Skip to main content
SpringerLink
Log in

Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Peels are major byproducts of the juice processing industry. Citrus peels are composed of two tissues, namely the flavedo (outer layer) and the albedo (inner layer). Here, flavedo and albedo were obtained from the peel of grapefruit cv. ‘Star ruby’, lemon cv. ‘Akragas’, and sweet orange cvs. ‘Tarocco’, ‘Sanguinello’ and ‘Moro’. Freeze dried flavedo and albedo were investigated for their functional properties, and subjected to enzyme-assisted extraction with pectinase and cellulase (concentration of 6 U g−1 DW) to extract the phenolic compounds. Albedo showed superior physicochemical characteristics than flavedo. Albedo from ‘Tarocco’ exhibited the maximum water holding capacity (10.9 ± 0.48 g/g). Grapefruit albedo revealed the highest water swelling (13.4 ± 2.62 mL/g) and oil binding (6.31 ± 2.62 g/g) capacities. As regards the enzyme-assisted extraction of phytochemicals, both enzymes enhanced the extraction of phenolics (p < 0.05) compared to the controls. In flavedo, pectinase and cellulase increased the recovery of phenolics by approx. 30%, whereas in albedo the yields were increased above 60%. Results from this investigation suggest that albedo might be used by the food industry as a novel raw material, due to its superior physicochemical properties. Moreover, results provide evidence that the enzyme-assisted extraction is advantageous to recover phenolics from the citrus peels.

Graphic abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Abbreviations

AE:

Assisted extraction

BD:

Bulk density

CTRL:

Control

DW:

Dry weight

GLCS:

Glucoside

GrAl:

Grapefruit albedo

GrFl:

Grapefruit flavedo

LeFl:

Lemon flavedo

LeAl:

Lemon albedo

MoAl:

Moro albedo

MoFl:

Moro flavedo

OBC:

Oil binding capacity

PCA:

Principal component analysis

SD:

Standard deviation

SaFl:

Sanguinello flavedo

SaAl:

Sanguinello albedo

TaFl:

Tarocco flavedo

TaAl:

Tarocco albedo

WHC:

Water holding capacity

WSC:

Water swelling capacity

References

  1. N. Mahato, K. Sharma, M. Sinha, M.H. Cho, Citrus waste derived nutra-/pharmaceuticals for health benefits: current trends and future perspectives. J. Funct. Foods 40, 307–316 (2018)

    Article  CAS  Google Scholar 

  2. S.N. Joglekar, P.D. Pathak, S.A. Mandavgane, B.D. Kulkarni, Process of fruit peel waste biorefinery: a case study of citrus waste biorefinery, its environmental impacts and recommendations. Environ. Sci. Pollut. Res. 26, 34713–34722 (2019)

    Article  Google Scholar 

  3. F. Teixeira, B.A. dos Santos, G. Nunes et al., Addition of orange peel in orange jam: evaluation of sensory, physicochemical, and nutritional characteristics. Molecules 25, 1670 (2020)

    Article  CAS  Google Scholar 

  4. FAOSTAT. (2020) In: The Food and Agriculture Organization of the United Nations. http://www.fao.org/faostat/en/#data/QC. Accessed 13 May 2020

  5. J. Ke, G. Jiang, G. Shen et al., Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method. Int. J. Biol. Macromol. 147, 688–698 (2020)

    Article  CAS  Google Scholar 

  6. S.S. Hosseini, F. Khodaiyan, M. Kazemi, Z. Najari, Optimization and characterization of pectin extracted from sour orange peel by ultrasound assisted method. Int. J. Biol. Macromol. 125, 621–629 (2019)

    Article  CAS  Google Scholar 

  7. P. Chavan, A.K. Singh, G. Kaur, Recent progress in the utilization of industrial waste and by-products of citrus fruits: a review. J. Food Process. Eng. 41, e12895 (2018)

    Article  Google Scholar 

  8. P. Putnik, D.B. Kovacevic, A.R. Jambrak et al., Innovative “green” and novel strategies for the extraction of bioactive added value compounds from citrus wastes-a review. Molecules 22, 680 (2017)

    Article  Google Scholar 

  9. V. Sicari, T.M. Pellicano, A.M. Giuffre et al., Physical chemical properties and antioxidant capacities of grapefruit juice (Citrus paradisi) extracted from two different varieties. Int. Food Res. J. 25, 1978–1984 (2018)

    CAS  Google Scholar 

  10. V. Sicari, T.M. Pellicano, A.M. Giuffre et al., Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria. J. Food Meas. Charact. 10, 773–780 (2016)

    Article  Google Scholar 

  11. S. Multari, C. Licciardello, M. Caruso, S. Martens, Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits. Food Res. Int. 134, 109228 (2020)

    Article  CAS  Google Scholar 

  12. N. M’hiri, I. Ioannou, M. Ghoul, N.M. Boudhrioua, Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: a review. Food Rev. Int. 33, 587–619 (2017)

    Article  Google Scholar 

  13. A.R. Ruviaro, P. de Menezes Barbosa, G.A. Macedo, Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products. Food Res. Int. 124, 213–221 (2019)

    Article  CAS  Google Scholar 

  14. J. Nishad, S. Saha, C. Kaur, Enzyme- and ultrasound-assisted extractions of polyphenols from Citrus sinensis (cv. Malta) peel: a comparative study. J. Food Process. Preserv. 43, 14046 (2019)

