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Comparative study on characteristics of mandarin peel extracts by biological processing
Jiamin Chen1, Xinling Han1, Yulai Wu1
1College of Biological, Chemical Science and Engineering, Jiaxing University, Jiaxing, 314001, China.
Archives of Microbiology
|July 21, 2022
Summary
Bioprocessing mandarin peels with Rhizopus stolonifer enhanced their antioxidant and antibacterial properties. This fermentation improves functional activities, making it beneficial for producing traditional Chinese medicine Citri Reticulatae Pericarpium.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Mandarin peel, a citrus processing byproduct, contains valuable bioactive compounds.
- These compounds possess inherent antioxidant and antimicrobial properties.
- Bioprocessing offers a method to enhance these functional activities.
Purpose of the Study:
- To investigate the impact of fermentation by Rhizopus stolonifer JP13 on the functional properties of mandarin peels.
- To quantify changes in antioxidant and antimicrobial activities post-fermentation.
- To assess alterations in key compound content, including flavonoids, hesperidin, and vitamin C.
Main Methods:
- Fresh mandarin peels were subjected to fermentation using Rhizopus stolonifer JP13 for four days.
- Antioxidant activity was evaluated through free radical scavenging assays (e.g., ·OH and O2−).
- Antimicrobial activity was tested against specific bacterial and fungal strains.
- Quantification of flavonoids, hesperidin, and vitamin C (VC) was performed on dry peel samples.
Main Results:
- Fermented mandarin peels exhibited enhanced antibacterial activity against Escherichia coli, Staphylococcus aureus, Aspergillus flavus, and Candida albicans.
- A significant increase in ·OH radical scavenging activity (73.0%) was observed in fermented peels compared to fresh peels.
- Fermentation led to a substantial increase in flavonoid content (334%) and hesperidin content (253.7%).
- A decrease in O2− free radical scavenging effect (13.94%) and vitamin C content (13.7%) was noted.
Conclusions:
- Fermentation of mandarin peels by Rhizopus stolonifer JP13 effectively enhances their functional properties, particularly antioxidant and antimicrobial activities.
- The bioprocessing significantly increases key beneficial compounds like flavonoids and hesperidin.
- This approach supports the utilization of mandarin peel as a functional ingredient and accelerates the production of Citri Reticulatae Pericarpium.
