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Buljeta, Ivana, Ina Ćorković, Anita Pichler, Josip Šimunović und Mirela Kopjar. „Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration“. Plants 11, Nr. 24 (19.12.2022): 3582. http://dx.doi.org/10.3390/plants11243582.
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Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin’s disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polymers. Dietary fibers are known as carriers of polyphenols, which can protect them from environmental conditions and thus allow them to be absorbed. In this study, apple and citrus fibers (as applicable food by-products) were used as carriers of quercetin. A constant amount of fibers (1%) and different concentrations of quercetin solution (5 mM, 10 mM, and 20 mM) were complexed. Obtained fiber aggregates were subjected to HPLC to determine the quercetin concentration and antioxidant activity of aggregates (ABTS, DPPH, FRAP, and CUPRAC assays). IR spectra were recorded to confirm complexation of quercetin with selected fibers, and an additional DSC study was performed to evaluate the thermal stability of fiber aggregates. The results of HPLC analysis showed that quercetin had higher affinity towards apple fiber than citrus fiber, without proportional trends of adsorption. Consequently, apple fiber aggregates had higher antioxidant potential than citrus fiber aggregates. FTIR-ATR analysis showed the formation of new bands and the loss of existing bands when quercetin was present. Adsorption of quercetin also had an impact on the thermal stability of formulated fiber aggregates. For apple fiber, this impact was negative, while for citrus fiber, the impact was positive. These results could contribute to greater understanding of quercetin’s behavior during the preparation of food additives based on polyphenols and fibers.
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TYAGI, PREETI, MICHAEL JOYCE, SACHIN AGATE, MARTIN HUBBE und LOKENDRA PAL. „Citrus-based hydrocolloids: A water retention aid and rheology modifier for paper coatings“. July 2019 18, Nr. 7 (01.08.2019): 443–50. http://dx.doi.org/10.32964/tj18.7.443.
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The rheological and dewatering behavior of an aqueous pigmented coating system not only affects the machine runnability but also affects the product quality. The current study describes the use of natural hydrocolloids derived from citrus peel fibers as a rheology modifier in paper coating applications. The results were compared with carboxymethyl cellulose (CMC) in a typical paper coating system. Water retention of the coating formulation was increased by 56% with citrus peel fibers compared to a default coating, and it also was higher than a CMCcontaining coating. The Brookfield viscosity of paper coatings was found to increase with citrus peel fibers. Compared to CMC, different citrus peel fibers containing coating recipes were able to achieve similar or higher water retention values, with no change or a slight increase in viscosity. Coatings were applied on linerboard using the Mayer rod-coating method, and all basic properties of paper were measured to assess the impact of citrus peel fiber on the functional value of the coatings. Paper properties were improved with coated paper containing citrus peel fibers, including brightness, porosity, smoothness, surface bonding strength, and ink absorption.
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Jiang, Zhanmei, Minghan Zhang, Yuxuan Huang, Chenglong Ma, Sinan Mu, Hongyu Li, Xianqi Liu, Yue Ma, Yue Liu und Juncai Hou. „Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment“. Foods 11, Nr. 17 (01.09.2022): 2665. http://dx.doi.org/10.3390/foods11172665.
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Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.
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Landikhovskaya, A. V., und A. A. Tvorogova. „Quality characteristics of milk ice cream with citrus fibers and gum“. Food systems 6, Nr. 2 (13.07.2023): 261–68. http://dx.doi.org/10.21323/2618-9771-2023-6-2-261-268.
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Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citrus fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream structure. Samples with gelatin and a complex stabilizer (emulsifier) were used as control samples. It was established that adding of citrus fibers in amount of 0.6% makes the product bitter, does not provide the required level of dynamic viscosity of the mixture, it forms an unstable air phase and large ice crystals. The combination of dietary fibers with gums had a positive effect on these quality characteristics. The highest dispersion of ice crystals (average size accounted for 36–39 μm) and dynamic viscosity of the mixture, comparable with the quality characteristics of the sample with a complex stabilizeremulsifier, was achieved in the sample with added fibers and xanthan gum. The sample with dietary citrus fiber and guar gum showed better characteristics in terms of heat resistance in comparison with the samples with fiber only, as well as samples with plain fiber and guar gum. After 60 min of thermostating, the mass fraction of melt was equal to 7%, which is 2.8 and 2 times less than in samples without gums and with xanthan gum. The correlation was found between the parameter “hardness” and the parameter “thermal stability”: the hardest samples showed the highest resistance to melting. Based on the results of the research, the expediency of using combinations of citrus fibers and guar gum or xanthan gum in the production of ice cream with a limited number of food additives was established. Meanwhile it is necessary to take into account the state of structural elements during the product storage, and using the packaging that helps preserve the shape of the ice cream portion.
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Kalla-Bertholdt, Ann-Marie, Anne Kathrin Baier und Cornelia Rauh. „Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound“. Foods 12, Nr. 19 (04.10.2023): 3663. http://dx.doi.org/10.3390/foods12193663.
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Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.
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Thoma, Green und Ferguson. „Citrus Pectin and Oligofructose Improve Folate Status and Lower Serum Total Homocysteine in Rats“. International Journal for Vitamin and Nutrition Research 73, Nr. 6 (01.12.2003): 403–9. http://dx.doi.org/10.1024/0300-9831.73.6.403.
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Low folate status leads to increased total homocysteine (tHcy) concentration, and this has been associated with an increased risk of several diseases. Many colonic bacteria are capable of synthesizing folate, and certain dietary fibers may enhance this effect. We assessed the ability of non-fermentable (cellulose) and fermentable (citrus pectin and oligofructose) fibers to improve folate status and lower tHcy in rats. Weanling Sprague-Dawley rats were fed a folate-deficient diet with 5% cellulose for four weeks. Rats were then randomly assigned to one of five folate-adequate (400 mug/kg diet) test diets for 24 days. Diets were as follows: Basal; Basal + Sulfa Drug (succinylsulfathiazole); Cellulose; Citrus Pectin; and Oligofructose. High-fiber diets were formulated by diluting the basal diet such that the final diets contained 10% of the added fiber. Twenty-one days later, 3H-r-aminobenzoic acid was injected into the cecum, and rats were terminated three days later. Rats receiving the Citrus Pectin diet had significantly higher plasma (p = 0.011), erythrocyte (p = 0.035), and colonic tissue folate concentrations (p = 0.013) and lower tHcy (p = 0.003) than rats given the Cellulose diet. Rats receiving the Oligofructose had significantly higher plasma folate (p < 0.001) and lower tHcy (p = 0.032) concentrations than rats receiving the Cellulose diet. 3H-folate was detected in the livers of all rats except those receiving Sulfa Drug. Our study indicates that Citrus Pectin and Oligofructose, but not Cellulose, can significantly increase indices of folate status in rats and lower tHcy. It also confirms the ability of the large bowel to absorb folate.
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Noguerol, Ana Teresa, Marta Igual und M. Jesús Pagán-Moreno. „Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods“. Foods 10, Nr. 5 (07.05.2021): 1017. http://dx.doi.org/10.3390/foods10051017.
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The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.
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Szafrańska, Jagoda O., Siemowit Muszyński, Igor Tomasevic und Bartosz G. Sołowiej. „The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat“. Foods 10, Nr. 4 (02.04.2021): 759. http://dx.doi.org/10.3390/foods10040759.
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This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).
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Gutiérrez-Estupiñán, Cindy, José Gutiérrez-Gallego und Melba Sánchez-Soledad. „Preparation of a Composite Material from Palm Oil Fiber and an Ecological Emulsion of Expanded Polystyrene Post-Consumption“. Revista Facultad de Ingeniería 29, Nr. 54 (01.01.2020): e10489. http://dx.doi.org/10.19053/01211129.v29.n54.2020.10489.
