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The lime juice is one of the products that has always fallen victim to fraud by manufacturers for reducing the cost of products. The aim of this research was to determine fraud in distributed lime juice products from different factories in Iran. In this study, 101 samples were collected from markets and also prepared manually and finally derived into 5 classes as follows: two natural classes (Citrus limetta, Citrus aurantifolia), including 17 samples, and three reconstructed classes, including 84 samples (made from Spanish concentrate, Chinese concentrate, and concentrate containing adulteration compounds). The lime juice samples were freeze‐dried and analyzed using FT‐IR spectroscopy. At first, principal component analysis (PCA) was applied for clustering, but the samples were not thoroughly clustered with respect to their original groups in score plots. To enhance the classification rates, different chemometric algorithms including variable importance in projection (VIP), partial least square‐discriminant analysis (PLS‐DA), and counter propagation artificial neural networks (CPANN) were used. The best discriminatory wavenumbers related to each class were selected using the VIP‐PLS‐DA algorithm. Then, the CPANN algorithm was used as a nonlinear mapping tool for classification of the samples based on their original groups. The lime juice samples were correctly designated to their original groups in CPANN maps and the overall accuracy of the model reached up to 0.96 and 0.87 for the training and validation procedures. This level of accuracy indicated the FT‐IR spectroscopy coupled with VIP‐PLS‐DA and CPANN methods can be used successfully for detection of authenticity of lime juice samples., In this work, the authenticity of commercial lime juice was detected and quantified using FT‐IR spectroscopy coupled with the VIP variable selection and CPANN models. The main advantage of the present contribution is the diversity of the calibrating samples which include broad ranges of natural, synthetic, and adulterated lime juice samples. Therefore, applicability domain of the developed discriminative model in this work would be broad and wide which is a needed property in fraud detection in lime juice industry.

Citrus limettapeels (CLP), a waste material generated by juice industries, has scarcely been reported for the production of yeast enzymes. The study was conducted to obtain a multienzyme preparation from a yeast consortium under solid-state fermentation of CLP. The substrate, CLP, was pretreated using either acid or alkali, and factors affecting production of multienzyme were studied by generating two separate Plackett–Burman designs. Since, alkali-pretreated CLP yielded higher titers; therefore, significant factors affecting multienzyme preparation using this substrate were optimized by employing Box–Behnken design. The analysis revealed that under optimized conditions, i.e., cultivation of yeast strains for 72 h to alkali-pretreated CLP moistened with mineral salt medium having pH 5 yielded more than 10 IU mL−1of cellulase, xylanase, and amylase. The multienzyme was studied for its application to saccharify fruit and non-fruit wastes and for orange juice clarification. The data showed that the enzyme preparation could release 3.03 mg L−1 h−1of reducing sugars from various crude substrates and was able to reduce turbidity of orange juice by 11% with substantial decrease in viscosity and acidity. Hence, CLP appeared as a promising substrate to produce multienzyme preparation from yeast consortium.

Hesperidin (HSP) is a bioactive flavanone glycoside, present abundantly in the variety of citrus fruits. The environmental safety and sustainability of the reported analytical assays of HSP analysis have not been considered in the literature. Hence, a sensitive and sustainable “reversed-phase high-performance thin-layer chromatography (RP-HPTLC)” method has been developed and validated for HSP analysis in traditional (TE) and ultrasound-based (UBE) extracts of four different varieties of citrus fruit peels and its commercial tablet dosage forms. The binary combination of green solvents such as ethanol-water (50:50, v v−1) was used as the mobile phase. The detection of HSP was performed at 287 nm. The sustainable RP-HPTLC method was linear in 20–2000 ng band−1 range. The studied validation parameters, including accuracy, precision, robustness, sensitivity were acceptable for HSP analysis. The content of HSP in TE of four different varieties of citrus fruits including grapefruit peels (Citrus paradisi), mosambi peels (Citrus limetta), lemon peels (Citrus lemon), and orange peels (Citrus sinensis) was detected as 8.26, 6.94, 5.90, and 6.81% w w−1, respectively. The content of HSP in TE of commercial formulations A and B was detected as 5.31 and 5.55% w w−1, respectively. However, the content of HSP in UBE of grapefruit peels, mosambi peels, lemon peels, and orange peels was detected as 11.41, 8.86, 7.98, and 8.64% w w−1, respectively. The content of HSP in UBE of commercial formulations A and B was detected as 6.72 and 6.92% w w−1, respectively. The greenness score of the sustainable RP-HPTLC method was predicted as 0.83 using analytical GREEnness (AGREE) metric approach, indicated the excellent greenness profile of the RP-HPTLC method. UBE procedure for HSP was superior over its TE procedure. These observations and results suggested that the present RP-HPTLC method can be successfully used for the quantitative estimation of HSP in the variety of citrus fruit peels and its commercial formulations. In addition, this method is simple, rapid, precise, accurate, and economical compared to the reported analytical methods of HSP analysis. It is also safe and sustainable method due to the use of ethanol-water solvents systems, as both the solvents are green solvents compared to the solvents used in reported analytical methods of HSP analysis.

