Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

This chapter offer a few connected studies and pieces of related literature that the

researcher found useful and carrying out the study.

Overview of Pomelo Peel

According to Tocmo et . al (2020), The largest citrus fruit is Citrus grandis, Osbeck, also

referred to as "pomelo" or "shaddock," the peel of which is a well-known agricultural residual

waste. Pomelo peel contains a variety of nutrients, including plant chemicals, sugars, and

essential oils that may find use in food. Recovering these components through the use of

pomelo peel is a significant step toward sustainable agriculture. This review discusses value-

added applications for pomelo peels through the recovery of possibly bioactive components,

going beyond traditional composting and animal feed production.

Pomelo fruits have been the main goal of most research, although little on pomelo

peels despite the fact that they have long been a valuable herb and a common food item.

Peels of citrus comprise many bioactive substances, including flavonoids, and they are also a

beneficial source of pectin and essential oil (Zhang et al., 2019).

Peel from pomelo of all the citrus, (PP) is the biggest and has the thickest peel. Fruits

that make up as much as 30% of the weight of fresh fruit (Zain, Ahmad & Yusop, 2013).

According to Liu et al.,(2021), Stated that Pomelo peels have a wide range of potential

uses for citrus "residue." They could be applied in more ways than only producing diverse food

items, but they can also be utilized as potential biofuels to generate methane and ethanol.

Furthermore, Citrus peels are used to extract many useful components, including flavonoids,
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limonoids, alkaloids, essential oils, and pectin. have been linked to enhancing human health

against cancer, inflammatory diseases, active oxygen, and metabolic conditions.

Consequently, it is evident that citrus peels have a lot of potential for developing into beneficial

biofuels, medications, and functional foods .

One of the most common fruits in the world, citrus fruits have significant levels of

beneficial secondary metabolites and are members of the Rutaceae family (Zayed, Badawy, &

Farag, 2021).

Pomelo peels are frequently utilized in producing a range of food items. They are

typically eaten as an ingredient in baked products, jams, and fruit pickles throughout the globe.

Citrus peels are incorporated to regional dishes in India, like custards, gravies, and curries to

boost taste and fragrance. Additionally, they are also utilized in the European Union as a

component of sweet as Xiao et al.,(2021) described tasty foods.

Pomelo peels is not only a fundamental approach in developing a sustainable pomelo

sector but also a crucial way to enhance its socioeconomic performance. The full valorization

of pomelo peels has made significant progress during the past ten years. Pomelo peels'

bitterness was successfully concealed by sugar pickling, and the end products could be used

as candies (Ma et al.,2014).

Pomelo peels' varied composition, a number of biological activities, antioxidant activity,

anti-inflammatory qualities, and other biological advantages for human health have all been

documented. Of these, the capacity to lower cancer risks and protect cardiovascular disorders

( Huang et al., 2012; De Moraes Barros, De Castro Ferreira, & Genovese, 2012).

Interestingly, Pomelo (Citrus grandis Osbeck) peel can be added to rice noodles to increase

their fiber content (Tocmo, Pena-Fronteras, Calumba, Johnson & Mendoza, 2020).
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Advance extraction methods have been developed to meet this need (Tuan et al.,

2019, Jiang et al. 2014, Liu, Qiao, GU, et al., 2017). Pomelo peels potential for use in the

production of biomass fuel or adsorbents was also investigated. In the current work, a

systematic review was made by primarily referring the publicly released works from the

previous ten years with the goals of updating the state-of-the-art technology, identifying the

current issues. and proposing the perspectives and potential directions of the researches on

pomelo peels. (Huang et al., 2014, Zhao et al., 2018).

Nutrients on Pomelo Peel

Pomelo peels contain a range of useful substances that may be utilized for medical

purposes, such as pectin, limonoids, flavonoids, and essential oils (Hou et al., 2019).

These include the organic solvent because it is the most user-friendly and effective

method, extraction is the most used. Methanol, ethanol, ace ethyl acetate, and hot water differ

in their flavonoid structures and polarities. often employed to remove flavonoids from orange

peels. Methanol was found to be more efficient in particular at extracting low molecular greater

molecular weight flavonoids, on the other hand, can be Aqueous acetone is a better extraction

method (Sharma, Mahato, & Lee, 2019).

