Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria

Autores
Di Clemente, Natalia Andrea; la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Gomez Zavaglia, Andrea; Gerbino, Oscar Esteban
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Agro-industrial waste, including peels, pulps, pomace, and seeds, poses a significant global economic and environmental problem. Recovering these wastes to extract bioactive compounds (e.g., pectin, polyphenols, pigments, essential oils) offers a sustainable solution. Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods’ extraction time and envi- ronmental impact. However, little is known about their actual impact. Life Cycle Assessment (LCA) is a useful tool for assessing the environmental and energy impacts of a production cycle. This study aimed to evaluate the environmental profile of pectin extraction from grapefruit peels using conventional heating (CHE) and ther- mosonication (TS) methods, and the application of the extracted pectin as a delivery system for encapsulating Lactiplantibacillus plantarum CIDCA 83114. The LCA was performed using Open LCA software version 2.0.1 modeled with ILCD 2011 method. The system boundaries were considered to be laboratory scale and the functional units were 1 kg of freeze-dried encapsulated bacteria in pectin extracts from Citrus paradisi peel ob- tained by TS or CHE. The impact scores of the TS and CHE scenarios were similar in terms of millipoints (TS = 18.9 and CHE = 19.1 mPt). The main impact categories were climate change, human toxicity with carcinogenic effects and depletion of water resources contributing to deionized water and electricity consumption. The obtained results contribute to the decision-making process for the selection of a pectin extraction process on a laboratory scale, complemented by future economic impact studies.
Fil: Di Clemente, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment (LCA)
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/261957
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/261957
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteriaDi Clemente, Natalia Andreala Cava, Enzo Luciano MarceloSgroppo, Sonia CeciliaGomez Zavaglia, AndreaGerbino, Oscar EstebanEncapsulationCitrus paradisi pectinsLactobacilliConventional heatingThermosonicationLife cycle assessment (LCA)EncapsulationCitrus paradisi pectinsLactobacilliConventional heatingThermosonicationhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Agro-industrial waste, including peels, pulps, pomace, and seeds, poses a significant global economic and environmental problem. Recovering these wastes to extract bioactive compounds (e.g., pectin, polyphenols, pigments, essential oils) offers a sustainable solution. Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods’ extraction time and envi- ronmental impact. However, little is known about their actual impact. Life Cycle Assessment (LCA) is a useful tool for assessing the environmental and energy impacts of a production cycle. This study aimed to evaluate the environmental profile of pectin extraction from grapefruit peels using conventional heating (CHE) and ther- mosonication (TS) methods, and the application of the extracted pectin as a delivery system for encapsulating Lactiplantibacillus plantarum CIDCA 83114. The LCA was performed using Open LCA software version 2.0.1 modeled with ILCD 2011 method. The system boundaries were considered to be laboratory scale and the functional units were 1 kg of freeze-dried encapsulated bacteria in pectin extracts from Citrus paradisi peel ob- tained by TS or CHE. The impact scores of the TS and CHE scenarios were similar in terms of millipoints (TS = 18.9 and CHE = 19.1 mPt). The main impact categories were climate change, human toxicity with carcinogenic effects and depletion of water resources contributing to deionized water and electricity consumption. The obtained results contribute to the decision-making process for the selection of a pectin extraction process on a laboratory scale, complemented by future economic impact studies.Fil: Di Clemente, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; ArgentinaFil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2025-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/261957Di Clemente, Natalia Andrea; la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Gomez Zavaglia, Andrea; Gerbino, Oscar Esteban; Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria; Elsevier; Applied Food Research; 5; 1; 6-2025; 1-92772-5022CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S2772502225000265info:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2025.100716info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:59:29Zoai:ri.conicet.gov.ar:11336/261957instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:59:29.411CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
title Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
spellingShingle Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
Di Clemente, Natalia Andrea
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment (LCA)
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
title_short Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
title_full Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
title_fullStr Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
title_full_unstemmed Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
title_sort Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria
dc.creator.none.fl_str_mv Di Clemente, Natalia Andrea
