Lime peel ethanolic extract: stability, safety, and sensory evaluation for sustainable valorization

What if the secret to a safer, greener food ingredient is hiding in your lime peel? A new study shows it's not just possible—it's already passing safety and taste tests.

Lime peel, the overlooked by-product of the citrus industry, is packed with bioactive compounds like flavonoids and limonoids. Yet, its journey to your plate has been blocked by a lack of safety and sensory data. Now, researchers have developed an industrial-scale green extraction method with solvent recycling, producing an eco-friendly extract ready for scrutiny.

Stability tests revealed that the extract powder's key compounds—hesperidin and limonin—varied less than 10% within batches and 20% between batches. They stayed stable for 14 days at room temperature, 4°C, and −20°C. In animal trials following OECD guidelines, acute toxicity was negligible (LD₅₀ > 5000 mg/kg), and a 90-day study set a NOAEL of 1500 mg/kg/day, translating to an acceptable daily intake of 90 mg.

Human volunteers sipped beverages with up to 1% extract and approved. This lime peel extract isn't just safe—it's a sensory-acceptable ingredient that could turn waste into worth. The study calls for further research, but the path to sustainable valorization just got a lot clearer.

Key Points

• Green extraction with solvent recycling yields stable lime peel extract.
• Low toxicity: LD₅₀ > 5000 mg/kg; NOAEL 1500 mg/kg/day.
• Consumers accept up to 1% extract in beverages.