Properties Of Peel Research Articles

Evaluating the nutrient composition and antioxidant properties of orange (Citrus sinensis) peels through Penicillium camemberti-based solid-substrate fermentation

Citrus by-products, especially orange peels, are a significant global waste issue, driving research into management solutions. Solid-substrate fermentation is a promising method to convert this waste into valuable resources, enhancing its medicinal and nutritional potential while addressing environmental and economic concerns in food waste management. Therefore, this study was carried out to evaluate the impact of solid-substrate fermentation (SSF) with Penicillium camemberti on the nutrient profile, antioxidative properties, and potential neuroprotective effects of orange peels in AlCl3 (Al)-induced neurotoxicity in fruit fly (Drosophila melanogaster) model. Orange peels were collected, air-dried to a constant weight, and subjected to a 10-day SSF process with Penicillium camemberti. Post-fermentation, in vitro nutritional profiling, and antioxidant assays were conducted, alongside in vivo assessments of the neuroprotective effects on survival rate, memory index, monoamine oxidase (MAO) activity, and endogenous antioxidant markers on Al-induced fruit flies were determined. The results showed that fermentation with Penicillium camemberti significantly enhanced the nutritional composition of the orange peels compared to their unfermented counterparts. The antioxidant properties of fermented orange peels were significantly (p < 0.05) increased, as evidenced by increased DPPH scavenging activity (81.68 ± 0.18) and ferric reducing antioxidant power (10.77 ± 0.27). Additionally, biochemical assays in vivo revealed a significant improvement in survival rates and memory indices in Al-induced flies. Also, monoamine oxidase (MAO) levels were significantly reduced, while glutathione S-transferase (GST) levels were significantly (p < 0.05) elevated in the induced flies fed with the fermented samples. Conclusively, this study highlights the capability of Penicillium camemberti fermentation in converting waste into valuable resources, enhancing the nutrient profile of citrus peels for applications in livestock feed and potential therapeutic interventions for degenerative disorders.

Impact of Drying Methods on The Bioactive Compounds and Antioxidant Capacity of Pomegranate (Punica granatum L.) Peel

Pomegranate peel, a fruit by-product, is a rich source bioactive compound. This study evaluated the effects of shade (SD) and oven drying (OD) on the bioactive content and antioxidant properties of pomegranate peel. The antioxidant capacity was evaluated by reducing power activity, radical scavenging, and metal chelating assays. Results showed that total bioactive compounds and antioxidant capacity were influenced by drying methods. The study indicated that pomegranate peel could be utilized in food and pharmaceutical industries.

Effectiveness of Mangifera Indica, Carica Papaya, and Citrus Limon Peels as Bio-Floor Wax for Classroom Use in the Philippines

The Philippines has a tradition of using floor wax to enhance the shine and durability of floors. However, commercial floor wax often contains harmful chemical substances that pose significant health risks. The study evaluated the potential of Mangifera indica, Carica papaya, and Citrus limon as bio-floor wax. Using a quantitative research approach, the research examined the odor, shininess, friction, and water resistance properties of these fruit peels. An antimicrobial sensitivity test was also conducted, and the mango extract had the highest average inhibition zone, while the combined extract had the lowest. The results showed that lemon peels have the highest friction on ceramic tiles, while papaya peels performed best on wood flooring. Mango peels showed the highest shininess on scarlet oak surfaces. The water resistance test showed no significant differences across different tiles. The results showed that the fruit peels could be a viable option for bio-floor wax in Philippine classrooms. Further research is recommended to develop formulations suitable for broader applications and to validate the product’s performance under different environmental conditions.

Potential of Dragon Fruit (Hylocereus polyrhizus) Peel with Sesame Seeds (Sesamum indicum) as Jam

This research delves into the untapped potential of incorporating dragon fruit peel (Hylocereus polyrhizus) and sesame seeds (Sesamum indicum) to develop a unique and innovative jam. By exploring this unconventional combination, the study aims to contribute to sustainable fruit processing practices, and the creation of value-added food products, and to offer a sustainable solution to reduce food waste. The investigation encompasses a comprehensive analysis of the sensory attributes, nutritional composition, and antioxidant properties of the dragon fruit peel and sesame seeds jam. Through meticulous experimentation, the researchers seek to determine the optimal formulation that not only enhances the flavour profile but also ensures a well-balanced and nutritious product.

