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; Sgroppo, Sonia; Gómez-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 environmental 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 thermosonication (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 obtained 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/182111
Acceder
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spelling Sustainability assessment of pectin extraction from Citrus paradisi peel to support the encapsulation of lactic acid bacteriaDi Clemente, Natalia AndreaLa Cava, EnzoSgroppo, SoniaGómez-Zavaglia, AndreaGerbino, Oscar EstebanQuímicaEncapsulationCitrus paradisi pectinsLactobacilliConventional heatingThermosonicationLife cycle assessmentAgro-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 environmental 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 thermosonication (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 obtained 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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2025-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/182111enginfo:eu-repo/semantics/altIdentifier/issn/2772-5022info:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2025.100716info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-11-12T11:14:05Zoai:sedici.unlp.edu.ar:10915/182111Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-11-12 11:14:06.139SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment
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
Sgroppo, Sonia
Gómez-Zavaglia, Andrea
Gerbino, Oscar Esteban
author Di Clemente, Natalia Andrea
author_facet Di Clemente, Natalia Andrea
La Cava, Enzo
Sgroppo, Sonia
Gómez-Zavaglia, Andrea
Gerbino, Oscar Esteban
author_role author
author2 La Cava, Enzo
Sgroppo, Sonia
Gómez-Zavaglia, Andrea
Gerbino, Oscar Esteban
author2_role author
author
author
author
dc.subject.none.fl_str_mv Química
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment
topic Química
Encapsulation
Citrus paradisi pectins
Lactobacilli
Conventional heating
Thermosonication
Life cycle assessment
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 environmental 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 thermosonication (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 obtained 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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 environmental 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 thermosonication (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 obtained 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
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
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status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/182111
url http://sedici.unlp.edu.ar/handle/10915/182111
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2772-5022
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2025.100716
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
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instname_str Universidad Nacional de La Plata
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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