Journal articles: 'Orange Peel Effect'

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Journal, Baghdad Science. "Recovery of pure Hesperidin from Iraqi Sweet Oranges Peel and study the effect in some bacteria." Baghdad Science Journal 11, no. 2 (June 1, 2014): 455–60. http://dx.doi.org/10.21123/bsj.11.2.455-460.

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Citrus fruit contain variety of flavonoids such as Hesperidin (the principal flavonoid in oranges and grapefruit). Hesperidin is found in high concentration in fruit peel of oranges and in substantially lower concentration in juice of these fruits. Hesperidin was extracted from oranges peel by treating the peels with calcium hydroxide. HPLC technique was used to determine hesperidin. Hesperidin was saperated and purified in a purity of about 90.1-95.7% and yield about 1.5 %w/w from oranges peel dry powder. Both hesperidin and oranges peel extract showed significan antibacterial activity. Sensitivity to hesperidin and oranges peel extracts were not similar for the chosen bacteriaCrude orange peel extract gave a various antimicrobial activity agents Gram-positive Bacillus cereus, Staphylococcus aurous, Streptococcus pyogenus sp. and Gram-negative (Escherichia coli, Salmonella typhi) bacteria strains`. The minimum inhibitory concentration (MIC) values against these bacteria ranged from 45-175?g/disc.for crude orange peel extractand 175-450?g/disc for pure hesperidin In comparison to 30?g/disc reference standards ciproflaxacin and impinme.orange peel extract showed significant antimicrobial activity.

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Adedeji, Olajide, and Olufunke Ezekiel. "Inactivation kinetics and thermodynamic properties of polygalacturonase produced by Aspergillus awamori CICC 2040 on pretreated orange and plantain peels." Acta Periodica Technologica, no. 51 (2020): 77–86. http://dx.doi.org/10.2298/apt2051077a.

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This study investigated the effect of pretreatment of orange and plantain peels on the inactivation kinetics and thermodynamic properties of polygalacturonase (PG) produced by Aspergillus awamori CICC 2040. Orange and plantain peel powders were subjected to microwave-assisted NaOH pretreatment and used as substrates for PG production. Un-treated peels served as controls. The PG was purified using acetone precipitation and column chromatography, and the inactivation kinetics, temperature dependency, and thermodynamic properties of the crude and purified PGs were determined. Higher inactivation rate constant was obtained for crude PG produced using pretreated orange peel (CPOF) and plantain peel (CPPF) compared to PG produced using untreated orange peel (Uo) and plantain peel (Up). At all the temperatures considered, higher half-life and decimal reduction time were recorded for CPOF and CPPF compared to Uo and Up. The highest half-life (45.60 min) and decimal reduction time (151.49 min) were recorded for CPOF at 60 ?C. Lower half-life and decimal reduction time were obtained for purified PGs compared to the crude PG. Polygalacturonase produced from pretreated peels had lower activation energy than those produced from untreated ones. The higher activation energy was recorded for the PG produced using orange peel compared to the one from plantain peels. The enthalpy of CPOF and CPPF was slightly lower than Uo and Up. The pretreatment of the peels resulted in a reduction of Gibbs free energy (?G ) and entropy (?S) of crude and purified PG. Higher ?G and ?S were recorded for the purified PG compared to the crude PG. Negative entropy and enthalpy were recorded for all the PGs. The findings from this study showed that the kinetic and thermodynamic properties of PG, produced by Aspergillus awamori CICC 2040, were enhanced by the pretreatment of orange and plantain peels.

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Sevim, Behlül, Osman Olgun, Esra Tuğçe Şentürk, and Alp Önder Yıldız. "Yumurtlayan Bıldırcın Rasyonlarına Portakal Kabuğu Yağı İlavesinin Performans, Kabuk Kalitesi ve Bazı Serum Parametreleri Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 8, no. 8 (August 30, 2020): 1773–77. http://dx.doi.org/10.24925/turjaf.v8i8.1773-1777.3508.

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The aim of this study is to determine the effects of adding different levels (0, 50, 100, 200, 300 and 400 mg/kg) of orange peel oil to the laying quail diets on performance, eggshell quality and some serum parameters. During the experiment, a total of 120 female Japanese quails at the age of 20 weeks were randomly distributed to 6 treatment groups with 4 replicates, each with 5 quail, for six weeks. The supplementation of different levels orange peel oil to the diets did not affect the performance and eggshell quality parameters, except for eggshell thickness. Eggshell thickness was significantly reduced with the addition of orange peel oil to the diet, and this decrease was more pronounced at the level of 200 mg / kg. Serum glucose, creatinine, albumin, globulin, total protein, ALT and AST concentrations were not affected by orange peel oil. Serum cholesterol concentration considerably declined with the supplementation of 400 mg / kg orange peel oil to the diet. Serum calcium level significantly improved with the addition of 100 and 200 mg / kg orange peel oil to the diet compared to the control group. Additionally, serum phosphorus concentration was considerably increased by 100 mg / kg and more levels orange peel oil. According to these results, it is possible to say that the orange essential oil has the effect of reducing cholesterol at 400 mg / kg and improving mineral metabolism at 100 mg / kg, but this positive effect could not prevent the decrease in eggshell thickness.

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Davies, F. S., M. W. Fidelibusa, and C. A. Campbell. "221 Gibberellic Acid Application Timing Effects on Juice Yield and Peel Quality of `Hamlin' Oranges." HortScience 34, no. 3 (June 1999): 480B—480. http://dx.doi.org/10.21273/hortsci.34.3.480b.

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Gibberellic acid (GA) applied in late summer or fall delays subsequent loss of peel puncture resistance (PPR) and development of yellow peel color in many citrus cultivars. Our objective was to determine the optimal time to apply GA for increasing juice yield of `Hamlin' sweet orange [Citrus sinensis (L.) Osb.]. Mature trees on sour orange (Citrus aurantium L.) rootstock were sprayed with ≈24 L of a solution of GA (45 g a.i./ha) and organo-silicone surfactant (Silwet, 0.05%). Trees were sprayed on 26 Aug., 9 Sept., 2 Oct. (colorbreak), or 13 Oct. 1997, or nonsprayed (control). Peel puncture resistance, peel color, and juice yield were evaluated monthly between Dec. 1997 and Mar. 1998. Fruit from trees sprayed with GA had peels with higher PPR and less yellow color than fruit of control trees for most of the harvest season. The effect of GA on PPR and peel color lasted about 5 months. Juice yield was usually numerically greater for GA-treated fruit than for nontreated fruit. Fruit treated with GA at color break had significantly greater juice yield when harvested in late February than fruit from control trees. Thus, GA applied at color break appears to be the most effective time for enhancing peel quality and juice yield of `Hamlin' oranges.

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BALOGUN-ABIOLA, H. T., S. O. KAREEM, R. B. AFOLABI, and O. A. AKINLOYE. "EFFECT OF GROUNDNUT CAKE AND SOYA BEANS ON ENHANCED CITRIC ACID PRODUCTION FROM PAWPAW AND ORANGE PEEL BY MUTANTS OF ASPERGILLUS NIGER." Journal of Natural Sciences Engineering and Technology 17, no. 1 (November 6, 2019): 147–55. http://dx.doi.org/10.51406/jnset.v17i1.1905.

