Value addition of kinnow juice processing industry by-products using green solvents

Abstract

Processing of citrus fruits yields a significant amount of by-products as waste but bitterness of these by-products for their subsequent use in production of food products needs considerable attention. This study has been focused on the debittering of Kinnow juice industry by-products such as kinnow pulp residue by using green solvent method and the optimization of process parameters.In solvent genesis method, compounds responsible for bitterness such as naringin and limonin got solubilized in acetone with sample: solvent ratio 1:5 at ambient temperature for 3hr that has been quantified using HPLC method.Bitterness causing compounds such as naringin and limonin content in acetone treated kinnow pulp residue has been reduced considerably which indicates debittering of kinnow industry by-products. Acetone treated kinnow pulp residue can be used as a raw material for development of different food products at commercial scale. This process is not only an effective utilization of agro-industrial by-product but also a solution to the environmental pollution caused by kinnow juice industry.