Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Priyanka Prajapati; Chhavi Porwal; Meenakshi Garg; Neha Singh; Susmita Dey Sadhu; Rajni Chopra; Eram S. Rao; Aparna Agarwal; Mohd Saeed; Safia Obaidur Rab; Dipendra Kumar Mahato; Pradeep Kumar; Madhu Kamle; Abhishek Dutt Tripathi

Food Chemistry: X (Jan 2025)

Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Priyanka Prajapati,
Chhavi Porwal,
Meenakshi Garg,
Neha Singh,
Susmita Dey Sadhu,
Rajni Chopra,
Eram S. Rao,
Aparna Agarwal,
Mohd Saeed,
Safia Obaidur Rab,
Dipendra Kumar Mahato,
Pradeep Kumar,
Madhu Kamle,
Abhishek Dutt Tripathi

Affiliations

Priyanka Prajapati: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India
Chhavi Porwal: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India
Meenakshi Garg: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India; Corresponding author.
Neha Singh: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India
Susmita Dey Sadhu: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India
Rajni Chopra: National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana 131028, India
Eram S. Rao: Bhaskaracharya College of Applied Sciences, University of Delhi, New- Delhi, 110075 Delhi, India
Aparna Agarwal: Lady Irwin College, University of Delhi, New- Delhi, 110001 Delhi, India
Mohd Saeed: Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia
Safia Obaidur Rab: Central Labs, King Khalid University, AlQura'a, Abha P.O. Box 960,Saudi Arabia; Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Khalid University, Abha, Saudi Arabia
Dipendra Kumar Mahato: CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia
Pradeep Kumar: Department of Botany, University of Lucknow, Lucknow 226007, India
Madhu Kamle: Department of Biochemistry, University of Lucknow, Lucknow 226007, India
Abhishek Dutt Tripathi: Department of Dairy Science and Food Technology, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India

Journal volume & issue: Vol. 25
p. 102172

Abstract

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Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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