Journal of Food Processing & Technology

Salah M. Aleid

Publications

• Research Article
  Conversion of Processed Citrus Wastes into Nutritional Components
  Author(s): Gamal A. El-Sharnouby, Salah M. Aleid and Mutlag M. Al-OtaibiGamal A. El-Sharnouby, Salah M. Aleid and Mutlag M. Al-Otaibi
  
  Food processing wastes may impose heavy burden on factories and cause enormous environmental problems. Citrus wastes typically are about 45-50% of the weight of citrus original and the percentage of waste to 30-50% for vegetables and fruits in general. Natural color plays a significant role in determining the degree of consumer acceptance of the product. In addition, carotenoids (vitamin A precursor) have high nutritional values which are important for human nutrition. The efficiency of different organic solvents such as acetone 85%, hexane, petroleum ether, ethyl acetate and ethanol 90% in the extraction of pigments from citrus peel was studied. Ethyl acetate is the best solvent in extracting carotenoids from citrus peel, followed by ethanol 90%. HPLC was used to identify the extracted pigments and their components. The extracted natural pigments were mixed with different carriers su.. View More»
  DOI: 10.4172/2157-7110.1000259

  Abstract PDF