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The overproduction of plastics and the wide availability of natural fibers that become a source of contamination before ending their useful life, in a context of environmental crisis, has led researchers to study how to integrate them into the production of biocomposites. For this project, the development of a composite material that integrated expanded post-consumer polystyrene (EPS) and palm fiber (OPEFB) was proposed. OPEFB fibers were obtained from palm growers in the region, being processed by drying, grinding and sieving with a particle size (Mesh of 30,40, 50, 60 and 70). To obtain the solvent of the EPS, a volume of orange essential oil (Citrus sinensis) was distilled off by steam and the amount of d-limonene present was quantified using the gas chromatography technique coupled to mass spectrometry. Subsequently, the EPS was dissolved and a solubility of 0.5 g / mL was reached and with this volume a 1: 2 water / EPS-Citrus Sinensis emulsion was formulated which was characterized using the optical microscopy technique and two dyes of different polarity to observe its affinity with both phases, allowing it to be classified as a W/O type macroemulsion. The agglomerates were made by a process of molding, pressing and heating for baking. All the above parameters were kept constant and only the fiber size varied. The tests of resistance to compression and hardness showed that, to a smaller fiber size, less hardness, resistance to compression and stiffness, so the specimens made with mesh fibers (Mesh) No. 40 showed better performance in mechanical tests.
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Li, Zhenqing, Xin Chen, Lulu Qiu, Yu Wang und Zhiqin Zhou. „Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes“. Nanomaterials 10, Nr. 10 (25.09.2020): 1914. http://dx.doi.org/10.3390/nano10101914.
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The by-product of citrus juice processing is a huge source of bioactive compounds, especially polymethoxyflavones (PMFs) and fibers. In this study, a method for the separation and purification of PMFs from citrus pomace was established based on citrus nanoporous carbon (CNPC) enrichment. Different biomass porous carbons were synthesized, their adsorption/desorption characteristics were evaluated, and the CNPCs from the peel of Citrus tangerina Tanaka were found to be best for the enrichment of PMFs from the crude extracts of citrus pomace. Using this method, six PMF compounds including low-abundant PMFs in citrus fruits such as 5,6,7,4′-tetramethoxyflavone and 5-hydroxy-6,7,8,3′,4′-pentamethoxyflavone can be simultaneously obtained, and the purities of these compounds were all higher than 95%, with the highest purity of nobiletin reaching 99.96%. Therefore, CNPCs have a great potential for the separation and purification of PMFs in citrus processing wastes, potentially improving the added value of citrus wastes. We also provide a method reference for disposing of citrus pomace in the future.
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Tvorogova, A., Anna Landikhovskaya und Svetlana Kochneva. „QUALITY INDICATORS OF MILK ICE CREAM WITH JOINT APPLICATION OF STABILIZERS-EMULSIFIERS AND CITRUS FIBERS“. Bulletin of KSAU, Nr. 2 (23.02.2024): 215–21. http://dx.doi.org/10.36718/1819-4036-2024-2-215-221.
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The purpose of research is to experimentally substantiate the possibility of using citrus fibers in the presence of a complex stabilizer-emulsifier in the production of dairy ice cream for additional stabilization of the structure, improvement of consistency and sensory increase in fat content. Objectives: to produce ice cream in an experimental laboratory using a traditional stabilization system and with the additional introduction of citrus fibers and to conduct a set of studies to determine quality indicators. The object of the study was milk ice cream with a fat mass fraction of 6 %. It was found that the introduction of fibers in an amount of 0.3% into the test sample contributed to an increase in the dynamic viscosity of the mixture by 1.5 times before and 1.7 times after ripening compared to the control. This influenced a slight decrease in the ability of the mixture to be saturated with air and had a positive effect. influence on the consistency of the finished product. It was found that the additional introduction of fibers contributed to an increase in the dimensional and thermal stability of the test sample; after 60 minutes of temperature control, the mass fraction of melt in it was 1.6 times less than in the control. The presence of insoluble forms of citrus fibers did not lead to a noticeable decrease in the dispersion of structural elements. In the test sample after hardening, air bubbles with a size of (47.4 ± 5.2) µm formed, in the control sample – (44.5 ± 3.9) µm, which does not have significant differences ( p > 0.05). The size of ice crystals in the experimental and control samples also did not differ significantly (p > 0.05). In both samples, the share of ice crystals up to 50 microns in size after hardening accounted for 85% of the total amount; after 6 months of storage, this figure was 75 % in the test sample, and 73 % in the control. Tasting evaluation of ice cream confirmed the positive effect of dietary fiber on the consistency of ice cream and the sensory perception of fat. The results obtained can be used to address issues of improving structure and consistency in the production of dairy ice cream.
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Buljeta, Ivana, Drago Šubarić, Jurislav Babić, Anita Pichler, Josip Šimunović und Mirela Kopjar. „Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review“. Applied Sciences 13, Nr. 16 (16.08.2023): 9309. http://dx.doi.org/10.3390/app13169309.
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The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilization in the food industry and also in other industries. Such waste usually represents a valuable raw material in terms of dietary fibers or bioactive components. Dietary fibers, especially pectin, are usually derived from apple pomace or citrus peel. Currently, sources of dietary fibers include novel food waste streams and by-products. Also, the utilization of novel extraction techniques is in demand to limit conventional processes. This review provides information about the conventional and innovative extraction approaches for dietary fibers from different food wastes. The extraction of these fibers depends on the materials used and the extraction conditions, such as temperature, solvents, time, pH, and liquid/solid ratio. Novel green techniques may ensure an increase in fiber yield and better quality, as well as a reduction in operating time and toxic solvents.
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Cespi, Marco, Giulia Bonacucina, Matthew Roberts, Samuel Hanson, Stephen Jones, Elina Makevica, Luca Casettari und Giovanni Filippo Palmieri. „Evaluation of Citrus Fibers as a Tablet Excipient“. AAPS PharmSciTech 15, Nr. 2 (05.12.2013): 279–86. http://dx.doi.org/10.1208/s12249-013-0059-6.
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Qurban, Faiza, Shabbir Hussain, Muhammad Waqas, Hafiza Hadiya Shahzad, Aqsa Rukhsar und Atif Javed. „Phytochemistry, Nutritional, and Pharmacological Potential of Citrus Limonum“. Scientific Inquiry and Review 8, Nr. 3 (04.09.2024): 1–23. http://dx.doi.org/10.32350/sir.83.01.
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The current research aimed to provide an overview of the phytochemical configuration, nutritional value, and therapeutic uses of Citrous Limonum (lemon). Its fruit contains a variety of phytochemicals including citric acid, polyphenols, terpenes, limonene, flavonoids, vitamin C, sugar, pectin, citric acid, malic acid, flavonoids, carotenoids, terpineol, fellander, camhenium, citrain, calcium oxalates, and mucilages. Vitamin C is abundant in citrous fruits, as well as macronutrients (dietary fibre and simple sugar) and micronutrients (copper, magnesium, phosphorus, calcium, potassium, pantothenic acid, riboflavin, vit B6 niacin thiamin, and folate). Lemon oil is composed of 70% limonene and 20% monoterpenes, along with significant amounts of aldehydes, such as citral, alcohols (linalool), and esters (coumarin). Lemon peel contains high concentrations of flavonoids, glycosides, coumarins, steroids (beta, gamma, sitosterol), dietary fibers, carbs, and volatile oils, all of which are necessary for good health and appropriate development. However, citrus fruits are low in calories, salts, and cholesterol. They find uses in herbal remedies due to their antioxidant, antifungal, anti-cholesterol, anticancer, antiulcer, antidiabetic, antibacterial, and anti-inflammatory characteristics. It is also important to mention that the excessive use of lemon may also be associated with some risks, such as the lowering of sperm count.
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Yalinkilic, Baris, und Ayhan Cigdem. „Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets“. International Journal of Gastronomy Research 3, Nr. 1 (26.06.2023): 17–23. http://dx.doi.org/10.56479/ijgr-37.
