Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Potential antioxidant effect of fruit peels for human use from northern Peru, compared by 5 different methods

The objective of the work was to determine the antioxidant potential in vitro of freeze-dried peel extracts of 20 fruits from the northern region of Peru through five tests (Folin-Ciocalteu, DPPH., ABTS+., FRAP and CUPRAC). According to multivariate statistical analyzes, five groups were found: (i.) peel extracts with the highest values of antioxidant capacity (AC) from custard apple, and star fruit; (ii.) rind extracts with high AC values from quince, sweet granadilla, guava, and black grape; (iii.) husk extracts with middle values of AC from passion fruit, and red mombin; (iv.) shell extracts with low AC values from tangerine, mandarine, and bitter orange; and, (v.) coating extracts with the lowest AC values from pawpaw, red pawpaw, muskmelon, dragon fruit, yellow and red indian figs, pear, apple, and green grape. To conclude, the fruit lyophilized-husk extracts of custard apple, star fruit, quince, sweet granadilla, guava, and black grape obtained the best AC.

Citrus aurantium L. Active Constituents, Biological Effects and Extraction Methods. An Updated Review

Citrus genus is a prominent staple crop globally. Long-term breeding and much hybridization engendered a myriad of species, each characterized by a specific metabolism generating different secondary metabolites. Citrus aurantium L., commonly recognized as sour or bitter orange, can exceptionally be distinguished from other Citrus species by unique characteristics. It is a fruit with distinctive flavor, rich in nutrients and phytochemicals which possess different health benefits. This paper presents an overview of the most recent studies done on the matter. It intends to provide an in-depth understanding of the biological activities and medicinal uses of active constituents existing in C. aurantium. Every plant part is first discussed separately with regards to its content in active constituents. All extraction methods, their concepts and yields, used to recover these valuable molecules from their original plant matrix are thoroughly reported.

Host plant preference of Trioza erytreae on lemon and bitter orange plants

Trioza erytreae, the African citrus psyllid, is a vector of Candidatus Liberibacter spp., the causal agent of the citrus greening disease or Huanglongbing (HLB). The spread of the vector throughout the Iberian Peninsula has been continuous since its introduction in mainland Spain in 2014. The patterns of host preference and feeding behaviour largely depend on olfactory cues. Understanding these patterns is crucial to prevent further dispersion and develop management measures against the pest. In this work, a series of settlement, olfactometric, probing, and feeding experiments were conducted to assess the host preference of T. erytreae for lemon or bitter orange plants. The settlement experiment provided evidence on the preference of both sexes of T. erytreae for lemon plants, whereas males did not show any significant choice pattern in the case of the olfactometric assays. Forty EPG variables were analysed to describe and compare the probing and feeding behaviour of T. erytreae on lemon and bitter orange plants. The EPG variables indicated that T. erytreae has some difficulties in accepting the phloem of bitter orange plants. This suggests that lemon plants would be a better source for the acquisition of Candidatus Liberibacter asiaticus (CLas) by T. erytreae since the psyllid spends much longer periods feeding from the phloem on lemon than on bitter orange.

Improvements and Evaluation on Bitter Orange Leaves (Citrus aurantium L.) Solar Drying in Humid Climates

Dried, bitter orange leaves are widely used because of their nutritious and medicinal applications. As a result, many technologies have been used to accomplish its drying process. However, drying needs a long time and high energy demand, especially in humid climates. In this paper, bitter orange leaf drying was carried out using thermal and photovoltaic solar energy (integrated system, IS), eliminating the high humidity inside of the drying chamber to improve this process. A regular solar dryer (RD) was also used to compare the kinetics, mathematical modeling, and colorimetry study (as a quality parameter), evaluating both systems’ performances. The drying leaves’ weights were stabilized after 330 min in the RD and after 240 min in the IS, with a maximum drying rate of 0.021 kg water/kg dry matter∙min, reaching a relative humidity of 7.9%. The Page and Modified Page models were the best fitting to experimental results with an Ra2 value of 0.9980. In addition, the colorimetric study showed a better-preserved color using the IS, with an ∆E of 9.12, while in the RD, the ∆E was 20.66. Thus, this system implementation can reduce agroindustry costs by reducing time and energy with a better-quality and sustainable product, avoiding 53.2 kg CO2 emissions to the environment.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.