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This present study was concerned with the biosynthesis of citric acid (CA) with mutant strain of Aspergillus niger using pawpaw and orange peel as substrates by solid state fermentation process. The A. niger strain isolated from spoilt orange was identified, screened for CA production on Czapek-Dox Agar and subjected to mutation by ethidium bromide. The effect of carbon sources, nitrogen sources and substrates were also determined. Among the mutant strains, A. niger PJ-02 A120 was found to be the best mutant that produced citric acid (65.00±0.58f) after 48 hours in Vogel’s medium. The effects of carbon sources (sucrose and glucose) on CA production from each substrate (orange and pawpaw peel) using mutant A. niger PJ-02 was determined and sucrose, the best carbon source was combined with two the nitrogen sources (groundnut cake and soyabeans) to determine the most suitable supplement for CA production. Groundnut cake enhances the production of citric acid while soyabeans was inhibitory. Citric acid was further produced in pawpaw peel and orange peel medium containing sucrose (5 %) groundnut cake (2 %), methanol (1.5 %) and the mutant strain. The orange peel substrates yielded 112.07g/kg of CA while 107.17g/kg was recorded for pawpaw peel when fermented for 5 days at 30°C. The Production of citric acid with mutant Aspergillus niger proved better with orange peel than pawpaw peel when optimized with alcohol.

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Al-Saab, A. H., and M. G. E. Gadallah. "Phytochemicals, antioxidant activity and quality properties of fibre enriched cookies incorporated with orange peel powder." Food Research 5, no. 4 (July 11, 2021): 72–79. http://dx.doi.org/10.26656/fr.2017.5(4).698.

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Orange peels are a rich source of dietary fibre, phenolic compounds and have effective antioxidant activity. Therefore, they can be used as a natural source in fortifying bakery products. The aim of the study was to evaluate the effect of substituting wheat flour at 5, 10, 15 and 20% with orange peel powder on the physicochemical, antioxidants and organoleptic properties of cookies. Results indicated that the orange peel powder was significantly higher in ash and crude fibres which were 4.13 and 13.20%, compared to wheat flour being 1.37 and 0.50%, respectively. It is a good source of total phenolic compounds (13.94 mg GAE/g) and it had high antioxidant activity (84.33%). Minerals and crude fibre in cookies samples were gradually increased in the levels of orange peel powder up to 20% compared to control. The highest values of phenolic contents 9.12, 8.31 and 6.10 mg GAE/g resulted in cookies that had 10, 15 and 20% of orange peel powder incorporated into it, respectively as compared to control (1.15 mg GAE/g). Cookies with all ratios of orange peel powder displayed good ability in radical scavenging activity ranged from 4.55% to 40.92%, while it was 2.65% in the control. Redness (a) and yellowness (b) of cookies were significantly high with the addition of orange peel powder in all the levels studied when compared to control, these results may be due to a slight yellow colour of orange peel powder from its carotenoid pigments in the albedo layer. The results showed no significant difference in cookies appearance and taste, up until a substitution level of 10% compared to the control, and an acceptance of the cookies sample containing 15% of orange peel powder was observed. It could be concluded that incorporation up to 15% of orange peel powder in cookies manufacturing improved the physicochemical, nutritional quality with respect to sensorial characteristics of cookies.

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Anjum, Muzammil, Azeem Khalid, Samia Qadeer, and Rashid Miandad. "Synergistic effect of co-digestion to enhance anaerobic degradation of catering waste and orange peel for biogas production." Waste Management & Research: The Journal for a Sustainable Circular Economy 35, no. 9 (July 22, 2017): 967–77. http://dx.doi.org/10.1177/0734242x17715904.

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Catering waste and orange peel were co-digested using an anaerobic digestion process. Orange peel is difficult to degrade anaerobically due to the presence of antimicrobial agents such as limonene. The present study aimed to examine the feasibility of anaerobic co-digestion of catering waste with orange peel to provide the optimum nutrient balance with reduced inhibitory effects of orange peel. Batch experiments were conducted using catering waste as a potential substrate mixed in varying ratios (20–50%) with orange peel. Similar ratios were followed using green vegetable waste as co-substrate. The results showed that the highest organic matter degradation (49%) was achieved with co-digestion of catering waste and orange peel at a 50% mixing ratio (CF4). Similarly, the soluble chemical oxygen demand (sCOD) was increased by 51% and reached its maximum value (9040 mg l-1) due to conversion of organic matter from insoluble to soluble form. Biogas production was increased by 1.5 times in CF4 where accumulative biogas was 89.61 m3 t-1substrate compared with 57.35 m3 t-1substrate in the control after 80 days. The main reason behind the improved biogas production and degradation is the dilution of inhibitory factors (limonene), with subsequent provision of balanced nutrients in the co-digestion system. The tCOD of the final digestate was decreased by 79.9% in CF4, which was quite high as compared with 68.3% for the control. Overall, this study revealed that orange peel waste is a highly feasible co-substrate for anaerobic digestion with catering waste for enhanced biogas production.

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Liu, Yinong, Neerushana Jehanathan, Hong Yang, and Jamaluddin Laeng. "SEM observation of the “orange peel effect” of materials." Materials Letters 61, no. 6 (March 2007): 1433–35. http://dx.doi.org/10.1016/j.matlet.2006.07.045.

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Tamer, Cansu, Asli Isci, Naciye Kutlu, Ozge Sakiyan, Serpil Sahin, and Gulum Sumnu. "Effect of Drying on Porous Characteristics of Orange Peel." International Journal of Food Engineering 12, no. 9 (November 1, 2016): 921–28. http://dx.doi.org/10.1515/ijfe-2016-0075.

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Abstract The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 °C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation was determined between moisture and shrinkage. Air temperature had no significant impact on the final shrinkage and porosity values. During drying, porosity of the samples first increased until a critical value, at which point further decrease in moisture resulted in collapse of pores. The porosity of the orange peel was correlated with moisture by a third-order polynomial. Pore size distribution curve of raw sample showed two major peaks, a wider and a sharper peak at around 19.8 and 7.18 μm, respectively. After drying, the peaks became shorter and the curve shifted to the left, indicating that the amount of pores and their diameter decreased. The SEM analysis revealed that at extreme process conditions, the orange peel surface was cracked and the characteristic distribution of the waxy components was obstructed.

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Mohammed, Reem A. "Improved Wear Rate Resistance, Compression Strength and Hardness of Polymethylmethacrylate Resin with Orange Peel Powder for Artificial Denture Base." Engineering and Technology Journal 38, no. 3A (March 25, 2020): 308–18. http://dx.doi.org/10.30684/etj.v38i3a.341.

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The material utilized for manufacturing artificial dentures should have high-grade mechanical properties in order to resist heavy forces inside the mouth. This study includes investigation of some of the mechanical properties (wear rate resistance, compression strength, and hardness) of the specimens prepared by (hand lay-up) method. The wear behavior experiments were performed on (a pin-on-disk tester) under various factors 5%, 8%, 11%, 14%, 17% weight fraction of orange peel, (10, 15, 20 N) load applied and (5, 10, 15 minutes) sliding time, and analysis these experimentally by using the Taguchi’s experimental design (L9) (MINITAB 16). Tests explicated that the specimens (polymethylmethacrylate - 17% orange peel) composites have the best wear rate resistance, compression strength and hardness shore D (0.040×10-5 cm3/N.mm, 142 MPa, 86 shore D) respectively than other specimens (polymethylmethacrylate - 5%, 8%, 11%, 14% wt. orange peel) and these specimens better than the specimens standard polymethylmethacrylate, which could be attributed to the homogeneous dispersion of orange peel particles in the polymethylmethacrylate resin matrix. The results (signal to noise ratio) showed the factors (17% weight fraction) orange peels, (20 N) load applied, and (5 min) sliding time gives the best wear rate resistance. The results of the analysis of variance showed the sliding time (C) is the essential factor effect on the wear rate resistance followed by (A) weight fraction of orange peels and (B) load applied were less affected on wear behavior rate.

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Cao, Sheng Quan, Jin Xu Zhang, Jian Sheng Wu, and Jia Guang Chen. "Effect of Local Texture on the Orange Peel Defect in St14 Steel Sheet." Materials Science Forum 495-497 (September 2005): 167–72. http://dx.doi.org/10.4028/www.scientific.net/msf.495-497.167.

