Kg Of Peel Research Articles

Cassava cultivation; current and potential use of agroindustrial co–products

<abstract> <p>Cassava (<italic>Manihot esculenta</italic> Crantz) has garnered global attention due to its importance as a crucial raw material for ethanol and other derivative production. Nonetheless, its agroindustry generates a substantial amount of residues. We examined the potential utilization of co–products from both agricultural and industrial sectors concerning starch extraction processes. A total of 319 million tons of fresh cassava roots are globally produced, yielding up to 55% of agricultural co–products during harvesting. For every ton of starch extracted, 2.5 tons of bagasse, along with 100 to 300 kg of peel per ton of fresh processed cassava, and 17.4 m<sup>3</sup> of residual liquid tributaries are generated. Consequently, both solid agricultural biomass and solid/liquid residues could be directed towards cogenerating bioenergy such as bioethanol, biobutanol, biodiesel, bio–oil, charcoal, and other bioproducts. In conclusion, the conversion of cassava agroindustrial co–products into food and non–food products with high added value could be promoted, thus fostering a circular economy to enhance profitability, sustainability, and crop promotion.</p> </abstract>

Trace Volatile Components in Essential Oil of Citrus sudachi by Means of Modified Solvent Extraction Method

Sixty-five grams of sudachi (Citrus sudachi Hort. ex Shirai) essential oil from 18 kg of peel was isolated by a modified solvent extraction (MSE) in a semi-preparative scale with a hand-screw pressing instrument and a solution of pentane and dichloromethane. Twenty-four compounds were newly identified. The essential oil retained its original aroma without any off-flavor. The odor character of sudachi essential oil prepared by MSE method was described by means of odor impact spectra (OIS). The combination of preparing a large quantity of the oil and the OIS method enabled clarification of the potent aroma components. Thus, (E,E)-α-farnesene, (E)-β-farnesene, diisopropyl disulfide, cumin aldehyde and dill ether were newly selected as the aroma-active compounds.

Microbial Production of Pectin from Citrus Peel

A new method for the production of pectin from citrus peel was developed. For this purpose, a microorganism which produces a protopectin-solubilizing enzyme was isolated and identified as a variety of Trichosporon penicillatum. The most suitable conditions for the pectin production were determined as follows. Citrus (Citrus unshiu) peel was suspended in water (1:2, wt/vol), the organism was added, and fermentation proceeded over 15 to 20 h at 30 degrees C. During the fermentation, the pectin in the peel was extracted almost completely without macerating the peel. By this method, 20 to 25 g of pectin was obtained per kg of peel. The pectin obtained was special in that it contained neutral sugar at high levels, which was determined to have a molecular weight suitable for practical applications.

CITRUS PRODUCT COLOR ENHANCEMENT USING EXTRACTS OF PEEL OF DIFFERENT VARIETIES

SUMMARY— Colored fractions ware extracted and concentrated from peel of most commercial orange varieties and used to enhance the color of orange juice products. These included Pineapple, Hamlin, Parson Brown, Valencia, blood orange and Dancy tangerine. The relative yields of crude pigment per kg of peel were compared between he different varieties. The color extracts were analyzed for tristimulus yellowness (Y) and redness (RI factors. Crude pigment yields ranged from .34 g (Hamlin) to 1.29 g (Dancy tangerine) per kg of peel. R factors were highest for Dancy tangerine, followed by Pineapple orange and Valencia, and lowest for Hamlin. Y factors were highest for Dancy tangerine, followed by Valencia and Pineapple and lowest for Hamlin. Most color extracts were effective at a dilution of 113500 parts in improving the color of orange juice products.