A research team led by Professor Hou Chih-Yao from National Kaohsiung University of Science and Technology has successfully transformed lemon by-products into high-value products, including lemon fermented drinks and nano-limonene emulsions. Animal experiments have confirmed that lemon fermented drinks have antioxidant properties, reduce body fat formation, and regulate gut microbiota, and these drinks are now available for sale. The nano-limonene emulsion effectively inhibits the ripening process of fruits, extending their freshness.

High Reuse Value of Lemon By-products

Lemons are an important fruit crop in Taiwan, with an annual production of approximately 46,000 tons. During lemon processing, a large amount of peel by-products is produced, estimated at around 50 tons per day. Traditionally, these by-products were either discarded or used as compost, leading to resource waste. The research team found that lemon peels contain numerous active components, particularly limonene, a type of terpene, which has antibacterial effects, regulates blood sugar, reduces inflammation, and alleviates oxidative stress in cells.

Multiple Benefits of Limonene Products

The team extracted limonene from lemon by-products to create lemon fermented drinks. Animal experiments confirmed that these drinks have the following benefits:

-Antioxidation: They can scavenge free radicals and reduce oxidative stress in cells.

-Reduced Body Fat Formation and Gut Microbiota Regulation: Cell and animal experiments demonstrated that lemon fermentation products inhibit fat cell proliferation and lipid synthesis. By regulating lipid metabolism indicators and gut microbiota changes, these products help reduce body fat formation and regulate blood lipids, showing potential as functional foods.

The team also developed a nano-limonene emulsion, which effectively inhibits the ripening respiration of climacteric fruits, slows down the metabolism and aging of fruits and vegetables, inhibits pectinase activity, reduces cell damage, maintains fruit firmness, and lowers decay rates, thus extending the shelf life of fruits.

The research team hopes their achievements will contribute to upgrading Taiwan's agricultural industry. Professor Hou Chih-Yao emphasized that the reuse of lemon by-products is crucial for achieving ESG (Environmental, Social, and Governance) sustainability. The team's results not only transform lemon by-products into high-value products, generating economic benefits but also reduce resource waste and protect the environment. The development of lemon fermented drinks and nano-limonene emulsions has broad market potential. The team aims to continue their research and develop more high-value lemon products.

Resource (mandarin): 檸檬皮也能食用？高科大將檸檬副產物賦予機能性，助減肥、抗氧化！