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In this paper, the ‘orange peel’ defect in the surface range of the st14 steel sheet has been investigated using the electron backscatter diffraction (EBSD) technique. It has been found that the ‘orange peel’ defect in the st14 steel sheet was resulted from the local coarse grains which were produced during hot-rolling due to the critical deformation in dual-phase zone; During deep drawing, the coarse grains with {100}<001> microtexture can slip on the {112}<111> slip system to form bulging and yields orange peel defects, while the coarse grains with {112}<110> orientation do not form the defect as the Schmid factor of {112}<111> slip system in it equals zero.

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KARIMA, Ouldyerou KARIMA, Ibri KAD KADA, Bouhadi DJILAL DJILALI, Hariri AHMED AHMED, Meddah BOUME BOUMEDIENNE, and Tirtouil AICHA AICHA. "EFFECT OF ORANGE ‘‘Citrus sinensis’’ PEEL FROM ALGERIA IN FOOD." Banat's Journal of Biotechnology VII, no. 14 (October 26, 2016): 97–100. http://dx.doi.org/10.7904/2068-4738-vii(14)-97.

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Portier, X., A. K. Petford-Long, P. Bayle-Guillemaud, T. C. Anthony, and J. A. Brug. "HREM study of the `orange-peel’ effect in spin valves." Journal of Magnetism and Magnetic Materials 198-199 (June 1999): 110–12. http://dx.doi.org/10.1016/s0304-8853(98)01032-4.

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Ashbell, G., Z. G. Weinberg, and A. Azrieli. "Effect of blanching on loss reduction in orange peel storage." Journal of the Science of Food and Agriculture 45, no. 3 (1988): 195–201. http://dx.doi.org/10.1002/jsfa.2740450302.

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Tejada-Ortigoza, Viridiana, Luis Eduardo García-Amezquita, Sergio O. Serna-Saldívar, and Jorge Welti-Chanes. "The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments." Food Science and Technology International 23, no. 5 (March 1, 2017): 396–402. http://dx.doi.org/10.1177/1082013217694301.

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The effect of high hydrostatic pressure (HHP) and temperature on composition of non-conventional dietary fiber (DF) sources and functional properties were evaluated. Mango, orange, or prickly pear peels were processed at 600 MPa during 10 min at 22 ℃ and 55 ℃. Total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber, water/oil holding, and retention capacity, solubility, swelling capacity, and bulk density were assayed. An increment in the SDF content was observed due to the effect of pressure with the greatest changes noticed in mango peel, increasing from 37.4% (control) to 45.7% (SDF/TDF) in the HHP-treated (55 ℃) sample. Constant values of TDF after the treatments suggest a conversion of IDF to SDF in mango (38.9%–40.5% dw) and orange (49.0%–50.8% dw) peels. The highest fiber solubility values were observed for mango peel ranging between 80.3% and 83.9%, but the highest increase, from 55.1% to 62.3%, due to treatment was displayed in orange peel processed at 22 ℃. A relationship between DF modifications induced by HHP treatment and changes in the functional properties of the materials was established. Application of HHP opens up the opportunity to modify non-conventional sources of DF and to obtain novel functional properties for different food applications.

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Roska, Tri Puspita, Syahidah Sahati, Andi Dinul Fitrah, Nana Juniarti, and Natsir Djide. "Efek Sinergitas Ekstrak Kulit Jeruk (Citrus sinensis L) Pada Patch Bioselulosa Dalam Meningkatkan Penyembuhan Luka Bakar." Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal) 4, no. 2 (October 20, 2018): 87–92. http://dx.doi.org/10.22487/j24428744.2018.v4.i2.10472.

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Burns is one of the incidents that can lead to death (mortality). One of the natural products that have potential to serve as an alternative treatment of burns is orange peel. Orange peel has a chemical composition such as ascorbic acid, vitamin E, vitamin A, and polyphenols as antioxidants that inhibit free radicals responsible in the pathogenesis of both acute and chronic inflammatory. In this study, formulation was made in the form of biocellulose which is the primary metabolism product of bacteria. The purpose of this research was to obtain the concentration of the extract of orange peel on bioselullose that have the effect of decreasing the burn wound in rats. Orange peel was extracted then fortified into biocellulose with a concentration of 3%, 6%, and 9%. After that, the wound healing was tested on animals in the form of decreasing the wound diameter. The results showed that the concentration of extract of orange peel 3% on the fortification of biocellulose showed the good percentage of burn wound decreasing i.e. 45.52% with diameter average of 18.35 mm. This result indicates the concentration of extract of orange peel 3% is better than others.

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Teixeira, Flavia, Bruna Aparecida dos Santos, Graziela Nunes, Jaqueline Machado Soares, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Juliano Tadeu Vilela de Resende, et al. "Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics." Molecules 25, no. 7 (April 4, 2020): 1670. http://dx.doi.org/10.3390/molecules25071670.

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Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

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Hasani, Omid, and Seyed Rohollah Javadian. "Effect of Encapsulated Bitter Orange Peel Extract and BHT on the Quality of Common Carp Fillet during Refrigerated Storage." International Journal of Food Engineering 12, no. 3 (May 1, 2016): 303–10. http://dx.doi.org/10.1515/ijfe-2015-0185.

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Abstract The aim of the present study was to evaluate antioxidative activities of the encapsulated and unencapsulated bitter orange peel extract on the shelf-life of the common carp fillets during 16 days of refrigerated storage. Common carp fillets were treated with bitter orange peel extract (0.5 and 1% w/w), liposomal encapsulated bitter orange peel extract (0.5 and 1% w/w) and beta-hydroxytoluene (BHT, 100 and 200 ppm); their quality changes in terms of total volatile basic nitrogen (TVB-N), free fatty acid (FFA) peroxide value (PV), thiobarbituric acid (TBA) and sensory characteristics were investigated. Results showed that the encapsulated and pure extract and BHT could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN, FFA, PV and TBA values. Furthermore, common carp fillets treated with high concentration (1%) of the encapsulated bitter orange peel extract showed the lowest amount of lipid oxidation during the storage period compared with the others without any undesirable changes in sensorial attributes.

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Quiroz-Hernández, Jose E., Oxana V. Kharissova, Victor E. Aguirre-Arzola, Guillermo C. G. Martinez-Avila, and Uziel Castillo-Velazquez. "Evaluation of the Conditions for the Synthesis of Silver Nanoparticles from Orange Peels and its Antibacterial Effect." Recent Patents on Nanotechnology 14, no. 3 (October 26, 2020): 250–58. http://dx.doi.org/10.2174/1872210514666200414101014.

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Aims: To use an agroindustrial waste (orange peels) as a source of polyphenols as a reducing medium for obtaining silver nanoparticles by greener method. Background: Several techniques have been employed for AgNPs synthesis, nevertheless, most of them involve the use of toxic chemicals in the process. The use of fungi, bacteria, and plant extracts as subtracts for green synthesis is an ecofriendly alternative, although hypothetic, route for AgNPs large scale synthesis. In the case of plant extracts, it is believed that polyphenols are the biomolecules responsible for the reduction and stabilization of the Ag+ ions into AgNPs, being a sustainable and ecological option; polyphenols could be obtained from plant waste and agroindustrial subproducts. Objective: To develop an efficient, greener, and low-cost method of AgNPs production using natural products. Methods: The basic principle of silver nanoparticles synthesis is the interaction in a mixture of silver nitrate (source of Ag+ ions) and the orange peel extract (reducing and stabilizing agent) under certain conditions. Five treatments were carried out, evaluating several parameters during AgNPs synthesis such as pH, orange peel extract-silver nitrate ratio, time and conditions of incubation, irradiation of UV light, irradiation of microwave, and temperature. Result: The synthesis of silver nanoparticles from an agroindustrial waste as the orange peel was successfully carried out and checked by visual evaluation, UV-Vis spectroscopy, and EDS analysis. The particle size was estimated between 42.82 nm to 151.75 nm, having a spherical and ovoid morphology. Discussion: Through the analysis of several synthesis conditions, it has become possible to establish a suitable treatment to increase antibacterial yield and evaluate morphology and size traits in order to acquire the best conditions for a future industrial scale synthesis. Conclusion: The orange peel aqueous extract resulted as a great source of polyphenols, allowing the successful synthesis of silver nanoparticles in mild conditions. Thus, obtained AgNPs revealed an increased antibacterial effect and potential against Gram-positive bacteria such as Staphyloccocus aureus.

