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Cited by 13Fermentation and Sensory AnalysisBiochemical and biochemical processesMicrobial metabolism and enzyme function

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Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations

Open access
Ou, Qingyuan, Zhao, Jian, Sun, Yuheng, Zhao, Yu, Zhang, Baoshan·2023·Foods
DOI 10.3390/foods12132488PMC PMC10340509
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Abstract

Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.

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Crossref · 10.3390/foods12132488

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Figures

Figure 1 (A) Cell morphology of the strain OQY-1 under a microscope; (B) colony morphology of the strain OQY-1 on acetic acid agar; (C) a phylogenetic tree based on 16S rDNA gene sequences of the strain OQY-1 and other Acetobacter species. Percent bootstrap values above 60 (1000 replicates) were indicated at nodes. Scale bar = 0.0050 substitutions per nucleotide position. Sequence alignment and comparison was performed using MEGA version 7.0. Neighbor-joining trees were constructed using MEGA version 7.0.
Figure 1 (A) Cell morphology of the strain OQY-1 under a microscope; (B) colony morphology of the strain OQY-1 on acetic acid agar; (C) a phylogenetic tree based on 16S rDNA gene sequences of the strain OQY-1 and other Acetobacter species. Percent bootstrap values above 60 (1000 replicates) were indicated at nodes. Scale bar = 0.0050 substitutions per nucleotide position. Sequence alignment and comparison was performed using MEGA version 7.0. Neighbor-joining trees were constructed using MEGA version 7.0.CC BY · PubMed Central
Figure 2 Principal component analysis of volatile compounds (GC-MS data) in lemon juice, wine, and vinegar.
Figure 2 Principal component analysis of volatile compounds (GC-MS data) in lemon juice, wine, and vinegar.CC BY · PubMed Central
Figure 3 The results of the principal component analysis (PCA) (A), discriminant function analysis (DFA) (B), and radar map (C) of the E-nose analysis of lemon juice, wine, and vinegar. In (A,B), the red colored cluster indicates the lemon peel juice, the blue colored cluster indicates lemon wine, and the yellow colored cluster indicates lemon vinegar.
Figure 3 The results of the principal component analysis (PCA) (A), discriminant function analysis (DFA) (B), and radar map (C) of the E-nose analysis of lemon juice, wine, and vinegar. In (A,B), the red colored cluster indicates the lemon peel juice, the blue colored cluster indicates lemon wine, and the yellow colored cluster indicates lemon vinegar.CC BY · PubMed Central
Figure 4 Correlations between the results of the E-nose and GC-MS analysis of the lemon peel juice, wine, and vinegar. The color from blue to red represents correlations ranging from negative to positive relationships.
Figure 4 Correlations between the results of the E-nose and GC-MS analysis of the lemon peel juice, wine, and vinegar. The color from blue to red represents correlations ranging from negative to positive relationships.CC BY · PubMed Central
Figure 5 The results of the principal component analysis (PCA) (A), discriminant function analysis (DFA) (B) of the E-tongue analysis for the discrimination of lemon juice (red colored cluster), wine (blue colored cluster), and vinegar (yellow colored cluster).
Figure 5 The results of the principal component analysis (PCA) (A), discriminant function analysis (DFA) (B) of the E-tongue analysis for the discrimination of lemon juice (red colored cluster), wine (blue colored cluster), and vinegar (yellow colored cluster).CC BY · PubMed Central

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Research works printed but not linked: 1

  1. Pandey, S., Singh, N.K., Yadav, T.C., Bansal, A.K., Thanki, A., Yadav, M., and Nayak, J. (2020). Engineering of Microbial Biosynthetic Pathways, Springer.

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Metadata

Authors
Ou, Q., Zhao, J., Sun, Y., Zhao, Y., & Zhang, B.
Affiliations
Shaanxi Normal University (CN)
Corresponding author
Zhang, Baoshan
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2023-06-26
Volume
12
Issue
13
Pages
2488
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods12132488
PMC
PMC10340509
OpenAlex
W4382278764
Cited by
11
References
25
Citations by year
2026: 4 · 2025: 3 · 2024: 4
FWCI
1.59
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • UNSWorks (University of New South Wales, Sydney, Australia) (submittedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • National Key R&D Projects (2019YFC1606702, 2023-ZDLNY-42, 2023-YBNY-195)
  • Key R&D Program Projects in Shaanxi Province (2019YFC1606702, 2023-ZDLNY-42, 2023-YBNY-195)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
Keywords
lemon peel, vinegar production, alcoholic fermentation, acetic acid fermentation, Saccharomyces cerevisiae, Acetobacter malorum, pectinase treatment, volatile compounds, terpenoids, esters, food waste valorization, electronic nose, electronic tongue

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