Fresh Peel Research Articles

Characterization of extracted alpha cellulose from Manihot esculenta (cassava) peels as formulation aid for paracetamol tablet

Background: Alpha-cellulose as a pharmaceutical excipient can be employed as a binding agent in tablet formulation. Cassava peels husk are waste agricultural material and is being investigated for its α-cellulose for use in oral solid pharmaceutical formulation. Purpose: The objective of this study is to extract α-cellulose from cassava peels agro-industrial waste using a standard method, subject the extracted cassava peels cellulose and determine its phytochemical and physicochemical properties of formulated granules of paracetamol. Methods: Alpha-cellulose from cassava peel was extracted using alkali method. The fresh peels were prepared, milled into slurry and de-watered to obtain a coarse wet material, dried, milled and sieved to obtain very fine powdered particles. Phytochemical analysis and characterization of extracted α-cellulose powder were determined. Differential scanning calorimetry (DSC), scanning electron micrographs (SEM), and x-ray diffractogram (XRD) analysis of extracted cassava peel cellulose were done. Paracetamol granules was prepared by wet granulation using varying concentrations of the binders. Results: DSC and XRD results revealed a semi-crystalline material with amorphous and crystalline regions. while the SEM showed a lumpy structure and reticular shape. Pre-compression evaluations of the formulated batches of paracetamol granules showed that cassava peels cellulose (CPC) have similar flow properties with those of microcrystalline cellulose BP (MCC) and acacia BP (ACA) powders respectively. The granules have free flow properties with average angles of repose (CPC ≤ 27.60 MCC < 26.90 and ACA ≤ 25.60), compressibility index (CPC ≤ 25, MCC ≤ 23 and ACA ≤ 21.7%), Hausner’s ratio (CPC ≤ 1.32, MCC ≤ 1.31, and ACA ≤ 1.27) respectively. Conclusion: The extracted cassava peel α-cellulose was found ideal as pharmaceutical excipient binder in oral solid dosage forms.

Nutrient Composition and Antioxidant Potential of Rambutan (Nephelium lappaceum L) Peel

The present study was conducted to assess the nutri-chemical composition and antioxidant potential of rambutan fruit (Nephelium lappaceum L) peel. Red rambutan fruit peel was used in fresh as well as dried form for the study. The nutri-chemical profiling revealed, fresh peel had 24g/100g of carbohydrate, 2.5g/100g of protein, 0.17g/100 g of fat and 0.89g/100g starch. However, dried peel had 55.45g/100g carbohydrate, 5.25g/100 protein, 10.2g/100g fat and 1.00g/100g starch. Crude fiber content of the fresh and dried peel was 0.77g/100g and 0.068g/100g respectively. Moreover, the fresh peel had higher moisture (73%) content than dried peel (4.2%). Vitamin C being heat liable, was found higher in fresh peel (9.31mg/100g). Sodium and potassium levels was found higher in dried peel powder as 1.55mg/100g and 9.4mg/100g respectively. Phytochemical composition of rambutan peel revealed that total polyphenol was higher in dried peel (580mg/100g) when compared to fresh (310 mg/100 g), meanwhile saponin, tannin and terpenoid was found higher in fresh peel as 47mg/100g, 390mg/100g and 5.101mg/100g respectively. Flavonoid content was dominant in dried peel (20.51mg/100g) than that of fresh peel (9.6mg/100 g). The radical-scavenging activity was expressed as IC50, which reported dried peel (43.79μg/100 mL) had strong antioxidant potential than fresh peel (184.39μg/100mL). However, it is concluded that rambutan peel is a potent source of nutrients, bioactive compounds and antioxidants which in turn has immense therapeutic benefits. Furthermore, valorisation of agri-food wastes and by- products can enhance food security and promote sustainable development.

Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle.

