RECOVERY OF HESPERIDIN FROM LEMON BY-PRODUCTS USING GREEN TECHNIQUES
نویسندگان
چکیده
The food industry is the main producer of waste. Therefore, development methodologies to reuse and make most it great interest. Food waste can contain compounds with added value that, if properly extracted used, be applied healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. revaluation by-products from citrus will possible reduce large volume lemon waste, reducing cost management obtaining interest them. In this work, different alternative use organic solvents have been used for extraction Hesperidin in by-products, including thermal, enzymatic ultrasound treatment purification adsorption processes resins, granular activated carbon zeolite were optimized. optimum (86371 ± 422 mg GAE/g dry extract) was achieved using an pre-treatment, cellulase enzyme (Validase TRL®-Sigma) at 0.01% weight peel by-product, time 60 min, water/citrus by-product ratio 3:1 w/w, followed by a adsorption/desorption process through Purolite PAD610 resin.
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ژورنال
عنوان ژورنال: Food and Environment Safety
سال: 2022
ISSN: ['2068-6609', '2559-6381']
DOI: https://doi.org/10.4316/fens.2022.034