Sweet lime (Citrus limetta) is one of the citrus species and it is generally consumed fresh or processed to fruit juice. The squeezing method of fruit is an important factor affecting the quantity and composition of phenolic compounds of the juice. The aim of this study was to identify and quantify the phenolic compounds and determine the antioxidant activities of sweet lime peel and juices. For this purpose, sweet lime juices were prepared using two different methods. Firstly, sweet lime fruits were hand-squeezed without peeling. Secondly, fruits were hand-squeezed after the manual removal of the peel. The phenolic compounds of the peel and the two types of juices were analyzed by LC-DAD-ESI-MS/MS. Twenty phenolic compounds were determined in all extracts, 18 of which were flavonoids and two were phenolic acids. The major compound was hesperidin both in the peel and juices. The procyanidin B dimer and luteolin were detected for the first time in sweet lime peel and juices in the present study. The amount of phenolic compounds of the peel was significantly higher than those of the juices. The total phenolic contents of the sweet lime juice increased about 13% from 444.55 to 502.54 mg/L due to the effect of the peel. The antioxidant capacity of the peel was found to be higher than those of the juices resulting from its high phenolic content. © 2019, Springer Science+Business Media, LLC, part of Springer Nature.

Weight is widely used as an important measure to study the physiology and agronomy for monitoring the fruit growth, grading, and packaging. The development of a computer vision system to measure the sweet lime fruit weight by relating the weight with its physical attributes is economically efficient than the mechanical online load cell used in the fruit sorting machines. In the present work, firstly a classification tree is developed using classification and regression tree algorithm to classify the fruits based on size. The average accuracy, sensitivity, specificity, and F score achieved are 98.16%, 94.01%, 98.51%, and 94.85% respectively. Secondly, parametric and non- parametric models are developed for predicting the weight of these classified fruits. A non-parametric model is developed using feed forward artificial neural network (FFANN) with error back propagation. The best topology is found among the fifty different FFANN configurations formed by varying the count of neurons in the hidden layer. Two parametric models are also developed using an approach of dimensional analysis (DA), and normal regression (NR). If the volume and the weight of the fruit have high correlation; then the bulk density of the fruit is fairly constant. This is the hypothesis used for developing the DA model. A lower value of mean square relative error and the remarkable value of Nash–Sutcliffe coefficient of efficiency indicate the superiority and the robustness of the proposed NR model in estimating the weight of the sweet lime fruits. Furthermore, an estimation uncertainty Theil_UII value which demonstrates the effectiveness and the credibility of the model’s estimation ability is used for performance evaluation.

Background: Changing lifestyle pattern and food habits has a deteriorating effect on dental tissues. Dental erosion is a pathological wear of hard tissues of teeth with increased consumption of acidic and carbonated drinks. Susceptibility to erosion in primary dentition is more compared to permanent dentition due to softer and disordered crystal structure of enamel. Objectives: The main aim of the study was to determine and compare the erosive potential of different fruit juices in frozen/unfrozen forms on primary teeth by studying the calcium dissolution. Materials and methods: pH of four different juices (pure) - apple, orange, citrus limetta (musumbi) and grapes were determined using a digital pH meter. The titratable acidity of these in frozen and unfrozen forms were determined by adding 0.2 ml of 1M NaOH to these to raise to pH=5.5(critical pH) and pH =7(neutral pH). Forty eight caries free deciduous anterior teeth specimens were prepared to study the calcium dissolution by atomic absorption spectrophotometer. The results were analysed for statistical significance using One-way Repeated Measures ANOVA and pair wise multiple comparison with Bonferroni correction. Results: Total titratable acidity and calcium dissolution were found to be significantly more in the initial thawed fruit juices. Conclusion: Frozen fruit juices had more buffering capacity and erosive potential than unfrozen forms. The study concluded that sucking on frozen fruit juices is more damaging to teeth than unfrozen forms because more of erosion is expected to occur in a frozen state.