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Susanti, Desma, Choirun Niswah, and Riri N. Sunarti. "PENGARUH PEMBERIAN BERBAGAI KULIT JERUK SEBAGAI REPELENSI KUTU BERAS (Sitophilus oryzae L.) DAN SUMBANGSIHNYA PADA MATERI HAMA DAN PENYAKIT PADA TANAMAN DIKELAS VIII." Bioilmi: Jurnal Pendidikan 4, no. 2 (December 31, 2018): 110–22. http://dx.doi.org/10.19109/bioilmi.v4i2.2883.

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This study entitled the effect of giving various orange peels as a repelence of rice lice (Sitophillusoryzae L.) and its contribution to pest and disease material in plants in class VIII. This study aims todetermine the effectiveness of various orange peels as a repelence of what type of rice lice andorange skin is most effectively used as a repelence of rice lice. The type of research used in thisstudy is quantitative descriptive research (where the data collection process uses statistical analysis)and the experimental method. The data obtained were analyzed statistically using Analysis ofVarience (ANOVA). Analysis of the variance of the treatment effects for a complete randomizeddesign (CRD) was carried out according to the F test. Based on the results of the research, eachtreatment was significantly different from the control. The highest percentage of rejection wasfound in the treatment of lime peel, which amounted to 56.25 at 76 hours and the lowest percentagewas found in the treatment of sunkist orange peel ie 27.5 at 76 hours. Hypothesis testing results forF count treatment (19> 1.79) and F count Factor A (40> 2.99) and F count on Factor B (102> 3.20),this states that slices of various orange peels (Citrus sp.) very significant effect to reject riceinfestation (Sitophillus oryzae L.), so that it is stated that H1 is accepted and H0 is rejected. Thus itcan be concluded that various citrus coolies are effective as repelensi rice mites (Sitophillus oryzaeL.).

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Li, Qili, Tao Li, Elizabeth A. Baldwin, John A. Manthey, Anne Plotto, Qun Zhang, Wei Gao, Jinhe Bai, and Yang Shan. "Extraction Method Affects Contents of Flavonoids and Carotenoids in Huanglongbing-Affected “Valencia” Orange Juice." Foods 10, no. 4 (April 6, 2021): 783. http://dx.doi.org/10.3390/foods10040783.

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A previous study using healthy “Valencia” orange fruit found that juicing extraction methods dramatically changed the orange juice (OJ) flavor and phytochemical profiles. The present study was conducted to confirm whether the same changes occur when Huanglongbing (HLB)-affected oranges were used. HLB has extensively spread to most OJ processing regions around the world, substantially deteriorating fruit and juice flavor quality and altering the phytochemical profiles. In this study, the effect of two major juice extractor types, a shear force extractor (SFE) and a reamer extractor (RE), on the juice quality and physiochemical profile was assessed using HLB-affected orange fruit. Juice extracted via SFE resulted in a lower yield with lower peel oil and higher pellet (peel tissue particles) content compared to juice obtained via RE. The SFE juice also had higher levels of hesperidin and other flavonoid glycosides, mainly due to plentiful peel tissue particles. The SFE juice was also abundant in carotenoids due to a large amount of flavedo particles in the juice. On the other hand, polymethoxylated flavones occurred at higher concentrations in the RE juice, and this may be due to the higher peel oil content in this juice. The SFE juice was rich in flavonoid glycosides and carotenoids, which are associated with potential antioxidant properties; however, the extra portion of the phytonutrients mostly existed in the pellets and possibly had low bioavailability. The results obtained from the HLB-affected oranges are in agreement with the previous observations of healthy oranges.

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Kar, F., and N. Arslan. "Characterization of orange peel pectin and effect of sugars, l-ascorbic acid, ammonium persulfate, salts on viscosity of orange peel pectin solutions." Carbohydrate Polymers 40, no. 4 (December 1999): 285–91. http://dx.doi.org/10.1016/s0144-8617(99)00063-6.

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Abd-Allah, Islam, Islam Abd-Allah, Mohamed Rabie, Mohamed Rabie, Abdelrahman Sulieman, Abdelrahman Sulieman, Dalia Mostfa, Dalia Mostfa, Ahmed El-Badawi, and Ahmed El-Badawi. "Oxidative stability of edible oils via addition of pomegranate and orange peel extracts." Foods and Raw Materials 6, no. 2 (December 20, 2018): 413–20. http://dx.doi.org/10.21603/2308-4057-2018-2-413-420.

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The main objective of the present study was to improve the oxidative stability of sunflower oil (SFO) and soybean oil (SBO). The aqueous ethanol extracts (80% ethanol) of pomegranate and Baladi orange peels were used as natural antioxidants at concentrations of 800 and 1,200 ppm in SFO and SBO in comparison to butylated hydroxytoluene (BHT). Their antioxidant activities were estimated via the Rancimat method and over 24 days of storage at 65°C. The effect of extracts on the stability of sunflower and soybean oils during the storage period was studied by measuring the peroxide value (PV), conjugated dienes (CD) at 232 nm, conjugated trienes (CT) at 270 nm, free fatty acids (FFAs), iodine value (IV), and the refractive index (RI). A great difference in PVs was observed between the control sample and the oil samples containing natural extracts which slowed the rate of peroxide formation. Generally, the results showed that during the storage period at 65°C, the conjugated diene formation followed a similar pattern relative to PV accumulation. The PV, CD, CT, FFA, and RI values of SFO and SBO containing a pomegranate peel extract (PPE) and Baladi orange peel extract (BOPE) at concentrations of 800 and 1,200 ppm were lower than those of SFO and SBO containing 200 ppm BHT, and this trend became apparent during the storage period. The rate of reduction of IV in the control was higher than that in SFO and SBO containing both synthetic and natural antioxidants. These findings confirmed that the natural antioxidants under investigation could be used as alternatives to synthetic antioxidants to improve the oxidative stability of edible oils in the food industry.

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Jung, Kwang Tae, and Jaein Lee. "Visual Perception Characteristics of Surface Unevenness - Focused on Orange Peel Effect -." Journal of the Ergonomics Society of Korea 33, no. 6 (December 31, 2014): 543–51. http://dx.doi.org/10.5143/jesk.2014.33.6.543.

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Okpala, L. "Effect of Orange Peel Flour on the Quality Characteristics of Bread." British Journal of Applied Science & Technology 4, no. 5 (January 10, 2014): 823–30. http://dx.doi.org/10.9734/bjast/2014/6610.

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Papadopoulos, Nikos T., Byron I. Katsoyannos, Nikos A. Kouloussis, and Jorge Hendrichs. "Effect of orange peel substances on mating competitiveness of maleCeratitis capitata." Entomologia Experimentalis et Applicata 99, no. 2 (May 2001): 253–61. http://dx.doi.org/10.1046/j.1570-7458.2001.00824.x.

