Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds

Peels are major byproducts of the juice processing industry. Citrus peels composed two tissues, namely flavedo (outer layer) and albedo (inner layer). Here, were obtained from peel grapefruit cv. ‘Star ruby’, lemon ‘Akragas’, sweet orange cvs. ‘Tarocco’, ‘Sanguinello’ ‘Moro’. Freeze dried investigated for their functional properties, subjected to enzyme-assisted extraction with pectinase cellulase (concentration 6 U g−1 DW) extract phenolic compounds. Albedo showed superior physicochemical characteristics than flavedo. ‘Tarocco’ exhibited maximum water holding capacity (10.9 ± 0.48 g/g). Grapefruit revealed highest swelling (13.4 2.62 mL/g) oil binding (6.31 g/g) capacities. As regards phytochemicals, both enzymes enhanced phenolics (p < 0.05) compared controls. In flavedo, increased recovery by approx. 30%, whereas in yields above 60%. Results this investigation suggest that might be used food industry as a novel raw material, due its properties. Moreover, results provide evidence is advantageous recover citrus peels.