Pulp waste from two fruits, Citrus limetta and Ananas comosus were analysed for in vitro antioxidant activity, total carbohydrate and pectin content and ascorbic acid.

espanolEl objetivo de este estudio fue evaluar la capacidad de transformacion de hesperidina a partir de cascara de lima por Aspergillus saitoi en fermentacion solida. La disminucion de hesperidina durante la fermentacion se cuantifico durante 8 dias utilizando Cromatografia Liquidia de Alta Presion (HPLC). La actividad de atrapamiento de los radicales DPPH• y ABTS•+ incremento de 5.8 a 11 veces, respectivamente, despues de 6 dias de fermentacion comparado con la cascara de lima sin fermentar. El contenido fenolico de cascara de lima fermentada fue 8.66 veces mas alta que sin fermentar, mientras que los flavonoides aumentaron 5.14 veces. Despues de 6 dias de fermentacion, A. saitoi biotransformo hesperidina de la cascara de lima e incremento su actividad antioxidante. Estos resultados proporcionan informacion importante concerniente al potencial de la fermentacion solida en los desechos de la industria de los citricos a traves de la biotransformacion de flavonoides, los cuales dan una solucion efectiva para modificar la esctructura de estos mejorando su actividad inicial. EnglishThe aim of this study was to assess the ability of the biotransformation of hesperidin from lime peel by Aspergillus saitoi in solid fermentation. The decrease of hesperidin by High-Performance Liquid Chromatography (HPLC) was monitored during 8 days of fermentation. The radical scavenging activity of DPPH· and ABTS·+ increased to 5.8 and 11 times, respectively, after 6 days of fermentation compared with unfermented lime peel. Similarly, the phenolic content of the extract of fermented lime peel was 8.66 times higher than unfermented lime peel, while flavonoids increased 5.14 times. After 6 days of fermentation, A. saitoi biotransformed hesperidin from lime peels and increased its antioxidant activity. These results provide important information concerning the potential of the solid fermentation in the citrus industry waste through the biotransformation of flavonoids, which provides an effective solution for modifying the flavonoid structure and improving their initial bioactivity.

Sweet lemon juice was fermented with Lactobacillus plantarum LS5 to produce a probiotic juice. The cell counts of the L. plantarum LS5 increased from 7.0 ± 0.1 to 8.63 ± 0.38 log CFU/mL during fermentation (37 °C for 48 h) (p

Background: Previous studies of Citrus spp. peel have shown hypoglycemic and antioxidant activities. Citrus limetta has been studied for its therapeutic properties. Diabetes mellitus (DM) is a health problem in Mexico and worldwide, that takes a vital importance due to its high incidence. Recently, scientists have searched natural sources to control the disease. Materials and Methods: In this study, we evaluated the in vitro hypoglycemic activity and in vivo postprandial glycemic effect of C. limetta peel flour by glucose adsorption and retardation assays as well as postprandial serum glucose levels using a group of female Balb-c mice, respectively. Results: C. limetta peel flour showed a glucose adsorption capacity of 16.58 mM, having a similar effect regarding the positive control. The glucose diffusion in the dialysate was elevated, with a glucose dialysis retardation index of 33.79% in a period of 3 h, showing similar results to positive control. Postprandial serum glucose levels in the animal group treated with C. limetta peel flour showed a glucose level of 41.4 mg/dL, being this value significantly lower than negative control group and similar to positive control. Toxicity tests showed good tolerance to the dose of 2000 mg/kg. Conclusion: C. limetta peel flour could act as a source of functional compounds for the control of DM. SUMMARY Citrus limetta peel flour showed a glucose adsorption capacity similar to the positive controlThe glucose diffusion in the dialysate was elevated, showing similar results to positive controlPostprandial serum glucose levels in the animal group treated with C. limetta peel flour showed a glucose level significantly lower than negative control group and similar to positive controlToxicity tests showed good toleranceC. limetta peel flour could act as a source of functional compounds for the control of diabetes mellitus. Abbreviations used: CIATEJ: Center for Research and Assistance in Technology and Design of Jalisco; DM: Diabetes mellitus; FGC: Final glucose concentration; GDRI: Glucose dialysis retardation index; IGC: Initial glucose concentration; OECD: Organization for Economic Cooperation and Development.

