RECOVERY OF HESPERIDIN FROM LEMON BY-PRODUCTS USING GREEN TECHNIQUES

Abstract

The food industry is the main producer of food waste. Therefore, the development of methodologies to reuse and make the most of it is of great interest. Food industry waste can contain compounds with added value that, if properly extracted and used, can be applied to the development of healthy foods (clean label), nutraceuticals, senior food, cosmetics, etc. The revaluation of by-products from the citrus industry will make it possible to reduce the large volume of lemon waste, reducing the cost of waste management and obtaining compounds of interest from them. In this work, different alternative methodologies to the use of organic solvents have been used for the extraction of Hesperidin in lemon by-products, including thermal, enzymatic and ultrasound treatment and purification adsorption processes with resins, granular activated carbon and zeolite were optimized. The optimum Hesperidin extraction (86371 ± 422 mg GAE/g dry extract) was achieved using an enzymatic pre-treatment, cellulase enzyme (Validase TRL®-Sigma) at 0.01% of weight of the lemon peel by-product, treatment time of 60 min, and water/citrus by-product ratio of 3:1 w/w, followed by a purification adsorption/desorption process through Purolite PAD610 resin.