Agricultural waste-based substitute for polystyrene foam

Expanded polystyrene foam has caused serious environmental problems worldwide due to its non-biodegradability and sometimes toxicity. Thus, it is important to reduce plastic pollution and to develop biodegradable alternatives. The largest citrus fruit, the pomelo, features a peel of significant bulk that is frequently discarded. The peel has a lightweight, porous structure, and is cheap and biodegradable. The purpose of this project was to determine whether certain characteristics of the pomelo peel make it an effective bio-packaging material. More specifically, we studied the compressive mechanical properties and impact energy absorption performance of pomelo peels. The results indicate that the peel can withstand strain, which reflects its capability to resist pressure and absorb energy. It is also somewhat elastic, works like a spring, and does not collapse outward, thus maintaining its integrity. The cushion test demonstrated that the porous structure of pomelo peels can provide foam-like protection for eggs. Some properties of pomelo peels are similar to or surpass those of foam, making it a promising candidate for packaging alternatives to expanded polystyrene foam.

Determination of critical properties of orange peel for a polymer reinforcement material

Accurately determining the critical properties of orange peels ensures composite engineers can successfully monitor and control in-service composite failures. However, the current approaches to property determination are deficient, lack critical analysis, and are not wide-ranging. Thus, they fail to accurately establish the important properties of orange peels. To overcome this challenge, this article establishes the compressive strength, heat absorption, and electrical conductivity of an orange peel polymer to understand the behaviour of the material in lightweight composite applications. Three experimental sets were used to determine the three mentioned properties. The results obtained showed that the average heat energy absorbed by the samples of collected orange peels in 28 poly bags was 79.32 J. The highest and lowest heat absorbed by the samples was found to be 162.03 and 11.08 J, respectively. The average electrical conductivity was measured at 0.025σwhile the average resistance, length, and surface area of 20 orange peel samples were found to be 27.24Ω, 2.92 cm, and 7.02 cm2, respectively. The resistance of the orange peels had the greatest influence on their electrical conductivity. Lastly, the compressive shear strengths of the 0.300, 0.425, and 0.600-mm orange peel particulates were found to be 41.86, 14.82, and 9.58 kN/m2, respectively. With this information, composite design engineers using orange peel reinforcements could improve their design accuracies and extend in-service composite lives.

Effect of Preharvest Treatment Using Jasmonic Acid and Methyl Jasmonate on the Physicochemical Properties and Antioxidant Activities of Red-fleshed Dragon Fruit (Hylocereus polyrhizus L.)

This study investigated the effect of exogenous plant growth regulators (PGR), namely jasmonic acid (JA) and methyl jasmonate (MeJA), on the physicochemical properties of flesh and peels of red-fleshed dragon fruit (Hylocereus polyrhizus). The fruit was sprayed with 100 and 1,000 ppm of JA and MeJA at 15 and 22 days of anthesis and harvested after 35 days. Then, the flesh and peels were analyzed for total soluble solids (TSS), total betacyanins, betanin, total phenolics (TP), total flavonoids (TF), and color characteristics. The fruit peels contained significantly higher (p&lt;0.05) TP and antioxidant activities compared to flesh. No significant difference was detected between the variables in the peels, except for significantly higher (p&lt;0.05) of total betacyanins (~295.6 and ~299.9 mg/100 g) and TP (~614.1 and 566.1 mg GAE/100 g) were recorded in control and 100 ppm MeJA, respectively. In the flesh, 1,000 ppm MeJA-treated fruit possessed the highest total betacyanins (~139.2 mg/100 g), betanin (~356.0 mg/g), TP (~244.9 mg GAE/100 g), TF (~329.0 mg CE/100 g), Trolox equivalent antioxidant capacity (TEAC) (63.2 µmol TE/g) and reducing power (~21.5 µmol TE/g). Overall, 1,000 ppm MeJA was more effective in enhancing the accumulation of bioactive compounds and antioxidant activities in the flesh of red-fleshed dragon fruit compared to other PGR treatments.

