ArticleJournal of the science of food and agriculture2026
Integrated green extraction of phenolic compounds and fermentable sugars from grapefruit peel using ultrasound and enzymatic hydrolysis.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundValorizing sugar-rich food waste in biorefineries offers a sustainable route to bio-based products. Grapefruit peel (GP), representing about 50% of the fruit's weight, is rich in sugars (soluble and insoluble) and polyphenols such as flavonoids. The present study investigates an integrated green extraction strategy using high-intensity focused ultrasound (HIFU) and enzymatic hydrolysis (EH) to recover phenolic compounds and sugars from GP.
resultsVacuum-drying preserved extractability and sugars release with the carbohydrases evaluated. Using dried GP at 10% (DW/v), EH incorporating lytic polysaccharide monooxygenases yielded >60 g L
conclusionSequential HIFU-EH offers an efficient, sustainable approach to valorize GP, reducing solvent and time requirements at the same time as co-producing bioactive phenolics and fermentable sugars in separate steps, thereby avoiding phenolic inhibition during subsequent biological steps. The process enhances antioxidant and antimicrobial properties and supports potential applications in food, nutraceutical and biorefinery sectors. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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