Pomelo peel is rich in several nutrients and beneficial elements, such as dietary fiber,

pectin, essential oils, and other phytochemicals with polyphenolic dominance. The primary

constituents of pomelo peels possess a range of health-promoting properties, including anti-

inflammatory, anticancer, anticlotting, antibacterial, and antioxidant activity, according to

research ( Lan-Phi & Vy, 2015; Oboh & Ademosun, 2012; Wang et al., 2017).
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Pomelo peel is well-known traditional Chinese medicine that is widely utilized in China

as food and nutritional supplement. Being an essential Chinese Traditionally utilized for

millennia, bronchitis and asthma have been effectively treated with the herbal remedy. (Zeng et

al., 2018).

Antioxidants that occur naturally are abundant in pomelo peels. (ascorbic acid,

tangeritin, nobiletin, narirutin, and hesperidin), which possess encouraging antioxidant

properties (Czech, Malik, Sosnowska, Domaradzki, & Hernandez 2021).

Pomelo peels had a greater capacity for antioxidants than did essential oils. of peels,

citrus essential oils' antioxidant properties have also garnered a lot of interest. Moreover,

terpinolene and γ-terpinene displayed powerful DPPH scavenging properties and had a

notable inhibitory effect according to Lu, Huang, Peng, Zhu, and Pan (2019).Extracts from

pomelo peels have demonstrated promise medicinal agent for people with diabetes (Oboh,

Ademosun, & Olasehinde, 2017).

Pomelo peels were used to make the all-purpose. pomelo peels using several methods

of micronization.(Wang et al., 2014). Pomelo peels are typically thrown away as rubbish. Still, it

might be a nice pectin source. This article describes the extraction of pectin from pomelo peel

and its storage application as carrot jam. Consequently, it can be said that pomelo peel pectin

extraction could be utilized in place of store-bought pectin when making carrot jam. (Hu et al.,

2013).

The efficient recovery of its many beneficial components, including coumarins, pectin,

polyphenols, and essential oils, from pomelo peels however, has received greater attention

(Quin et al., 2017,Liu et al., 2017,Zhao et al., 2019,)

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Jelly

According to Zhang, Wun, & Tan (2012), At first, jelly was a popular anti-obesity food

due to its low calorie content and ability to satisfy hunger.

Cao (2014) Stated that, Water and edible gel (thickener), such as agar, carrageenan,

powdered konjac, edible gelatin, etc., are the main components of jelly. However, the majority

of commercially available jelly has had artificial tastes, colors, and sugar added recently, which

lowers the nutritional value of the jelly.

Jelly a smoothest consistency and is made by crashing a fruit and discarding the solid

chuncky leftovers. This leaves only the fruit juice, and heated to form the gelatinous spread

( Arjun Ringwal, 2019).

According to Kara Rogers (2021), Jelly is a semitransparent food that is made by

straining the juice of several fruits or vegetables, either separately or together, sweetening the

mixture, boiling it down, simmering it slowly, and allowing it to congeal—often with the help of

gelatin, pectin, or other similar ingredients. Most fruit and vegetable juices, as well as berry

liquids, can be processed into jelly. Pectin-rich juices—like those from apples and citrus fruits

—congeal quickly when cooked with sugar. To encourage gelling, pectin-low fruits, vegetables,

and herbs—like blueberries, green peppers, or mint—can be added to their juices. Jams,

conserves, preserves, and marmalades are not the same as jellies because they contain entire

fruit or fruit pulp.

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Other product using Pomelo Peel

Pomelo Peel (PP)has been used in tea and tea additives, and in producing culinary

items like candied peel strips and peel orange juice (Ihishara et al., 2012)

According to (Visakh,Pathrose, Narayanankutty, Alfarhan and Ramesh 2022), The

wastes generated during the post-harvest handling of various agricultural commodities is

rather under-utlilized. The peels of citrus fruits are often discarded as waste. Citrus peels are

rich in essential oils and exhibit toxicity towards various insect species. The essential oils are

also an eco-friendly option for insect pest management. Utilizing a waste product such as

citrus peel for pest management can achieve the dual objective of waste utilization and eco-

friendly pest management. The wastes produced when handling different agricultural

commodities after harvest is not fully utilized. Citrus fruit peels are frequently thrown away as

garbage. Peels from citrus fruits are rich in essential oils and poisonous to a range of insect

species. Moreover, the essential oils are a sustainable solution for controlling insect pests.