Drying kinetics and thermodynamic properties of jabuticaba peel

Jabuticaba is a fruit of high nutritional value, and the peel, which is usually discarded, contains nutrients in greater concentration. An alternative for the use of jabuticaba bark is the preparation of flour. The aim of this research was to analyze the drying kinetics of jabuticaba bark by adjusting mathematical models and determining the effective diffusion coefficient, activation energy, and thermodynamic properties at different drying temperatures. The jaboticaba residues were dried in a forced ventilation oven at different temperatures of 45, 55, 65, and 75°C. Among the various models analyzed, Page was employed to streamline the drying phenomenon. The research observed that effective diffusion coefficient decreased with increasing temperature, and the activation energy for the liquid diffusion on drying was 32.63 kJ mol-1. Furthermore, enthalpy and entropy decreased with increasing drying temperature, while Gibbs’ free energy increased with increasing drying temperature.

A Review On The Antifungal, Antimicrobial And Antioxidant Effects Of Artichoke Leaf And Grapefruit

Natural plant extracts have become a popular topic nowadays. The antioxidant, antifungal and antimicrobial effects of plants have been investigated by many researchers. It is thought that plants, plant extracts and plant wastes can be used as natural preservatives. In this review, the antifungal, antimicrobial and antioxidant properties of artichoke peel and grapefruit extract were investigated. It is thought that the waste parts of the extracts can be recovered in this way and the plant extracts can be used as natural preservatives.

Green banana (Musa ssp.) mixed pulp and peel flour: A new ingredient with interesting bioactive, nutritional, and technological properties for food applications

This study aimed to characterize and evaluate the in vitro bioactive properties of green banana pulp (GBPF), peel (GBPeF), and mixed pulp/peel flours M1 (90/10) and M2 (80/20). Lipid concentration was higher in GBPeF (7.53%), as were the levels of free and bound phenolics (577 and 653.1 mg GAE/100 g, respectively), whereas the resistant starch content was higher in GBPF (44.11%). Incorporating up to 20% GBPeF into the mixed flour had a minor effect on the starch pasting properties of GBPF. GBPeF featured rutin and trans-ferulic acid as the predominant free and bound phenolic compounds, respectively. GBPF presented different major free phenolics, though it had similar bound phenolics to GBPeF. Both M1 and M2 demonstrated a reduction in intracellular reactive oxygen species (ROS) generation. Consequently, this study validates the potential of green banana mixed flour, containing up to 20% GBPeF, for developing healthy foods and reducing post-harvest losses.

Nutritional Composition and Therapeutic Potential of Pineapple Peel - A Comprehensive Review.

Pineapple (Ananas comosus), the succulent and vibrant tropical fruit, is a symbol of exoticism and sweetness that captures the hearts and palates of people around the world. The pineapple peel, often considered as waste, has garnered attention for its potential applications. The pineapple peel is rich in essential nutrients, including calcium, potassium, vitamin C, carbohydrates, dietary fiber, and water, making it beneficial for the digestive system, weight management, and overall balanced nutrition. It contains significant amounts of sugars such as sucrose, glucose, and fructose, along with citric acid as the predominant organic acid. The peel also contains bromelain, a proteolytic enzyme known for its digestive properties. Studies have highlighted the pharmacological properties of pineapple peel, such as its potential anti-parasitic effects, alleviation of constipation, and benefits for individuals with irritable bowel syndrome (IBS). Efforts are being made to promote the utilization of pineapple peel as a valuable resource rather than mere waste. Its applications range from the production of vinegar, alcohol, and citric acid to the development of various food products, including squash, syrup, jelly, and pickles. Further research and innovation are required to fully explore the potential of pineapple peel and establish sustainable practices for its utilization, contributing to waste reduction and the development of value-added products.

Pyrolysis of macadamia nut peel using multicomponent Gaussian kinetic modeling and ANN analysis