This study evaluated the antioxidant and anti-glycemic properties of black lemon Chenpi (BLC) (Citrus limon (L.) Burm. f. cv. Eureka), processed using three thermal browning models-hot-air drying (HAL), high temperature and humidity, and steam-drying cycle (SCL)-and compared them to fresh lemon peel and commercial Chenpi. The moisture-assisted aging technology (MAAT) is an environmentally friendly process for inducing browning reactions in the lemon peel, enhancing its functional properties. Our results demonstrated significant increases in sucrose, total flavonoid content, and antioxidant capacities (2,2-diphenylpicrylhydrazyl: 12.86 Trolox/g dry weight; ferric reducing antioxidant power: 14.92 mg Trolox/g dry weight) with the MAAT-HAL model. The MAAT-SCL model significantly improved the browning degree, fructose, total polyphenol content, narirutin, and 5-hydroxymethylfurfural synthesis (p < 0.05). Additionally, aged lemon peel exhibited potential α-glucosidase inhibitory activity (28.28%), suggesting its role in blood sugar regulation after meals. The multivariate analysis (principal component and heatmap analyses) indicated that BLC processed using the MAAT-SCL model exhibited similarities to commercial Chenpi, indicating its potential for functional food development. Our results indicate that MAAT-SCL can enhance the economic value of lemon by-products, offering a sustainable and functional alternative to traditional Chenpi.

Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film

Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51–50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3–5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10−11 g.cm−1.s−1.Pa−1). In comparison, PF-A showed lower water solubility (45.14–69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12–4.11 MPa, EB: 48.72–61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.

Antioxidant and Antimicrobial Activity of Citrus Limetta

One of the most common fruit crops grown in tropical and subtropical areas is Citrus limetta. Upon processing, about40-47% percent of the fruit's non-edible mass is discarded as waste that impacts the environment. The aromatic compounds calledessential oils (EOs) are concentrated in oil glands found in leaves, flowers, and fruit peels. The study's primary objective was toevaluate the biological activity of fresh and heated peels extracted essential oil from Citrus limetta (CLEO). The study emphasizedthe determination of bioactive compounds from the CLEO antioxidant and antimicrobial activity assessment. CLEO's main volatilecomponent was D-Limonene in both oils, with RA (%) values of 44.14 and 77.50 in fresh and heated peel oil, respectively. Theantioxidant activity was comparable to the standard used for ascorbic. The activity (%) reached its highest (83±1.53%) at theconcentration of of100μL/mL for fresh peel oil, which is higher than the heated peel oil. Comparative antimicrobial activity wasdetermined to assess the effects of CLEO against ten bacterial pathogens, which implies that seven pathogens were significantlysensitive against heated oil. The current findings suggest that CLEO could be an impressive natural source with significant potentialto show good biological activity in both fresh and treated forms. A complex composition with approximately 20 components inCitrus limetta essential oil has been scientifically proven beneficial in aromatherapy, medications, beverages, food color enhancers,and aromatic-nature infusions for personal health care.

Sustainable innovations in postharvest conservation of passion fruit

The study aimed to evaluate the post-harvest quality of sour passion fruit using carnauba wax, cassava starch, and avocado seed extract coatings. The experiments were conducted in randomized blocks with five replications and two fruits per experimental unit. Two coatings associated with biofungicide were used. The carnauba wax treatment consisted of Control: fruits coated with pure carnauba wax, Wax and Extract 1:1, Wax and Extract 1:3, and fruits coated with avocado seed extract solution. The cassava starch treatment consisted of Control: fruits coated with avocado seed extract solution, fruits coated with pure cassava starch, Starch and Extract 1:1, Starch and Extract 1:3, and subplots consisting of six periods: 00, 03, 06, 09, 12, 15 conservation days, for both experiments. Fresh matter mass loss, peel color, longitudinal and transversal diameter, fruit mass, peel mass, pulp mass, total soluble solids, total titratable acidity, ratio, and pH were evaluated. Coatings, individually or in combination, influenced physicochemical attributes, presenting more adequate values for peel thickness and citric acid percentage acid in the juice. The results highlight the influence of storage time on fruit characteristics, emphasizing the need to assess specific approaches to optimize post-harvest conservation.

