Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Abstract

Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

Addition of Orange By-Products (Dry Peel) in Orange Jam: Evaluation of Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity

“…The highest TSS values detected for added samples(OP) could be linked to highest amount of pectina of orange peel. As previous studies reported [11], the increase of TSS depends on the formation of hydrogen bridges between sugars and citric and on the degradation of sucrose in glucose and fructose.…”

Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel

“…According to the panelists, black plum jam had good color, high flavor and spreadability and acceptable with panelists. Teixeira et al [46] reported that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product.…”

“…The firmness, cohesiveness, consistency and index of viscosity of black plum peel marmalade samples ranged 4.96-14.53 N, 9.96-20.44 N, 76.05-213.19 N.s, and 11.05-22.06 N.s, respectively. Teixeira et al [46] studied the addition of orange peel on orange jam. The addition of orange peel reduced the adhesiveness, while improved the gumminess, chewiness, and elasticity.…”

Multiomics-based dissection of citrus flavonoid metabolism using a Citrus reticulata × Poncirus trifoliata population

“…Citrus plants are among the most important dietary sources of flavonoids, which influence their flavor and medicinal value 11 , 12 . Flavonoids exhibit tissue and species specificity in citrus plants 13 .…”