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Wilkins, Mark R. "Effect of orange peel oil on ethanol production by Zymomonas mobilis." Biomass and Bioenergy 33, no. 3 (March 2009): 538–41. http://dx.doi.org/10.1016/j.biombioe.2008.08.010.

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Fidelibus, Matthew W., Karen E. Koch, and Frederick S. Davies. "Gibberellic Acid Alters Sucrose, Hexoses, and Their Gradients in Peel Tissues During Color Break Delay in ‘Hamlin’ Orange." Journal of the American Society for Horticultural Science 133, no. 6 (November 2008): 760–67. http://dx.doi.org/10.21273/jashs.133.6.760.

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We investigated the effect of gibberellic acid (GA3) application before color break on peel color, fruit respiration, and soluble sugars in different tissues of ‘Hamlin’ sweet orange [Citrus sinensis (L.) Osb.] fruit to test the hypothesis that GA3 influence on peel color might be mediated by sugars. Fruit were sprayed with GA3 (45 g·ha−1 a.i.) in early October of 2 consecutive years. Peel color, whole-fruit respiration, and fructose, glucose, and sucrose levels were quantified in flavedo and albedo tissues when nontreated fruit were still green, at precolor break, color break, and when peels were fully yellow. Fruit treated with GA3 remained more green-colored than nontreated fruit, and differences between them were detectable by 12 or 21 days after treatment (Years 1 and 2, respectively). Fruit respiration rates were similar in both groups regardless of peel color. Effects of GA3 on color transition were evident only after significant differences emerged in flavedo glucose (both years) and fructose (second year) levels. Moreover, there was a linear, inverse relationship between green peel color and flavedo fructose (r 2 = 0.68, first year; 0.72, second year) and glucose levels (r 2 = 0.60, first year; 0.50, second year). In contrast, sucrose levels in the flavedo showed a less consistent relationship with peel color. The GA3 treatment maintained a descending sucrose gradient from the albedo to the flavedo that was typical of young, photosynthetically active fruit. This gradient dissipated during peel color change of nontreated fruit. These data support the hypothesis that soluble sugars could be contributing effectors of the GA3-mediated delay in chloroplast-to-chromoplast conversions by the orange flavedo.

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Dao, Tan Phat, Thien Hien Tran, Thi Cam Quyen Ngo, Huynh Thi Kieu Linh, Le Nguyen Yen Trung, Vo Thanh Danh, Thuy Trang Le Ngoc, Nguyen Dong Yen Pham, Pham Minh Quan, and Tran Quoc Toan. "Extraction of Essential Oils from Vietnam’s Orange (Citrus sinensis) Peels by Hydrodistillation: Modeling and Process Optimization." Asian Journal of Chemistry 31, no. 12 (November 16, 2019): 2827–33. http://dx.doi.org/10.14233/ajchem.2019.22178.

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In this study, extraction of essential oil from orange peels was investigated by hydrodistillation method and combine technology software to optimize the process. By using the response surface methodology (RSM) based on Box-Behnken surface statistical design, the effect of parameters such as water-to-material ratio (2-4 mL/g), extraction time (45-75 min), and temperature (120-140 ºC) on the extraction of essential oil process from orange (Citrus sinensis) peels was examined . All factors were significantly affected to the extraction yield of essential orange peel oil. Optimum conditions for extraction oil yield including the ratio of water to material, temperature, extraction time achieved 3.19 mL/g, 130.08 ºC, 74.31 min, respectively. Below the optimal extraction condition, the maximum yield of orange oil of 3.21 % was obtained. Using gas chromatography/mass spectrometry (GC/MS), the results revealed that the essential orange peels oil is extremely rich in limonene (98.343 %).

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Saraswati, Sagung Ayu Bulan Julia, Luh Putu Wrasiati, and Ni Made Wartini. "KARAKTERISTIK PEWARNA ALAMI DARI EKSTRAK KULIT BUAH JERUK MANDARIN (Citrus reticulata) PADA PERBANDINGAN PELARUT ETANOL DAN KLOROFORM." JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, no. 4 (December 10, 2018): 278. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p02.

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Orange fruit who be the superior commodity is known as a fruit who rich of its vitamin C. One kind of orange who really liked by the society is Mandarin Orange (Citrus reticulata) that comes from China. The aims of this research were to know the effect of ethanol and chloroform solvent ratio to the characteristic of the natural colorant from Mandarin orange peel extract and determine the best ethanol and chloroform solvent ratio which produced Mandarin orange peel extract as natural colorant. Experimental design in this research used Randomized Block Design by using the comparison of ethanol and chloroform solvents that consist of 6 levels, there are: ethanol : chloroform (0:10); ethanol : chloroform (2:8); ethanol : chloroform (4:6); ethanol : chloroform (6:4); ethanol : chloroform (8:2); ethanol : chloroform (10:0). The treatment was repeated as many as 3 repetitions then obtained 18 units of the experiment. The data were analyzed by variance and if the treatment had a effect on the variable then continued with Duncan test. The result showed that ethanol and chloroform solvent ratio had significant effect on the yield, the total carotenoids content, the level of brightness (L*), the level of redness (a*), the level of yellowness (b*) of Mandarin orange peel extract. Based on the results of index effectiveness test used five expert, the ethanol and chloroform solvent ratio of 0 :10 produced the best characteristic of Mandarin orange peel extract with the yield 4.83 ± 0.22f (%), the total carotenoids content 3.56 ± 0.20a (%), the level of brightness (L*) 31.34 ± 0.63d, the level of redness (a*) 28.39 ± 0.69a, and the level of yellowness (b*) 34.52 ± 0.18a. Keywords : Citrus reticulata, extraction, ethanol, chloroform, natural colorant

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Khan, Md Hafizul Haque, Mohammad Mainuddin Molla, Ashfak Ahmed Sabuz, Md Golam Ferdous Chowdhury, and Mahfujul Alam. "Effect of Orange Peel Concentration on the Development of Sapota Marmalade in Terms of Proximate and Nutritional Composition and Consumer Preferences." Journal of Agricultural Science and Food Technology 7, no. 4 (August 21, 2021): 57–65. http://dx.doi.org/10.36630/jasft_21006.

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The study explored to find out the possible strategy for the processing of sapota into its value-added shelf-stable products. Therefore, an attempt was made to develop marmalade with different concentrations of orange peel viz. 0 %, 5 %, 10 %, 15 % and 20 % respectively. Sensory evaluation, proximate and nutritional composition was performed on the day of preparation and after storage. Marmalade treated with orange peel and without orange peel was rich source of proximate and nutritional composition. The final TSS of the developed marmalade maintained 65.30±02°B. ß-carotene (12.21±0.01 and 11.93±0.03 µg/100 g), pH (5.05±0.04 and 4.90±0.01), total sugar (21.15±0.04 % and 22.28±0.03 %) and reducing sugar (9.70±0.01 % and 10.15±0.05 %) was superior on the day of storage and after storage in without orange peel treated marmalade (T1). On the day of storage and after storage, the highest total carotenoid and vitamin-C content of the orange peel treated marmalade ranged from 31.92±0.02 to 49.21±0.51 mg/100 g and 23.26±0.02 to 43.39±0.05 mg/100 g, 4.68±0.02 to 5.84±0.03 mg/100 g and 2.36±0.01 to 3.62±0.06 mg/100 g respectively. According to the expert panelist, the highest overall acceptability score was secured by the combination of T2 followed by others in terms of color, aroma, mouth feel and high spreadable capacity. The marketable life of the developed marmalade could be extended 6 months more without any excessive-quality deterioration. This technology could be utilized to fulfill the off-season nutritional requirement and increase the income of the farmers to enhance their productivity. Keywords: Sapota fruit, vitamin-C content, total carotenoid content, ß-carotene content, marketable life, sensory evaluation.