The physicochemical properties of macadamia nut peel (MNP) were explored based on pyrolysis characteristics, kinetics, thermodynamic parameters, reaction mechanism, and artificial neural network (ANN) application to evaluate its suitability and potential for pyrolytic conversion into bioenergy products. Pyrolysis experiments of MNP were performed using a thermogravimetric analyzer in a nitrogen atmosphere. The thermal degradation process of MNP can be successfully modeled into pseudo hemicellulose (PS–H1), cellulose (PS–C2), and lignin (PS-L3) using a multicomponent Gaussian kinetic model with high correlation coefficient (R2 > 0.99). The average apparent activation energy was 179.28 kJ/mol for PS-H1, 192.31 kJ/mol for PS-C2, and 129.42 kJ/mol for PS-L3 using Ozawa-Flynn-Wall, Kissinger-Akahira-Sunose, Starink, and Tang four model-free methods. Master plots method was used to determine the reaction mechanism models of three pseudo components, and the pyrolysis progress can be described well using order-based and nucleation mechanism models. The thermal degradation behaviors of MNP were predicted using artificial neural network, and the best artificial neural network prediction model was ANN (3*15*1). Based on the physicochemical properties, pyrolysis characteristics, kinetics, thermodynamic parameters, reaction mechanism and ANN prediction model, MNP is suitable for pyrolytic conversion into bioenergy products.

Investigation of Chemical Composition, Antioxidant and Alpha-Amylase Inhibitory Properties of Pulp and Peel of Tunisian Diospyros kaki L. Fruit

Investigation of Chemical Composition, Antioxidant and Alpha-Amylase Inhibitory Properties of Pulp and Peel of Tunisian Diospyros kaki L. Fruit

Banana Peels as Potential Prebiotic and Functional Ingredient

This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogenized, and the total sugar content was determined. Subsequently, different cultivation media were made by substituting the carbon source with Banana Peel Powder (BPP), Plantain Peel Powder (PPP), glucose, and inulin. These media were later fermented with probiotic Lactobacillus spp., extracted from a probiotic drink. The growth performance was accessed following 24 hours of incubation. BPP and PPP were incorporated into the preparation of biscuits as functional ingredients. A portion of wheat flour was substituted with 10%, 20%, and 30% of BPP and PPP, respectively, during the preparation of the biscuits. These biscuits were then analyzed for proximate composition, physical properties, and estimated Glycaemic Index (eGI). The supplementation of BPP and PPP in the media improved the probiotic bacteria's growth rate and generation time as the media had a significantly higher amount of Lactobacillus spp. compared to others. Both BPP- and PPP-supplemented media had significantly low pH, indicating intense metabolic activity of the bacteria utilizing the peels. Results also showed significant differences in the total dietary fiber and protein content of BBP- and PPP-incorporated biscuits. The addition of BPP and PPP did not significantly affect the physical properties of the biscuit, and such incorporation resulted in lower eGI when compared to the control. BPP and PPP possess potential prebiotic properties and can be utilized as functional ingredients. Further study is warranted to explore other prebiotic properties of banana peels and to investigate consumers' acceptance of banana peel-incorporated foods.

Citrus for wellness: Exploring the bioactive properties of Citrus medica fruit peel with emphasis on its anticancer, antioxidant, antimicrobial and anthelmintic properties

Citrus medica (Citron) is an underutilised plant consisting of various bioactive elements with numerous medicinal benefits. The present study aimed to evaluate the bioactive properties, including anthelmintic, antimicrobial, antioxidant and anticancer activities, of chloroform extract obtained from the of fruit peel of C. medica. The different types of phytochemicals present in the chloroform extract were analysed using GC-MS. The major components detected included n-hexadecanoic acid, octadecanoic acid, t-tetradecenal, 1-nonadecene etc. Anthelmintic study was conducted using Eisenia fetida as a test organism, revealing a significant anthelmintic effect in the C. medica fruit peel extract compared to the standard drug. Antimicrobial properties were assessed against five test bacterial and fungal strains. Antibacterial tests showed zones of inhibition ranging from 8 to 11 mm, while no prominent zones of inhibition were observed in antifungal tests. The DPPH assay demonstrated significant antioxidant properties of Citron fruit peel extract compared to the standard ascorbic acid. The Chloroform extract of citron fruit peel exhibited significant cytotoxic properties against FaDu (human hypopharyngeal tumour) cell line. The present study indicates the potential of the chloroform extract of C. medica fruit peel to be employed as an anthelmintic, antibacterial, antioxidant and anticancer agent. Hence, it emphasises the prominence that can be given to the dietary consumption of citrus fruit peel in various forms, such as dried peel, powder etc.