Microalgae Chlorella vulgaris that is characterized by fast growth has been studied for the production of amino acid and fatty acid. Mass cultivation of C. vulgaris is necessary to achieve economically feasible production of microalgal products. In this study amino acid from lemon (Citrus limon), sweet lemon (Citrus limetta), and pomelo (Citrus maxima) peels were used as an inexpensive nutrient source for the cultivation C. vulgaris to improve fatty acid and amino acid content. The total content of amino acids were 42.3 g/100 g for lemon, 23.9 g/100 g for pomelo, and 21.9 g/100 g for sweet lemon. The main amino acids of the selected citrus peels were proline, serine, aspartic acid, glycine, alanine, ornithine, glutamic acid, lysine, and valine, most of which are glucogenic that contain sufficient nutrients for mixotrophic cultivation. The citrus peels’ amino acids differentially increased the amount of saturated (1.5–3.6 fold), monounsaturated (1.5 fold), omega-7 monounsaturated (1.3–5.8 fold) fatty acids and non-essential amino acids (1.8–2.2 fold) in C. vulgaris. The results suggest that growth of C. vulgaris in citrus peel amino acid supplemented medium increases unsaturated fatty acid production that citrus peel has potential for use in the mass cultivation of C. vulgaris.

In this study, total phenolics, total flavonoids, hesperidin and ascorbic acid contents in bagasse, juice and seed of mexican sweet lime (Citrus limetta) and mandarine (Citrus reticulata) were determined at two commercial maturity stages (maturation index), as well as their bactericidal effect on Escherichia coli and Staphylococcus aureus. The results showed that bagasses had the highest total phenolics, total flavonoids, and hesperidin content for both, C. limetta, and C. reticulata; highest ascorbic acid contents were found in C. limetta juice (3.36 ± 0.25 mg g−1 DW) and C. reticulata bagasse (3.83 ± 0.37 mg g−1 DW). All tested extracts showed bacterial growth inhibition at 50 and 800 µg mL−1. Bagasse extracts of both fruits showed the highest inhibitions (>90%) on tested bacteria. Total phenolics, total flavonoids, and hesperidin contents, as well as bactericidal effect increased with maturity. Results indicated that both Mexican citric fruits (C. limetta and C. reticulata) were good sources of antioxidant and bactericidal agents.

This study was undertaken to investigate the effects of mosambi peel powder on physiochemical and sensory properties of cookies. Different percentages of mosambi peel powder, 4, 6, 8, 10 and 12%, were incorporated into the cookies. It was found that mosambi peel powder resulted in an increase in thickness and hardness of cookies, while width and spread ratio of cookies decreased with increasing levels of mosambi peel powder. The dietary fibre content in cookies was also enhanced by the incorporation of mosambi peel powder. This research was further extended to note the influence of mosambi peel powder on sensory properties of incorporated cookies. Mosambi peel powders pre-treated with sodium chloride and sodium bicarbonate obtained better scores, followed by untreated powders. The low score for untreated mosambi peel powders was attributed to its bitter taste.

The present study reports the use of Citrus limetta (CL) residue for cultivating Chlorella sp. mixotrophically to augment production of biodiesel. The cultivation of Chlorella sp. using CL as media was carried out by employing a fed-batch technique in open tray (open tray+CL) and in software (BioXpert V2)–attached automated photobioreactor (PBR+CL) systems. Data showed the limit of nitrogen substituent and satisfactory organic source of carbon (OSC) in CL, causing > 2-fold higher lipid content in cells, cultivated in both the systems than in control. For the cells grown in both the systems, ≥ 3-fold enhancement in lipid productivity was observed than in control. The total fatty acid methyl ester (FAME) concentrations from lipids extracted from cells grew in PBR+CL and in open tray+CL techniques were calculated as 50.59% and 38.31%, respectively. The PBR+CL system showed improved outcomes for lipid content, lipid and biomass productivity, FAME characteristics and physical property parameters of biodiesel than those obtained from the open tray+CL system. The physical property parameters of biodiesel produced from algal cells grown in PBR+CL were comparable to existing fuel standards. The results have shown lower cold filter plugging point (− 6.57 °C), higher cetane number (58.04) and average oxidative stability (3.60 h). Collectively, this investigation unveils the novel deployment of CL as a cost-effective feedstock for commercialisation of biodiesel production.

Organic acids (OAs) are small non-volatile molecules with widespread usage in processed foods, feeds and instant beverages. The prime aim of this study was to explore major OAs in local citrus fruits (Citrus limetta, Citrus aurantifolia, Citrus nobilis, Citrus karna, Citrus medica, Citrus ichangensis and Citrus aurantium) and assessment of their bioactivities. A RP–HPLC–DAD method was developed using buffer free solvent system for rapid detection and quantification of major OAs from citrus fruits and derived products. Method validation studies showed good linear calibration curve (0.985–0.998) for all OAs. The values of %RSD ranged between 0.0001–1.129 and 0.142–1.941 for interday and intraday variability respectively. The limit of detection and limit of quantification values for different OAs were ranged between 1.5–12 and 5–40 µg mL(−1). The juice of above mentioned citrus fruit cultivars were assessed for OAs, total phenolics, free radical scavenging antioxidants and their antimicrobial potential against selected bacterial and fungal strains. The results showed variable contents of phenolics [0.28 ± 0.001–1.17 ± 0.014 mg (GAE) mL(−1)] and antioxidant compounds (1.26 ± 0.009–2.84 ± 0.006 mg of trolox equivalents mL(−1)) in all juice samples besides significant antifungal activity against C. albicans and A. niger strains. However, in case of antibacterial activity, only C. aurantifolia showed inhibitory effects against selected strains. It was found that citrus fruits have immense potential for their utilization as economic source of natural OAs and development of value added products, beverages and bio-preservatives. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s13197-018-3045-x) contains supplementary material, which is available to authorized users.

