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Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds

Journal of Food Measurement and Characterization volume 15, pages 1754–1762 (2021)Cite this article

Abstract

Peels are major byproducts of the juice processing industry. Citrus peels are composed of two tissues, namely the flavedo (outer layer) and the albedo (inner layer). Here, flavedo and albedo were obtained from the peel of grapefruit cv. ‘Star ruby’, lemon cv. ‘Akragas’, and sweet orange cvs. ‘Tarocco’, ‘Sanguinello’ and ‘Moro’. Freeze dried flavedo and albedo were investigated for their functional properties, and subjected to enzyme-assisted extraction with pectinase and cellulase (concentration of 6 U g−1 DW) to extract the phenolic compounds. Albedo showed superior physicochemical characteristics than flavedo. Albedo from ‘Tarocco’ exhibited the maximum water holding capacity (10.9 ± 0.48 g/g). Grapefruit albedo revealed the highest water swelling (13.4 ± 2.62 mL/g) and oil binding (6.31 ± 2.62 g/g) capacities. As regards the enzyme-assisted extraction of phytochemicals, both enzymes enhanced the extraction of phenolics (p < 0.05) compared to the controls. In flavedo, pectinase and cellulase increased the recovery of phenolics by approx. 30%, whereas in albedo the yields were increased above 60%. Results from this investigation suggest that albedo might be used by the food industry as a novel raw material, due to its superior physicochemical properties. Moreover, results provide evidence that the enzyme-assisted extraction is advantageous to recover phenolics from the citrus peels.

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Abbreviations

AE:

Assisted extraction

BD:

Bulk density

CTRL:

Control

DW:

Dry weight

GLCS:

Glucoside

GrAl:

Grapefruit albedo

GrFl:

Grapefruit flavedo

LeFl:

Lemon flavedo

LeAl:

Lemon albedo

MoAl:

Moro albedo

MoFl:

Moro flavedo

OBC:

Oil binding capacity

PCA:

Principal component analysis

SD:

Standard deviation

SaFl:

Sanguinello flavedo

SaAl:

Sanguinello albedo

TaFl:

Tarocco flavedo

TaAl:

Tarocco albedo

WHC:

Water holding capacity

WSC:

Water swelling capacity

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Funding

Funding was provided by Symrise AG, Holzminden, Germany.

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Authors and Affiliations

  1. Research and Innovation Centre, Fondazione Edmund Mach, San Michele All’ Adige, TN, Italy

    Salvatore Multari, Andrea Anesi & Stefan Martens

  2. CREA, Research Centre for Olive, Fruit and Citrus Crops, Acireale, Italy

    Concetta Licciardello & Marco Caruso

Authors
  1. Salvatore Multari
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  2. Concetta Licciardello
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  3. Marco Caruso
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  4. Andrea Anesi
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  5. Stefan Martens
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Correspondence to Salvatore Multari.

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Multari, S., Licciardello, C., Caruso, M. et al. Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds. Food Measure 15, 1754–1762 (2021). https://doi.org/10.1007/s11694-020-00787-5

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  • DOI: https://doi.org/10.1007/s11694-020-00787-5

Keywords

  • Cellulase
  • Pectinase
  • Fiber
  • Peel
  • Byproducts
  • Phytochemicals