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Wastes from the fruit juice industry are sources rich in functional compounds like dietary fiber. The present study aimed to investigate the suitability of dietary fibers derived from the orange, lemon, and grapefruit juice production wastes in the production of chicken nuggets as a coating material. In the control group, nugget samples were coated with breadcrumbs. Obtained chicken nuggets were analyzed for color, texture, pH, and sensory properties. The results indicated that the use of dietary fiber from different sources had a statistically significant effect on the pH and L*, a*, and b* values of the product before and after cooking at the level of p < 0.01. Particularly, the use of lemon and grapefruit fiber decreased the pH value of the samples significantly, whereas the usage of grapefruit fiber increased the a* value of both raw and cooked samples significantly. The results of the sensory analysis of the cooked samples revealed that except for salinity and juiciness, all sensory parameters were influenced significantly (p < 0.05) by the use of dietary fiber, and the grapefruit-coated samples had a more bitter taste compared to the other groups. In terms of overall acceptability scores, the lowest mean value was determined in the samples coated with grapefruit fiber. All texture parameters except adhesiveness and springiness were influenced by the use of different dietary fibers in cooked samples (p < 0.05).
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Akashi, Shiori, Akihito Morita, Yusuke Mochizuki, Fuka Shibuya, Yasutomi Kamei und Shinji Miura. „Citrus hassaku Extract Powder Increases Mitochondrial Content and Oxidative Muscle Fibers by Upregulation of PGC-1α in Skeletal Muscle“. Nutrients 13, Nr. 2 (03.02.2021): 497. http://dx.doi.org/10.3390/nu13020497.
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Peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) is expressed in skeletal muscles and regulates systemic metabolism. Thus, nutraceuticals targeting skeletal muscle PGC-1α have attracted attention to modulate systemic metabolism. As auraptene contained in citrus fruits promotes lipid metabolism and improves mitochondrial respiration, it could increase mitochondrial function through PGC-1α. Therefore, we hypothesized that PGC-1α is activated by auraptene and investigated its effect using Citrus hassaku extract powder (CHEP) containing >80% of auraptene. C2C12 myotubes were incubated with vehicle or CHEP for 24 h; C57BL/6J mice were fed a control diet or a 0.25% (w/w) CHEP-containing diet for 5 weeks. PGC-1α protein level and mitochondrial content increased following CHEP treatment in cultured myotubes and skeletal muscles. In addition, the number of oxidative fibers increased in CHEP-fed mice. These findings suggest that CHEP-mediated PGC-1α upregulation induced mitochondrial biogenesis and fiber transformation to oxidative fibers. Furthermore, as CHEP increased the expression of the protein sirtuin 3 and of phosphorylated AMP-activated protein kinase (AMPK) and the transcriptional activity of PGC-1α, these molecules might be involved in CHEP-induced effects in skeletal muscles. Collectively, our findings indicate that CHEP mediates PGC-1α expression in skeletal muscles and may serve as a dietary supplement to prevent metabolic disorders.
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Творогова, А. А., И. А. Гурский, Н. В. Казакова und И. А. Королев. „Study on technological functionality of citrus fibers in production of the Creamy and the High Fatty ice cream“. Food processing industry, Nr. 8 (02.08.2023): 6–9. http://dx.doi.org/10.52653/ppi.2023.8.8.001.
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Мороженое сливочное и пломбир является наиболее производимым. Традиционно для стабилизации структуры мороженого используют комплексы стабилизаторов-эмульгаторов, содержащие 4–6 пищевых добавок. Что ограничивает потребление этих разновидностей у определенной категории людей. Целью исследований являлось установление возможности применения цитрусовых волокон и их композиции с гуаровой камедью взамен эффективных стабилизаторов-эмульгаторов в производстве мороженого с ограниченным содержанием пищевых добавок. В качестве объектов исследования были использованы образцы мороженого сливочного и пломбира с массовыми долями жира соответственно 8 и 12 %. Использованы методы реологические – для оценки вязкости смеси и текстуры мороженого, микроструктурные – для оценки дисперсности кристаллов льда и пузырьков воздуха и термостатические – для оценки термоустойчивости. Установлено, что при использовании цитрусовых волокон в качестве моностабилизаторов в мороженом пломбир динамическая вязкость смеси достигала значений 200 мПа∙с, что в 2 раза ниже, чем при использовании комплексных стабилизаторов-эмульгаторов. При совместном использовании с цитрусовыми волокнами гуаровой камеди показатели вязкости достигали значений 57 мПа∙с в смеси для сливочного мороженого и 513 мПа∙с в смеси для пломбира. При замене комплексной стабилизационной системы на волокна или их композицию с гуаровой камедью взбитость значительно снижалась. Взбитость в этих образцах не превышала 42 %. Выявлено положительное влияние пищевых волокон на термоустойчивость мороженого. Во всех образцах мороженого была обнаружена высокодисперсная кристаллическая структура льда. Средний их размер не превышал значения 40 мкм. На воздушную фазу цитрусовые волокна наибольшее влияние оказали в сливочном мороженом. Средний размер пузырьков воздуха был больше на 16 %, чем в образцах с эффективным комплексом стабилизаторов-эмульгаторов. При исследовании показателей текстуры установлено, что на показатели твердость, адгезионная сила и липкость в большей степени влияет взбитость мороженого, чем разновидность стабилизатора. Полученные результаты исследований свидетельствуют о технологической возможности использования цитрусовых волокон в качестве стабилизатора совместно с гуаровой камедью в производстве мороженого сливочного и пломбира. Однако необходимы дальнейшие исследования структурных элементов в процессе хранения. Научный и практический интерес представляют исследования по оценке влияния пищевых волокон на показатели качества мороженого в присутствии эффективного стабилизатора-эмульгатора. Creamy ice cream and ice cream are the most produced. Traditionally, stabilizer-emulsifier complexes containing 4–6 food additives are used to stabilize the structure of ice cream. What limits the consumption of these varieties in a certain category of people. The aim of the research was to establish the possibility of using citrus fibers and their composition with guar gum instead of effective stabilizers-emulsifiers in the production of ice cream with a limited content of food additives. The samples of creamy ice cream and ice cream with fat mass fractions of 8 and 12 %, respectively, were used as objects of study. Rheological methods were used – to assess the viscosity of the mixture and the texture of ice cream, microstructural – to assess the dispersion of ice crystals and air bubbles, and thermostatic – to assess thermal stability. It was found that when using citrus fibers as monostabilizers in ice cream ice cream, the dynamic viscosity of the mixture reached 200 mPa s, which is 2 times lower than when using complex emulsifier stabilizers. When used together with citrus fibers of guar gum, the viscosity indicators reached values of 57 mPa s in a mixture for creamy ice cream and 513 mPa s in a mixture for ice cream. When replacing the complex stabilization system with fibers or their composition with guar gum, overrun was significantly reduced. Overrun in these samples did not exceed 42 %. A positive effect of dietary fiber on the thermal stability of ice cream was revealed. In all samples of ice cream, a highly dispersed crystalline structure of ice was found. Their average size did not exceed 40 µm. The air phase was most affected by citrus fibers in cream ice cream. The average size of air bubbles was 16 % larger than in samples with an effective complex of stabilizers-emulsifiers. In the study of texture indicators, it was found that the indicators of hardness, adhesive force and stickiness are more affected by the overrun of ice cream than the type of stabilizer. The obtained research results indicate the technological possibility of using citrus fibers as a stabilizer together with guar gum in the production of cream ice cream and ice cream. However, further studies of structural elements during storage are needed. Of scientific and practical interest are studies to assess the effect of dietary fiber on ice cream quality indicators in the presence of an effective stabilizer-emulsifier.
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Zannini, Domenico, Giovanni Dal Poggetto, Mario Malinconico, Gabriella Santagata und Barbara Immirzi. „Citrus Pomace Biomass as a Source of Pectin and Lignocellulose Fibers: From Waste to Upgraded Biocomposites for Mulching Applications“. Polymers 13, Nr. 8 (14.04.2021): 1280. http://dx.doi.org/10.3390/polym13081280.
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Citrus pomace derived from the industrial processing of juice and essential oils mostly consists of pectin, cellulose, hemicellulose, and simple sugars. In this work, citrus pomace waste from an agricultural company in South Italy was used as source of pectin. The extraction conditions of the polysaccharide were optimized using a suitable combination of time and a concentration of a mild organic solvent, such as acetic acid; thus recovering high Mw pectin and bioactive molecules (flavonoids and polyphenols). The pectin was structurally (GPC, FTIR), morphologically (SEM), thermally (TGA/DTG), and mechanically characterized, while bioactive molecules were separated and the total phenolic content (TPC) and total flavonoids content (TFC) were evaluated. With the aim to develop novel biocomposite-based materials, the pectin extracted from citrus waste was reinforced with different amounts of lignocellulose fractions also recovered from citrus waste after polysaccharide extraction, according to a “zero waste” circular economy approach. The prepared biocomposites were morphologically and mechanically characterized to be used as biodegradable mulching systems for crop protection. Thus, the citrus waste biomass was recovered, fractionated into its main raw materials, and these were recombined to develop novel upgraded biocomposites for mulching applications, by means of a cost-effective and eco-sustainable approach.