The objectives of this work were to study the impact of aromatization by sweet lemon and sweet orange peels on olive oil quality, chemical composition and heat stability. Flavored olive oils were prepared by maceration of sweet lime and sweet orange zests at 1, 3 and 5 %. The oil samples were kept at 60 °C for 40 days. Physicochemical tests (FFA, PV, oxidative stability, polyphenols and pigments contents) were carried out. The antioxidant activity (β-carotene-linoleate bleaching assay, DPPH radical scavenging and reducing power) was also tested. Results indicated that the addition of citrus zests contributed to the increase in polyphenols and carotenoids contents. Moreover, it led to an increase in the DPPH-radical scavenging activity (99.50 % for flavored olive oil with sweet orange zests at 5 %). Flavored olive oils with sweet orange zests were more stable to heat treatment than those flavored with sweet lemon zests. The degradation rate of bioactive compounds was lower for virgin olive oil comparing to flavored oils.

Citrus peel essential oils have an impressive range of food and medicinal uses. In the present study we investigated the variation in the yield and chemical composition of the essential oils isolated from fresh peels of three Citrus species namely Citrus sinensis, C. limetta and C. limon. The chemical composition of the volatile fraction obtained from the peels of C. sinensis by gas chromatography–mass spectrometry (GC––MS). The main components were limonene (96.05%) followed by Phenol,2-methoxy-3(2-propenyl) (11.79%) and α-Terpineol (50.25) whereas β sinesol(0.01%), n- tetradecane (0.01%), 3Allyl 6 methoxyphenol (1.0%) and Phenol-2ethyl4,5-dimethyl (3.30%) were as minor compounds, respectively obtained by hot extraction. Variation is also found in the free radical activity and microbial activity of citrus sps. peel oil.

The polar constituents of peels from Citrus limetta variety Risso (Rutaceae) were investigated by a combination of two complementary chromatographic techniques consisting of preparative high-speed countercurrent chromatography (HSCCC), and off-line LC-ESI-MS/MS analysis to design a two-dimensional metabolite profile. Countercurrent chromatography (CCC) using solely immiscible solvent systems allowed the fractionation of principal components and an enrichment of minor concentrated metabolites from a crude polar solvent partition of C. limetta peels for subsequent structural identification by LC-ESI-MS/MS analysis. The combination of two very different chromatographic techniques resulted in lower detection limits for electrospray mass-spectrometry and revealed eighty-five compounds, including three abscisic acid derivatives, five limonoid glycosides, twenty-six dihydro-cinnamic and cinnamic acid glycosides, eleven flavanone glycosides, seven flavone glycosides, seventeen flavonol glycosides, including limocitrol and limocitrin derivatives. As a chemocharacteristic for C. limetta metabolites, many of the detected structures were linked to single and multiple 3-hydroxy-3-methyl-glutaryl (HMG) substitutions. C. limetta peels are a by-product of juice production, and not only the antioxidant fractions but also some of the fortified compounds could be used for food and pharmaceutical purposes.

Simultaneous production of xylanase and pectinase by Bacillus pumilus AJK under submerged fermentation was investigated in this study. Under optimized conditions, it produced 315 ± 16 IU/mL acidic xylanase, 290 ± 20 IU/mL alkaline xylanase, and 88 ± 9 IU/mL pectinase. The production of xylano-pectinolytic enzymes was the highest after inoculating media (containing 2% each of wheat bran and Citrus limetta peel, 0.5% peptone, 10 mM MgSO4, pH 7.0) with 2% of 21-hr-old culture and incubated at 37°C for 60 hr at 200 rpm. Xylanase retained 100% activity from pH 6.0 to10.0 after 3 hr of incubation, while pectinase showed 100% stability from pH 6.0 to 9.0 even after 6 hr of incubation. Cost-effective and concurrent production of xylanase and pectinase by a bacterial isolate in the same production media suggests its potential for various biotechnological applications. This is the first report of simultaneous production of industrially important extracellular xylano-pectinolytic enzymes by B. pumilus.

