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Process kinetics optimization for extraction of essential oil from the peel of Citrus sinensis for the development of food packaging film

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Muthahar Fazila Amanullah
Muthahar Fazila Amanullah
Muthahar Fazila Amanullah
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Padmapriya Rasamani
Padmapriya Rasamani
Padmapriya Rasamani
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M. Sukumar
M. Sukumar
M. Sukumar
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Abstract and Figures

The goals of the present work were to achieve maximum extraction efficiency from Citrus sinensis peel and effective utilization of its bioactive compounds. This work focused on studying the physicochemical characteristics and yield percentage of citrus essential oil (CEO) extracted from citrus peels at different extraction times, extraction temperatures, solid–liquid ratios, and solvent combinations, and the data of yield percentage was subjected to find the best kinetic model for better yield. C. sinensis peel powder was subjected to Soxhlet extraction of essential oil at varied solid:liquid ratios (1/2, 1/4, 1/6, 1/8, and 1/10), time intervals in minutes (120, 150, 180, 210, 240, 270, and 280), temperatures (50, 60, 70, 80, 90, and 100°C), and solvents (n‐hexane, petroleum ether, chloroform, methanol, and water) to characterize their impact on yield percentage. The essential oil extraction kinetics were assessed using the experimental data and two different kinetic models (zero‐order and first‐order kinetic model). The bioactive compounds were assessed using GC–MS, as well. Amongst the other solvents, maximum extraction yield was observed at 90°C for 270 min using n‐hexane. GC–MS results showed that d‐limonene was the predominant compound constituting 41.41%. A good agreement between applied kinetic models and experimental data was demonstrated by the first‐order model (R² = .9830) and the zero‐order kinetic model (R² = .9719). Thus, the effective conditions for maximum extraction yield of CEO peels were optimized and the extracted CEO can be used in food packaging applications for shelf‐life extension. Practical applications Effective food waste management is vital for promoting sustainable resource usage, reducing environmental impact, saving money and energy, addressing global hunger, and upholding ethical and social responsibilities. It is important to minimize food waste throughout the entire food supply chain. Citrus peels are the by‐products of the citrus fruit processing industry and households which contribute to organic waste and its management is an important consideration for environmental sustainability. Thus, this study aims to manage these wastes by extracting essential oil from them and optimizing their process. The role of Citrus sinensis essential oil in the food industry includes natural flavoring with a consistent flavor profile, versatility in culinary applications, provides a natural and clean label, and are cost‐effective. Also, the universally recognized and enjoyed flavor of C. sinensis makes its essential oil a popular choice for products with broad consumer appeal. However, it is essential to follow regulatory guidelines for food‐grade essential oils and adhere to recommended usage levels. The results of this study have practical implications for improving yield, quality, efficiency, and sustainability of the extracted essential oil in the food industry. The optimized data can positively impact various aspects of food production, by enhancing flavor profiles, reducing the processing time and costs, and thus facilitating scale‐up potential. In addition, proper storage conditions should be maintained to ensure the stability and quality of the extracted essential oil over time.
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ORIGINAL ARTICLE
Process kinetics optimization for extraction of essential oil
from the peel of Citrus sinensis for the development of food
packaging film
Muthahar Fazila Amanullah | Padmapriya Rasamani | M. Sukumar
Centre for Food Technology, Anna University, Chennai, Tamil Nadu, India
Correspondence
M. Sukumar, Centre for Food Technology,
A. C. Tech., Anna University, Chennai 600025,
India.
Email: sukumarcbt@gmail.com
Abstract
The goals of the present work were to achieve maximum extraction efficiency from
Citrus sinensis peel and effective utilization of its bioactive compounds. This work
focused on studying the physicochemical characteristics and yield percentage of cit-
rus essential oil (CEO) extracted from citrus peels at different extraction times,
extraction temperatures, solid–liquid ratios, and solvent combinations, and the data
of yield percentage was subjected to find the best kinetic model for better yield.