la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
Gomez Zavaglia, Andrea
Gerbino, Oscar Esteban
author Di Clemente, Natalia Andrea
author_facet Di Clemente, Natalia Andrea
la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
Gomez Zavaglia, Andrea
Gerbino, Oscar Esteban
author_role author
author2 la Cava, Enzo Luciano Marcelo
Sgroppo, Sonia Cecilia
Gomez Zavaglia, Andrea
Gerbino, Oscar Esteban
author2_role author
author
author
author
dc.subject.none.fl_str_mv Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment (LCA)
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
topic Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment (LCA)
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Agro-industrial waste, including peels, pulps, pomace, and seeds, poses a significant global economic and environmental problem. Recovering these wastes to extract bioactive compounds (e.g., pectin, polyphenols, pigments, essential oils) offers a sustainable solution. Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods’ extraction time and envi- ronmental impact. However, little is known about their actual impact. Life Cycle Assessment (LCA) is a useful tool for assessing the environmental and energy impacts of a production cycle. This study aimed to evaluate the environmental profile of pectin extraction from grapefruit peels using conventional heating (CHE) and ther- mosonication (TS) methods, and the application of the extracted pectin as a delivery system for encapsulating Lactiplantibacillus plantarum CIDCA 83114. The LCA was performed using Open LCA software version 2.0.1 modeled with ILCD 2011 method. The system boundaries were considered to be laboratory scale and the functional units were 1 kg of freeze-dried encapsulated bacteria in pectin extracts from Citrus paradisi peel ob- tained by TS or CHE. The impact scores of the TS and CHE scenarios were similar in terms of millipoints (TS = 18.9 and CHE = 19.1 mPt). The main impact categories were climate change, human toxicity with carcinogenic effects and depletion of water resources contributing to deionized water and electricity consumption. The obtained results contribute to the decision-making process for the selection of a pectin extraction process on a laboratory scale, complemented by future economic impact studies.
Fil: Di Clemente, Natalia Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: la Cava, Enzo Luciano Marcelo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Sgroppo, Sonia Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Química Básica y Aplicada del Nordeste Argentino. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas Naturales y Agrimensura. Instituto de Química Básica y Aplicada del Nordeste Argentino; Argentina
Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Gerbino, Oscar Esteban. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Agro-industrial waste, including peels, pulps, pomace, and seeds, poses a significant global economic and environmental problem. Recovering these wastes to extract bioactive compounds (e.g., pectin, polyphenols, pigments, essential oils) offers a sustainable solution. Pectins are increasingly used as delivery systems in the food industry. Green extractions have been developed to reduce conventional methods’ extraction time and envi- ronmental impact. However, little is known about their actual impact. Life Cycle Assessment (LCA) is a useful tool for assessing the environmental and energy impacts of a production cycle. This study aimed to evaluate the environmental profile of pectin extraction from grapefruit peels using conventional heating (CHE) and ther- mosonication (TS) methods, and the application of the extracted pectin as a delivery system for encapsulating Lactiplantibacillus plantarum CIDCA 83114. The LCA was performed using Open LCA software version 2.0.1 modeled with ILCD 2011 method. The system boundaries were considered to be laboratory scale and the functional units were 1 kg of freeze-dried encapsulated bacteria in pectin extracts from Citrus paradisi peel ob- tained by TS or CHE. The impact scores of the TS and CHE scenarios were similar in terms of millipoints (TS = 18.9 and CHE = 19.1 mPt). The main impact categories were climate change, human toxicity with carcinogenic effects and depletion of water resources contributing to deionized water and electricity consumption. The obtained results contribute to the decision-making process for the selection of a pectin extraction process on a laboratory scale, complemented by future economic impact studies.
publishDate 2025
dc.date.none.fl_str_mv 2025-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/261957
Di Clemente, Natalia Andrea; la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Gomez Zavaglia, Andrea; Gerbino, Oscar Esteban; Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria; Elsevier; Applied Food Research; 5; 1; 6-2025; 1-9
2772-5022
CONICET Digital
CONICET
url http://hdl.handle.net/11336/261957
identifier_str_mv Di Clemente, Natalia Andrea; la Cava, Enzo Luciano Marcelo; Sgroppo, Sonia Cecilia; Gomez Zavaglia, Andrea; Gerbino, Oscar Esteban; Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteria; Elsevier; Applied Food Research; 5; 1; 6-2025; 1-9
2772-5022
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2025.100716
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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dc.format.none.fl_str_mv application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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