Grapefruit Peel Research Articles

Integration of covalent organic frameworks and molecularly imprinted polymers for selective extraction of flavonoid naringenin from grapefruit (Citrus × paradisi Macf.) peels

Grapefruit (Citrus × paradisi Macf.) peel, a by-product of the citrus-processing industry, possesses an important economic value due to the richness of bioactive compounds. In this study, boron-linked covalent organic frameworks integrated with molecularly imprinted polymers (CMIPs) were developed via a facile one-pot bulk polymerization approach for the selective extraction of naringenin from grapefruit peel extract. The obtained CMIPs possessed a three-dimensional network structure with uniform pore size distribution, large surface areas (476 m2/g), and high crystallinity. Benefiting from the hybrid functional monomer APTES-MAA, the acylamino group can coordinate with the boronate ligands of the boroxine-based framework to form B-N bands, facilitating the integration of imprinted cavities with the aromatic skeleton. The composite materials exhibited a high adsorption capacity of 153.65 mg/g, and a short adsorption equilibrium time of 30 min for naringenin, together with favorable selectivity towards other flavonoid analogues. Additionally, the CMIPs captured the template molecules through π–π* interaction and hydrogen bonding, as verified by FT-IR and XPS. Furthermore, they had good performance when employed to enrich naringenin in grapefruit peels extract compared with the common adsorbent materials including AB-8, D101, cationic exchange resin, and active carbon. This research highlights the potential of CMIPs composite materials as a promising alternative adsorbent for naringenin extraction from grapefruit peel.

Enhanced photocatalytic activity of porous TiO2 containing C/P/K derived from grapefruit peel.

Grapefruit peel possesses a porous structure and a significant specific surface area. In this study, we introduce an innovative and eco-friendly approach for synthesizing porous TiO2. This was accomplished by employing grapefruit peel as a bio-template and tetrabutyl titanate as the precursor, utilizing a two-step rotary impregnation-calcination process. The TiO2 faithfully reproduced the structural characteristics of the grapefruit peel across different scales, simultaneously incorporating C, P, K elements from the original grapefruit peel into the final samples. The fabricated samples were analyzed using XRD, XPS, SEM, TEM, BET, and UV-vis DRS. The results showed that the TiO2 displays an anatase phase, and possesses a high specific surface area. The investigation of photocatalytic performance demonstrated that the CPK-TiO2-10 sample exhibited outstanding photocatalytic activity against Rhodamine B (RhB) solution, achieving complete degradation within 60 minutes. Additionally, the total organic carbon (TOC) removal rate reached 91.34% after 60 minutes of irradiation. The sample maintained a high degradation efficiency, even after five recycling cycles. This exceptional performance can be attributed to its porous structure, enriched with pores and a larger surface area, as well as the beneficial effects of doping with C, P, K elements in TiO2.

A fluorescent DNAzyme-based biosensor for the detection of lead ions using carbon quantum dots prepared from grapefruit peel

The key design strategy lies in hemin/G-CQDs. The fluorescence of G-CQDs was quenched after binding with hemin and recovered after removing hemin by combining with a G-quadruplex.

Making Detergents from Organic Waste Products

The development of the food processing industry from agricultural products is always accompanied by environmental pollution because of the disposal of organic waste products. Therefore, utilizing organic waste products to create useful products is important both economically and in terms of environmental protection. This study presents some ways to utilize organic waste to create useful products. Agricultural waste sources such as lemon peels, grapefruit peels, and orange peels, etc. can be considered important raw materials for making detergents or natural soaps, or can also be extracted to obtain compounds and useful organic substances