C. sinensis peel powder was subjected to Soxhlet extraction of essential oil at varied
solid:liquid ratios (1/2, 1/4, 1/6, 1/8, and 1/10), time intervals in minutes (120, 150,
180, 210, 240, 270, and 280), temperatures (50, 60, 70, 80, 90, and 100C), and sol-
vents (n-hexane, petroleum ether, chloroform, methanol, and water) to characterize
their impact on yield percentage. The essential oil extraction kinetics were assessed
using the experimental data and two different kinetic models (zero-order and first-
order kinetic model). The bioactive compounds were assessed using GC–MS, as well.
Amongst the other solvents, maximum extraction yield was observed at 90C for
270 min using n-hexane. GC–MS results showed that D-limonene was the predomi-
nant compound constituting 41.41%. A good agreement between applied kinetic
models and experimental data was demonstrated by the first-order model
(R
2
=.9830) and the zero-order kinetic model (R
2
=.9719). Thus, the effective condi-
tions for maximum extraction yield of CEO peels were optimized and the extracted
CEO can be used in food packaging applications for shelf-life extension.
Practical applications
Effective food waste management is vital for promoting sustainable resource usage,
reducing environmental impact, saving money and energy, addressing global hunger,
and upholding ethical and social responsibilities. It is important to minimize food
waste throughout the entire food supply chain. Citrus peels are the by-products of
the citrus fruit processing industry and households which contribute to organic waste
and its management is an important consideration for environmental sustainability.
Thus, this study aims to manage these wastes by extracting essential oil from them
and optimizing their process. The role of Citrus sinensis essential oil in the food indus-
try includes natural flavoring with a consistent flavor profile, versatility in culinary
Received: 31 January 2024 Revised: 15 March 2024 Accepted: 5 April 2024
DOI: 10.1111/jfpe.14613
J Food Process Eng. 2024;47:e14613. wileyonlinelibrary.com/journal/jfpe © 2024 Wiley Periodicals LLC. 1of11
https://doi.org/10.1111/jfpe.14613
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The one-third of all food produced for human use is wasted each year which has made food waste a serious problem all around the world. Citrus juice manufacturing factories generate peel leftovers that can account for 50-60% of the weight of the fruit, contributing significantly to food waste. This study investigates the extraction of orange and lemon peel oils using the Soxhlet process and their analysis via gas chromatography. The aim is to identify and quantify key volatile compounds present in these oils, thereby putting the leftover peels to use. Fresh orange and lemon peels were transformed into zest and extracted using Hexane and Ethanol as solvent in a Soxhlet apparatus. Gas chromatography with a specialized column and detector unveiled major volatile compounds, including limonene, linalool, citral. These compounds contribute to the characteristic aroma and potential bioactivity of the oils. Orange peels displayed notably higher limonene content compared to lemon peels. This approach illuminated the chemical composition of the oils, offering opportunities in food, cosmetics, and fragrance industries. Orange peels contained 70-90% limonene, significantly more than lemon peels. The study concluded that peels harbor 28 volatile substances, with limonene responsible for their distinctive citrus scent. In sum, this research underscores the effectiveness of Soxhlet extraction, providing insights into orange and lemon peel oils’ composition using Gas chromatography and applications.