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Wang, Lei, Honggao Xu, Fang Yuan, Qiuyue Pan, Rui Fan und Yanxiang Gao. „Physicochemical characterization of five types of citrus dietary fibers“. Biocatalysis and Agricultural Biotechnology 4, Nr. 2 (April 2015): 250–58. http://dx.doi.org/10.1016/j.bcab.2015.02.003.
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Masmoudi, Manel. „Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties“. Journal of Nature, Science & Technology 2, Nr. 1 (10.12.2021): 1–6. http://dx.doi.org/10.36937/janset.2022.6536.
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Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a source of dietary fiber for food enrichment was investigated. Lemon fiber concentrate was prepared by LB washing in water at 90 °C for 5 min and then characterized by studying its physico-chemical, functional and antioxidant properties, in comparison with the original LB. The extraction method led to a total dietary fiber yield of 54.42 g/100g. LFC had higher content in total fibers than LB (71.20 versus 63.87 g/100g dry matter (DM), respectively), with predominance of the insoluble fraction (53.58 g/100g DM). LFC had also better functional properties, with higher water holding capacity (13.92 versus 8.51 g/g, respectively), swelling capacity (14 versus 8.75 ml/g, respectively) and oil retention property (6.6 versus 4.43 g/g, respectively). LFC had high content in bioactive compounds, particularly for phenolics (561.09 mg GAE/100 g DM) and flavonoids (408.42 mg QE/ 100 g DM), which gave it good antioxidant properties (antiradical activity: 45.57 % and reducing power: 0.18). The results of this study suggested that LFC may have potential applications for food enrichment.
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Filinska, Tetiana, Antonina Filinska und Larisa Fursova. „STUDY OF THE PROPERTIES OF CITRUS PROCESSING PRODUCTS AS ADDITIVES FOR MAYONNAISE SAUCES“. TECHNICAL SCIENCES AND TECHNOLOGIES, Nr. 1(35) (2024): 225–31. http://dx.doi.org/10.25140/2411-5363-2024-1(35)-225-231.
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The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard
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Seyyedi-Mansour, S., M. Carpena, P. Donn, P. Barciela, A. Perez-Vazquez, J. Echave, A. G. Pereira und M. A. Prieto. „Citrus Seed Waste and Circular Bioeconomy: Insights on Nutritional Profile, Health Benefits, and Application as Food Ingredient“. Applied Sciences 14, Nr. 20 (16.10.2024): 9463. http://dx.doi.org/10.3390/app14209463.
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Citrus fruits are widely grown, processed, and distributed in more than 140 countries, with annual global production exceeding 124.3 million metric tons. This substantial consumption generates significant organic waste, accounting for approximately 50–60% of the total fruit mass, primarily in the form of peel, pulp, and seeds. Often discarded or reused as animal feed, these wastes contribute to significant environmental pollution and economic losses. Therefore, the valorization of these by-products represents an important opportunity to mitigate these challenges and improve the sustainability of the Citrus-related industry. This review highlights Citrus seed waste concerning its invaluable bioactive compounds, including fatty acids, phenolic compounds, limonoids, dietary fibers, vitamins, and carotenoids. Chemical compositions of Citrus seed biowaste differ depending on a variety of factors, such as Citrus variety, fruit maturity, environmental conditions, waste storage conditions, and extraction methods. The extraction and purification of phytochemicals from Citrus seed biowaste are one of the major procedures for valorizing waste. The two types of effective extraction methods are traditional (conventional extraction) and innovative (green extraction). Furthermore, Citrus seeds have been demonstrated to exhibit several biological activities and health-promoting properties including antioxidative, anti-inflammatory, and anti-cancer activities. Therefore, these wastes are safe and beneficial compounds used in the production of functional foods, nutraceuticals, pharmaceuticals, and cosmetics. A conclusion can be reached by emphasizing the abundance of bioactive compounds in Citrus seed wastes, which makes them an excellent opportunity for increased environmental and economic utilization.
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Montrimaitė, Kristina, und Elena Moščenkova. „Possibilities of Usage of Oilcakes from Non-traditional Oil Plants for Development of Health-friendly Functional Food Products“. Food Science and Applied Biotechnology 1, Nr. 2 (10.10.2018): 154. http://dx.doi.org/10.30721/fsab2018.v1.i2.25.
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Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enriched with 2.5%, 5% chia (Salvia hispanica L.) oilcake flour and also the donuts enriched with 2 to 8% citrus fibers Citri – Fi and with 8% chia oilcake flour.The physico-chemical quality, organoleptic properties of oilcakes and new products were determined by standard methods. Nutritional value of new breads was calculated using Excel program. It was found that oilcakes from non-traditional oilseeds contain up to 50 % protein and up to 35 % fiber. Chia oilcake is rich in omega-3 fatty acids. Laboratory tests showed that the bread with 2.5 % chia oilcake addition was distinguished by the best technological and organoleptic characteristics. The use of chia oilcake in the production of yeast donuts reduced the loss of fritting fat and the amount of fat in the donuts was lower by about 40% than the amount of fat in the control sample. Chia oilcakes have the same technological properties as citrus fibers Citri-Fi.
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Ben Hsouna, Anis, Carmen Sadaka, Ivana Generalić Mekinić, Stefania Garzoli, Jaroslava Švarc-Gajić, Francisca Rodrigues, Simone Morais et al. „The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review“. Antioxidants 12, Nr. 2 (14.02.2023): 481. http://dx.doi.org/10.3390/antiox12020481.
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Citrus fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins and dietary fibers. Among these, a wide range of positive biological activities are attributed to terpenes and flavonoids derivatives. In this review, a list of bibliographic reports (from 2015 onwards) on the phytochemical composition, beneficial effects and potential applications of citrus fruits and their by-products is systematically summarized. In detail, information regarding the nutraceutical and medicinal value closely linked to the presence of numerous bioactive metabolites and their growing use in the food industry and food packaging, also considering any technological strategies such as encapsulation to guarantee their stability over time, were evaluated. In addition, since citrus fruit, as well as its by-products, are interesting alternatives for the reformulation of natural cosmetic products, the sector of the cosmetic industry is also explored. More in-depth knowledge of the latest information in this field will contribute to future conscious use of citrus fruits.
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Kalla-Bertholdt, Ann-Marie, Anne Kathrin Baier und Cornelia Rauh. „Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions“. Foods 12, Nr. 17 (23.08.2023): 3160. http://dx.doi.org/10.3390/foods12173160.
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Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein–fiber suspensions. Suspensions containing different fiber compounds (1 wt.%) and pea protein (5 wt.%) were homogenized using high-intensity ultrasound (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Owing to sonication-induced cavitation, the dispersibility of the protein was enhanced, and the viscosity of solutions containing citrus or apple fiber was increased. FE-SEM revealed the formation of different fiber–protein networks during sonication. Even if viscosity is known to have an impact on the bioaccessibility of nutrients, no restrictions on the digestibility of protein were detected during an in vitro digestion. Thus, protein uptake is probably not affected, and ultrasound can be used to modify the technofunctionality of fibers and proteins without any nutritional disadvantages.
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Sendra, Esther, Patricia Fayos, Yolanda Lario, Juana Fernández-López, Estrella Sayas-Barberá und José Angel Pérez-Alvarez. „Incorporation of citrus fibers in fermented milk containing probiotic bacteria“. Food Microbiology 25, Nr. 1 (Februar 2008): 13–21. http://dx.doi.org/10.1016/j.fm.2007.09.003.
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Shin, Jae-Sung, Beom-Hee Kim und Moo-Yeol Baik. „Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts“. Foods 10, Nr. 10 (28.09.2021): 2305. http://dx.doi.org/10.3390/foods10102305.