Preparation, physicochemical and functional characterization of pectic polysaccharides from fresh passion fruit peel by magnetic-induced electric field-assisted three-phase partitioning

In this study, we explored the use of magnetic-induced electric field (MIEF) treatment at various excitation voltages to assist three-phase partitioning (TPP) methods in extracting and separating pectic polysaccharides (PFPs) from the peel of fresh passion fruit (Passiflora edulis f. flavicarpa). The findings indicated that applying MIEF treatment prior to TPP separation significantly reduced the total sugar and galacturonic acid contents, as well as the degree of esterification of PFPs, with increasing excitation voltage. This treatment notably enhanced their yields and molecular weights. Although the MIEF treatment did not alter the monosaccharide composition of PFPs, it significantly modified their molar ratios of monosaccharides, thereby altering the backbone structure and neutral sugar side chains, which resulted in varied microstructures. Furthermore, especially at higher excitation voltages (≥300 V), the MIEF treatment improved the thermal stability, rheological, and emulsifying properties of PFPs. Consequently, our data suggest that the MIEF-assisted TPP method is a promising approach for the efficient and environmentally friendly preparation of pectic polysaccharides from plant materials.

Antimicrobial Properties of Newly Developed Silver-Enriched Red Onion-Polymer Composites.

Simple low-cost, nontoxic, environmentally friendly plant-extract-based polymer films play an important role in their application in medicine, the food industry, and agriculture. The addition of silver nanoparticles to the composition of these films enhances their antimicrobial capabilities and makes them suitable for the treatment and prevention of infections. In this study, polymer-based gels and films (AgRonPVA) containing silver nanoparticles (AgNPs) were produced at room temperature from fresh red onion peel extract ("Ron"), silver nitrate, and polyvinyl alcohol (PVA). Silver nanoparticles were synthesized directly in a polymer matrix, which was irradiated by UV light. The presence of nanoparticles was approved by analyzing characteristic local surface plasmon resonance peaks occurring in UV-Vis absorbance spectra of irradiated experimental samples. The proof of evidence was supported by the results of XRD and EDX measurements. The diffusion-based method was applied to investigate the antimicrobial activity of several types of microbes located in the environment of the produced samples. Bacteria Staphylococcus aureus ATCC 29213, Acinetobacter baumannii ATCC BAA 747, and Pseudomonas aeruginosa ATCC 15442; yeasts Candida parapsilosis CBS 8836 and Candida albicans ATCC 90028; and microscopic fungi assays Aspergillus flavus BTL G-33 and Aspergillus fumigatus BTL G-38 were used in this investigation. The greatest effect was observed on Staphylococcus aureus, Acinetobacter baumannii, and Pseudomonas aeruginosa bacteria, defining these films as potential candidates for antimicrobial applications. The antimicrobial features of the films were less effective against fungi and the weakest against yeasts.

In vitro simulated digestion and fermentation characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel

In this study, two pectic polysaccharides (PFP-T and PFP-UM) were extracted from fresh passion fruit peels using three-phase partitioning (TPP) and sequential ultrasound-microwave-assisted TPP methods, respectively, and their effects on the in vitro gastrointestinal digestion and fecal fermentation characteristics were examined. The results indicate that gastrointestinal digestion has a minimal effect on the physicochemical and structural characteristics of PFP-T and PFP-UM. However, during in vitro fecal fermentation, both undigested PFP-T and PFP-UM are significantly degraded and utilized by intestinal microorganisms, showing increased the total relative abundance of Firmicutes and Bacteroidota in the intestinal flora. Notably, compared with PFP-UM, PFP-T better promoted the reproduction of beneficial bacteria such as Prevotella, Megasphaera and Dialister, while suppressed the growth of harmful genera including Escherichia-Shigella, producing higher content of short-chain fatty acids. Therefore, our findings suggest that PFP-T derived from passion fruit peel has potential as a dietary supplement for promoting intestinal health.

Citrus limon Wastes from Part of the Eastern Cape Province in South Africa: Medicinal, Sustainable Agricultural, and Bio-Resource Potential.