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Saleh, Mohammed, Lana Amro, Haya Barakat, Rahma Baker, Amani Abu Reyash, Reham Amro, and Jihad Qasem. "Fruit By-Product Processing and Bioactive Compounds." Journal of Food Quality 2021 (September 13, 2021): 1–9. http://dx.doi.org/10.1155/2021/5513358.

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Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of dried and blanched treatments, respectively, compared to 14.4 mg/100 g of fresh and 20.6 mg/100 g of freezed treatments. Orange peels TFC increased from 54.4 mg/100 g of fresh to 194.4 and 380.0 mg/100 g for blanched and dried treatments, respectively. Fresh treatments had the lowest DPPH (%) (IC50), indicating a significant effect of blanching and drying on fruit by-product antioxidant activity with some exceptions. IC50 increased from 20.0 of fresh to 39.8% of dried pineapple peel and from 6.5 to 15.0% for pomegranate skin of fresh and dried treatments, respectively. The use of fruit by-products regardless to its processing as supplements to flours would significantly increase flour’s bioactive availability.

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Satheeshkumar, Subramaniyan, Paramasivam Sivagurunathan, Kannaiyan Muthulakshmi, and Chinnaiyan Uma. "Utilization of Fruit Waste for the Production of Citric Acid by using Aspergillus Niger." Journal of Drug Delivery and Therapeutics 9, no. 4-A (August 30, 2019): 9–14. http://dx.doi.org/10.22270/jddt.v9i4-a.3487.

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The main organic acids in industrial used were citric, acetic, tartaric, malic, lactic and gluconic acid. The most utilized organic acid is citric acid or tricarboxylic acid. Chemical synthesis of citric acid is more costly than fermentation. The citrus processing industry generates tons of waste such as peel and segment membranes resulting from the extraction of citrus juice in industrial plants. About 6 isolates were obtained from the fruit waste dumped soil and they were subjected to screening for citric acid production. A. niger over other potential citric acid-producing organism towards efficient utilization of agroindustry residues and by-products for citric acid production. It was grown on PDA plates at a temperature of 28°C for 5 to 7 days. Fruit wastes like orange peel, sweet lime peel, banana peel and pineapple peel as a potential substrate for the production of citric acid using A. niger isolates. The nitrogen source of the fermentation medium will have a direct effect on the yield of citric acid. Among the four fruit wastes, citric acid production was maximum from orange peel followed by sweet lime peel, pineapple peel and banana peel respectively. Orange peel contains soluble sugars and pectin as the main components. Study the impact of different carbon sources on citric acid., the basal media were supplemented with glucose, sucrose, fructose, maltose and the fermentation were carried up to 5 days at 30°C. Nitrogen sources on the fermentation were studied by incorporating ammonium phosphate, potassium hydrogen phosphate and peptone. The effect of lower alcohol incorporation on the fermentation of citric acid was studied.

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Kaluzhina, O. Yu, R. A. Kashapova, A. Yu Bodrov, K. A. Bodrova, and T. A. Kosolapova. "THE DEVELOPMENT OF THE RECIPE OF THE CAKE WITH THE USE OF THE BIRD-CHERRY FLOUR LEMON ZEST." RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL 38, no. 4 (December 19, 2020): 67–81. http://dx.doi.org/10.31563/2308-9644-2020-38-4-67-81.

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A number of authors have developed a recipe for donuts using bird cherry flour and orange peel. It is known from literary sources that the use of bird cherry flour and orange peel has a positive effect on the quality of flour bakery and confectionery products. At the first stage of research, on the basis of organoleptic and physicochemical parameters, the optimal dosage of bird cherry flour was selected, which amounted to 30% of the total volume of wheat flour in the recipe. At the second stage, the donut recipe, using 30% bird cherry flour, served as a control option, and samples with the addition of 3.5,7.9% orange peel were used as prototypes. It was found that when 7% orange peel was applied, the donuts acquired a golden color, pleasant taste and aroma compared to the control sample. A further increase in the amount of orange zest led to a deterioration in the quality indicators of the baked product. At the final stage, we developed a donut recipe with a content of 30% bird cherry flour and 7% orange peel. It has been established that this ratio of ingredients improves both organoleptic and physicochemical characteristics. Thanks to the addition of orange peel, the content increases: vitamin C by 0.14 mg / 100g, carotenoids by 0.14 mg / 100g in products, as well as microelements: potassium - by 231.17, magnesium - by 25.89, iron - by 0.22, phosphorus - by 21.81. The acidity of the finished products increases by 0.029 degrees due to the presence of organic acids in the orange peel. The acidity of the dough also increases with an increase in the dosage of bird cherry flour due to the fact that the herbal supplement contains more organic acids (malic, citric, ascorbic) than wheat flour. The acidity increases from 2 to 13%, but is within the acceptable range. The energy and nutritional value of the finished products of the pilot sample increased by 14.84 kcal in comparison with the control sample.

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Rangarajan N, Sangeetha R, Mohanasundaram S, Sampath V, Porkodi K, and Dass Prakash MV. "Additive inhibitory effect of the peels of Citrus limon and Citrus sinensis against amylase and glucosidase activity." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (December 7, 2020): 6876–80. http://dx.doi.org/10.26452/ijrps.v11i4.3661.

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Diabetes mellitus is a major health problem and it is a metabolic disorder characterized by hyperglycemia. Decreased utilization of glucose by the body cells and continuous raise in the plasma glucose levels are the major characteristic symptoms of diabetes. Uncontrolled hyperglycemia is associated with pathological conditions, mostly micro and macrovascular. Treatment for diabetes is aimed at the management of hyperglycemia using oral hypoglycemic agents which inhibit carbohydrate degrading enzymes, namely amylase and glucosidase. The purpose of this study was to investigate the naturally available inhibitors of amylase and glucosidase present in the peels of citrus fruits such as lemon and orange. The hydroalcoholic extract of the fruit peels were studied for their amylase and glucosidase inhibitory potential and the extract of lemon peel was found to exhibit better inhibition than the orange peel. The extracts were further evaluated for their additive effect. The combined effect of the extracts (50% inhibition achieved at 40 and 80mcg) proved to exhibit better inhibitory potential than the individual effect (50% inhibition achieved at 80 and 160mcg). Thus, from this study, it was very clear that our choice drug sources is containing potential antidiabetic principles that need to be studied further to understand the mechanism of action in detail.

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Djeghim, Fairouz, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, and Mohammed Nesreddine Zidoune. "Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties." Applied Sciences 11, no. 10 (May 18, 2021): 4605. http://dx.doi.org/10.3390/app11104605.

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The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

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Kumar, Ravi Ranjan, Alok Singh, Ashish Kumar Pande, Debasis Tripathy, M. Amruth, Thomas Tharian, and P. V. Venkitakrishnan. "Study on Orange Peel Phenomena in Cu-Cr-Zr-Ti Alloy Thrust Chamber." Materials Science Forum 830-831 (September 2015): 362–66. http://dx.doi.org/10.4028/www.scientific.net/msf.830-831.362.

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Cu-Cr-Zr-Ti alloys are widely used for fabrication of thrust chamber in liquid rocket engines, because of their high thermal conductivity and adequate strength. The alloy should be used in peak aged condition to achieve the best combination of strength and conductivity. However, realization of final component involves different stages of forming, intermediate heat treatment and brazing operations, which limit the usage of the alloy in peak aged condition. The formability of material depends on grain size to a large extent. Larger grained metals have better formability, but the roughened surface that results from stretching metal with coarse grain structure results in surface defects like orange peel. Copper alloys on cold working sometimes exhibit a surface pebbling effect termed as ‘orange peel’ or alligator skin’.The plates of this copper alloy, finish hot rolled at 925 to 975°C and annealed at 980±10°C for 10 ±2 min followed by air cooling are subjected to different stages of forming to get the final profile of thrust chamber. During the course of forming of plate for divergent thrust chamber, orange peel defect is observed in areas of higher deformation. Detailed characterization of these formed shells in terms of microstructure, grain size and mechanical property has been carried out to find out the exact cause of this defect. Study revealed that the plate has coarse grain structure, which has resulted in orange peel defect during forming. To overcome this effect, the plates were realized with modifications in finish hot rolling and annealing temperatures, which has shown improvement in grain refinement and mechanical properties. It has suppressed the orange peel defect during forming.