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Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.
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Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, Liudmila Lavrik, Chiara Moletti, Giovanni Dotelli und Marco Caruso. „Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers“. Materials 15, Nr. 9 (26.04.2022): 3136. http://dx.doi.org/10.3390/ma15093136.
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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scanning electron microscopy (SEM). The unconfined compressive strength (UCS) was also evaluated for all stabilized specimens. Three out of five biopolymers were considered suitable as rammed earth stabilizers. The use of wool increased the UCS by 6%, probably thanks to the combined effect of the length of the fibers and the roughness of their surfaces, which gives a contribution in binding clay particles higher than citrus and grape-seed flour. Lignin sulfonate and tannin increased the UCS by 38% and 13%, respectively, suggesting the additives’ ability to fill pores, coat soil grains and form aggregates; this capability is confirmed by the reduction in the specific surface area and the pore volume in the nano- and micropore zones.
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Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, Liudmila Lavrik, Chiara Moletti, Giovanni Dotelli und Marco Caruso. „Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers“. Materials 15, Nr. 9 (26.04.2022): 3136. http://dx.doi.org/10.3390/ma15093136.
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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scanning electron microscopy (SEM). The unconfined compressive strength (UCS) was also evaluated for all stabilized specimens. Three out of five biopolymers were considered suitable as rammed earth stabilizers. The use of wool increased the UCS by 6%, probably thanks to the combined effect of the length of the fibers and the roughness of their surfaces, which gives a contribution in binding clay particles higher than citrus and grape-seed flour. Lignin sulfonate and tannin increased the UCS by 38% and 13%, respectively, suggesting the additives’ ability to fill pores, coat soil grains and form aggregates; this capability is confirmed by the reduction in the specific surface area and the pore volume in the nano- and micropore zones.
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Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, Liudmila Lavrik, Chiara Moletti, Giovanni Dotelli und Marco Caruso. „Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers“. Materials 15, Nr. 9 (26.04.2022): 3136. http://dx.doi.org/10.3390/ma15093136.
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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scanning electron microscopy (SEM). The unconfined compressive strength (UCS) was also evaluated for all stabilized specimens. Three out of five biopolymers were considered suitable as rammed earth stabilizers. The use of wool increased the UCS by 6%, probably thanks to the combined effect of the length of the fibers and the roughness of their surfaces, which gives a contribution in binding clay particles higher than citrus and grape-seed flour. Lignin sulfonate and tannin increased the UCS by 38% and 13%, respectively, suggesting the additives’ ability to fill pores, coat soil grains and form aggregates; this capability is confirmed by the reduction in the specific surface area and the pore volume in the nano- and micropore zones.
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Menezes, Madalena Lima, Roberta Ariboni Brandi, Ives Cláudio da Silva Bueno, Júlio Cesar de Carvalho Balieiro, Camilla Garcia Moreira und Olivia Carmen de Araújo Nascimento. „Effects of diets with increasing levels of citrus pulp on the blood parameters linked to energy metabolism in horses“. Ciência e Agrotecnologia 38, Nr. 6 (Dezember 2014): 589–97. http://dx.doi.org/10.1590/s1413-70542014000600008.
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Currently, the use of alternative energy ingredients for horses has increased because these foods contain "superfibers", making safer diet for these animals. To study the influence of diets containing increasing levels of citrus pulp on albumin, triglycerides, cholesterol, glucose, insulin and short chain fatty acid (SCFA) concentrations in the blood, five animals were used, with an average age of 3.5 years and a live weight of 460.66±76.86 kg, they were fed twice a day, at 7:00 am and 4:00 pm. The diets were formulated to meet the requirements of the animals at maintenance. 60% of the energy was obtained from forage, and 40% from concentrate, containing the following inclusion levels of citrus pulp (0, 7, 14, 21 and 28%). The area under the curve (AUC) and the glucose and insulin peaks were calculated, and no differences were observed between the treatments. There was no effect of diet on the blood concentrations of the evaluated parameters tested, and there was no effect of the time of collection on the following variables: SCFAs, cholesterol, triglycerides and albumin. However, the diet did have quadratic effect on the glucose (Ŷ =-0.5327X²+4.2130X+84.5276) and insulin (Ŷ=-0.1002X² +0.8233X + 1.6336) concentrations. Up to 28% of the concentrate can be composed of citrus pulp in horse diets without causing any alterations on the concentrations of the parameters analyzed in the blood. High-fiber diets with easily fermentable fibers are beneficial because they maintain the glucose and insulin curves close to the baseline levels.
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Yilmaz, Emin, und Elif Karaman. „Functional crackers: incorporation of the dietary fibers extracted from citrus seeds“. Journal of Food Science and Technology 54, Nr. 10 (08.08.2017): 3208–17. http://dx.doi.org/10.1007/s13197-017-2763-9.
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Bejanidze, Irina, Tina Kharebava, Nunu Nakashidze, Lamzira Komcelidze und Nazi Davitadze. „INFLUENCE OF TECHNOLOGICAL PARAMETERS OF THE ULTRAFILTRATION PROCESS OF CITRUS JUICES ON THEIR QUALITY“. CBU International Conference Proceedings 7 (30.09.2019): 884–90. http://dx.doi.org/10.12955/cbup.v7.1470.
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Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and infections, stressful situations and intense physical stress, and the body’s metabolism becomes normalized. Beverages, prepared from juices improve intestinal motility and thus contribute to improving the allocation of toxic substances and slags from the organism.
The purpose of this work is the development of technological parameters of the ultrafiltration process to obtain natural juices which are sterile, resistant to precipitation and turbidity, and have a long shelf life. This paper examines the performance of the ultrafiltration process of citrus juices (lemon, tangerine, orange) and its dependence on the pressure and duration of the process, type and porosity of the membrane, the nature of the juice, and acidity. The juice composition was studied before and after ultrafiltration. It was established, that the productivity of the ultrafiltration process depends on: the duration of the process and this dependence is determined by the nature of the process: membrane type, in particular, filtration material and pressure: with an increase in membrane porosity and pressure, the productivity of the process, the volume of filtered juice, filtering speed and duration increases; the productivity of the ultrafiltration process, during the filtration both in dynamic and static mode, depends on the type and consistency of the juice: it increases with the increase of juice acidity. It was established: the general acidity (1.17%), density (1.038 g/cm3), the content of dry substances (9.9%), sugars (7.8%), including invert (7.2%), ash ( 0.26%), and vitamin C ( 20mg/ 100gr.), do not change in the course of ultrafiltration of tangerine juice. The viscosity, the content of carotenoids, cellulose and pectin decreases. The amino-acid structure practically does not change; hollow fibers detain only 6 - 8% of proteins and amino acids. For obtaining high-quality citrus juices, ultrafiltration should be carried out at a pressure 0.2MPa, on hollow fiber, in a dynamic, circulating mode.
The juices obtained by ultrafiltration on hollow fibers (AP-2.0) are sterile, resistant to precipitation and turbidity, have significantly increased shelf lives, and they retain their organoleptic properties and nutritional values.
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Gao, Pu, Meiyu Zheng, Hanyu Lu und Shengmin Lu. „The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers“. Foods 12, Nr. 22 (16.11.2023): 4148. http://dx.doi.org/10.3390/foods12224148.
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As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from ponkan peel residue (after flavonoids were extracted) using an alkaline method, followed by modifications using a composite physical-enzymatic treatment. The in vitro fermentation properties of the modified SDF and IDF (namely, MSDF and MIDF) and their effects on short-chain fatty acids (SCFA) production and changes in the composition of human gut microbiota were investigated. Results showed that MSDF and MIDF both significantly lowered the pH value and enhanced total SCFA content in the broths after fermented for 24 h by fecal inocula (p < 0.05) with better effects found in MSDF. Both MSDF and MIDF significantly reduced the diversity, with more in the latter than the former, and influenced the composition of human gut microbiota, especially increasing the relative abundance of Bacteroidetes and decreasing the ratio of Firmicutes to Bacteroidetes (F/B) value. The more influential microbiota by MSDF were g-Collinsella, p-Actinobacteria and g-Dialister, while those by MIDF were f-Veillonellaceae, c-Negativicutes and f-Prevotellacese. These results suggested that the modified ponkan peel residue DF can be utilized by specific bacteria in the human gut as a good source of fermentable fiber, providing a basis for the exploitation of the citrus by-product.
