##plugins.themes.bootstrap3.article.main##

Harjinder Kaur Gurpreet Singh Rupesh Kaushik Ab Waheed Wani

Abstract

Kinnow fruit processing generates millions of tonnes of citrus waste yearly. This waste, predominantly of bitter-tasting peels, contributes significantly to environmental pollution when discarded. In this regard, the present study utilized kinnow peel waste for making candy, aiming to track down the straightforward, easy method of preparing the kinnow peel candies with extended shelf life. Additionally, it compared physical and chemical processes for removing bitterness from peels to create valuable food industry products, minimizing waste and enhancing fruit value, thus promoting food security with beneficial ingredients. In this laboratory investigation, the peel was treated with nine different treatments (T1: Single boiling, T2: Multiple boiling, T3: Soaking in baking soda, T4: Soaking in Vinegar, T5: Soaking in Alum, T6: Boiling in Salt solution, T7: Boiling in bottle gourd juice, T8: Boiling in cucumber juice, T9: Control-No boiling). The resulting product was analysed for proximate, physicochemical, and organoleptic attributes at 15-day intervals for up to 45 days. The results showed an increase in crude fibre content (4.54-4.61 g/100g), total soluble solids (TSS) (75.14-75.40 0B), pH (2.92-3.07 %), reducing sugar (20.17-20.77 %), total solids (86.67-87.07 %), and total sugar (62.84-63.58 %). At the same time, the decrease was recorded in ash content (0.75-0.59 g/100g), moisture content (13.37-12.60 %), titratable acidity (0.43-0.38 %), ascorbic acid content (11.23-8.97mg/100g), tannins (55.90-55.27 mg/100g), antioxidant activity (44.50-40.71 %), total phenolic content (25.43-22.62 mg GAE 100 g−1), carotenoid content (1.39-1.32 mg/100g), and pectin content (1.50-1.34 mg/100g). The best treatment was T2, which involved multiple boiling, cooking in 75 0B sugar syrup solution, and saturating with sugar syrup for 24 hours. It had desirable proximate, physicochemical and organoleptic properties and was stable for up to a minimum of 45 days for storage.


 

##plugins.themes.bootstrap3.article.details##

##plugins.themes.bootstrap3.article.details##

Keywords

Food security, Physicochemical properties, Processing, Sensory evaluation, Waste-utilization