The fruits of Citrus limon are often purchased for their vitamin C-rich juice, while the fruit peel and the tree leaves are discarded as wastes. This study obtained the chemical profiles of the essential oils (EOs) of C. limon wastes (the peel and leaves), evaluated their medicinal value as antioxidants, their potential for sustainable use in agriculture as an insecticide for post-harvest preservation of grains, and their potential as a bioresource in livestock feed formulations. The EOs were isolated from C. limon leaves and peel using a hydro-distillation method on a Clevenger apparatus. The oil constituents were identified using the gas chromatography-mass spectrometry (GC-MS) hyphenated technique. The oils were evaluated for their in vitro antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power methods. An insecticidal study was conducted using contact toxicity, fumigation, and repellence bioassay methods against Sitophilus zeamais (maize weevils). Finally, the predicted income from using lemon peel as an alternative or substitute ingredient for maize in livestock feed formulations was obtained through a conventional simulation method. Chemically, limonene was found to be present in all the EOs analyzed (12-52%), while α-pinene was only found in the fresh leaf and peel oils (13.3% and 10.6%). Caryophyllene oxide was identified as the major component of the dried leaf oil (17.7%). At 20 µg m, the dry peel oil exhibited the highest inhibitory activity (52.41 ± 0.26%) against the DPPH radical, which was comparable to L-ascorbic acid (a standard antioxidant) at 54.25 ± 3.55%. The insecticidal study revealed that the dry peel oil is a better insect repellent (73.33 ± 6.95% at 10 µL) and fumigant (LC50 = 0.17 µL g-1 after 48 h) natural agent compared to the peel oil. Conversely, the dry peel oil showed a better contact activity (LC50 = 1.69 µL g-1) against the maize weevils compared to the dry leaf oil. The simulation study showed the cost of using dry lemon peel as an alternative to maize in livestock feed formulation to be ZAR 2.8 billion, compared against the higher cost of feed formulation with maize, which currently stands at ZAR 24.9 billion. This study has shown that C. limon wastes (the peel and leaves) contain EOs with unique chemical profiles, valuable medicinal properties as free radical scavengers, and considerable insecticidal properties for agricultural use in post-harvest grain preservation, presenting a cost-effective and promising bioresource for livestock feed production.

The Effect of Hydrodistillation Times and Cold Pressing on Yield and Composition of Sweet Orange (Citrus sinensis) Peel Essential Oil

Within the scope of the study, the effect of hydro-distillation times on Citrus sinensis (Navelina) fresh peel essential oil composition was investigated. For this purpose, five different distillation times (10, 15, 30, 60, and 120 min.) were evaluated. Research findings showed that the distillation time was not effective on the orange essential oil composition. It was determined that the most important components of C.sinensis peel essential oil were limonene (96.52-96.61%) and myrcene (2.03-2.06%). In addition, hydrodistillation (HD) and cold press (CP) essential oils were compared in terms of yield and some physical and chemical properties. In terms of oil yield and optical activity, the values of the oil obtained by hydrodistillation method were higher than those obtained by cold press, and the refractive index and density values were found to be lower. In terms of component ratios, it was seen that there was no significant difference between the two methods.

Orange fruit peels from PDO varieties of Ribera (Sicily, Italy): An insight into the chemistry and bioactivity of volatile and non-volatile secondary metabolites extracted using a microwave-assisted method

Peels of Washington Navel (WAS), Navelina (NAV), and Vaniglia Apireno (VAN) orange fruits from Ribera (Sicily, Italy) represent abundant by-products of the Italian agro-food sector. In this work, volatile (VE) and non-volatile (NVE) extracts were obtained from fresh peels using a microwave-assisted protocol, and were characterized for their content in secondary metabolites and bioactivity. VEs exerted antibacterial activity against different pathogens, and were toxic on Caco2 cells. Their main component was limonene (>85 %). NVEs inhibited tyrosinase, amylase, and glucosidase in vitro, and exerted significant antioxidant effects on THP-1 XBlue cells. They showed also anti-inflammatory properties, by decreasing NF-κB activity in LPS-stimulated cells. Putative molecular effectors were highlighted by multivariate correlation analysis. Overall, NVEs may represent novel sustainable nutraceutical ingredients with anti-inflammatory and metabolic properties, and can be obtained by using eco-sustainable approaches. Our results will encourage the reuse of by-products of the orange processing chain and will contribute to increase its circularity in the future.