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Zhou, Liling, Jiaqian Luo, Qiutao Xie, Lvhong Huang, Dan Shen und Gaoyang Li. „Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties“. Foods 12, Nr. 10 (16.05.2023): 2007. http://dx.doi.org/10.3390/foods12102007.
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Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properties of navel orange DFs by significantly increasing the contents of soluble dietary fiber and total dietary fiber (3.29 ± 1.33% and 10.13 ± 0.78%, respectively), as well as a notable improvement in the values of water-holding capacity, oil-holding capacity, and water swelling capacity. US-DES-DF outperformed commercial citrus fiber in stimulating the proliferation of probiotic Bifidobacteria strains in vitro. Overall, ultrasound-assisted DES extraction exhibited potential as an industrial extraction method, and US-DES-DF could serve as a valuable functional food ingredient. These results provide a new perspective on the prebiotic properties of dietary fibers and the preparation process of prebiotics.
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Wong, Dominic W. S. „The Use of Plant Fibers for Oligosaccharide Production with Libraries Constructed by Combinatorial Enzyme Technology“. Current Biotechnology 10, Nr. 3 (September 2021): 168–77. http://dx.doi.org/10.2174/2211550111666211216110556.
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: Combinatorial chemistry involves the chemical or biological synthesis of libraries of the diverse structural population of a template molecule and the screening for the variants expressing desirable target properties. The approach has been a focus of research activity in modern drug discovery and biotechnology for accelerating the discovery and development of novel therapeutic and bioactive compounds. This review describes the application of combinatorial chemistry in enzyme technology as a novel technique and invention developed in our laboratory to construct oligosaccharide libraries in the conversion of plant fibers. The theory, mechanism, development, and application of this combinatorial enzyme approach are presented for the first time. The potential food and non-food uses of oligosaccharides are described. Citrus pectin and wheat insoluble fiber have been used as substrates for combinatorial enzyme reactions. Generation of libraries of structural variants of pectic oligosaccharides (oligoGalA) and feruloyl oligosaccharides (FOS) demonstrates the feasibility and usefulness of the technique in the transformation of plant biomass to value- added products.
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Jackson, Matthew, Brent K. Pope, Dayakar Badri und Dennis Jewell. „Dietary Fiber-Bound Polyphenols Modify Canine Fecal Endocannabinoid Levels and Improve Stool Firmness“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 404. http://dx.doi.org/10.1093/cdn/nzaa045_037.
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Abstract Objectives Not all dietary fibers are equal in effect. Fiber may entrap bioactive polyphenols (PP), enabling them to bypass digestion and arrive in the colon. We documented effects of fiber combinations on stool firmness and fecal metabolomics in dogs fed a hydrolyzed meat diet, hypothesizing that fiber-bound PP would deliver these bioactives to the colon, improve stool firmness and alter the fecal metabolome. Methods Dogs were group housed, provided daily exercise in outdoor grassy runs, had access to natural light that varied with season and were fed to healthy body weight. Health was monitored through clinical and physical indices. Fecal collections were under IACUC protocols. Fibers were measured by AOAC and PP by Folin-Ciocalteu methods. Nine foods using a base of hydrolyzed chicken and cornstarch together allowed parsing of the effects of fiber-bound PP-containing food ingredients (active blend; AB). Control food had cellulose as a fiber source, AB added pecan, citrus, beet, flax and cranberry. Cellulose, psyllium and pumpkin were explored as supplements to AB. Additionally, other fiber sources were tried alone and in combination: pea fiber, tomato pomace, maize dextrin, silica dioxide inulin, fructooligosaccharide. Dogs (n = 6) offered a diet for 10 days, with daily stool scoring on day 6–10 for firmness on an ordinal scale. A sample for fecal metabolomics by LC-MS was frozen within one hour of defecation on day 10. Linear Mixed Modeling was used to examine diet effects. Results The AB was 65% fiber and 20% PP by weight, with PP mostly in bound form. Stool firmness was highest from dogs fed the AB-containing foods; inclusion of cellulose was not required for maximal stool score. AB-containing foods increased fecal fiber-derived sugars, PP and microbial products of PP metabolism; this was not apparent from foods devoid of PP sources. Across foods, inclusion of whole flax increased fecal levels of long chain 2-acylglycerol endocannabinoids while decreasing levels of very long chain acylethanolamide endocannabinoids. Colonic microbial lipolysis may have contributed to the appearance of 1-acyl and 2-acylglycerols. Conclusions It would appear that provision of microbiome-nourishing fibers, along with fiber-bound PP, may differentially alter acylglycerol and ethanolamide endocannabinoid levels and increase stool firmness. Funding Sources Hill's Pet Nutrition.
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Borges, Josileide Gonçalves, Jackson Roberto Guedes da Silva Almeida, João Victor Pinheiro, Juliana Anielle Ribeiro de Sá, Kaline Stela Pires Bezerra und Ingrid Lessa Leal. „Nutritional and Phytochemical Composition of Fruit Bioproducts“. Journal of Agricultural Studies 7, Nr. 2 (28.08.2019): 252. http://dx.doi.org/10.5296/jas.v7i3.15116.
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Interest in fiber-rich foods, phytochemicals with antioxidant potential has been steadily increasing as people want to get health benefits other than basic nutrition. This study aimed to draw a profile of chemical composition, phytochemical profile of fruit pomaces grown in semi arid region of Brazil. Grapes, passion fruit, orange and pomegranate were analyzed for crude protein, lipid, moisture, mineral residue, non-fibrous carbohydrate, acid detergent fiber, neutral detergent fiber levels. Quantities of total tannins, flavonoids, anthocyanins were also quantified. All ointments have a varied nutritional profile with non-fibrous carbohydrates (67.36 -28.63%), Neutral Detergent Fiber (48.18 -18.93%), Acid Detergent Fiber (32.28 -11.64%). All phytochemicals were detected in all bagasse cultures. Flavonoid values varied among pomaces. Punica granatum (seed) presented highest flavonoid contents (2123.56 μg / 100 mL), Passiflora edulis presented lowest values (70.09 μg /100 mL). Vitis labrusca had highest anthocyanin values (101.24 μg / 100 mL), Citrus sinensis had lowest values (1.25 μg / 100 mL). Punica granatum seed presented highest total tannin content (43.73 μg / 100 mL) and Passiflora edulis, smallest (1.55 μg / 100 mL), respectively. Presence of high content of insoluble fibers, phytochemicals with antioxidant potential in ointments shows their potential use in treatment of non-contagious diseases.
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Goulart, Fernanda Rodrigues, Marina Osmari Dalcin, Naglezi de Menzes Lovatto, Ana Betine Beutinger Bender, Leila Picolli da Silva und Alexandra Pretto. „Characterization and physicochemical properties of dietary fiber concentrates as potential prebiotic ingredients for use in fish nutrition“. Caderno de Ciências Agrárias 12 (06.04.2020): 1–9. http://dx.doi.org/10.35699/2447-6218.2020.18926.
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Dietary fibers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages, β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut, reaching intact in the colon and altering the microflora of the colon. In developing, beneficial microflora produces physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional properties of dietary fibers has led to the development of methods of obtaining these compounds for possible use in animal nutrition. Then, this study aimed to obtain dietary fiber concentrates (DFC) from different agro-industrial sources and evaluate their respective chemical composition and physicochemical properties. The DFC - mucilage, pectin, and βglucan + mannan (βG+M) were obtained from linseed, citrus pulp, and brewer’s yeast (Saccharomyces cerevisiae), respectively, through different physicochemical processes. The chemical composition revealed that the predominant component in all DFC were dietary fiber and the insoluble fraction. The DFC that obtained most extraction yield was βG+M (19.81% ± 8.54), followed by pectin (14.54% ± 2.72), and mucilage (7.18% ± 1.54). The mucilage and pectin composition have greater monosaccharide diversity since the βG+M consisted primarily of mannose (74.5%) and glucose (24.3%). The pectin showed numerically lower hydration capacity than the other DFC. For the oil binding ability, all DFC had similar values. In this study, the DFC presented nutritional and technological characteristics that indicate potential application of the agro-industrial sources as a prebiotic for fish supplementation.
