Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Priyanka Prajapati; Chhavi Porwal; Meenakshi Garg; Neha Singh; Susmita Dey Sadhu; Rajni Chopra; Eram S. Rao; Aparna Agarwal; Mohd Saeed; Safia Obaidur Rab; Dipendra Kumar Mahato; Pradeep Kumar; Madhu Kamle; Abhishek Dutt Tripathi

doi:10.1016/j.fochx.2025.102172

Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Priyanka Prajapati
, Chhavi Porwal
, Meenakshi Garg
, Neha Singh
, Susmita Dey Sadhu
, Rajni Chopra
, Eram S. Rao
, Aparna Agarwal
, Mohd Saeed
, Safia Obaidur Rab
, Dipendra Kumar Mahato
, Pradeep Kumar
, Madhu Kamle
, Abhishek Dutt Tripathi

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Abstract

Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.

Original language	English
Article number	102172
Journal	Food Chemistry: X
Volume	25
DOIs	https://doi.org/10.1016/j.fochx.2025.102172
State	Published - 1 Jan 2025
Externally published	Yes

Keywords

Bioactive compounds
Byproduct utilization
Lemon Peel
Osmotic dehydration
Response surface methodology

ASJC Scopus subject areas

Analytical Chemistry
Food Science

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10.1016/j.fochx.2025.102172

Cite this

Prajapati, P., Porwal, C., Garg, M., Singh, N., Sadhu, S. D., Chopra, R., Rao, E. S., Agarwal, A., Saeed, M., Rab, S. O., Mahato, D. K., Kumar, P., Kamle, M., & Tripathi, A. D. (2025). Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy. Food Chemistry: X, 25, Article 102172. https://doi.org/10.1016/j.fochx.2025.102172

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title = "Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy",

abstract = "Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.",

keywords = "Bioactive compounds, Byproduct utilization, Lemon Peel, Osmotic dehydration, Response surface methodology",

author = "Priyanka Prajapati and Chhavi Porwal and Meenakshi Garg and Neha Singh and Sadhu, \{Susmita Dey\} and Rajni Chopra and Rao, \{Eram S.\} and Aparna Agarwal and Mohd Saeed and Rab, \{Safia Obaidur\} and Mahato, \{Dipendra Kumar\} and Pradeep Kumar and Madhu Kamle and Tripathi, \{Abhishek Dutt\}",

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doi = "10.1016/j.fochx.2025.102172",

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T1 - Transforming lemon Peel into a sustainable reservoir of bioactives

T2 - A green osmotic dehydration strategy

AU - Prajapati, Priyanka

AU - Porwal, Chhavi

AU - Garg, Meenakshi

AU - Singh, Neha

AU - Sadhu, Susmita Dey

AU - Chopra, Rajni

AU - Rao, Eram S.

AU - Agarwal, Aparna

AU - Saeed, Mohd

AU - Rab, Safia Obaidur

AU - Mahato, Dipendra Kumar

AU - Kumar, Pradeep

AU - Kamle, Madhu

AU - Tripathi, Abhishek Dutt

PY - 2025/1/1

Y1 - 2025/1/1

N2 - Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.

AB - Osmotic dehydration (OD) is a sustainable alternative, offering reduced energy consumption compared to traditional drying approaches. This study investigates the role of OD in stabilizing bioactive compounds in lemon peel, fostering sustainable citrus by-product applications. Employing Response Surface Methodology (RSM) framework, pivotal variables—temperature (30–60 °C), exposure time (60–180 min), and sucrose concentration (50–70°Brix)—were optimized to enhance water loss (WL) and solid gain (SG) while safeguarding bioactive retention. The optimal conditions (58.92 °C, 70°Brix, 159 min) yielded a WL of 3.4 g/g, SG of 1.5 g/g, and high sensory acceptability. The OD treated lemon peel powder exhibited substantial retention of bioactive compounds, including ascorbic acid (4.1 mg/g) and total phenols (2.3 mg gallic acid/g), surpassing untreated controls. This enhanced bioactive profile underscores its potential as a sustainable and functional ingredient in nutraceutical applications.

KW - Bioactive compounds

KW - Byproduct utilization

KW - Lemon Peel

KW - Osmotic dehydration

KW - Response surface methodology

UR - https://www.scopus.com/pages/publications/85215111033

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DO - 10.1016/j.fochx.2025.102172

M3 - Article

C2 - 39897965

AN - SCOPUS:85215111033

SN - 2590-1575

VL - 25

JO - Food Chemistry: X

JF - Food Chemistry: X

M1 - 102172

ER -

Transforming lemon Peel into a sustainable reservoir of bioactives: A green osmotic dehydration strategy

Abstract

Keywords

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