Lime peel, extraction

Lime (Citrus aurantifolia) peel extract CAS 90063-52-8 EINECS/ELINCS 290-010-3 Synonyms Citrus aurantifolia Citrus aurantifolia peel extract Lime peel extract Definition Extract of the peel of the lime. Citrus aurantifolia... 

Lime peel extract. See Lime (Citrus aurantifolia) peel extract... 

Lime peel 130 °C, >20 VOC extraction with Most selective for... 

Commercial pectins are partially esterified (methyl ester) polymers composed primarily of a-D-galacturonopyranosyl units linked (1— 4) [51,52,53,54,55,56,57,58,59]. The native molecules present in the ceU walls and intercellular layers of all land plants (O Chap. 6.1), from which commercial pectins are obtained, are more complex molecules that are converted into the partially methyl esterified poly(a-D-galactopyranosyluronic acids) during extraction with acid. Commercial pectin is obtained from citms peel and apple pomace. Generally, the highest quality pectin is obtained from lemon and lime peel. 

L-(+)-Citrulline. See Citrulline Citrus amara. See Bitter orange (Citrus aurantium amara) flower extract Bitter orange (Citrus aurantium amara) extract Bitter orange (Citrus aurantium amara) peel extract Bitter orange (Citrus aurantium amara) oil Citrus aurantifolia. See Lime oil terpeneless Lime (Citrus aurantifolia) oil Lime (Citrus aurantifolia) extract Lime (Citrus aurantifolia) peel extract... 

Lime (Citrus aurantifolia) peel extract Linden (Tilia americana) extract Linden (Tilia cordata) extract Linden (Tilia vulgaris) extract Mace (Myristica fragrans)... 

Lemon oil, distilled Lemon oil terpeneless Lemon (Citrus medica limonum) peel extract Lemon verbena (Lippia citriodora) extract Lemon verbena (Lippia citriodora) oil Licorice (Glycyrrhiza glabra) Licorice (Glycyrrhiza glabra) extract Licorice, (Glycyrrhiza glabra) root extract Lime oil terpeneless Linaloe (Bersera delpechiana) wood oil... 

These are also considered as lemonades (particularly in Europe). The most popular are the cola drinks, which contain extracts from the cola nut Cola nitida) or aromatic extracts from ginger, orange blossoms, carob and tonka beans or lime peels. Caffeine is often added (6.5-25 mg/100 ml). Phosphoric acid is sometimes used as an acidulant (70 mg/100 ml). The sugar content of cola drinks averages 10-11%. The deep-brown color of the drink is adjusted with caramel. 

The recovery of cold-pressed oil is not 100% effective. Most oil recovery units capture between 50% and 70%, depending on the type of unit. After the juice is extracted, the wet peel is sent to the feed mill. The peel is treated with 0.3% lime and sent through a shredder. The peel is then pressed, generating press cake and press liquor. The amount of oil in the press cake is critical to volatile organic compounds (VOC) emission levels. This quantitative method is based on the Scott oil analysis described in Basic Protocol 7. 

The pulp recovered during screening may be transferred to a pulp-wash operation to yield further soluble solids by counter-current extraction with water. The washed pulp may be held for further processing or included with the bulk of ejected peel material from the extractors. This is milled, treated with lime (calcium hydroxide or calcium oxide) to break down pectin and reduce water retention, pressed, dried to c.10-12% moisture content and finally converted to pellets. Being high in carbohydrates these are used as filler in livestock feed blends. 

Isoenzymes. Multiple forms of citrus PE were reported by Evans and McHale (AO) and Versteeg et al. (Al). PE was purified from West Indian limes and Navel oranges by fractionation of the whole fruit extracts with (NH. SO (AO-65%), adsorption and elution from Sephadex G-75 columns (AO). The PE active fractions were combined and concentrated before separation into two active PEs on the basis of their elution volume from a DEAE Sephadex A-50 column. Orange PEI (OPEI) and lime PEI (LPEI) had the same elution volume also OPEII and LPEII had the same elution volume. A higher concentration of NaCl was required at all pH values for optimum activity of OPEI and LPEI than of OPEII and LPEII. When the component parts of oranges were separately analyzed chromatographi-cally with DEAE-Sephadex A-50, OPEI was detected only in the peel, whereas OPEII was identified in juice sacs and section walls (AO). 

Citrus peel oils of very complex composition are contained in oval, balloon-shaped oil sacs, or vesicles, located in the outer rind, or flavedo, of the fmit (3). The oil is usually extracted by mechanical separation or hydrodistUlation. The five main types of citrus from which peel oils are recovered are orange, grapefruit, tangerine, lemon, and lime (4). Mechanical separation, known as cold-pressing of peel oils, does not use heat in order to avoid loss of volatile components. Swisher and Swisher (1) described three general commercial methods that are widely used in citrus industry to extract crude oils from fruit peels ... 

The peel sent to the feed mill contains the remainder of the oils that were not extracted in the cold-pressed oil recovery process. After liming and pressing, the press liquor is the source of the d-limonene recovered during molasses concentration... 

A simple way to obtain a clear soft drink is adding clear, water-soluble flavours, so-called essence flavours. The most popular products, usually derived from ethanol-extracted and distilled citrus peel oils, provide a subtle taste of lemon or lime. The dosage of these flavours is around 1 g per litre of final drink. Together with sweetener, acidifier and carbonation, one gets a fizzy clear and colourless drink with citrus taste. 

The extraction process used depends on the plant. For instance, lemon or lime, orange, grape fruit, and bergamot are usually expressed because the oils are present in the peels and the oils are released when the peel is ruptured. Others, that include lavender, clary sage, chamomile, and rose geranium, are usually distilled. Some flowers, like rose, for example, are distilled and solvent extracted, resulting in either a rose absolute or rose Otto. 

Pectin is extracted commercially from citrus peel (lemon, lime and grapefruit) and apple pomace.1,2 The food industry is the most important field of application of extracted pectin. Pectins from different sources are widely used to stabilize food emulsions and dispersions in products such as fruit drinks, and fruit and tomato pastes.3 Pectin can form gels under certain circumstances and it... 

With the exception of lime oil, which is primarily recovered by distillation, the citrus peel oils are obtained by mechanical extraction that differs depending on the nature of the fruit to be handled. Other parts of the citrus plant also yield essential... 

Many plant materials could be employed for the production of pectin, but apple pomace and citrus peel (lemon, lime, orange, and grapefruit) are the sources for the commercial extraction of pectin. 

Food. Coca extract, from which cocaine is removed, is used together with extracts of kola Cola nitida), cinnamon, ginger, lime, orange peel, and others as a flavor component in cola drinks average maximum use level is reported to be 0.02%. Other food products in which the decocainized extract is used include alcoholic beverages, frozen dairy desserts, and candy. The highest average maximum use level is... 

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