ДОСЛІДЖЕННЯ ВЛАСТИВОСТЕЙ ПРОДУКТІВ ПЕРЕРОБЛЕННЯ ЦИТРУСОВИХ ЯК ДОБАВОК ДЛЯ МАЙОНЕЗНИХ СОУСІВ

The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive components of low-fat emulsion products, such as mayonnaise sauces. The article presents the results of a study of the properties of powders obtained from dried grapefruit and orange peels by grinding and dividing into fractions by sieving through sieves of different diameters. The indicators of the moisture-retaining capacity of grapefruit and orange powders, their blends and mixtures with coconut flour were determined. The stability of low-fat emulsion products obtained with the addition of the indicated additives in the amount of 5% to the recipe was studied.The introduction of grapefruit and orange powder additives into the low-fat mayonnaise sauce recipe will enrich them with dietary fibers, give a piquant taste and aroma, and contribute to the formation of a product with proper rheological properties and consistency.The analysis of research and publications showed that among the hydrocolloids used in the production of low-fat mayonnaise products, a special place is occupied by dietary fibers of citrus fruits with a high index of moisture retention capacity, which is higher than that of fibers from other raw materials, for example, carrots or oats. Considerable attention is paid to orange pulp powder products with a balanced content of soluble and insoluble dietary fibers, which serve as effective additives capable of retaining moisture and forming low-fat products with a thick consistency.The purpose of the article is to study the properties of grapefruit peel powder and its mixtures with other functional additives for low-fat mayonnaise sauces; determination of their moisture retention capacity; production and stability research of low-fat mayonnaise sauces based on them.For different size fractions of dried and crushed grapefruit and orange peel, indicators of moisture retention capacity were determined. It was established that this indicator has a larger value for the smallest fraction. For grapefruit powder with a particle size of less than 0.50 mm, the moisture retention capacity is 808%, and for orange -591%. A mixture of grapefruit and orange powder with different ratios of components was also found to have a high ability to retain water. Properties of mixtures of citrus powder and coconut flour were studied. Made samples of low-fat mayonnaise sauces with the addition of individual and complex functional additives in the amount of 5%. The effectiveness of their action was checked by determiningthe stability index of the manufactured emulsion products, which met the requirements set for mayonnaise and mayonnaise sauces by the current standard

ỨNG DỤNG CÔNG THỨC KHÁNG NẤM TỪ THIÊN NHIÊN CHO SẢN PHẨM TRE, GỖ GIA DỤNG

This paper is concerned with the ability of natural products such as vinegar, tea, okra, lemon juice, grapefruit peel essential oil, and baking soda to prevent mold growth on bamboo and wood materials. The results showed that grapefruit peel essential oil had the highest biological activity compared to the other products in preventing mold growth on wood materials. Additionally, a process for preventing mold growth on bamboo and wood materials was developed and the parameters were optimized using the Box-Behnken surface response correlation method. The optimal process conditions were determined by analyzing the response surface of the three-dimensional surface plot and solving the regression model equation using Design Expert software. The optimal conditions, including the ratio of product to coverage area 5/1, concentration 53%, time in 238 minutes and temperature 40𝑜𝐶, have been tested and showed that the time for mold appearance was 254 days.

Removal of iron, manganese and ammonium from contaminated mine water by biochar immobilized Acinetobacter sp. AL-6 under acid condition, and the role of extracellular polymeric substances

In acidic mine wastewater, Mn and Fe are among the prime heavy metals and pose a great threat to the ecological environment and human health. Combining biological and physical methods to treat heavy metal contaminated water bodies is a promising remediation technique. In this study, grapefruit peel biochar immobilized Acinetobacter sp. AL-6 (co-system) was applied to treat the contaminated water with co-existing Mn2+, Fe2+ and NH4+-N. The results showed that almost 100% of Mn2+, Fe2+, Zn2+ and Cu2+ were removed in bioreactor, and was transferred to Mn2+, Fe3+, Zn2+ and Cu2+ precipitates on the surface of co-system without N2O accumulation. Especially, Mn2+ and Fe2+ were adsorbed in extracellular polymers (EPS) of strain AL-6. The present study mainly confirmed that the combined system of biochar and bacteria had great potential in the complex water removal of multiple heavy metals and NH4+-N, and also revealed the regulation of heavy metals by the EPS of strain.