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Chafer, M., S. Perez, and A. Chiralt. "Kinetics of Solute Gain and Water Loss During Osmotic Dehydration of Orange Slices." Food Science and Technology International 9, no. 6 (December 2003): 389–96. http://dx.doi.org/10.1177/1082013203040545.

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The effect of the osmotic solution (sucrose and dextrose syrups) on the kinetics and process yield was evaluated on osmotic dehydration of orange (Valencia Late var.). Processes were carried out at 30 C, using 35, 45, 55 and 65 Brix solutions and by applying a vacuum pulse (100 mbar for 10 min) at the beginning of the process. Kinetics of sugar gain-water loss and mass changes were analysed by separately considering peel and pulp fractions of orange slices. Mass transport properties of orange slices in osmotic treatments were different for pulp and peel fractions due to the different contributions of the mechanisms involved. Faster water and solute transport were observed in the peel impregnated with the osmotic solution. Sugar gain in sucrose solutions was enhanced in comparison with dextrose treatments, whereas diffusional water loss was faster in samples treated with dextrose. These effects made the process yield higher for sucrose treatments. An increase in the osmotic solution concentration implied higher mass transport rates, but did not notably affect process yield.

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Vera-Guzman, Araceli M., Maria T. Lafuente, Emmanuel Aispuro-Hernandez, Irasema Vargas-Arispuro, and Miguel A. Martinez-Tellez. "Pectic and Galacturonic Acid Oligosaccharides on the Postharvest Performance of Citrus Fruits." HortScience 52, no. 2 (February 2017): 264–70. http://dx.doi.org/10.21273/hortsci11466-16.

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Orange [Citrus sinensis (L.) Osbeck] and grapefruit (Citrus paradisi Macfad) citrus fruits are prone to develop different peel physiological disorders caused by storage at both chilling and nonchilling temperatures. The effect of galacturonic acid oligosaccharides (GAOs) and pectic oligosaccharides (POs) in reducing postharvest nonchilling peel pitting (NCPP), decay, and chilling injury (CI) in orange cv. Navelina and the effect of POs in reducing CI in grapefruit cv. Rio Red, were investigated. The incidence of these disorders was examined in fruits stored at chilling and nonchilling temperatures and at 90% to 95% relative humidity (RH). POs showed a better efficacy than GAOs in reducing postharvest losses in orange. The POs were able to reduce NCPP and decay in ‘Navelina’ fruits stored at 20 °C, irrespective of the fruit maturity stage. The application of 10 g·L−1 POs also reduced CI and the chilling-induced ethylene production in oranges and grapefruits maintained at the chilling temperature. Likewise, the decrease in ethylene production found in ‘Navelina’ fruits that developed NCPP during storage at the nonchilling temperature was related to lower peel damage. Moreover, results showed that POs do not induce an increase in ethylene when fruit are stored under conditions that do not cause stress-related injury to fruit. Therefore, POs efficacy in reducing postharvest physiological disorders is not likely mediated by ethylene. Overall results indicate that the application of POs may be an acceptable alternative to mitigate postharvest losses of citrus fruits.

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Emam, O., and Ghada El-bassyouni. "EFFECT OF NATURAL ANTIOXIDANTS OF ORANGE PEEL ON SUNFLOWER OIL DURING STORAGE." Journal of Food and Dairy Sciences 6, no. 3 (March 1, 2015): 205–13. http://dx.doi.org/10.21608/jfds.2015.48809.

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Manjarres-Pinzon, K., M. Cortes-Rodriguez, and E. Rodríguez-Sandoval. "Effect of drying conditions on the physical properties of impregnated orange peel." Brazilian Journal of Chemical Engineering 30, no. 3 (September 2013): 667–76. http://dx.doi.org/10.1590/s0104-66322013000300023.

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Jafari, R., and F. Ameri. "Effect of orange peel attribute of automotive finishes on their blackness perception." Journal of Coatings Technology and Research 15, no. 5 (February 27, 2018): 1003–11. http://dx.doi.org/10.1007/s11998-018-0046-7.

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Lakzaei, Mostafa, Mahdi Pouramir, and Ali Akbar Moghadamnia. "Effect of sour orange peel extract on insulin level in alloxanized rats." Clinical Biochemistry 44, no. 13 (September 2011): S353. http://dx.doi.org/10.1016/j.clinbiochem.2011.08.887.

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Lv, Yun-Xia, Su-Ping Zhao, Jun-Yi Zhang, Hua Zhang, Zhi-Hai Xie, Geng-Ming Cai, and Wei-Hong Jiang. "Effect of orange peel essential oil on oxidative stress in AOM animals." International Journal of Biological Macromolecules 50, no. 4 (May 2012): 1144–50. http://dx.doi.org/10.1016/j.ijbiomac.2012.02.002.

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Tutuarima, Tuti. "PENGARUH FERMENTASI ALAMI LIMBAH INDUSTRI KALAMANSI TERHADAP PENINGKATAN RENDEMEN DAN MUTU MINYAK ATSIRI." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 7, no. 2 (December 9, 2020): 80–87. http://dx.doi.org/10.37676/agritepa.v7i2.1170.

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Orange peel oil is stored in the oil glands located on the outer skin. Orange peel contains cellulose, hemicellulose, pectin and other components. Microorganisms can damage the skin layer and are expected to increase oil yield. This study aimed to evaluate the effect of natural fermentation on citrus peel waste on yield and quality of the essential oils produced. This study used natural fermentation time as a treatment factor for 2, 3, and 4 days. The results of this study indicated that the natural fermentation time that occurs in kalamansi peel waste can increase the oil yield. Natural fermentation for 4 days produces the highest yield. This natural fermentation process also does not affect the quality characteristics of the oil.

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Indrastuti, Nindya Atika, Siti Aminah, Syifa Fauziah, and Dwi Handayani. "EFFECTS DRYING ON THE INDONESIAN CITRUS PEEL ANTIOXIDANT ACTIVITY." Indonesian Journal of Applied Research (IJAR) 1, no. 3 (December 22, 2020): 128–35. http://dx.doi.org/10.30997/ijar.v1i3.63.

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The high production and market demand of citrus fruits for household and industrial consumption make it peels one of the most abundant wastes found in the environment. On the other hand, citrus peel is well known for bioactive compounds that beneficial to human health, including phenolic, flavonoids, and antioxidants. Recently, citrus peel waste is starting to be used for food ingredients. The drying technique is one of the solutions that can be used for preserving citrus peel waste which has high water content. This study was objected to identifying the effect of the drying type (tray dryer and freeze dryer) on the antioxidant activity alteration of three citrus varieties that commonly cultivated in Indonesia, i.e. pummelo/jeruk Bali (C. maxima Herr.), mandarine citrus/jeruk keprok (Citrus reticulate) and sweet orange/tangerine/jeruk Medan (C. microcarpa L. and C. sinensis L.). The antioxidant activity was measured by calculating the IC50 value. The results showed ethanol extract of fresh mandarin citrus peels showed the lowest IC50 (14.46 ± 3.63 mg/mL) compared to fresh pummelo peels (26.48 ± 5.17 mg/mL) and fresh tangerine peels (16.94 ± 1.51 mg/mL). Tray dryer technique reduced the IC50 value of the peel extracts of pummelo, mandarine citrus and tangerine were 78.92%, 72.34%, and 79.69%, respectively. Whereas Freeze dryer drying reduced the IC50 value of pummelo, mandarine citrus and tangerine peel extracts were 59.21%, 69.43%, and 80.46%, respectively.

