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Recovering citric acid from orange juice production residues

2021Conference object Open access
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dc.contributor.authorFernandes, Filipa Alexandra
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorCarocho, Márcio
dc.contributor.authorPinela, José
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-18T15:14:57Z
dc.date.available2022-01-18T15:14:57Z
dc.date.issued2021
dc.description.abstractA good part of the world production of oranges is destined to the production of juices, generating a huge amount of residues (e.g. peels), which are mostly used for the production of animal feed. However, there is still a great amount that is deposited in landfills generating an undesirable environmental impact [1,2,3]. There are several studies that prove the biological activities (e.g. antimicrobial, antioxidant and anticancer) of orange peels, being important to study the best way to extract the compounds that grant such activities, thus creating high added value to these residues [4]. This study has as its main objective the optimization of citric acid extraction (high antimicrobial power) from orange peels, in order to value citrus by-products through their recycling into natural ingredients. For the optimization of the ultrasound-assisted extraction, a central composite design coupled with RSM was implemented by combining five levels of the independent variables ethanol concentration (0-100%), time (2-45 min), and ultrasonic power (50-500 W). The levels of citric acid were determined by UFLC-PDA and used as response. Design-Expert software was used for regression and graphical analysis of the data. The developed theoretical models were successfully fitted to the experimental data, statistically validated based on high F-values and R2 and used to predict the optimal conditions that maximize the recovery of citric acid from the citrus peels. With the optimal processing conditions - short time, high ultrasonic power and extraction solvent containing a low percentage of ethanol - yielding about 10 g of this compound per 100 g of dry peels. Orange peels revealed an interesting content of citric acid, although a deeper analysis of these ingredients is necessary to allow the industries to implement sustainable extraction techniques and to use citric acid recovered from citrus residues as a food preservative.pt_PT
dc.description.sponsorshipTo FCT (Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), for the PhD grant (SFRH/BD/145467/2019) of F. Fernandes, the contract of L. Barros through the institutional scientific employment program-contract and the contracts of M. Carocho (CEECIND/00831/2018), S.A. Heleno (CEECIND/03040/2017) and J. Pinela (CEECIND/01011/2018) through the individual scientific employment program-contract. To MICINN for the financial support Ramón & Cajal given to researcher M.A. Prieto; to the Government of Galicia for the financial support of Axudas Conecta Peme to the IN852A 2018/58 NeuroFood project. To Kontaktotal - Consultores Associados, Lda. - Dep. CuraNatura for collaborating on this project.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, Filipa Alexandra; Heleno, Sandrina A.; Carocho, Márcio; Pinela, José; Prieto, Miguel A.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Recovering citric acid from orange juice production residues.In 5th International Symposium on Phytochemicals in Medicine and Food. Nanchangpt_PT
dc.identifier.urihttp://hdl.handle.net/10198/24713
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherUniversidade de Vigopt_PT
dc.relationCEECIND/00831/2018pt_PT
dc.relationMountain Research Center
dc.relationDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectOrange peelspt_PT
dc.subjectCitric acid extractionpt_PT
dc.subjectUltrasound-assisted extractionpt_PT
dc.titleRecovering citric acid from orange juice production residuespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDevelopment of nutraceuticals and functional foods with natural preservative and bioactive ingredients
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F145467%2F2019/PT
oaire.citation.conferencePlaceNanchangpt_PT
oaire.citation.endPage423pt_PT
oaire.citation.startPage423pt_PT
oaire.citation.title5th International Symposium on Phytochemicals in Medicine and Foodpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFernandes
person.familyNameHeleno
person.familyNameCarocho
person.familyNamePinela
person.familyNamePrieto Lage
person.familyNameFerreira
person.familyNameBarros
person.givenNameFilipa Alexandra
person.givenNameSandrina A.
person.givenNameMárcio
person.givenNameJosé
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.givenNameLillian
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
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