of 100B point to new investigations in this composition.

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Section: Introductionmentioning

confidence: 99%

Technical Feasibility Study of Orange Wood Residues (Citrus sinensis) for Bioenergy Generation

Dias,

Guimarães,

Dias Júnior

et al. 2024

Energies

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From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy

Chaudhary,

Singh

2024

Curr Food Sci Tech Rep

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Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

Kausar,

Saeed,

Hussain

et al. 2024

Discov Food

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Grapefruit pomace, has been considered a valuable waste byproduct and a rich source of health promoting and functional components. The present work aims to prepare a flour by hot air drying of grapefruit pomace, in order to explore and incorporate it into the formulation of cookies at a level of 0, 5, 10 and 15% replacement with the straight grade wheat flour. The effect of grapefruit pomace powder on the physical, bioactive, chemical, textural and organoleptic properties of the cookies was assessed. Results showed the presence of 8.25% fibre, 9.63% ash, 8.96 mg/GAE g total phenolic content, 3.64 mg QE/g total flavonoid content, 2.05 mg/g total carotenoid contents and 42.12% antioxidant activity (DPPH assay) in the grapefruit pomace powder. The addition of pomace powder at varying amount in the cookies resulted in significant (p < 0.05) change in the chemical and bioactive composition. A significant increase in the fibre (1.58–3.10%), ash content (0.58–1.25%) and fat (20.19–22.05%) and significant decrease in crude protein content (6.79–5.20%) was observed in the cookies having 0–15% grapefruit pomace powder. Similarly, bioactive contents and antioxidant activity of the cookies was also significantly (p < 0.05) increased as the level of incorporation of grapefruit pomace powder was increased. Significant changes in the physical properties of the cookies were also observed, as diameter and thickness were decreased and hardness of the cookies was increased. Cookies containing 10% grapefruit pomace powder got significantly high scores in terms of taste and overall acceptability. It could be concluded that the use of grapefruit pomace powder has potential to enhance the nutritional and antioxidant potential of the cookies.

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Effects of citrus pomace on mechanical, sensory, phenolic, antioxidant, and gastrointestinal index properties of corn extrudates

Cited by 4 publications

References 59 publications

Technical Feasibility Study of Orange Wood Residues (Citrus sinensis) for Bioenergy Generation

Technical Feasibility Study of Orange Wood Residues (Citrus sinensis) for Bioenergy Generation

From Bin to Benefit: Sustainable Valorization of Grapefruit (Citrus paradisi) Byproducts Towards the Circular Economy

Development and quality evaluation of cookies enriched with various levels of grapefruit pomace powder

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