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MUNIR, H., S. AHMAD, MB CHATTHA, R. MAHMOOD, MR TARIQ, M. IQBAL und S. ASHRAF. „EMPLOYING MALE ANNIHILATION OR BAIT APPLICATION TECHNIQUES TO SUPPRESS THE PEACH FRUIT FLY, BACTROCERA ZONATA (DIPTERA: TEPHRITIDAE)“. Biological and Clinical Sciences Research Journal 2023, Nr. 1 (27.11.2023): 525. http://dx.doi.org/10.54112/bcsrj.v2023i1.525.
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Guava (Psidium guajava) is one of the important crops of tropical regions and a major source of antioxidants and fibers. Peach fruit fly (PFF) Bactrocera zonata is a pest of many fruit crops like guava. The purpose was to extract the most efficient method among MAT, BAT, or Botanicals by considering their mortality in 24, 48, 72, and 96-hour intervals. In both BAT and Botanicals, the efficiency of extracts of Neem (A. indica), Moringa (Moringa oleifera), Citrus, and Parthenium (Parthenium hysterophorus) at concentrations (100%, 50%, and 25%) was observed. We placed 39 traps in the field with 4 different treatments, 3 concentrations having 3 replicates along with control. Maximum mortality after 24 hours at 100% concentration of Neem was 69.91% and minimum mortality (13.91%) was observed at 25% concentration of Parthenium. While mortality ranged for A. indica (58.12% - 31.78%), M. oleifera (44.01 - 22.68), Citrus (40.21 - 19.67) and P. hysterophorus (34.11 - 13.91). Citrus and moringa showed moderate mortality. In the present study, the percentage of mortality was much higher at the highest concentration of neem when compared with the control treatment. The study revealed that all the measures gave satisfactory results and proved to be more efficient, while botanicals were least significant.
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Miller, Sherry, Teresa D. Shippy, Blessy Tamayo, Prashant S. Hosmani, Mirella Flores-Gonzalez, Lukas A. Mueller, Wayne B. Hunter, Susan J. Brown, Tom D’Elia und Surya Saha. „In silico characterization of chitin deacetylase genes in the Diaphorina citri genome“. Gigabyte 2021 (11.06.2021): 1–11. http://dx.doi.org/10.46471/gigabyte.25.
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Chitin deacetylases (CDAs) are one of the least understood components of insect chitin metabolism. The partial deacetylation of chitin polymers appears to be important for the proper formation of higher order chitin structures, such as long fibers and bundles, which contribute to the integrity of the insect exoskeleton and other structures. Some CDAs may also be involved in bacterial defense. Here, we report the manual annotation of four CDA genes from the Asian citrus psyllid, Diaphorina citri, laying the groundwork for future study of these genes.
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Zhu, Xindi, Brock Lundberg, Yanling Cheng, Lei Shan, Junjie Xing, Peng Peng, Paul Chen, Xiangzhong Huang, Dong Li und Roger Ruan. „Effect of high-pressure homogenization on the flow properties of citrus peel fibers“. Journal of Food Process Engineering 41, Nr. 3 (27.12.2017): e12659. http://dx.doi.org/10.1111/jfpe.12659.
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Moaveni, Raouf, Mohammad Ghane, Parham Soltani, Akram Zamani und Sunil Kumar Ramamoorthy. „Production of Polymeric Films from Orange and Ginger Waste for Packaging Application and Investigation of Mechanical and Thermal Characteristics of Biofilms“. Applied Sciences 14, Nr. 11 (29.05.2024): 4670. http://dx.doi.org/10.3390/app14114670.
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Citrus waste has been used as a source of bioplastics for research in different ways. Because the juice industry produces significant amounts of residue each year, it would be advantageous to use the byproducts in the creation of new materials. Researchers have long explored eco-friendly methods to convert citrus and other organic waste into polymers for producing biodegradable films. The goal of this study is to create biofilms from orange waste (OW) and ginger waste (GW) using an ultrafine grinder and study the films’ properties. Since pectin has the ability to gel, and because cellulosic fibers are strong, citrus waste has been studied for its potential to produce biofilms. After being washed, dried, and milled, orange and ginger waste was shaped into films using a casting process. Tensile testing was used to determine the mechanical properties of biofilms, while dynamic mechanical thermal analysis (DMTA), thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) were used to determine their thermal properties. As the number of grinding cycles increased, the suspension’s viscosity increased from 29 mPa.s to 57 mPa.s for OW and from 217 mPa.s to 376 mPa.s for GW, while the particle size in the suspension significantly decreased. For OW and GW films, the highest tensile strength was 17 MPa and 15 MPa, respectively. The maximum strain obtained among all films was 4.8%. All the tested films were stable up to 150 °C, and maximum degradation occured after 300 °C.
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Siregar, Saadah, Indriani Indriani, Vincentia Vincentia Ade Rizky, Visensius Visensius Krisdianilo und Romauli Anna Teresia Marbun. „PERBANDINGAN AKTIVITAS ANTIBAKTERI INFUSA DAUN JERUK NIPIS (CITRUS AURANTIFOLIA) DAN DAUN JERUK PURUT (CITRUS HYSTRIX) TERHADAP BAKTERI ESCHERICHIA COLI“. JURNAL FARMASIMED (JFM) 3, Nr. 1 (30.10.2020): 39–46. http://dx.doi.org/10.35451/jfm.v3i1.524.
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Plant Lime (Citrus aurantifolia) and Plant Kaffir Lime (Citrus hystrix) including Rutacea family. Part of the plant lemon and lime are used as a drug other than fruit and leaves that can be used as medicine. This study aims to determine the antibacterial activity infuse lime leaves and lime leaves. Examination of the characteristics simplicia macroscopic examination. Phytochemical screening of compounds includes examining alkaloids, flavonoids, tannins and infuse saponin. Ekstrak conducted using distilled water solvent. Test of antibacterial activity against Escherichia coli bacteria carried by the agar diffusion method using a paper disc. Results obtained from macroscopic examination for lime leaves are fresh leaves leaf-shaped single smooth surface and the lower surface of the leaves are light green, the dark green upper surface. If torn, lime leaves produce coarse fibers. The leaves are small with a width of 3-5 cm. For lime leaves are fresh leaves, leaf litter pinnate compound leaves one. Child leaf blade oval to oblong, base rounded or blunt, the blunt end up pointed, 8-15 cm long, 2-6 cm wide, the upper surface colour some what shiny dark green, light green below the surface. Results of phytochemical screening simplicia powder lime leaves and lime leaves that contain a class of alkaloids, flavonoids and tannins. Antibacterial activity test results showed that there were differences between the antibacterial infusion lime leaves and lime leaves kaffir lime leaves which are more effective against the bacteria Escherichia coli compared kaffir lime leaves.
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Sergeeva, Irina, Olga Golub, Maria Sevostyanova und Valentina Kalegova. „Qualitative Characteristics Research of New Fruit Sauces“. Food Industry 5, Nr. 2 (17.06.2020): 5–12. http://dx.doi.org/10.29141/2500-1922-2020-5-2-1.
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The article presents the study results of the thickeners influence on the quality (organoleptic) characteristics of sauces made from locally grown raw material such as black currant berries and plum fruits. The researchers used standard methods of testing and data processing and developed the following recipe composition of fruit sauces based on preliminary tests: flavoring ingredients like berries / black currant fruits / plums of local origin, sugar, citric acid and ground red pepper; refined deodorized sunflower oil of the highest grade for the better polyphenol compounds extraction; xanthan and gellan gum (E415 and E418) as thickeners; and food (bamboo and citrus) fibers. To produce fruit sauces with the best quality characteristics, authors recommended to use fruit raw materials in the puree form obtained by the classical method. All materials met the requirements of the current regulatory documentation. The technology of fruit sauces includes the following stages: preparatory – part-time processing of raw materials; the main – mixing fruit puree with other recipe components, bringing the mass to a boil and boiling to a dry matter content of at least 21.0 %; the final – packaging / decorating; brokerage; storage. Xanthan gum of 0.5 and 0.7 % is the best thickener for sauces made from black currant berries and locally grown plum fruits. It is not practical to use gellan gum, bamboo and citrus fibers in the development of new products, because they do not let to get sauces with the desired texture characteristics. The researchers determined organoleptic, physical and chemical quality indicators of new fruit sauces using xanthan gum as a thickener. Sauces made from black currant berries and plum fruits are to update the range of local producers of fruit and vegetable products.
