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Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products
- Source :
- International Journal of Food Properties, Vol 24, Iss 1, Pp 264-276 (2021)
- Publication Year :
- 2021
- Publisher :
- Taylor & Francis Group, 2021.
-
Abstract
- The byproducts of lemon juice have always constituted an environmental issue. In this study, the byproducts extracted to lemon water vapor extract (LWAE) by distilled, which was added to lemon fermented products (LFP) to evaluate its effect on its quality and bioactivity. Based on the gas chromatography-mass spectrometry results, the main component of the LWAE was D-limonene (>41%). After added 5% LWAE the amount of D-limonene in non-sterilized lemon fermented product (NLFP) increased from 10.1% to 20.9%, while that in LFP increase from 10.5% to 19.9%. Besides, anti-browning test results showed that LWAE could delay browning. This study demonstrated that LWAE improved the antioxidant capacity, limonene content, anti-browning ability, and bioactive ingredients in a gastrointestinal simulation. These results may serve as the principal basis for byproduct reuse and improvement of product quality.
- Subjects :
- Limonene
lemon water vapor extract
Chemistry
Nutrition. Foods and food supply
gastrointestinal simulation
010401 analytical chemistry
lemon fermented products
04 agricultural and veterinary sciences
anti-browning
TP368-456
040401 food science
01 natural sciences
Food processing and manufacture
0104 chemical sciences
chemistry.chemical_compound
0404 agricultural biotechnology
Lemon juice
limonene
Fermentation
TX341-641
Food science
Water vapor
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 15322386 and 10942912
- Volume :
- 24
- Issue :
- 1
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Properties
- Accession number :
- edsair.doi.dedup.....bcf7eb7cb5d4e6f721add5c39acedeff