Characteristics of Hyloceregurt: Fermented Milk from Stems and Peel of Dragon Fruits

Background: Fruitghurt, the result of fruit or fruit by-product fermentation, is a functional food. Functional foods are foods that are rich in benefits. A formulation of hyloceregurt has been derived from the stem and peel of the dragon fruit (Hylocereus polyrhizus), with potential as an immunomodulatory agent. Objectives: This study is aimed at determining the quality of hyloceregurt. Material and Methods: Hyloceregurt formula variations are made from fermented stem powder, fruit peel powder, or dragon fruit peel juice. The test include physical characteristics, chemical analysis, microbiology analysis, and hedonic test. Results: Hyloceregurt formula from the stems of the plant and the peel of the dragon fruit has almost the same physical characteristics that include a distinctive smell, an acidic taste with a pH ranging from 3-5, and a thick liquid consistency. The color of the hyloceregurt follows the waste of the dragon fruit used (pink and green). The chemical characteristics of hyloceregurt have met the SNI standard, including fat content with a range of 3.1-3.6% and protein content with a range of 4.95–6.74% b/b. The microbiological characteristics of hyloceregurt indicate that the value of the total plate figure is in the range of 1.1-3.3 x 109 CFU/mL. Panelists on the hedonic test preferred three formulas: 1% hyloceregurt from the peel powder or fresh peel fruit juice, and dragon fruit plant stems based on smell, taste, color, and consistency. Conclusions: All formulas in 1% fruit or by-fruit were the most preferred formulas, and based on the best physical characteristic tests and chemical content analysis, met the requirements of SNI 2981 of 2009. However, microbiologically, they still did not meet the requirements of SNI 2981 of 2009, so further tests still need to be carried out.

Construction of Riboswitches for Screening Antibacterial Agents from Forest Plants

Forest plants contain abundant natural products, providing a valuable resource for obtaining compounds with various functional activities, such as antimicrobial, lipid-lowering, and immunoregulatory activities. The development of efficient tools for rapidly screening functional natural products from forest plants is essential for human health. In this study, we constructed some transgenic strains (Escherichia coli) containing Ahy1-1 riboswitches that respond to cyclic di-guanylate (c-di-GMP), serving as a novel bacteriostatic target. The Ahy1-1 riboswitches contained the LacZ gene (encoding β-galactosidase) and c-di-GMP aptamer in order to monitor β-galactosidase activity due to changes in c-di-GMP. After co-incubating with extracts from fresh orange peel, fresh tea leaves, and Fuzhuan brick tea, the orange peel exhibited a significant inhibition of c-di-GMP generation. The extract of tea leaves had a minor influence on the synthesis of c-di-GMP, whereas Fuzhuan brick tea, which is fermented by various microorganisms, inhibited the production of c-di-GMP. Our constructed transgenic strains could be used to screen for antibacterial agents from forest plants. Beyond antibacterial agents, other functional compounds from forest plants could be selected by designing diverse riboswitches.

Sequential extraction of anthocyanins and pectin from jabuticaba (Plinia cauliflora) peel: Peel pretreatment effect and ultrasound-assisted extraction.

The jabuticaba bark is rich in anthocyanins and fibers, and its use may be of industrial interest. In the food sector, its used as an ingredient in the production of fermented products, liqueurs or enriched flours. It also has pharmaceutical and cosmetic applications. The objective was to evaluate the effect of pretreatment and fresh use of jabuticaba peels in the extraction of total phenolic compound (TPC) and total anthocyanin (TA) contents with and without ultrasound assistance and in the sequential extraction of pectin from the residue. In the TPC and TA extraction, a 3x2 factorial design was used. For conventional anthocyanin extraction (CAE), occurred in an incubator under agitation. For ultrasound-assisted anthocyanin extraction (UAE) was utilized an ultrasonic homogenizer with probe (20 kHz, 160 W). The extracts were quantified (TPC, TA, antioxidant activity and color). The residues were characterized and used for sequential pectin extraction, which was quantified and characterized. The results were subjected to analysis of variance. Fresh jabuticaba peel is a residue that can be used to sequentially extract phenolic compounds, particularly anthocyanins and pectin. The use of ultrasound (UAE) was less efficient than CAE for extracting TPC and TA or performing sequential extraction on all pretreatment peels.