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Tinh, Nguyen Thi Thanh, Gertrude Cynthia Sitolo, Yoshinari Yamamoto und Takuya Suzuki. „Citrus limon Peel Powder Reduces Intestinal Barrier Defects and Inflammation in a Colitic Murine Experimental Model“. Foods 10, Nr. 2 (25.01.2021): 240. http://dx.doi.org/10.3390/foods10020240.
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This study examines the ameliorative effects of lemon (Citrus limon) peel (LP) powder on intestinal inflammation and barrier defects in dextran sulfate sodium (DSS)-induced colitic mice. The whole LP powder was fractionated into methanol (MetOH) extract and its extraction residue (MetOH residue), which were rich in polyphenolic compounds and dietary fibers, respectively. Mice were fed diets containing whole LP powder, MetOH extract, and MetOH residue for 16 d. DSS administration for 9 d induced bodyweight loss, reduced colon length, reduced the colonic expression of tight junction proteins including zonula occludens-1 and -2, and claudin-3 and -7, and upregulated colonic mRNA expression of interleukin 6, chemokine (C-X-C motif) ligand 2, and C-C motif chemokine ligand 2. Feeding LP powder restored these abnormalities, and the MetOH residue, but not MetOH extract, also showed similar restorations. Feeding LP powder and MetOH residue increased fecal concentrations of acetate and n-butyrate. Taken together, LP powder reduced intestinal damage through the protection of tight junction barriers and suppressed an inflammatory reaction in colitic mice. These results suggest that acetate and n-butyrate produced from the microbial metabolism of dietary fibers in LP powder contributed to reducing colitis.
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Debernardi-Vazquez, Teresita de Jesus, Noe Aguilar-Rivera und Rosalia Nuñez-Pastrana. „Composting of byproducts from the orange (Citrus sinensis (L.) Osbeck) and sugarcane (Saccharum spp. hybrids) agroindustries“. Ingeniería e Investigación 40, Nr. 3 (17.09.2020): 81–88. http://dx.doi.org/10.15446/ing.investig.v40n3.82877.
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There is a global problem involving the generation, management, disposal, and treatment of agro-industrial waste, since it requires technologies for its transformation into the sustainable production of food, fodder, biofuels, fibers, bioproducts, and biofertilizers. The citrus and sugarcane agroindustries generate waste or byproducts that require a special treatment to be reused. Sugarcane byproducts already have an established but unsustainable use. In the case of citrus fruits, 50-60% of the organic waste has an acidic pH (3-4), 95% organic matter, and 80-90% moisture. The objective of this research was to evaluate and model the pile composting method applied to byproducts of the orange and sugarcane agroindustries to obtain compost with competitive physicochemical parameters for use as a soil improver. The pile was designed with a pyramidal rectangular arrangement, and 9 points were established for temperature sampling in three different sections during composting. An average of 55 °C and a pH of 9,1 were obtained at the end of the process. Compared to the regional control, the C/N ratio (27,5), organic matter (65,5%), and macro- and microelements show improved characteristics for use in food production in agroecological agriculture.
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Chollakup, Rungsima, Wuttinant Kongtud, Udomlak Sukatta, Kanyanut Piriyasatits, Maneenuch Premchookiat und Amnat Jarerat. „Development of Rice Straw Paper Coated with Pomelo Peel Extract for Bio-Based and Antibacterial Packaging“. Key Engineering Materials 847 (Juni 2020): 141–46. http://dx.doi.org/10.4028/www.scientific.net/kem.847.141.
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This study aimed to develop paper packaging from rice straw fibers with its function as antibacterial activity obtained from pomelo (Citrus maxima) peels. Paper with ca. 106.42 g/m2 basis weight, 0.34 mm thickness, 34.15 % brightness and 78.7 N.m/g tensile index was prepared from rice straw fibers and pulps. Bioactive compounds of crude pomelo peels extracted using maceration technique with 75% (v/v) ethanol were coated onto rice straw papers at concentration of 10, 15 and 20 % (w/v). The coated papers had similar thickness, and slightly lower tensile index and brightness as compared to those of control papers. Scanning electron microscopy confirmed the changes of surface and cross-section structures of coated and uncoated papers. The rice straw coated papers had relatively greater barrier property to prevent water absorption. In addition, the coated papers with pomelo peel extract showed significant antibacterial activity against food pathogenic bacteria, including Staphylococcus aureus, Bacillus cereus and Escherichia coli. This study reveals the benefits of natural by-products as a potential material for active packaging.
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Eun, Chang-Ho, und In-Jung Kim. „The Citrus Mutant Jedae-unshiu Induced by Gamma Irradiation Exhibits a Unique Fruit Shape and Increased Flavonoid Content“. Plants 11, Nr. 10 (18.05.2022): 1337. http://dx.doi.org/10.3390/plants11101337.
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Satsuma mandarin (Citrus unshiu Marc. cv. Miyagawa-wase) is the most widely cultivated citrus variety in Korea. Although most varieties are imported from Japan, efforts have focused on developing new domestic varieties. We produced mutants by irradiating C. unshiu Marc. cv. Miyagawa-wase scions with gamma rays and grafting them onto C. unshiu Marc. cv. Miyagawa-wase branches. We compared the characteristics of these mutants with Miyagawa-wase fruit as a control. A mutant line named Jedae-unshiu with a unique fruit shape was selected for investigation in detail. The phenotype of Jedae-unshiu fruit demonstrated vertical troughs on the flavedo, smooth albedo without rough protruding fibers, and good adhesion between peel and flesh. In addition, Jedae-unshiu had thicker peels and higher fruit hardness than the control. Higher levels of hesperetin and narirutin, representative flavonoids, accumulated in the peel and flesh of Jedae-unshiu than those of the control. Cellular-level microscopic observations of the mature fruit peels demonstrated epidermal cell disruption in the control but not in Jedae-unshiu. Our results suggest that Jedae-unshiu has high possibility for development as a good storage variety containing large amounts of flavonoids, in addition to potential for ornamental value due to the unique shape of the fruit.
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Killiny, Nabil. „Silencing Phytoene Desaturase Causes Alteration in Monoterpene Volatiles Belonging to the Methylerythritol Phosphate Pathway“. Plants 11, Nr. 3 (20.01.2022): 276. http://dx.doi.org/10.3390/plants11030276.
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Volatile organic compounds (VOCs) are a large group of lipophilic hydrocarbon compounds derived from different biosynthetic pathways in plants. VOCs are produced and released from plants as a defense mechanism against biotic and abiotic stresses. They are involved in communication with the surrounding environment including plant-to-plant interactions and attracting or repelling insects. In citrus, phytoene desaturase (PDS), a precursor of the carotenoid biosynthetic pathway has been silenced using the Citrus tristeza virus-induced gene silencing technique. Silencing PDS resulted in a reduction of carotenoid contents and in the photobleaching phenotype in leaves. Interestingly, the strength of the phenotype was varied within the plants due to the unequal distribution of virus particles. Using solid-phase microextraction (SPME), fibers released VOCs from leaves with gradient degrees of the photobleaching phenotype were collected and analyzed in gas chromatography-mass spectrophotometry (GC-MS). Overall, 47 VOCs belonging to 12 chemically distinguished groups were detected and identified using authentic standards. Simple linear regression showed that monoterpenes belonging to methylerythritol phosphate (MEP) were significantly corrected with the degrees of photobleaching (carotenoid content). Both carotenoids and MEP biosynthetic pathways occurred in the plastid. Thus, we provide preliminary evidence for a potential role of carotenoids in supporting the MEP pathway and/or the production of monoterpenes.