alexa Conversion of Processed Citrus Wastes into Nutritional Components
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Conversion of Processed Citrus Wastes into Nutritional Components

Gamal A. El-Sharnouby1*, Salah M. Aleid2 and Mutlag M. Al-Otaibi1

1Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Saudi Arabia

2Date Palm Research Center of Excellence, King Faisal University, Saudi Arabia

*Corresponding Author:
Gamal A El-Sharnouby
Department of Food and Nutrition Sciences
College of Agricultural and Food Sciences
King Faisal University, Saudi Arabia
E-mail: [email protected]

Received date: July 25, 2013; Accepted date: August 29, 2013; Published date: September 10, 2013

Citation: El-Sharnouby GA, Aleid SM, Al-Otaibi MM (2013) Conversion of Processed Citrus Wastes into Nutritional Components. J Food Process Technol 4:259. doi:10.4172/2157-7110.1000259

Copyright: © 2013 El-Sharnouby GA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Food processing wastes may impose heavy burden on factories and cause enormous environmental problems. Citrus wastes typically are about 45-50% of the weight of citrus original and the percentage of waste to 30-50% for vegetables and fruits in general. Natural color plays a significant role in determining the degree of consumer acceptance of the product. In addition, carotenoids (vitamin A precursor) have high nutritional values which are important for human nutrition. The efficiency of different organic solvents such as acetone 85%, hexane, petroleum ether, ethyl acetate and ethanol 90% in the extraction of pigments from citrus peel was studied. Ethyl acetate is the best solvent in extracting carotenoids from citrus peel, followed by ethanol 90%. HPLC was used to identify the extracted pigments and their components. The extracted natural pigments were mixed with different carriers such as starch, lactose, dextrin, Arabic gum, and it was noted that lactose is the best one, followed by starch compared with different tested carriers. We also found that Alpha-tocopherol was relatively more stable than butylated hydroxy toluene (BHT) antioxidant (an artificial compound). Natural extracted pigments were used in food product (e.g. jelly) evaluations and gave the better values for the color, flavor and taste compared to commercial samples with artificial additives.


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