article · American Journal of Food Technology
This research investigated the antioxidant properties of extracts from citrus by-products, specifically orange and lemon peels. When tested at various concentrations, ethanol extracts of orange peel demonstrated higher antioxidant activity than lemon peel extracts, reaching over 81 percent. The orange peel extract was nanoencapsulated using combinations of maltodextrin and gum arabic, with encapsulation efficiency reaching up to 97.62 percent. Thermal analysis showed that nanoencapsulation significantly increased the melting point of the extract, indicating improved thermal stability. Over a storage period of 60 days at four degrees Celsius, the nanoencapsulated orange peel extract retained strong antioxidant potential. When incorporated into cake, sensory evaluations revealed that the fortified product showed no significant difference in colour, odour, taste, texture, or overall acceptability compared to standard formulations, demonstrating the practical potential of citrus peel extracts as natural food ingredients.
Food processors face ongoing demand to replace synthetic antioxidants with natural additives derived from sustainable sources. Citrus peels represent an abundant agricultural by-product that is frequently discarded. Demonstrating that encapsulated peel extracts can be integrated into baked goods without compromising essential sensory qualities like taste, colour, and texture highlights a practical pathway for converting fruit waste into valuable functional ingredients.
This research represents an applied and tested concept relevant to industrial bakeries and food ingredient manufacturers seeking natural shelf-life extenders. The approach demonstrates that citrus processing waste can be formulated into stable nanoencapsulated antioxidants that perform successfully in a baked product matrix. Having progressed through formulation, stability testing, and preliminary sensory trials, the technology appears positioned for pilot-scale food production and regulatory validation.
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Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT and "-tocopherol at different concentrations levels. The highest antioxidant activity of OPWE and LPWE reached to 63.866 and 52.741% at extract concentration 120 mg mLG 1 . Furthermore, antioxidant activity of OPEE and LPEE were maximized to reach to 81.347 and 61.534% at extract concentration 120 mg mLG 1 , respectively. After nanoencapsulation, the DSC showed that the melting point was increased from 73.6-231.8EC for (OPEE) before and after encapsulation, respectively. The TEM showed that the particle size of orange extract was 38 nm before encapsulation and raised a minimum of 4.2 nm after encapsulation and re-dispersion. The encapsulation efficiency of all orange peel extract formulas (10% maltodextrin+2% arabic gum per peels extract), (8% maltodextrin+2% arabic gum per peels extract), (10% arabic gum per peels extract) and (10% maltodextrin per peels extract) were increased to 87.65, 97.62, 63.81 and 72.32%, respectively. Orange peels extract nanoencapsulated (OPNE) characterized with its highest antioxidant potential in all storage period, while the nanoencapsulated of lemon peels (LPNE) gave the lowest antioxidant 52.44% after 60 days storage at 4EC. The OPNE was applied in cake. The obtained cake samples were sensory evaluated. Cake samples showed no significant difference in color, odor, taste, texture and overall acceptability. Finally, the extracts of dried orange or lemon peels could be considered as potential antioxidant ingredients in food products.
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DOI: 10.3923/ajft.2016.63.75
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