Development of multifunctional bioactive food packaging based on silver nanoparticles/grape fruit peel extract reinforced PVA composites

Active food packaging based on bio-wastes has gained considerable attention these days due to their ecofriendly and biodegradable behavior. In this study, multifunctional bio-composite films with remarkable anti-oxidant and anti-microbial attributes were synthesized by incorporating biosynthesized silver nanoparticles (AgNPs) and grape fruit peel extract (GFPE) into polyvinyl alcohol (PVA) matrix. Synthesized films were characterized in terms of Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), Scanning electron microscopy (SEM), Differential scanning calorimetry (DSC) and Dynamic Mechanical Analyzer (DMA). Antioxidant activity of AgNPs-GFPE/PVA films was determined by %DPPH scavenging ability and Ferric reducing antioxidant power assay while antimicrobial activity was measured by agar diffusion method. XRD analysis revealed the semi-crystalline behavior of synthesized composites with characteristics peak at 38° whereas SEM micrographs confirmed the homogeneous dispersion of reinforcement and porous rough surface structure of AgNPs-GFPE/PVA nano-composites. AgNPs-GFPE/PVA nanocomposite exhibited glass transition temperature (Tg) at ∼116 °C and Tm ∼191 °C along with the storage modulus of 685 MPa, revealing significantly enhanced thermal and mechanical stability of composites compared to pure PVA films. The composite films exhibited remarkable antioxidant potential i.e DPPH scavenging activity ∼50 % and reducing power ∼ 0.58. The AgNPs-GFPE/PVA nano-composite films exhibited remarkable antimicrobial activity in response to food borne pathogens. The results designated that the synthesized composite films have prodigious potential of being cheap, eco-friendlier substitute to conventional materials for application in food packaging, which certify the safety and economical life span of packed food.

Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties

This study presents an innovative attempt to extract high-quality pectins from grapefruit (Citrus paradisi) peels by using deep eutectic solvents (DESs) as extraction agents. The maximum yield of betaine-citric acid (BC)-extracted pectin (BC-P) reached 36.47 % under the optimum process conditions: an L/S ratio of 25 mL/g, a pH of 2.0, and a temperature of 85 °C for 120 min. The yield of BC-P was significantly higher than HCl-extracted pectin (HCl-P, 8.76 %) under a pH of 2.0. In addition, the structural, physicochemical, and emulsifying properties of the purified pectins (BC-P and HCl-P) and commercial pectin (CP) were comparatively analyzed. Results showed that BC-P exhibited higher RG-I value, more arabinan side-chains, bigger Mw and Mn value than HCl-P. Moreover, the viscosity, G′ and G′′ of BC-P were significantly higher than those of HCl-P and CP. More importantly, BC-P demonstrated better emulsifying activity and stability compared to HCl-P and CP. When the concentration of BC-P was increased to 1.50 %, a stable emulsion containing a 50 % soybean oil fraction could be obtained. Our results confirmed that DESs can be considered as high-effective agents for pectin extraction. Pectins extracted from grapefruit peels can be as a promising natural emulsifiers that can be used in the food industry.

Sanghyang Dedari Dance in Geriana Kauh Village, North Duda, Karangasem as the Creation of Painting Works

Sang Hyang Dedari is a traditional Balinese dance which is interpreted as a ceremonial dance to ask for safety Sang Hyang Dedari is a traditional Balinese dance which and repel reinforcements for the local community. The Sanghyang Dedari dance in Geriana Kauh Village has its own uniqueness, especially in the clothing and attributes used, in the clothing section the yellow and white clothing is used which symbolizes purity and safety or prosperity, which distinguishes Sanghyang in Geriana Village from the Sanghyang in place, namely in terms of the bun or crown, in Geriana Kauh Village they still use natural products as crowns, namely grapefruit peels and flowers such as sandat, cempaka, ratna, gumitir, and jepun flowers, which are arranged in such a way as to resemble a bun. Sanghyang Dedari's performance was performed at the catus pate or crossroad, in the center of the village. Sanghyang Dedari is danced by 2 to 7 child dancers who are underage, not yet mature or mature, these dancers or pengayah have the opportunity to sing for up to 3 terms, after a re-election is held. Sanghyang dedari is accompanied by songs, songs, songs. When dancing, the dancers will follow the strains of the gending being chanted, in the middle of that there is what is called the lilit-linting procession, in which the dancers will climb a bamboo stick and dance to the strains of the gending, this lilit-linting is shaped like a cross or tapak dara, which is also display a safety sign. In this independent project, the author shows the process and sequence of the Sanghyang Dedari dance, from the beginning to the end of the Sanghyang Dedari dance in Geriana Kauh Village, Duda Karangasem Strait.