When waste materials like citrus peel are used for pest control, the combined goals of

environmentally sustainable pest control and trash management.

Citrus maxima, or pomelo, exhibits strong mosquito-repelling properties because of its

main active ingredient, limonene. In this study, 100% and 75% concentrations of pomelo

(Citrus maxima) peel extract was used to create a mosquito repellent spray by the

researchers. To extract the peel oil from pomelos (Citrus maxima), water distillation was

utilized. Pure essential oil is present in this mosquito repellent spray made entirely of pomelo

(Citrus maxima) peel extract. A 75% pomelo (Citrus maxima) peel extract mosquito repellent

spray composition was diluted with coconut oil. (Sevigan et al.,2020)

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According to Cheng et. al (2020).This research produced a unique pomelo peel.

produced biochar, which was made between 400 and 600 degrees Celsius (BC-400 and BC-

600) in nitrogen surroundings.

According to Corpuz et. al(2020), the primary active ingredient in pomelo (Citrus

maxima) is limonene, which is found naturally in citrus fruits. In this research, essential oil was

extracted using a water-steam distillation process from the peel of a pomelo (Citrus maxima).

Pomelo peel oils have a unique scent that makes them useful as a repellent for mosquito

cream.

The by-product of eating pomelo, pomelo peel, is rich in many nutrients and useful

chemicals, yet the majority of the by-product is thrown away as garbage. Pomelo peel usage

could lessen environmental risks while simultaneously producing products and ingredients of

value. By focusing on recent papers, it can be concluded that pomelo peels can be utilized

straight away to make candied pomelo peel, tea, jams, etc. Additionally, useful elements (such

as polyphenols, pectin, and essential oils) could be extracted from pomelo peels and used in

the chemical, pharmaceutical, and food industries. The extraction techniques had a significant

impact on the composition, physicochemical characteristics, bioactivities, and structural

characteristics of the resulting fractions. Additionally, pomelo peel was used to produce

bioethanol, adsorbents,and other things. Future research should focus on developing

functionalor bioactivity-oriented processes to recover useful components from pomelo peel in a

cost-efficient, efficient, and environmentally friendly manner. It should also consider if these

processes are applicable to large- scale manufacturing. (Li Xiao et al.,2021),

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Texture

Dahl (2015) defines food texture as those aspects of a food that can be felt through oral

and manual contact. Many words are used to describe the texture of food. Foods can be

mushy, crunchy, smooth, or lumpy. They can also be soft or hard. Food acceptance and

enjoyment depend on its texture.

According to Martineli (2010) texture impacts the way food looks and tastes andhow it

feels in your mouth. All ingredients with different textures can set a dish apart.

As stated in Walton (2014) the texture of what we eat greatly affects our enjoyment of

food

Odor

According to Johannesburg (2013), a chemical substance that has a scent or odor it is

sometimes referred to as an odorant, a fragrance, or a flavor.

Gatchallian (2022) claims that smell is just as important as taste in helping us discover

and enjoy food Before the food even gets to the mouth, the aroma is detected by the nose and

tasted Before we consume. the sense of smell investigates our meal. Before we eat

something, the sense of smell investigates it. The term "aroma" refers to a food's fragrance,

smell, odor, or scent.

According to Tallbot (2010) when food is presented to us the first thing we experience is

usually the aroma. Even before the food is close enough to see clearly, in many cases we can

smell it coming.
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Taste

According to De Guzman (2012) taste is the one of the senses from which receptor are

located in the mouth. Salty, sour, sweet, bitter and umami are the five primary taste sensation.

According to Brown (2011) taste is the sensation that results when taste buds in the

tongue and throat convey information about the chemical composition of a soluble stimulus.

Appearance

According to Alford (2013), adopting or developing a particular products aesthetic

fringes on a component of set of factors that an individual perceives as relevant.

Berry (2013) claims that the appearance of a food or beverage increases craving

capacity and acceptability tioxidant and antibacterial activities of peels’ essential oils of

different pomelo varieties in the south of Vietnam.

As cited by Bone (2015), food appearance is just as essential to the success of a dish

as its taste and flavour. The way the food looks on the plate is what tempts our eyes and

makes you want to taste it.