Peer-reviewed articles 17,970 +


Title: VALORIZATION OF CITRUS FRUIT PROCESSING WASTE
VALORIZATION OF CITRUS FRUIT PROCESSING WASTE

PlumX Article Metrics by Elsevier
Nazi Davitadze; Irina Bejanidze
10.5593/sgem2023/5.1/s20.38
10.5593/sgem2023/5.1
1314-2704
978-619-7603-60-6
English
23
5.1
•    Prof. DSc. Oleksandr Trofymchuk, UKRAINE 
•    Prof. Dr. hab. oec. Baiba Rivza, LATVIA
Ecology and Environmental Protection
Currently, the food industry accounts for the largest amount of waste, a third of which is waste from the processing of fruits into natural fruit juices, the consumption of which has recently increased significantly due to health problems among the population. The transition to a healthier and more natural lifestyle involves reducing the consumption of soft drinks, which can contain high concentrations of sugars, artificial colors, preservatives, and increasing the production of natural juices.
Studies were carried out on citrus fruits: mandarin, lemon, orange and pomelo. The possibility of valorization of citrus fruit juice production waste: peel and juice bags to obtain high-quality dietary fiber-pectin was studied. The process of pectin hydrodistillation has been studied: the influence of the collection time and fruit morphology on the pectin yield, the time of pectin extraction and the type of extractant have been determined, the kinetics of the extraction process and its dependence on the temperature and concentration of the extractant have been studied, for a more complete isolation of the pectin sol, the need for preliminary concentration of its extracts by membrane methods has been shown. Based on the study of pectin quality parameters, such as the content of galacturonic acid and the degree of esterification, the optimal parameters of the pectin extraction process were formulated.
[1] Asra Hamidi (Ataran). 2022. Biotechnology Applications in the Pectin Industry. 44p.
[2] Abdelrahman Mosaad Khattab. 2022. The Microbial Degradation for Pectin, 153p.
[3] Abboud KY, Iacomini M, Simas FF, et al. 2020. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition. Carbohydr Polym., 246, 116-616.
[4] Bejanidze I, Kharebava T, Davitadze N, Koncelidze Z, Koncelidze L. 2019. Monograph: Obtaining environmentally friendly sorbent by membrane technology, Batumi, LTD „Grafi“, 123.
[5] Bejanidze I, Kharebava T, Davitadze N, Koncelidze Z. 2018. Food fiber - a multifunctional food ingredient Science Review, RS Global Sp. z O.O Warsaw, Poland. №1(28), vol.2, 30-34.
[6] Conteratto C, Artuzo FD, Benedetti Santos OI, et al.2021. Biorefinery: A comprehensive concept for the sociotechnical transition toward bioeconomy, Renew Sustain Energy Rev 151: 111527.
[7] Duran-Aranguren D.D., Ramirez C. J., Diaz L., Valderrama M.A and Sierra R. 2022. Pectins - The New-Old Polysaccharides: Production of Pectin from Citrus Residues: Process Alternatives and Insights on Its Integration under the Biorefinery Concept. DOI: http:// dx.doi.org/10.5772/intechopen.100153
[8] Fidalgo A, Ciriminna R, Carnaroglio D, et al. 2016. Eco-Friendly Extraction of Pectin and Essential Oils from Orange and Lemon Peels. ACS Sustain Chem Eng, 4, 2243-2251.
[9] Gomez-Mejia E, Rosales-Conrado N, Leon-Gonzalez ME, et al. 2019. Citrus peels waste as a source of value-added compounds: Extraction and quantification of bioactive polyphenols. Food Chem . 295: 289-299.
[10] Guo X, Zhang T, Meng H, et al. 2017. Ethanol precipitation of sugar beet pectins as affected by electrostatic interactions between counter ions and pectin chains. Food Hydrocoll. 65: 187-197.
[11] Guzel M, Akp?nar O. 2019. Valorisation of fruit by-products: Production characterization of pectins from fruit peels. Food Bioprod Process, 115, 126-133.
[12] Hilali S, Fabiano-Tixier A-S, Ruiz K, et al. 2019. Green Extraction of Essential Oils, Polyphenols, and Pectins from Orange Peel Employing Solar Energy: Toward a Zero- Waste Biorefinery. ACS Sustain Chem Eng , 7, 11815-11822.
[13] Hoz Vega S, Jaraba BV, Mendoza JP, et al.2018. Effect of precipitating solvents on the extraction of pectin from the pomelo albedo by acid hydrolysis. Contemp Eng Sci, 11, 3849-3855.
[14] Kebaili M, Djellali S, Radjai M, et al.2018. Valorization of orange industry residues to form a natural coagulant and adsorbent. J Ind Eng Chem, 64, 292-299.
[15] Tovar AK, Godinez LA, Espejel F, et al. 2019. Optimization of the integral valorization process for orange peel waste using a design of experiments approach: Production of high-quality pectin and activated carbon. Waste Manag, 85, 202-213.
conference
https://doi.org/10.5593/sgem2023/5.1/s20.38
Download PDF
Proceedings of 23rd International Multidisciplinary Scientific GeoConference SGEM 2023
23rd International Multidisciplinary Scientific GeoConference SGEM 2023, 03 - 09 July, 2023
Proceedings Paper
STEF92 Technology
International Multidisciplinary Scientific GeoConference SGEM
SWS Scholarly Society; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Serbian Acad Sci and Arts; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; European Acad Sci, Arts and Letters; Acad Fine Arts Zagreb Croatia; Croatian Acad Sci and Arts; Acad Sci Moldova; Montenegrin Acad Sci and Arts; Georgian Acad Sci; Acad Fine Arts and Design Bratislava; Turkish Acad Sci.
303-310
03 - 09 July, 2023
website
9306
pectin, waste, membrane