Unlocking the potential of pomegranate peels as a valuable source of bioactive compounds through effective drying strategies

Pomegranate peels are a great resource of bioactive compounds that have potential for various applications, including functional foods, pharmaceuticals, and cosmetics. However, the drying process is an important consideration that can affect the quality and properties of pomegranate peels. This investigation sought to assess the results of different drying procedures that affect the physicochemical, functional, and antioxidant properties of pomegranate peels. Four alternative drying techniques were used such as freeze drying, microwave drying at 900 W, oven drying at 50 °C, and sun drying. According to the findings, the freeze-drying method exhibited the highest total phenolic content (186.24 mg GAE/g DM), DPPH radical scavenging activity (77.86 %), vitamin C (77.5 mg AA/100 g DM), and ferric reducing antioxidant power (31.1 mg AAE/g DM). The sun-drying technique, on the other hand, had the lowest level of quality parameters. The oven and microwave drying methods exhibited comparable results. These findings provide essential information for the optimization of pomegranate peel drying conditions, enhancing its potential to use as a significant source of bioactive compounds for a range of industrial applications. The freeze-drying method is recommended for preserving the quality of pomegranate peels and can be applied in various industries to produce high-quality products.

Antimicrobial and antioxidant properties of peel and seed extract of Carica papaya L.

Antimicrobial and antioxidant properties of peel and seed extract of Carica papaya L.

Evaluation of phenolic and antioxidant profiles of pink Guava peel (Psidium guajava L. cv Arka kiran) during fruit ripening and its in silico Anti SARS-CoV-2 property

Guava (Psidium guajava L.) is a highly nutritious and economically important fruit. Although fruit peel is generally regarded as a waste, researchers believe that the peel of the guava is rich in bioactive constituents, even higher than the fruit's flesh. The present study aimed to estimate phenolic content (total phenolic and total flavonoid) and assess antioxidant properties of guava fruit peel (pink variety, cv Arka kiran) by 2,2-di (4-tert-octylphenyl)-1-picryl-hydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and Ferric Reducing Antioxidant Potential (FRAP) assays at five different ripening stages (stage 1 to 5). The TPC and TFC assays were performed by Folin-Ciocalteu and aluminium chloride (AlCl3) methods, respectively. The molecular docking experiment between the major phenolic of guava peel, Catechin and the spike protein of SARS-CoV-2 was performed by the Dockthor online server. Results showed that the peel had high phenolic (highest TPC and TFC, 7307.3 mg gallic acid equivalent/g dry weight [DW] and 433.9 mg quercetin equivalent/g DW, respectively) and antioxidant values (highest DPPH, ABTS and FRAP values 4784.8, 206.6 and 2451 mg ascorbic acid equivalent/g DW, respectively) throughout all stages, although there was a gradual decline in the activity at the later stages. Furthermore, it was found that catechin had a strong binding affinity (-7.591 kcal mol-1) with the spike protein, in silico when compared with the control drug ceftazidime (-7.250 kcal mol-1). The overall outcome of our experiemnts revealed that guava peel could be explored for future pharmacological applications through in vivo studies, and the ‘green mixed with the yellow’ stage of ripening is optimum for such studies.

Electrohydrodynamic drying of citrus (Citrus sinensis L.) peel: Comparative evaluation on the physiochemical quality and volatile profiles.

Based on the concept of circular economy, citrus peel was considered a valuable source of bioactive compounds for high-value foods. Electrohydrodynamic (EHD) drying is a novel technology appropriated for the dehydration of heat-sensitive products such as citrus peel. In current work, EHD drying of citrus peel was performed based on alternating current (AC) or direct current (DC) sources at various voltage levels (9, 18, 27, 36, and 45kV). The effect of EHD on drying characteristics, water retention capacity, enzyme inactivation, phytochemical contents (phenolic compounds and carotenoids), and volatile compounds of citrus peel were evaluated and compared. Results showed that the drying time in the AC electric field was shorter compared to DC electric field at the same applied voltages due to the polarization layer formed by unipolar charges. The applied voltage determined electric field strength as well as the degree of tissue collapse and cell membrane rupture. EHD elucidated the transformation and degradation of phytochemicals including phenolic compounds, carotenoids, and volatile composition in proportion to the applied voltage. The findings indicate that EHD drying with AC improves drying behaviors, inactivates enzymes, and retains the phytochemical properties of citrus peel.

Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches

The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP.