Citric acid from citrus medica peel and effects of alcohols.
Journal name: World Journal of Pharmaceutical Research
Original article title: Citric acid produced from citrus medica and its peel as a substrate and effect of alcohols at different concentrations
The WJPR includes peer-reviewed publications such as scientific research papers, reports, review articles, company news, thesis reports and case studies in areas of Biology, Pharmaceutical industries and Chemical technology while incorporating ancient fields of knowledge such combining Ayurveda with scientific data.
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M. Sashi Prabha and G. Subba Rangaiah
World Journal of Pharmaceutical Research:
(An ISO 9001:2015 Certified International Journal)
Full text available for: Citric acid produced from citrus medica and its peel as a substrate and effect of alcohols at different concentrations
Source type: An International Peer Reviewed Journal for Pharmaceutical and Medical and Scientific Research
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Summary of article contents:
Introduction
Citric acid, a vital organic compound, has been produced using various methods, notably through microbial fermentation. This study focuses on the production of citric acid using Citrus medica (Citron) and its peels as substrates, specifically targeting economic viability and waste reduction. The research investigates the potential of utilizing these commonly discarded materials to produce citric acid while exploring how different alcohols affect production rates. The fungal strain Aspergillus niger MTCC 281 serves as the fermentation agent.
Economic Production from Waste
One of the central themes of this study is the economical production of citric acid using municipal waste. Citrus medica and its peels were chosen as beneficial substrates due to their high carbohydrate content. The study highlights the initial sugar concentration as a crucial factor influencing citric acid yield, emphasizing that optimal sugar levels need to be maintained to avoid residual sugars that make the process less cost-effective. By comparing citric acid yields from Citrus medica and its peel to sucrose, the research provides insights into the feasibility of using these waste products in industrial applications.
Influence of Alcohols on Production
The second significant aspect of this research is the examination of alcohols' effects on citric acid production. Three alcohols—methanol, ethanol, and butanol—were tested at varying concentrations to ascertain their roles as stimulants or inhibitors in the fermentation process. The findings illustrate that methanol, particularly at a concentration of 1.0%, significantly enhanced citric acid production. Meanwhile, higher concentrations and the other alcohols tended to inhibit production, suggesting that careful control over alcohol types and amounts is essential for optimizing yield.
Fermentation Methodology
The fermentation process employed in this study includes several meticulously controlled steps to ensure effective citric acid production. Aspergillus niger was cultured in a controlled environment, with specific parameters like pH, temperature, and incubation time closely monitored. The results demonstrated variegated citric acid yields from different substrates, indicating how both the nature of the substrate and the fermentation conditions play crucial roles in the overall yield of citric acid. The analysis of parameters such as dry cell mass and sugar consumption also contributed to understanding the fermentation kinetics involved.
Conclusion
In conclusion, this research demonstrates the potential of harnessing Citrus medica and its peels as sustainable substrates for citric acid production, while also identifying the stimulating effects of methanol on the fermentation process. These findings reveal opportunities for economic and environmentally friendly solutions in citric acid production, particularly by utilizing municipal waste. Future studies may further refine the fermentation process and explore additional substrates to maximize citric acid yields efficiently, reinforcing the importance of sustainability in industrial bioprocesses.
FAQ section (important questions/answers):
What is citric acid and its significance in industries?
Citric acid, a tricarboxylic acid, is widely used in food, pharmaceuticals, cosmetics, and cleaning due to its high solubility, pleasant taste, low toxicity, and various applications, making it a crucial organic acid in bulk production.
What substrates were used for citric acid production in the study?
The study used Citron fruit (Citrus medica) and its peels as substrates for citric acid production, which are typically considered municipal waste, thus promoting an economical approach to utilizing waste materials.
Which organism was employed in the citric acid fermentation process?
The organism used for citric acid fermentation in this study was Aspergillus niger MTCC 281, which is a common fungal strain known for its efficiency in producing citric acid.
What was the role of alcohols in citric acid production?
Alcohols were tested to determine if they acted as stimulants or inhibitors in the fermentation process. Methanol at 1% concentration was found to enhance citric acid production while ethanol and butanol exhibited inhibitory effects.
How much citric acid was produced using Citron peels?
The citric acid yield from Citron peels was 10.88 g/L, which increased to 16.90 g/L when 1% methanol was added, demonstrating that alcohol can elevate production levels from agricultural waste.
What were the critical parameters for effective citric acid production?
Critical parameters include maintaining an initial sugar concentration of 15-20%, proper pH adjustment, and optimal incubation temperature of 30°C for maximizing citric acid yield in fermentation.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Citric acid from citrus medica peel and effects of alcohols.”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Table:
In the context of research, a 'Table' organizes and presents data succinctly, allowing for easier comparison and analysis of results. Tables often summarize results, experimental conditions, and outcomes, helping readers grasp complex information quickly. In this study, tables include measurements of citric acid production and sugar concentrations from various substrates.
2) Sugar:
Sugar serves as a fundamental substrate in fermentation processes, providing essential energy for the growth of microorganisms. In this study, different sources, including Citron and its peel, are examined for their sugar content to optimize citric acid production. The concentration of sugar affects both yield and fermentation efficiency.
3) Prabha:
Prabha is likely the lead author, indicating their significant contribution to the research presented in the study. This designation emphasizes their role in conducting experiments, analyzing data, and writing the manuscript. Recognition of authors is essential in academia, signaling accountability and collaboration in scientific inquiry.
4) Medium:
In microbiology, 'medium' refers to the nutrient solutions used for cultivating microorganisms. The growth medium sustains the bacteria or fungi necessary for fermentation processes, such as those employed by Aspergillus niger to produce citric acid. The choice of medium influences the growth rate and metabolite production.
5) Study (Studying):
The term 'study' signifies a systematic investigation aimed at discovering new insights or validating hypotheses. This particular study focuses on the production of citric acid from Citron using Aspergillus niger and explores how different alcohols affect the fermentation. Research studies contribute to the collective scientific knowledge.
6) Andhra (Amdhra):
'Andhra' refers to a region in India where the research was conducted. The geographical context can be critical in studies related to agriculture, ecology, and resource availability. Understanding the local conditions can inform the cultivation of Citrus medica and the availability of raw materials for fermentation.
7) India:
As the country where the research originated, 'India' provides context concerning agricultural practices, economic implications, and resource availability. The study's focus on utilizing local fruit waste aligns with broader sustainability goals in India, addressing environmental concerns while promoting local economic development through waste recycling.
8) Activity:
'Activity' in a scientific context can refer to the metabolic processes carried out by microorganisms, including fermentation and enzyme reactions. In this study, the activity of Aspergillus niger is crucial for citric acid production. Understanding these activities aids in optimizing conditions for favorable outcomes in fermentation.
9) Nature:
The term 'nature' reflects the biological context, emphasizing the organic origins of citric acid and its ubiquitous presence in various fruits. In this study, examining natural substrates like Citrus medica suggests an environmentally sustainable approach to production, utilizing natural processes while minimizing industrial impacts.
10) Rich (Rch):
'Rich' describes the abundance or high concentration of nutrients, such as the carbohydrates present in Citron. A substrate deemed rich can enhance microbial growth and metabolite production during fermentation. The study explores how the richness of the substrate impacts the efficiency of citric acid production.
11) Citrus medica:
'Citrus medica,' commonly known as Citron, represents the specific fruit explored in the study for citric acid production. Understanding its properties as a substrate is essential for evaluating its efficacy in fermentation processes. The choice of this citrus fruit highlights the potential of utilizing food waste for industrial purposes.
12) Discussion:
'Discussion' signifies the section of the research paper where results are interpreted and contextualized within the larger framework of existing knowledge. This section helps clarify the significance of the findings, address limitations, and suggest future research directions based on the observed results during the study.
13) Toxicity:
In the context of citric acid and fermentation, 'toxicity' refers to the safety profile and biological effects of various compounds. The study emphasizes the low toxicity of citric acid, making it suitable for multiple applications in food, pharmaceuticals, and cosmetics, highlighting its advantages over more hazardous organic acids.
14) Powder:
'Powder' often refers to the form of dried and ground material, in this case, used for analyzing carbohydrates in the Citron fruit and peel. This form is essential for accurate measurement during experiments, allowing researchers to assess the substrate's potential to produce citric acid with precision.
15) Cotton:
'Cotton' is mentioned with respect to the sterile setup for microbial cultures, as cotton plugs are often used to prevent contamination while allowing airflow. This practice is crucial in microbiological work to ensure that the growth medium only supports the intended organisms like Aspergillus niger.
16) Water:
'Water' is an essential solvent in biochemical processes, serving not only as a medium for fermentation but also as an important component in many experimental protocols. The role of water in this study includes its function in dissolving nutrients, facilitating reactions, and maintaining environmental conditions for microbial growth.
17) Lemon:
Lemon, analogous to Citrus medica, is a source of citric acid, historically recognized for its acidic properties. The mention of lemon underscores the origins and common uses of citric acid, establishing a relatable connection to lay audiences while explaining the primary substrate of the study.
18) Food:
'Food' refers to products derived from plants and animals that provide nutrients. In this research context, citric acid's applications in the food industry highlight its importance as a preservative, flavor enhancer, and stabilizer in various food products, emphasizing the significance of production methods explored in the study.
19) Sour:
The term 'sour' relates to the sensory characteristic of foods containing acids, especially citric acid. This flavor profile is significant in culinary applications, making citric acid a desirable additive in numerous food products. The study investigates methods to maximize this essential compound's output through fermentation.
20) Salt (Salty):
'Salt' often plays a crucial role in preservation, flavor enhancement, and influencing microbial growth. Although not a primary focus in this study, the mention of salt in relation to citric acid production highlights the interconnectedness of various substances in fermentation processes and their importance in food preservation and taste.
Other Science Concepts:
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