Equilibrium Kinetic and Thermodynamic Adsorption of Ni and Cd Ions from Waste Water Using Orange Peel

The aim of this study is to evaluate fresh orange peels as low cost available adsorbent for removing nickel and cadmium ions from laboratory solutions and record the adsorption capacity, which represents the amount of up take per amount of fresh orange peels (FOP). Fourier-Transform Infrared Spectroscopy (FTIR) analyses of FOP was carried out and comparing with the peaks of standard FTIR of cellulose matter to show functional groups and finger print that found in FOP formula. Batch experiments were carried out at different conditions: Ni and Cd ions initial concentration are (10, 20, 30, 40, and 50) ppm, FOP dosage (0.5, 0.75, 1, and 1.5) g, pH (3.5, 5, and 6), contact time (30 to 240) min and temperature (28, 35, and 45) oC where recorded. The results showed that the removal percentage of Ni and Cd increased with increasing FOP dosage. Initial Ni and Cd concentration, pH, and contact time. The best Ni and Cd Removal% where 64% and 80%, respectively at optimum conditions with FOP dosage of 1 g, pH of 6, initial concentration of 50 ppm and contact time of 120 min, where the calculated adsorption capacity was 2.9 mg/g for Ni and 4 mg/g for Cd. In case of the thermal study, best result was obtained at 45 oC with removal% of 65% for Ni and 78% for Cd and adsorption capacity of 2.8 mg/g and 3.7 mg/g for Ni and Cd, respectively.

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part I. The effects on pectin extraction and structural properties

The possibility of utilizing endogenous plant pectin methyl-esterase (PME) to modify pectin in source material prior to pectin extraction is proposed and explored in this study. This is based on the reports about activation of endogenous PME in plant-based foods by high-pressure processing (HPP) treatment. Fresh orange (Hamlin) peel from a local commercial juice plant was pretreated with HPP at different combinations of pressures and durations, followed by pectin extraction with a commercial method. The effects of HPP pretreatments on pectin yield and structural properties of the extracted pectins were determined. HPP pretreatment increased the yield of subsequent pectin extraction by 41.10 %. Crude extracts from HPP-treated peels showed higher PME activities than the untreated peel. Pectins extracted from HPP pretreated peel (Hp) had a lower degree of methyl-esterification (DM), accompanied by an increase in degree of blockiness (DB) of non-esterified galacturonic acid (GalA) than the control (pectin extracted from un-treated peel). GalA content and linearity of pectin (LP) were higher, while neutral sugar content and degree of branching (DBr) were lower in Hp. The reduction in weight average molecular weight of Hp was minor, and it was positively correlated with a reduction in neutral sugars, indicating an effect of pectin debranching without degradation of the pectin main chain. The effects of HPP on the pectin main chain, degree, and distribution of methyl-esterification in this study were similar to the reported effects of orange PME on extracted pectin. The identified pectin structural features were validated by Fourier Transform Infrared Spectroscopy analysis and a newly developed lateral flow assay. The study indicates that HPP modification of pectin structure in fresh orange peel before pectin extraction may be an efficient and economical way to generate pectin with desirable structural features and to increase pectin yield.

Box–Behnken Design to Optimize Standardized Mangiferin-Rich Mango Peel Extract from Agro-Industrial Waste Product

The light mango or “Ma-Muang Bao” (Mangifere indica L. var.) is a native mango species originating from Malaysia and southern Thailand. The whole Ma-Muang Bao fruit, except peels, is popular as both a raw and ripe fruit for consumption, as well as being used in various processed food products. This study aims to transform the peel of a specific mango variety, which is a byproduct of the agro-industrial sweet, pickled mangoes industry, into a valuable bioactive ingredient for healthcare products. This is achieved through the establishment of a standardized mangiferin-rich mango peel extract (SMPE). Employing the Box–Behnken design (BBD) within the framework of response surface methodology (RSM), an optimal microwave-assisted extraction procedure was developed. A total of 27 experiments, each with four independent variables, including solvent ratio, extraction power, extraction time, and ethanol (EtOH) ratio, were conducted to optimize the extraction method in terms of mangiferin content and extraction yield. The optimized extraction conditions encompassed a solvent ratio of 120 mL EtOH/100 g sample, an extraction power of 450 W, an extraction time of approximately 4.3 min, and an EtOH ratio of 69.44% (EtOH in water). Small-scale extractions were carried out using the following specified parameters: solvent ratio of 120 mL, extraction power of 450 W, extraction time of 4 min, and EtOH ratio of 70% EtOH. These extractions yielded an extract with a mangiferin content of 27.24 ± 2.05 mg/g and an extraction yield of 3.71 ± 0.17% w/w. Notably, these outcomes were better from the mangiferin content of 19.62 mg/g and a yield of fresh peel of 5.61% estimated through BBD analysis. Furthermore, a pilot-scale extraction was performed using 7 kg of fresh mango peel and 70% EtOH (8.4 L) for 4 min, resulting in an extract with a mangiferin content of 51.85 ± 0.35 mg/g and a fresh peel yield of 4.35% w/w. This method emerges as the most suitable for mango peel extraction and forms the basis of the SMPE. The results from biological activities highlight the potential use of SMPE as the active ingredient for cosmeceutical or healthcare products for wound-healing and skin-brightening agents. Additionally, the knowledge from this study presents an alternative approach to various plant sources and sustainable extraction methods for the herbal extract industry.