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Optimizing conditions for the recovery of lignans from sesame cake using three green extraction methods: Microwave-, ultrasound-and accelerated-assisted solvent extraction
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Lignans, a group of polyphenolic low molecular weight bioactive compounds with health benefits, are major constituents of sesame cake (SC), a by-product derived from sesame oil processing. The utilization of this by-product in the food or nutraceutical industries could explore its valorization route in compliance with sustainability and circular economy principles. This study aimed to investigate the impact of different environmental-friendly processing approaches such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE) and accelerated solvent extraction (ASE) for lignans extraction from SC using central composite design (CCD) with response surface methodology (RSM). Sesaminol triglucoside (SETRI) and sesaminol diglucoside (SEDI) were identified and quantified as the major lignan glucosides in SC. Ethanol/water mixture was selected as 'green' solvent for all extraction methods. The influence of ethanol concentration (X 1), extraction time (X 2), temperature (X 3) and solid-to-solvent (SS) ratio or solid weight (X 4) on extraction yield (EY), SETRI and SEDI contents for each technique was examined. The developed models exhibited a high degree of desirability (> 0.72) with determined optimal levels of extraction parameters as follows: X 1 = 71%, X 2 = 10 min, X 3 = 50 • C, X 4 = 1.50 g/20 mL for UAE; X 1 = 80%, X 2 = 5 min, X 3 = 50 • C, X 4 = 0.85 g/20 mL for MAE; X 1 = 80%, X 2 = 20 min, X 3 = 65 • C, X 4 = 2 g for ASE. Under these optimal conditions, the experimental values for EY, SETRI and SEDI contents in SC extracts were: 8.28%, 105.98 mg/g and 16.93 mg/g, respectively for UAE; 8.75%, 105.41 mg/g and 18.76 mg/g, respectively for MAE; 9.34%, 108.00 mg/g and 18.34 mg/g, respectively for ASE. The ANOVA analysis from the RSM were fitted with quadratic models yielding acceptable R 2 (> 0.87), adjusted R 2 (> 0.77), predicted R 2 (> 0.74), and nonsignificant lack-of-fit (p > 0.05) values. Ethanol concentration and solid-to-solvent ratio were the most influencing factors affecting lignans extraction. Although ASE was found as the most suitable method for extracting lignans from SC, from an industrial viewpoint, UAE could be a more affordable technique due to advances in ultrasonic processing devices for large scale applications.
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Chemical Composition of Fruit Peels Essential Oil from Citrus Species and their Antimicrobial Efficacy as Biopreservatives
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Aim Extraction, chemical determination and comparison of essential oil (EO) composition from the peel oil of three varieties of citrus, sweet lime (Citrus limetta, Meetha Nimbu), lemon (C. limon) and acid lime (C. aurantifolia, Kagzi Nimbu) and their antimicrobial efficacy as preservative in food spoilage was studied. Material and Methods The extraction from all the three types lemon peel oil was done using clevenger apparatus and the chemical constituents of lemon peel EO analyzed by GC-MS. The antagonistic activity of lemon peel EO and 50% methanolic extract from peel residue left after EO extraction was studied against common food borne pathogens like Staphylococcus aureus, S. epidermidis, Bacillus cereus, B. subtilis, Bacillus sp., Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Klebsiella sp. and Pseudomonas aeruginosa by agar well diffusion assay. The test fungal species were Rhizopus sp., Rhizomucor sp., Alternaria sp., Aspergillus fumigatus, A. niger, Aspergillus sp. and Penicillium sp. Results The chemical constituents of lemon peel EO analyzed by GC-MS showed 22 constituents with limonene (39-92%), β-myrcene (0.08-2.57%), α-terpineol (0.3-7.3%), α- and β-pinene (0.2-25.4%) as major ingredients and 1-Octanol, cis-linalool oxide, sabinene as minor constituents. It was found that lemon peel oil exhibited wide range of antimicrobial activity against both groups of bacteria with highest inhibition of zone produced against Bacillus mycoides and B. cereus 34 mm and 28 mm respectively and against fungi Rhizopus sp. and Aspergillus sp. (34 mm and 28 mm respectively). In contrast to EO, the peel extract produced widest zone of inhibition against Staphylococcus aureus followed by S. epidermidis and B. subtilis (IZD of 15, 13 and 13 mm respectively) and in case of fungus, peel extract was most effective against Alternaria sp. and Rhizopus sp. (IZD 26 mm, 17 mm respectively). Conclusion These studies illustrated that antioxidant and antimicrobial activity of EO was much better than its lemon peel extract and has potential to be used as biopreservative in food spoilage.
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