    Article  Google Scholar 

  15. Y. Zhang, J. Qi, W. Zeng et al., Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment. Food Chem. 311, 125873 (2020)

    Article  CAS  Google Scholar 

  16. O.O. Olukomaiya, O.Q. Adiamo, W.C. Fernando et al., Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chem. 315, 126238 (2020)

    Article  CAS  Google Scholar 

  17. S. Multari, I. Carafa, L. Barp et al., Effects of Lactobacillus spp. on the phytochemical composition of juices from two varieties of Citrus sinensis L. Osbeck: “Tarocco” and “Washington navel.” LWT Food Sci. Technol. 125, 109205 (2020)

    Article  CAS  Google Scholar 

  18. S. Schalow, M. Baloufaud, T. Cottancin et al., Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods. Eur. Food Res. Technol. 244, 235–244 (2018)

    Article  CAS  Google Scholar 

  19. U.R. Ramasamy, H. Gruppen, M.A. Kabel, Water-holding capacity of soluble and insoluble polysaccharides in pressed potato fibre. Ind. Crop Prod. 64, 242–250 (2015)

    Article  CAS  Google Scholar 

  20. M.C. Lopez-Marcos, C. Bailina, M. Viuda-Martos et al., Properties of dietary fibers from agroindustrial coproducts as source for fiber-enriched foods. Food Bioprocess. Technol. 8, 2400–2408 (2015)

    Article  CAS  Google Scholar 

  21. Y. Liu, A. Liu, S.A. Ibrahim et al., Isolation and characterization of microcrystalline cellulose from pomelo peel. Int. J. Biol. Macromol. 111, 717–721 (2018)

    Article  CAS  Google Scholar 

  22. F. Ye, B. Tao, J. Liu et al., Effect of micronization on the physicochemical properties of insoluble dietary fiber from citrus (Citrus junos Sieb. ex Tanaka) pomace. Food Sci. Technol. Int. 22, 246–255 (2016)

    Article  Google Scholar 

  23. M. Ben Zid, C. Dhuique-Mayer, S. Bellagha et al., Effects of blanching on flavanones and microstructure of Citrus aurantium peels. Food Bioprocess. Technol. 8, 2246–2255 (2015)

    Article  CAS  Google Scholar 

  24. M. Ben Zid, C. Dhuique-Mayer, M. Lartaud et al., Effects of osmotic treatments on modulating bitter flavanones glycosides contents and microstructure of Citrus aurantium peels. Food Bioprocess. Technol. 8, 2461–2469 (2015)

    Article  CAS  Google Scholar 

  25. S. Giovanelli, D. Ciccarelli, G. Giusti et al., Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae). Flavour Frag. J. 35, 639–652 (2020)

    Article  CAS  Google Scholar 

  26. M. Miura, M. Nogami, M. Sakai et al., Rapid LC-MS/ MS determination of hesperidin in fermented tea prepared from unripe satsuma mandarin (Citrus unshiu) fruits and third- crop green tea (Camellia sinensis) leaves. Anal. Sci. 36, 1243–1249 (2020)

    Article  CAS  Google Scholar 

  27. C. Guo, Y. Shan, Z. Yang et al., Chemical composition, antioxidant, antibacterial, and tyrosinase inhibition activity of extracts from Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) peel. J. Sci. Food Agric. 100, 2664–2674 (2020)

    Article  CAS  Google Scholar 

  28. N. Zarate-Vilet, C. Wisniewski, E. Gue, M. Delalonde, Towards a better identification of naringin and narirutin dispersion state in grapefruit peel press liquor. Chem. Eng. Res. Des. 159, 205–214 (2020)

    Article  CAS  Google Scholar 

  29. C. Le Bourvellec, C.M.G.C. Renard, Interactions between polyphenols and macromolecules: quantification methods and mechanisms. Crit. Rev. Food Sci. Nutr. 52, 213–248 (2012)

    Article  Google Scholar 

  30. N. Bordenave, B.R. Hamaker, M.G. Ferruzzi, Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct. 5, 18–34 (2014)

    Article  CAS  Google Scholar 

  31. S. Multari, A. Marsol-Vall, M. Keskitalo et al., Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland. J. Food Compos. Anal. 72, 75–82 (2018)

    Article  CAS  Google Scholar 

  32. T. Lau, N. Harbourne, M.J. Oruna-Concha, Optimization of enzyme-assisted extraction of ferulic acid from sweet corn cob by response surface methodology. J. Sci. Food Agric. 100, 1479–1485 (2020)

    Article  CAS  Google Scholar 

Download references

Funding

Funding was provided by Symrise AG, Holzminden, Germany.

Author information

Authors and Affiliations

  1. Research and Innovation Centre, Fondazione Edmund Mach, San Michele All’ Adige, TN, Italy

    Salvatore Multari, Andrea Anesi & Stefan Martens

  2. CREA, Research Centre for Olive, Fruit and Citrus Crops, Acireale, Italy

    Concetta Licciardello & Marco Caruso

Authors
  1. Salvatore Multari
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Concetta Licciardello
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marco Caruso
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Andrea Anesi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Stefan Martens
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Salvatore Multari.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 109 KB)

Supplementary file2 (XLSX 43 KB)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Multari, S., Licciardello, C., Caruso, M. et al. Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds. Food Measure 15, 1754–1762 (2021). https://doi.org/10.1007/s11694-020-00787-5

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00787-5

Keywords

Search

Navigation