The essential peel oil of Citrus limetta var. Mitha (Sweet lime) extracted by hydro-distillation was assessed for chemical constituents, antimicrobial and antioxidant activity. Gas chromatographic analysis identified 17 constituents among which limonene (95.98 %) was found as major component followed by camphene (1.79 %), while the remaining terpenes were less than 1%. The results of antimicrobial activity of essential oil tested by disc diffusion method, against different against bacteria and fungi showed that it exhibited maximum zone of inhibition against Bacillus cereus ATCC 14579 (28 mm) and Bacillus subtilis ATCC 6633 (26 mm) followed by Staphylococcus aureus ATCC 25923 (21 mm), where as the minimum zone of inhibition was shown by Fusarium oxysporum ATCC 48122 (11 mm) after 48 h of incubation at their respective temperature (37°C for bacteria and 25°C for fungi). The inhibition zones, measured after 48 and 96 h, showed that it was active against all tested bacteria and fungi. The results of its antioxidant activity showed that it was able to reduce the stable radical 1-diphenyl-2-picrylhydrazyl (DPPH) to yellow-colored DPPH-H reaching 87.77% of DPPH scavenging effect at its 100% concentration comparative to ascorbic acid as reference standard being a strong antioxidant reagent. The results of our study showed that essential oil of C. limetta var. Mitha peel can be an effective medicine against different pathogenic microbes. Key words: Citrus limetta var. Mitha, essential oil, antimicrobial activity, antioxidant, pathogenic microbes.

The concept of modulating gut health through diet is not new and dates back to at least the beginning of the 20th century. However, it is only recently that sound scientific rationales have been proposed and investigated. Three microflora modulation tools have emerged, the addition of exogenous living microorganisms to foods (i.e., probiotics), the selective stimulation of the growth and activity of beneficial microorganisms indigenous to the gut (i.e., prebiotics), and a combination of both approaches (i.e., synbiotics). Fruit wastes which are highly perishable and seasonal, is a problem to the processing industries and pollution monitoring agencies. A valuable byproduct that can be obtained from fruit wastes is pectin. An effort was taken to extract pectin from different fruit waste (Musa sp. and Citrus limetta and rind of Citrullus lanatus and putrefied fruits of Solanum lycopersicum and Psidium guajava). An attempt was made to observe the enhancement of growth of Lactic Acid Bacteria (LAB-Lactobacillus casei, L. acidophilus, Bifidobacterium bifidum) by introducing the pectin samples from the above fruit waste. It was observed that pectin was able to enhance the growth of the bacteria and the titrable acidity considerably. Hence it can be concluded that pectin that is extracted from fruit waste can be used to enhance the growth of LAB. The current study aims to prove pectin as a potential prebiotic.

This study evaluates the influence of addition of mosambi peel powder on jam prepared from papaya. Mosambi peel powder was first analyzed for its proximate composition and other properties. Mosambi peel had high amount of crude fiber (17.6%), besides water and oil-holding capacity (2.26 and 6.82 ml/g, respectively). Mosambi peel was treated with 5% of salt and/or sodium bicarbonate overnight to remove bitterness. Different levels of treated and untreated mosambi peel powder (2.5, 5, 7.5, 10, and 12.5%) were added to papaya jam and were evaluated for texture and sensory properties. The firmness and chewiness values of the jam added with mosambi peel powder increased significantly as compared to control, whereas adhesiveness and cohesiveness values decreased with increasing levels of mosambi peel powder. Sensory evaluation showed that jam prepared by addition of peel powder was acceptable up to 5% level of incorporation. However, jam made by the addition of untreated peel powder was not acceptable due to bitterness resulted from mosambi peel powder.

Synthesis of nanoparticles was done by green method. Silver nitrate was used as the silver precursor, while the fruit juices of the citrus fruits ( Citrus sinensis, Citrus limetta, Citrus aurantifolia, Citrus paradisi ) were used as reducing and stabilizing agents. The nanoparticle formation was confirmed with the visible colour change from colourless to characteristic reddish brown. the surface plasmon resonance peak was at 451 and 452 nm for the silver nanoparticles The antimicrobial activities of these nanoparticles were studied against Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Bacillus subtilis . Generally, MIC values of the samples against the microorganism tested ranged from 25-100mg/ml. Pseudomonas aeruginosa was the most sensitive (while Staphylococcus aureus and Bacillus subtilis were the least sensitive to the silver nanoparticles).

The physico-chemical characteristics of the seeds and seed oils of four citrus species, Mitha (Citrus limetta), Grapefruit (Citrus paradisi), Mussami (Citrus sinensis), and Kinnow (Citrus reticulata) were investigated. The hexane-extracted oil content of citrus seeds ranged from 27.0 to 36.5%. The protein, fiber and ash contents were found to be 3.9–9.6%, 5.0–8.5%, and 4.6–5.6%, respectively. The extracted oils exhibited an iodine value of 99.9–110.0; refractive index (40 °C), 1.4639–1.4670; density (24 °C), 0.920–0.941 mg/mL; saponification value, 180.9–198.9; unsaponifiable matter, 0.3–0.5%; acid value (mg KOH/g of oil), 0.5–2.2 and color (1-in. cell) 1.4–3.0R + 15.0–30.0Y. The oils revealed a good oxidative stability as indicated by the determinations of specific extinctions at 232 and 270 nm (2.3–4.4 and 0.6–0.9, respectively), p-anisidine value (2.2–3.2) and peroxide value (1.6–2.4 mequiv/kg of oil). The citrus seed oils mainly consisted of linoleic acid (36.1–39.8%). Other prominent fatty acids were palmitic acid (25.8–32.2%), oleic acid (21.9–24.1%), linolenic acid (3.4–4.4%), and stearic acid (2.8–4.4%). The contents of tocopherols (α, γ, and δ) in the oil were 26.4–557.8, 27.7–84.1, and 9.1–20.0 mg/kg, respectively. The results of the present study demonstrated that the seeds of citrus species investigated are a potential source of valuable oil which might be utilized for edible and other industrial applications.

The aim of this study was to enhance the extraction of total phenolic contents (TPC) and antioxidants from fruit juices by the application of surfactants formulations instead of conventional solvents (methanol, ethanol and acetone). A variety of fruit infusions: apple red delicious (apple (rd)) (Malus domestica), Mcintosh apple (apple (i)) (Malus pumila), sweet lemon (Citrus limetta) and mango (Magnifera indica) were studied. Effect of water, organic solvents and five different aqueous surfactant formulations viz. SDS, Brij-35, Brij-58, Triton X-100 and Span-40 were explored for the extraction of TPC and determining the antioxidant activity (AA). The TPC and AA (%) were determined using Folin-Ciocalteu (FCA) and DPPH assay, respectively. The effect of surfactant type, concentration and common organic solvents on the extraction of TPC and AA (%) was studied using UV-visible spectrophotometric technique. Among all the extracting systems employed, Brij-58 showed the highest extraction efficiency.

Lime juice, basil extract, ginger and sugar syrup were optimized and blended to form a herbal juice which was pasteurized at 90°C for 25 sec cooled and stored at refrigerated temperature 5°C for 20 days. Physic-chemical and sensory analysis was done. Marginal changes in pH, total soluble solids, acidity, vitamin C and antioxidant content were observed. The TSS increased during the storage period and was reported to be increased by 2.5°Brix. Addition of basil extract and ginger to lime juice greatly increased the antioxidant potential of the juice and also Vitamin C. Vitamin C and pH and subsequently decreased as the storage time increased. Ascorbic acid content was reported to decrease by 10-12 mg/100 gm in all the juice blends. The antioxidant potential gradually decreased during the storage period from 50.5 in 10% to 56.1 in 25% juice blends. The mean overall acceptability scores of more than 8 for juice blends samples up to 20% basil extract incorporation indicated the commercial scope for manufacturing good and nutritious juice blends, which will also be helpful in providing good antioxidant and nutraceutical potential to the consumer. Heat pasteurisation (90°C for 25 sec) and basil and ginger extract were more effective for inactivating the microbial flora. However the shelf life of the juice blends was established within 10 days, after this the acceptability decreased. The product is recommended children, youth and elderly persons to be used within 10 days.

Type 2 diabetes mellitus is one of the most frequent causes of death in Mexico, characterized by chronic hyperglycemia. One alternative strategy for this metabolic abnormality is inhibiting the enzymes responsible for the metabolism of carbohydrates. We evaluated whether the aqueousCitrus limettapeel extract could inhibit the metabolism of carbohydrates. We found that this extract inhibited primarily the enzymeα-amylase by 49.6% at a concentration of 20 mg/mL and to a lesser extent the enzymeα-glucosidase with an inhibition of 28.2% at the same concentration. This inhibition is likely due to the high polyphenol content in theCitrus limettapeel (19.1 mg GAE/g). Antioxidant activity of theCitrus limettapeel demonstrated dose-dependent antioxidant activity, varying from 6.5% at 1.125 mg/mL to 42.5% at 20 mg/mL. The study of these polyphenolic compounds having both antihyperglycemic and antioxidant activities may provide a new approach to the management of type 2 diabetes mellitus.

Pectin is a structural hetero polysaccharide, commonly obtained from the peels of citrus fruits and finds prime commercial use as a gelling agent and stabilizer in food industries. In the present study, pectin was extracted using alcohol precipitation method from the peels of orange (Citrus sinensis), sweet lime (Citrus limetta) and lemon (Citrus limon). When the extraction conditions were varied one-at-a-time, a maximum yield of 36.71% was obtained from C. limon, after which the yield was further enhanced using the Box-Behnken Design of Response Surface Methodology. Optimum conditions for the extraction process were established to be pH 3.5, temperature 65°C and time 67.5 min. The interaction effects of these variables were studied using 3-D and contour plots. A 1.5-fold increase in pectin yield was obtained as a result of this experimental design. Analysis of variance indicated the significance of the model. The pectin obtained was then subjected to qualitative and quantitative analyses and found to contain desirable methoxyl, hyaluronic acid contents and degree of esterification. Functional groups present in the pectin were investigated using FTIR spectroscopy. The overall results point towards the amenability of the extracted pectin for industrial applications.

Effects of different blanching pre-treatments and drying methods on quality of sweet lemon or mosambi (Citrus limetta Risso) pomace powder were investigated. Mosambi pomace was subjected to various blanching pre treatments i.e. hot water blanching (HB), citric acid blanching (CB) and potassium metabisulphite dipping (KMS). A control sample (untreated, UT) was kept for comparison. Pre-treated samples were dried by various drying methods i.e. convective tray drying (50°C, 60°C and 70°C), sun drying and solar drying. The dried samples were evaluated for its moisture content, drying time, crude fiber content, antioxidants, color attributes and overall acceptability. Effect of interaction of drying method and blanching pre-treatment was significant (p

Aim: The present study was aimed at investigating the antioxidant activities of the leaves, fruits and peel extracts of Citrus aurantium, Citrus limetta and Citrus limon belonging to the family Rutaceae. Materials and Methods: The antioxidant activities of the hydroethanolic extracts have been evaluated by using different in vitro assays and the results were compared with the standard antioxidants such as butylated hydroxytoluene (BHT), ascorbic acid, curcumin, quercetin, etc. In addition, total phenolic and flavonoid contents in these extracts were determined as pyrocatechol and quercetin equivalents respectively. Among the extracts assayed, 4 extracts (leaf and peel extracts of C.aurantium , peel and fruit extracts of C.limetta ) had effective H donor ability, reducing power ability, metal chelating activity, superoxide anion radical, nitric oxide radical and hydroxyl radical scavenging activities. The antioxidant activity depends upon concentration and increased with increasing amount of the extracts. The free radical scavenging and antioxidant activities may be attributed to the presence of phenolic and flavonoid compounds present in the extracts. Result: The results obtained in the present study indicate that the leaves, fruits and peel of Citrus aurantium, Citrus limetta and Citrus limon serve as the potential source of natural antioxidants. Keywords: Antioxidant; Citrus aurantium; Citrus limetta; Citrus limon; free radical; Rutaceae.

The flavonoid composition of crude Citrus limetta Risso (limetta, Mediterranean sweet lemon) juice was elucidated by means of reverse-phase HPLC–DAD–ESI-MS/MS analysis. In a single course, eight compounds (C- and O-glycosyl flavonoids) were identified, six of which were found for the first time in limetta juice: four C-glucosyl flavones, namely vicenin-2, lucenin-2 4′-methyl ether, orientin 4′-methyl ether and scoparin; the O-glycosyl flavone, rhoifolin; and the O-glycosyl flavanone, eriocitrin. In addition, ABTS + and DPPH radical quenching and FRAP assays demonstrate that limetta juice possesses remarkable antioxidant activity.

A possible way to valorize citrus peels and seeds, which are byproducts of the juice extraction industry, is to use them as natural antioxidants. The antioxidant activity of several citrus peel and seed extracts obtained either by methanol extraction (free phenolic compounds) or by alkaline hydrolysis (bound phenolic compounds) was tested in a model system based on accelerated citronellal oxidation. Generally, seeds possessed greater antioxidant activity than peels. The composition of all tested samples was studied by HPLC: methanol extracts are rich in flavones and glycosylated flavanones, whereas hydrolyzed extracts contain mainly phenolic acids and flavonols. The phenolic composition of some citrus peels and seeds was described for the first time. No clear relationshipcould be shown between the antioxidant activity and the phenolic composition of the extracts.