Organoleptic and Morphological Analysis of Citrus Peel Powder
Samridhi Singh *
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, India.
Sunita Mishra
Department of Food and Nutrition, Babasaheb Bhimrao Ambedkar University, India.
*Author to whom correspondence should be addressed.
Abstract
Aim: Processing of citrus fruits results in the production of a >40 million tons of by-products worldwide and a major part of this by product is its peels. These peels have the potential of acting as a good nutraceutical resource owing to its high dietary fibre content and phenolic content. However, these peels are under-utilised despite their claimed health benefits. This study evaluates the morphological structure and sensory attributes of sweet lime peel and orange peel powder.
Study Design: The present study was conducted in 3 phases-
- Collection of Raw Material
- Pretreatment & dehydration
- Processing into powder form.
Place and Duration of the Study: The present study was conducted in the Department of Food &Nutrition of Babasa.heb Bhimrao Ambedkar University Lucknow. The duration of the study is 6 months i.e. from Jan, 2022- July, 2022.
Methodology: Peels of sweet lime and orange were transformed into powder through solar drying followed by grinding. In the present study, we have compared the morphology and organoleptic constituents of orange peel powder (OPP) and sweet lime peel powder (SLPP). The morphology of the two samples was studied by Scanning Electron Microscopy (SEM) and element composition was studied and analysed by Energy Dispersive X-Ray Analysis (EDX). Organoleptic and sensory attributes were analyzed by a 9 pointer hedonic scale rating. Peel powders were also compared for two functional properties i.e. their Solubility Index and Swelling Power.
Keywords: Citrus, SEM, EDX, solubility index, swelling power
How to Cite
Downloads
References
Younis K, Ahmad S, Osama K, Malik MA. Optimization of de‐bittering process of mosambi (Citrus limetta) peel: Artificial neural network, Gaussian process regression and support vector machine modeling approach. J Food Process Eng. 2019;42(6):1-12.
DOI: 10.1111/jfpe.13185
Younis K, Islam RU, Jahan K, Yousuf B, Ray A. Effect of addition of mosambi (Citrus limetta) peel powder on textural and sensory properties of papaya jam. Cogent Food Agric. 2015;1(1).
DOI: 10.1080/23311932.2015.1023675
Nair A, Kurup Sr, R, Nair AS, Baby S. Citrus peels prevent cancer 50. Phytomedicine. 2018:231-7.
Liu N, Li X, Zhao P, Zhang X, Qiao O, Huang L, et al. A review of chemical constituents and health-promoting effects of citrus peels. Food Chem. 2021; 365:130585.
DOI: 10.1016/j.foodchem.2021.130585, PMID 34325351.
Sharma K, Mahato N, Cho MH, Lee YR. Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition. 2017;34:29-46.
DOI: 10.1016/j.nut.2016.09.006, PMID 28063510
Patel M, Mishra S. Organoleptic properties and shelf life of preserved mackerel by different antimicrobial coating. Int J Food Sci. 2017;7:19-26.
Burgain J, Petit J, Scher J, Rasch R, Bhandari B, Gaiani C. Surface chemistry d microscopy of food powders. Prog Surf Sci. 2017;92(4):409-29.
DOI: 10.1016/j.progsurf.2017.07.002
Kang HJ, Chawla SP, Jo C, Kwon JH, Byun MW. Studies on the development of functional powder from citrus peel. Bioresour Technol. 2006;97(4):614-20.
DOI: 10.1016/j.biortech.2005.03.037, PMID 16153824.
Parveen Z, Mishra S. Morphological and proximate analysis of orange (Citrus scinesis) peel and tomato (Solanum lycopersicum). Eur J Nutr Food Saf. 2021;13(5):98-105.
DOI: 10.9734/ejnfs/2021/v13i530423
Wichchukit S, O’Mahony M. The 9‐point hedonic scale and hedonic ranking in food science: Some reappraisals and alternatives. J Sci Food Agric. 2015;95(11):2167-78.
DOI: 10.1002/jsfa.6993, PMID 25378223.
Samyor D, Deka SC, Das AB. Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates. J Food Sci Technol. 2018;55(12):5003-13.
DOI: 10.1007/s13197-018-3439-9, PMID 30482996.
Kamsonlian S, Suresh S, Majumder CB, Chand S. Characterization of banana and orange peels: biosorption mechanism. Int J Sci Technol Manag. 2011;2(4):1-7.
Yaradoddi JS, Banapurmath NR, Ganachari SV, Soudagar MEM, Sajjan AM, Kamat S, et al. Bio-based material from fruit waste of orange peel for industrial applications, 17. J Mater Res Technol. 2022:3186-97.
Huang JY, Liao JS, Qi JR, Jiang WX, Yang XQ. Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel. Food Hydrocoll. 2021;110.
DOI: 10.1016/j.foodhyd.2020.106140