References
Aggarwal, P., Kaur, S. & Kaur, N. (2022). Intermediate moisture kinnow bar from low grade kinnow mandarins: Phytonutritional profile, morphological characterization, and storage stability. Food Bioscience, 49, 101837. DOI: 10.1016/j.fbio.2022.101837
Ali, M. R., Mohamed, R. M., & Abedelmaksoud, T. G. (2021). Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food systems, 4(2), 82-88. DOI: 10.21323/2618-9771-2021-4-1-82-88
AOAC.2005 Official methods of analysis. 18th ed, Association of Official Analytical Chemists, Benjamin Franklin Station, Washington, DC.
Arias, A., Feijoo, G., & Moreira, M. T. (2022). Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery. Innovative Food Science & Emerging Technologies, 77, 102974. DOI: https://doi.org/10.1016/j.ifset.2022.102974
Bansode, S. V., Chavan, U. D., Godase, S. N., & Kotecha, P. M. (2021). To study the effect of storage on chemical and sensory characteristics of ginger candy. IJCS, 9(1), 1589-1599. DOI: 10.22271/chemi.2021.v9.i1w.11454
Costea, L., Chițescu, C. L., Boscencu, R., Ghica, M., Lupuliasa, D., Mihai, D. P., ... & Gîrd, C. E. (2022). The polyphenolic profile and antioxidant activity of five vegetal extracts with hepatoprotective potential. Plants, 11(13), 1680. DOI: 10.3390/plants11131680
Halim, Y., Evelyne, C., Rosa, D. & Ramli, S. (2022). Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy. Caraka Tani: Journal of Sustainable Agriculture, 37(2), 357-372. DOI: 10.20961/carakatani.v37i2.61537
Hien, D. T. & Nguyet, H. T. M. (2021). Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings. Food Science and Applied Biotechnology, 4(2), 156-165. DOI: 10.30721/fsab2021.v4.i2.110
Kaur, H. & Singh, G. (2021). Evaluation of Various Methods of Preparing Kinnow (Citrus nobilis X Citrus deliciosa) Peel Candy. Annals of Biology, 37(2), 267-271.
Khandare, V. S. & Syed, S. J. (2019). Effect of various treatments on physico-chemical composition of Indian gooseberry (Emblica officinalis) candy during storage. Journal of Pharmacognosy and Phytochemistry, 8(4), 2580-2586.
Kumar, R., Deb, P., Dewangan, R. K. & Kumar, P. (2022). Preparation and quality assessment of orange (Citrus reticulata L.) peel candy. The Pharma Innovation Journal. 11(12): 2958- 2963.
Lu, X., Zhao, C., Shi, H., Liao, Y., Xu, F., Du, H., ... & Zheng, J. (2023). Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Critical Reviews in Food Science and Nutrition, 63(14), 2018-2041. DOI: 10.1080/10408398.2021.1969891
Mohanta Varsha, Ina Mukherjee & Jayati Pal Chattopadhyay (2021). Waste product utilization: preparation of candy from orange (Citrus sinensis) peel. International Journal of Agricultural and Applied Sciences, 2(2):114–119.DOI: https://doi.org/10.52804/ijaas2021.2217
Muzzaffar Shruthi, S. & Bahadur, V. (2020). Standardization of sugar levels on Physico-chemical properties of peel candy of Karna Khatta (Citrus karna) during storage. Journal of Pharmacognosy and Phytochemistry, 9(5), 3030-3034.
Muzzaffar, S., Baba, W. N., Nazir, N., Masoodi, F. A., Bhat, M. M. & Bazaz, R. (2016). Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy. Cogent Food and Agriculture, 2: 1163650. DOI: 10.1080/23311932.2016.1163650
Nagar, V. & Rastogi, M. (2022). Preparation and Nutritional Quality Evaluation of Fruit Peel Candies. Journal for Research in Applied Sciences and Biotechnology, 1(3), 57-64. DOI: https://doi.org/10.55544/jrasb.1.3.8
NHB (2022). NHB area and production of horticulture crops for 2021–22. doc202271470601pdf (static.pib.gov.in)
Panwar, D., Panesar, P. S., & Chopra, H. K. (2021). Recent trends on the valorization strategies for the management of citrus by-products. Food Reviews International, 37(1), 91–120. DOI: 10.1007/s13197-023-05743-x
Purewal, S. S., Kamboj, R., Sandhu, K. S., Kaur, P., Sharma, K., Kaur, M., & Siroha, A. K. (2022). Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages. Applied Food Research, 2(1), 100057. DOI: 10.1016/j.afres.2022.100057
Rafiq, S., Singh, B. & Gat, Y. (2019). Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel. Journal of food science and technology, 56, 2458-2466. DOI: 10.1007/s13197-019-03722-9
Rezagholizade-Shirvan, A., Shokri, S., Dadpour, S. M. & Amiryousefi, M. R. (2023). Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy. Heliyon, 9(6). DOI: 10.1016/j.heliyon.2023.e17300
Sharma, M., Usmani, Z., Gupta, V. K. & Bhat, R. (2021). Valorization of fruits and vegetable wastes and by-products to produce natural pigments. Critical Reviews in Biotechnology, 41(4), 535-563.DOI:https:// doi.org/10.1080/07 38855 1.2021 .1873240
Shorbagi, M., Fayek, N. M., Shao, P. & Farag, M. A. (2022). Citrus reticulata Blanco (the common mandarin) fruit: An updated review of its bioactive, extraction types, food quality, therapeutic merits, and bio-waste valorization practices to maximize its economic value. Food Bioscience, 47, 101699. DOI: 10.1016/j.fbio.2022.101699
Singh, B., Singh, J. P., Kaur, A. & Yadav, M. P. (2021). Insights into the chemical composition and bioactivities of citrus peel essential oils. Food Research International, 143, 110231. DOI: 10.1016/j.foodres.2021.110231
Suman, K. M., Gupta, A., Vaidya, D. & Ranjan, K. (2021). Standardization of formulation for the preparation of ginger supplemented jelly candies. Pharma Innov J, 10, 608-613.
Teigiserova, D. A., Tiruta-Barna, L., Ahmadi, A., Hamelin, L. & Thomsen, M. (2021). A step closer to circular bioeconomy for citrus peel waste: A review of yields and technologies for sustainable management of essential oils. Journal of Environmental Management, 280, 111832. DOI: 10.1016/j.jenvman.2020.111832
Urooj, A. (2021). Development of fruit candies from wood apple (Limonia acidissim) and passion fruit (Passiflora edulis), nutritional and acceptability study during storage. Journal of Food and Dietetics Research, 1(1), 14-18. DOI: 10.48165/JFDR.2021.1103
Verma, S., Bhat, A., Gupta, N. & Sharma, S. (2023). Effect of storage on chemical characteristics of osmotically dehydrated karonda (Carissa carandas l.). Plant Archives, 23(1), 280-284. DOI: 10.51470/PLANTARCHIVES.2023.v23.no1.047
Wedamulla, N. E., Fan, M., Choi, Y. J. & Kim, E. K. (2022). Citrus peel as a renewable bioresource: Transforming waste to food additives. Journal of Functional Foods, 95, 105163. DOI: https://doi.org/10.1016/j.jff.2022.105163
Yaqoob, M., Aggarwal, P. & Ahluwalia, P. (2020a). Enhanced functional properties and shelf stability of muffins by fortification of kinnow derived phytochemicals and residues. Think Ind. J. 22: 1422–1445. DOI: 10.1007/s11694-021-00827-8
Yaqoob, M., Aggarwal, P., Aslam, R. & Rehal, J. (2020b). Extraction of bioactive from citrus. In: Green Sustainable Process for Chemical and Environmental Engineering and Science, Inamudin, Asiri A. M. and Isloor, A. M. (eds.). Elsevier, Amsterdam. pp. 357–377. DOI: https://doi.org/10.1016/B978-0-12-817388-6.00015-5
Zhou, S. & Huang, G. (2023). Extraction, structural analysis and antioxidant activity of aloe polysaccharide. Journal of Molecular Structure, 1273, 134379. DOI:https://doi.org/10.1016/j.molstruc.2022.13 4379
Zia, S., Khan, M. R., Shabbir, M. A. & Aadil, R. M. (2021). An update on functional, nutraceutical and industrial applications of watermelon by-products: A comprehensive review. Trends in Food Science & Technology, 114, 275-291. DOI: 10.1016/j.tifs.2021.05.039
Section
Research Articles

How to Cite

Utilization of Kinnow peel for candy production: A study on quality attributes and storage stability. (2024). Journal of Applied and Natural Science, 16(2), 854-864. https://doi.org/10.31018/jans.v16i2.5626