Composite optimization and characterization of dietary fiber-based edible packaging film reinforced by nanocellulose from grapefruit peel pomace

The development of edible packaging films was motivated due to resource waste and environmental damage caused by chemically produced plastic packaging. The development of edible packaging film based on grapefruit peel pomace dietary fiber has significant technological and functional potential because grapefruit processing waste is a potential source of high-quality dietary fiber. In this study, the first successful development of an edible packaging film based on dietary fiber using grapefruit soluble dietary fiber (GSDF) from grapefruit peel pomace as a substrate and nanocellulose (GNCC) as a filler was developed. Principal component analysis, membership function synthesis, and response surface methods were used to determine the optimal process to prepare the edible packaging films, and the impact of GNCC on this material was analyzed. The results showed that the overall performance score of the edible packaging film with 1 wt% GNCC was 0.764. The maximum pyrolysis temperature increased from 226.36 °C to 227.10 °C, the melting temperature (Tm) increased by 5.54 °C, the crystallinity increased by 2.95 %. The film solution exhibited non-Newtonian characteristics and a solid-like property. Our results showed that the edible packaging film developed from grapefruit peel pomace and dietary fiber could have several potential applications in the food packaging field.

Fortified yogurt with high-quality dietary fiber prepared from the by-products of grapefruit by superfine grinding combined with fermentation treatment

Superfine grinding combined with L. paracasei fermentation was used for soluble dietary fibers (SDFs) modification to produce high quality SDFs. SDFs from the peels of Shatianyou, Dabumiyou, Majiayou and Jinggangmiyou without modification were named S-SDF, D-SDF, M-SDF and J-SDF. SDFs from peels of Shatianyou, Dabumiyou, Majiayou and Jinggangmiyou with combined modification were named FSS-SDF, FSD-SDF, FSM-SDF and FSJ-SDF. Then the structural and functional properties of extracted SDFs were analyzed. It was showed that modification endowed SDFs higher crystallinity, superior thermal stability, smaller molecular weight and irregular microstructure. After modificatifmon, SDFs showed stronger adsorption capacities to water, oil, glucose, cholesterol and nitrite ion molecules. Ultimately, FSS-SDF showed superior functional properties which was evaluated by principal component analysis. Subsequently, FSS-SDF was applied to yogurt (FSSY) which showed lower syneresis, higher gel strength and hardness, stronger odor characteristics compared to blank control yogurt. Therefore, superfine grinding combined with L. paracasei fermentation was an effective approach to producing high quality SDFs from grapefruit peel, meanwhile modified SDFs could be considered as a functional additive for the preparation of functional foods.

Comparative analysis of dietary fibers from grapefruit peel prepared by ultrafine grinding: Structural properties, adsorption capacities, in vitro prebiotic activities

Ultrafine grinding treatment was used to treat grapefruit peel from Shatianyou, Majiayou, Dabumiyou and Jinggangmiyou, subsequently structural properties and adsorption capacities of extracted soluble dietary fibers (SDFs) were comparatively analyzed, moreover SDF from untreated Dabumiyou (D-SDF) and SDF from Dabumiyou treated with ultrafine grinding (UD-SDF) were selected for in vitro prebiotic activity determination. The structural analysis exhibited that all SDFs manifested spectral characteristics of typical polysaccharides and showed a typical cellulose I-type structure, ultrafine grinding treatment broke chemical bonds between molecules, leading to a decrease in crystallinity, further reduced thermal stability of SDFs. The pectin content of SDFs were enhanced after modification, which may influence functional properties of SDFs. Moreover, SDFs from Dabumiyou showed better adsorption capacities for water molecule, oil molecule and cholesterol molecule. Compared to D-SDF, UD-SDF could effectively promote bacteria proliferation and stimulate probiotic strains to produce more short-chain fatty acids. This study was beneficial to better understanding physicochemical properties of SDFs extracted from different grapefruit peel by ultrafine grinding treatment and encouraged the use of grapefruit peel SDF in products with prebiotic properties.

