Una revisión de la obtención de compuestos bioactivos a partir de subproductos de cítricos procesados: fermentación en estado sólido y métodos de extracción
DOI:
https://doi.org/10.57063/ricay.v2i3.56Keywords:
citrus fruits, extraction, fermentation, phenolic compounds, essential oilAbstract
In recent years, interest in research on the by-products generated by the mandarin, lemon and grapefruit industry has increased in order to add value to these by-products, as well as studies that use emerging technologies, using environmentally friendly solvents, has been increased for the same purpose. In this context, the solid-state fermentation (SSF) and the microwave and ultrasound assisted extraction, subcritical water extraction and supercritical fluid extraction methods are presented as potential alternatives to help recover bioactive compounds present in mandarin, lemon and grapefruit by-products. The objective of this manuscript was to describe the chemical composition of mandarin, lemon and grapefruit by-products, as well as the factors that influence SSF when using these by-products as substrate. The conditions of the different extraction processes to obtain the bioactive compounds present in mandarin, lemon and grapefruit by-products were also described. The SSF focuses on the recovery of pectin from lemon peel and factors such as relative humidity, temperature and inoculum are the determining factors in this process.
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