Utilization of Wasted Cooking Oil and Essential Oil of Sweet Orange Peel (Citrus sinensis) as Aromatherapy Candles

&lt;p&gt;&lt;strong&gt;Abstract.&lt;/strong&gt; Utilizations of waste cooking oil can be projected to be candles. Sweet orange (&lt;em&gt;Citrus sinensis&lt;/em&gt;) peel, considering the large amount of this abandoned waste, also can be utilized as essential oil. This research was conducted to examine the production of aromatherapy candles by purifying the wasted cooking oil and adding the sweet orange peel essential oil. Steam distillation method was used to extract essential oils by determining the effect of raw material conditions on the yield obtained. The essential oils obtained from fresh peel was 1.87% of yield with 94.37% limonene, while dry one was 2.16% yield with 94.67% limonene by GC-MS analysis. Adsorption method by activated carbon was carried out to purify the wasted cooking oil as candle materials, varied by 7%, 10%, and 13% mass of activated carbon. The addition of the highest mass of activated carbon gave the lowest absorbance and indicated that the purified oil was the brightest. Utilization of refined wasted oil was mixed with stearin and sweet orange peel essential oil of 2%, 4%, and 6% by weight as aromatherapy candle product. Characteristics of candle was investigated by analyzing the melting point, burning time, organoleptic, and preference test for respondents and resulted that all characters meet Indonesian National Standard. Purification of wasted cooking oil varied by activated carbon mass influenced the color of the candles. The addition of essential oils influenced the smell, melting point and burning time of candle, the essential oil addition makes lower melting point and faster burning time.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Keywords:&lt;/strong&gt;&lt;/p&gt;&lt;p align="left"&gt;Aromatherapy Candles, Sweet Orange Peel Essential Oil, Wasted Cooking Oil&lt;/p&gt;&lt;p&gt;&lt;strong&gt;&lt;br /&gt;&lt;/strong&gt;&lt;/p&gt;

Modification of pectin with high-pressure processing treatment of fresh orange peel before pectin extraction: Part II. The effects on gelling capacity and emulsifying properties of pectin

The most important functionalities of pectin are gelling and emulsifying properties, which can be tailored by modifying pectin structure through chemical/enzymatic treatments or physical processes. In a companion article (Zhao et al., 2023), the modification of pectin structure with high-pressure processing (HPP) was reported. In this study, the functionalities of the HPP-modified pectins (Hp) were evaluated and compared with commercial low methoxy (LM) and high methoxy (HM) pectins. The calcium sensitivity of Hp was comparable to that of commercial LM pectin, which was remarkably higher than the control pectin extracted from untreated peel and commercial HM pectin. Hp had a dramatically higher gelling capacity for calcium-mediated gelation than the control and commercial HM pectin. The strength and viscoelastic properties of Hp-calcium gels were comparable to that of commercial LM pectin. Meanwhile, most of the Hp also showed a comparable gelling capacity for sugar-acid-mediated gelation to that of the control and commercial HM pectin. Hp also had higher emulsifying stability than the control and commercial pectins. The increased capacity of Hp for calcium-mediated gelation was attributed to the block-wise distribution of non-esterified galacturonic acid (GalA) introduced by the HPP treatment, and the higher emulsifying stability was mainly attributed to the debranching of pectin. The study further confirmed that pectin functionalities were highly correlated with its structural properties. The data reveal the great potential of producing low-cost, high-quality pectins with increased gelling capacity and a broadened scope of applications, by adding a simple HPP pretreatment of fresh source material for pectin extraction.