Volatile compounds of grapefruit (Citrus Grandis (L.) Osbeck) peel essential oil by cold pressing and hydrodistillation methods

The study of the essential oils (EOs) extraction with high medicinal properties is necessary to contribute to the use of natural compounds. By using cold pressing and hydrodistillation methods, the content of grapefruit peel (Citrus grandis (L.) Osbeck) EOs was extracted. The chemical components of EOs was determined by GC-MS method. Results have shown that 10-12 compounds were detected in the grapefruit peel EOs, which are mainly monoterpenes such as D-Limonene (71.21%-74.83% and γ-Terpinene (15.70%-17.68%). The findings from the present study demonstrated a new research direction on chemical composition of the grapefruit EO, thereby contributing to applications ofthe natural compounds with high medicinal properties from grapefruit.

Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract

Grapefruit peel contains a high concentration of naringin- a potent antioxidant with strong bioactive properties. In this study, a new type of functional chocolate fortified with grapefruit peel extract and different concentrations of aqueous methanol and ethanol were evaluated as extraction solvents. A new high-performance liquid chromatography (HPLC) method to analyze the naringin content of the fortified chocolates was developed with a recovery of 107% ± 3.1% and repeatability below 3.5%. A sensory evaluation was conducted to assess the preference for the chocolates among individuals who self-described a preference for bitter flavors. No significant preference was observed in the cases of astringency and aftertaste while the increased bitterness proved to be favorable. However, taste, flavor and overall acceptability were regarded somewhat less favorably. While chocolate proved to be a satisfactory carrier for naringin and had several enjoyable characteristics, further research may focus on improving the organoleptic properties of chocolates fortified by naringin.

Dietary fiber extraction from citrus peel pomace: Yield optimization and evaluation of its functionality, rheological behavior, and microstructure properties.

Citrus fruits were widely used in processing and production, generating a large amount of peel pomace and a low utilization rate, resulting in substantial economic losses and environmental risks. It was important to extract compounds from citrus peel pomaces and find suitable preparation methods to improve their yield and physicochemical properties. Grapefruit peel pomace (GP) and navel orange peel pomace (OP) were used as raw materials in this study to prepare green and edible soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). Analysis was done on the effects of solid-liquid ratio, cellulase hydrolysis time, cellulase dosage, and ultrasonic time on dietary fiber (DF) yield. To obtain the best DF preparation conditions, we used range analysis, variance analysis, and orthogonal experimental design. We also analyzed the structural, physicochemical, and rheological characteristics of SDF and IDF. According to the study's findings, SDF and IDF showed a loose and expansive structure with reduced particle size, higher specific surface area, and noticeably better physical and chemical properties after treating GP and OP with ultrasound-assisted composite enzyme method. Both SDF solution and IDF suspension were discovered through rheological analysis to be non-Newtonian pseudoplastic fluids, which was advantageous for expanding their applications in the field of food packaging. In conclusion, DF prepared using the ultrasound-assisted composite enzyme method was an excellent source of edible packaging materials, offering a benchmark for the recycling of other citrus peel wastes and ultimately paving the way for new methods of recycling citrus waste.