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Streltsova, Jennifer M., Kenneth H. McKeever, Nettie R. Liburt, Mary E. Gordon, Helio Manso Filho, David W. Horohov, Robert T. Rosen, and William Franke. "Effect of orange peel and black tea extracts on markers of performance and cytokine markers of inflammation in horses." Equine and Comparative Exercise Physiology 3, no. 3 (August 2006): 121–30. http://dx.doi.org/10.1017/ecp200687.

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AbstractThis study tested the hypothesis that orange peel (O) and decaffeinated black tea (T) extracts would alter markers of exercise performance as well as exercise-induced mRNA expression for the inflammatory cytokines IL-6, TNF-alpha and IFN-gamma. Nine healthy, unfit Standardbred mares (age: 10±4years, ∼450kg) were assigned to three treatment groups in a randomized crossover design where each horse was administered one of the following; placebo (O; 21 water), black tea extract in water (T; 21) or orange peel extract in water (W; 21), via a nasogastric tube. One hour later the horses completed an incremental graded exercise test (GXT) on a treadmill at a fixed 6% grade with measurements and blood samples obtained at rest, at the end of each 1min step of the GXT and at 2 and 5min post-GXT. An additional set of blood samples for Polymerase Chain Reaction (PCR) measurements of mRNA was obtained before exercise and at 5 and 30min and 1, 2, 4 and 24h post-GXT. The GXTs were conducted between 0700 and 1200h not less than 7days apart. There were no differences (P>0.05) in VO2max, respiratory exchange ratio, run time, velocity at VO2max, core body temperature, haematocrit, creatine kinase (CK), plasma lactate concentrations, HR, right ventricular pressure (RVP) or pulmonary artery pressure (PAP) across treatments. A major finding was that orange peel extract significantly reduced post-exercise VO2 recovery time (W = 112±7, O = 86±6, and T = 120±11s). There was a significant difference in plasma total protein concentration (TP) in the O runs compared with water and T. TNF-alpha mRNA expression was lower in the T runs compared with water and O trials. IFN-gamma mRNA expression levels appeared to be lower in both the T and O extract runs compared with the water trials. The mRNA expression of IL-6 was unaltered across treatment groups. These data suggest that orange peel and black tea extracts may modulate the cytokine responses to intense exercise. Orange peel extract reduced post-exercise recovery time and may potentially enhance the ability of horses to perform subsequent bouts of high-intensity exercise.

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Manderson, K., M. Pinart, K. M. Tuohy, W. E. Grace, A. T. Hotchkiss, W. Widmer, M. P. Yadhav, G. R. Gibson, and R. A. Rastall. "In Vitro Determination of Prebiotic Properties of Oligosaccharides Derived from an Orange Juice Manufacturing By-Product Stream." Applied and Environmental Microbiology 71, no. 12 (December 2005): 8383–89. http://dx.doi.org/10.1128/aem.71.12.8383-8389.2005.

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ABSTRACT Fermentation properties of oligosaccharides derived from orange peel pectin were assessed in mixed fecal bacterial culture. The orange peel oligosaccharide fraction contained glucose in addition to rhamnogalacturonan and xylogalacturonan pectic oligosaccharides. Twenty-four-hour, temperature- and pH-controlled, stirred anaerobic fecal batch cultures were used to determine the effects that oligosaccharides derived from orange products had on the composition of the fecal microbiota. The effects were measured through fluorescent in situ hybridization to determine changes in bacterial populations, fermentation end products were analyzed by high-performance liquid chromatography to assess short-chain fatty acid concentrations, and subsequently, a prebiotic index (PI) was determined. Pectic oligosaccharides (POS) were able to increase the bifidobacterial and Eubacterium rectale numbers, albeit resulting in a lower prebiotic index than that from fructo-oligosaccharide metabolism. Orange albedo maintained the growth of most bacterial populations and gave a PI similar to that of soluble starch. Fermentation of POS resulted in an increase in the Eubacterium rectale numbers and concomitantly increased butyrate production. In conclusion, this study has shown that POS can have a beneficial effect on the fecal microflora; however, a classical prebiotic effect was not found. An increase in the Eubacterium rectale population was found, and butyrate levels increased, which is of potential benefit to the host.

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Sicari, Vincenzo, Monica Rosa Loizzo, Rosa Romeo, Mariarosaria Leporini, Rosa Tundis, and Marco Poiana. "Addition of Orange By-Products (Dry Peel) in Orange Jam: Evaluation of Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity." Medical Sciences Forum 2, no. 1 (November 30, 2020): 11. http://dx.doi.org/10.3390/cahd2020-08561.

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The aim of the present study was to assess the effect of treatment and storage period on the nutritional quality of enriched orange jam during storage for 90 days at 15 and 30 °C. The jam was produced by traditional technique using traditional pectin (TP) and with addition of orange peel (OP). All samples were evaluated for pH, total soluble solids, acidity, total phenolic content, total carotenoid content and antioxidant activity (DPPH and ABTS assay). The mean values at T0 of total soluble solids, titratable acidity and pH of TP jam samples were 63.03 °Brix, 0.60% and 3.51, respectively. While the values for OP jam samples were 65.11 °Brix, 0.61% and 3.68, respectively. The polyphenols ranged from 83.44 to 126.22 mg/100 g for control samples and from 125.12 to 171.02 mg/100 g for enriched jam. As regards temperature storage, the enriched jam stored at 15 °C maintained better analytical parameters than the samples stored at 30 °C. The results obtained from the experimentation show that use of orange peels in orange jam preserved the functional characteristics during storage.

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Plotto, Anne, Elizabeth Baldwin, Jinhe Bai, John Manthey, Smita Raithore, Sophie Deterre, Wei Zhao, Cecilia do Nascimento Nunes, Philip A. Stansly, and James A. Tansey. "Effect of Vector Control and Foliar Nutrition on the Quality of Orange Juice Affected by Huanglongbing: Sensory Evaluation." HortScience 52, no. 8 (August 2017): 1092–99. http://dx.doi.org/10.21273/hortsci12002-17.

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A 3-year study was undertaken to establish the effect of field nutritional sprays, combined with insecticide treatments or not against Asian Citrus psyllid, on the fruit quality of ‘Valencia’ orange trees affected by the greening disease Huanglongbing (HLB). Four replicated plots were harvested, juiced, and pasteurized. Nine to twelve trained panelists evaluated the juice using seven flavor, five taste, four mouthfeel and three aftertaste descriptors. There was little difference between treatments in 2013; only orange peel flavor and bitterness were significantly lower for the insecticide treatment. In 2014, positive attributes, such as orange and fruity flavor, sweetness and mouthfeel body, were significantly higher in the insecticide treatment. Sourness was highest in untreated control, and there were no differences between treatments for bitterness. In 2015, negative attributes, such as grapefruit, orange peel and typical HLB flavor, sourness, bitterness, and astringency, were significantly higher in untreated control fruit, suggesting perhaps that the beneficial effect of nutritional and insecticide treatments was cumulative, only manifesting on the 3rd year of the study, and or because of the progression of the disease affecting untreated controls. Data are discussed in relation to juice chemical composition, including volatiles, sugars, acids, limonoids, and flavonoids, adding to the fundamental knowledge concerning chemical drivers of orange flavor.

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Journal articles on the topic 'Orange Peel Effect'

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