Evaluation of Pectin Extraction Conditions and Polyphenol Profile from Citrus x lantifolia Waste: Potential Application as Functional Ingredients

Abstract

The citrus by-products pectin and polyphenols were obtained from Citrus x lantifolia residues. The use of acid type, solute-solvent ratio, temperature, and extraction time on pectin yield recovery was evaluated using a factorial design 34; pectin physicochemical characterization, polyphenol profile, and antioxidant activity were also determined. Results indicated a total polyphenol content of 3.92 ± 0.06 mg Galic Acid Equivalents (GAE)/g of citrus waste flour in dry basis (DB), with antioxidant activity of 74%. The presence of neohesperidin (0.96 ± 0.09 mg/g of citrus flour DB), hesperidin (0.27 ± 0.0 mg/g of citrus flour DB), and ellagic acid (0.18 ± 0.03 mg/g of citrus flour DB) as major polyphenols was observed. All of the factors evaluated in pectin recovery presented significant effects (p < 0.05), nevertheless the acid type and solute-solvent ratio showed the greatest effect. The highest yield of pectin recovery (36%) was obtained at 90 °C for 90 min, at a ratio of 1:80 (w/v) using citric acid. The evaluation of pectin used as a food ingredient in cookies elaboration, resulted in a reduction of 10% of fat material without significant texture differences (p < 0.05). The pectin extraction conditions and characterization from these residues allowed us to determine the future applications of these materials for use in several commercial applications.

Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties

“…Native pectins were extracted separately for each citrus source. UAE (W. Wang et al, 2015) with modifications and CE (Ayora-Talavera et al, 2017) were the techniques used. UAE was performed on dispersions of citrus flour in water acidified to pH 2.5 with C 6 H 8 O 7 at a ratio of 1:30 (w/v).…”

The Effect of Drying Temperature on the Phenolic Content and Functional Behavior of Flours Obtained from Lemon Wastes

“…Color values related to storage time were fitted to a linear regression model and reaction rate (k) values were determined for the four temperatures evaluated (Figure 2A). Arrhenius Equation (5) was used to analyze the temperature dependence of reactions' rate constants. k values were transformed to ln k values and then drawn versus 1/absolute temperature ( Figure 2B).…”

“…Unfortunately, industrial transformation generates thousands of tons of by-products with no commercial value, which are regularly discarded in adjacent areas, becoming an increasing problem of environmental pollution [3]. A part of the lemon by-products has been used for various purposes, including animal feed, fertilizer, charcoal, pectin source, and as a biofuel substrate [4][5][6]. Interestingly, the phytochemical compounds present in the lemon residues make it a potential source for food additives or supplements with high nutraceutical value.…”

Extraction and Characterization of Pectins From Peels of Criolla Oranges (Citrus sinensis): Experimental Reviews

“…Processes with a long extraction time, where the pH is low and the temperature is high, are conducive to high product yield, but the quality can be adversely affected. The combination of low temperature with long duration and low pH to obtain some degree of de-esterification (DE) in the extraction in order to produce LM-pectin or on the contrary a slow hydrolysis in time generates HM-pectin [6].…”

“…The most common equations for evaluating the intrinsic viscosity are the Huggins and Kraemer equations, given by Eqs. (6) and 7, respectively. The most usual procedure for determining the intrinsic viscosity is to determine the relative viscosity for different concentrations of polymer and to represent the data using Eqs.…”