Formulation and Evaluation of Herbal Mosquito Repellants in Roll-On Forms

Diseases like Malaria, Dengue, and Chikungunya are increasing at alarming rate. Therefore mosquito control and personal protection from mosquito bites are currently the most important measure to control the disease. Use of appropriate mosquito repellent is important to avoid disease. Use of chemical based mosquito repellent which is proved to be harmful and non-biodegradable is increasing day by day. In this study an attempt has been made to formulate and evaluate plant based mosquito repellent. The main advantage of using a plant based mosquito repellent is that the ingredients used in the formulations are biodegradable, eco-system and has less side-effect compared to synthetic mosquito repellent. The paper deals with the formulation of repellent product using the essential oil of plant materials viz, cucumber peel, grapefruit peel, sandalwood bark and curry leaves obtained by steam distillation. The purpose of the developing formulation was, for a quick onset of action and to minimize the side-effects. The same formulations were evaluated for mortality rate, repellent activity, efficacy, stability, etc.

N, S, O Self-Doped Carbon Derived from Grapefruit Peel for High-Performance Supercapacitors.

The development of high-capacity carbon for supercapacitors is highly desirable but challenging. In this work, we design a N, S, O self-doped carbon electrode (NSOC-800) with high capacitance and good stability via the carbonization of grapefruit peel via a one-step KOH activation method without extra dopants. The existence of heteroatoms enables the NSOC-800 to have a high specific capacitance of 280 F/g and a great cycling performance, with 90.1% capacitance retention after 5000 cycles. Moreover, the symmetric supercapacitor with NSOC-800 electrodes delivers a maximum energy density of 5 Wh/kg with a power density of 473 W/kg. Such a promising method to achieve carbon materials with self-doping heteroatwoms is of great significance for developing highly efficient electrodes for energy storage devices.

Effect of ecofriendly grapefruit peel extract on PVC thin films photostabilizing tested under harmful weathering conditions

AbstractExposure to ultraviolet radiation triggers a photooxidative deterioration mechanism in plastics, resulting in bond breakage, release of volatile substances, overall weight reduction, generation of free radicals, and loose crosslinking. The aim of this study was to obtain a plant extract with appropriate concentration and use it to protect polyvinyl chloride (PVC) from photodegradation. PVC films containing different concentrations of naringin that were already extracted and TINUVIN 622 as a commercial stabilizer were investigated in this paper. UV light was used to irradiate PVC films for 300 h to test the photostability. After radiation, infrared spectra, weight loss, molecular weight reduction, and surface morphology examination for PVC films were studied. In comparison to blank film, the photodegradation of PVC films was significantly reduced by the naringin and TINUVIN 622 photostabilizers. The role of photostabilizers includes deactivating excited states (as quenchers), functioning as effective light filters (pigments and absorbers), scavenging radicals, and decomposing hydroperoxides.

Hydrothermal carbonization of grapefruit peels in swine manure-derived liquid: Property of resulting hydrochars and activated carbons

Grapefruit peels (GP) and swine manure (SM) are solid wastes that can be transformed into carbonaceous materials via hydrothermal carbonization (HTC). Nevertheless, how to effectively utilize liquid residual from HTC remains an issue. Herein, HTC of grapefruit peels (GP) in the liquid from HTC of SM was conducted at 220 to 260 °C, aiming to probe influence of SM liquid on evolution of property of hydrochar and activated carbons (AC) from subsequent activation of hydrochar. The results indicated that organics in SM liquid reacted with hydrochar, enhancing yield of hydrochar by 9.6 % at 260 °C via forming additional solid deposits. Such cross-interactions involved transfer of nitrogen-containing organics from SM liquid to the GP-derived hydrochar, consuming aldehydes/ketones and aromatization at especially 260 °C. This produced hydrochar of higher aromatic nature, thermal stability, and C/O ratio. The HTC in SM liquid at 220 °C retained abundant aliphatic structures in hydrochar and produced AC with developed pore structures (1056.7 m2/g). The superior porosity of the ACs with micro-mesopores texture rendered the good removal efficiencies (91.4 %) of Cr (VI) in aqueous solution. The ACs electrodes also showed good specific capacitance, reaching 356F g−1 at 1 A g−1 and 178F g−1 at 2 A g−1.