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Food flavoring prepared with lemon by‐product
Author(s) -
Long Jade M.,
Mohan Anand
Publication year - 2021
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.15462
Subject(s) - ingredient , food science , food industry , lemon juice , food processing , by product , food waste , product (mathematics) , citrus limon , business , mathematics , chemistry , waste management , horticulture , engineering , biology , biochemistry , geometry , sugar
Food loss/food waste totals a trillion dollars, and recent research shows minimal effort to redirect food waste/loss to improve the agri‐food industry. Lemon peels are a solid by‐product generated during lemon processing and are frequently discarded as agricultural waste. In this research, we developed a value‐added flavoring gel using lemon peels as the primary ingredient to use in food preparation. The study evaluated opaque iota carrageenan as an effective thickening agent with a 0.1% antioxidant as the most effective formulation for this product. We created a small scale‐up of three batches of varying size (908, 3,178, and 4,540 g) using thermal processing (more than 71.67°C) and the hot‐fill‐hold method, and the resulting final product was analyzed for yield, pH, texture, and color. The findings of this study showed the lemon gel was thermally stable, safe, and of high quality. Practical applications Agricultural waste products have a potential for developing value‐added food products and ingredients. Lemon peels are a solid by‐product produced during lemon processing. An efficient and economical use of lemon peel may be a suitable and sustainable use for various food products, including fruit and vegetable food products. This study produced a flavoring ingredient from lemon by‐products that can be used as a natural flavoring and an ingredient in cooking. Our findings show lemon peel gel can be a benefit to the agri‐food industry by transforming food waste into a value‐added product.