Formulation, Optimization and Physicochemical Evaluation of a Whole Lemon Spice Powder

Abstract

This study presents the development and comprehensive evaluation of Whole Lemon Powder (WLP), a novel functional food ingredient produced by drying and grinding the entire Citrus limon fruit, including both peel and pulp. The research promotes sustainability by utilizing lemon peel, a major source of agricultural waste, thereby reducing environmental impact while enriching the nutritional profile of the final product. Analytical results revealed that WLP is a concentrated source of dietary fiber, pectin, and bioactive compounds such as phenolics and flavonoids, contributing to a significantly higher antioxidant capacity compared to conventional lemon juice powder. The processing method involved tray drying at 50°C, a temperature optimized to preserve nutritional integrity, aromatic components, and overall product stability. Proximate analysis was also done to check the protein content , fat content , total ash content , carbohydrate content , fiber content and sensory evaluations verified the functional and sensory suitability of the powder. Among the tested formulations, WLP-4 achieved the highest consumer acceptance, obtaining a score of 9.0 for taste, appearance, and mouthfeel. These results confirm that WLP delivers strong sensory appeal alongside enhanced functional benefits while supporting a zero-waste production approach. Overall, this study establishes Whole Lemon Powder as a shelf-stable, nutrient-rich, and environmentally sustainable ingredient with promising applications in the nutraceutical, beverage, and food industries. Its intense natural lemon flavor, elevated antioxidant activity, and clean-label characteristics make it an excellent candidate for product innovation and functional food development. It contain 0.28% ash, 0.01% moisture, 0.73% fat, 7.90% protein, 11.83% fiber, and 79.25% carbohydrates.

Introduction

This study focuses on the development and evaluation of whole lemon powder as a functional food ingredient. Whole lemon powder is produced by drying and grinding the entire lemon fruit, including the peel, pulp, and juice vesicles, thereby retaining valuable nutrients and bioactive compounds that are often lost in conventional lemon juice products.

1. Introduction

Citrus fruits, particularly lemon (Citrus limon), are widely valued for their nutritional, medicinal, and industrial importance. During juice processing, a large amount of by-products such as peel, pulp, and seeds is generated, with lemon peel accounting for about 50–65% of the fruit's weight. These wastes can cause environmental problems if discarded.

However, lemon by-products are rich in:

• Flavonoids and phenolic compounds
• Vitamin C
• Dietary fiber and pectin
• Essential oils (e.g., d-limonene)

These compounds possess antioxidant, antimicrobial, anti-inflammatory, and health-promoting properties.

Whole lemon powder utilizes the entire fruit, making it nutritionally superior and supporting sustainable, zero-waste food processing practices.

2. Importance and Applications of Whole Lemon Powder

Whole lemon powder offers several functional benefits:

Nutritional Benefits

• Rich source of antioxidants
• High dietary fiber and pectin content
• Natural vitamin C source
• Contains bioactive compounds that help reduce oxidative stress

Technological Benefits

• Improves texture and moisture retention in bakery products
• Enhances viscosity and stability in beverages
• Acts as a natural preservative due to antimicrobial compounds

Industrial Applications

Used in:

• Beverages
• Bakery products
• Confectionery
• Snack seasonings
• Sauces and soups
• Nutraceutical supplements
• Cosmetic products

Additionally, it reduces citrus waste and creates value-added products.

3. Materials and Methodology

Ingredients Used

Preparation of Lemon Powder

1. Fresh lemons were collected from Chandrapur district, Maharashtra.
2. Lemons were washed to remove impurities.
3. Fruits were sliced and seeds removed to reduce bitterness.
4. Slices were tray dried at 50°C for 24 hours.
5. Dried slices were ground into fine powder.
6. Powder was sieved and stored in airtight containers.

Preparation of Seasoned Whole Lemon Powder

The dried lemon powder was blended with salt, sugar, cumin, coriander, and turmeric in different proportions. The mixture was:

• Ground
• Sieved
• Packaged in moisture-proof pouches
• Stored under dry conditions

Several formulations were prepared and evaluated to identify the most acceptable product.

4. Results and Discussion

A. Sensory Evaluation

A 9-point hedonic scale was used to assess:

• Taste
• Appearance
• Aroma
• Mouthfeel
• Colour
• Overall acceptance

Seven panelists evaluated eight formulations (WLP1–WLP8).

Best Performing Sample

WLP4 received the highest ratings:

This indicates excellent consumer acceptability compared to other formulations.

B. Proximate Analysis

The nutritional composition of the selected whole lemon powder was:

Interpretation

• Very low moisture content suggests good shelf stability.
• High carbohydrate content provides energy.
• Significant fiber content enhances digestive benefits.
• Acidic pH contributes to flavor and preservation.

C. Microbial Analysis

Interpretation

• Absence of pathogenic microorganisms indicates product safety.
• Low microbial count reflects effective drying and hygienic processing.

Conclusion

The developed Whole Lemon Powder (WLP) is a nutritionally superior, sustainable, and highly marketable functional food ingredient. This was achieved by successfully processing the entire Citrus limon fruit—including the typically discarded peel—which significantly boosted the powder\'s health profile. Specifically, the retention of the peel’s compounds resulted in a potent concentration of dietary fiber, pectin, and powerful antioxidants (phenolics and flavonoids), far exceeding the nutritional value of standard lemon juice powder. The optimal production method involved tray drying at 50°C, ensuring excellent stability and long shelf-life. Crucially, Sensory Analysis confirmed its high commercial viability, with the best formulation (WLP-4) achieving an outstanding score of 9.0 in overall acceptability, making the product an ideal natural fortifier and flavor enhancer for use in nutraceuticals, beverages, and the wider food industry. Whole lemon powder represents a highly valuable ingredient due to its concentrated flavor, extended shelf life, and retention of the full nutritional profile of fresh lemons. By utilizing the entire fruit—including the peel, pulp, and juice—it provides a rich source of vitamin C, antioxidants, essential oils, and dietary fiber. Its natural acidity and aromatic compounds contribute bright, citrusy notes that enhance both sweet and savory formulations. Beyond flavor enhancement, whole lemon powder offers functional benefits such as acting as a natural preservative, improving product stability, and delivering consistent taste without the variability of fresh produce. Its ease of storage, transport, and incorporation into dry blends or processed foods makes it ideal for large-scale food manufacturing as well as household culinary use. Overall, whole lemon powder is a cost-effective, versatile, and nutrient-dense ingredient that supports product innovation, improves sensory qualities, and meets consumer demand for natural, clean-label components.

References

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Copyright

Copyright © 2026 Prof. Divya Korde, Dr. Prashant Watkar, Diksha Gadekar, Aishwarya Teltumbade, Sneha Mankar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.