2023
DOI: 10.1016/j.ijgfs.2022.100647
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Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

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Cited by 16 publications
(19 citation statements)
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“…During the present research, all samples had a similar blanching treatment which was modified with additional debittering treatments: adding salt, adding sodium carbonate, a subsequent fermentation process, and sugar coating. Previous research reported TFC of ≈40 mg g −1 in freeze‐dried OP (Deba‐Rementeria et al ., 2023), suggesting that all the debittering treatments used in the present research were useful to decrease TFC, which varied between ≈23 and 29 mg g −1 . Results of TFC and TPC analyses showed different patterns, being the SALT sample the one with the higher TPC and the lower TFC, and ALK the sample with the higher TFC and the lower TPC.…”
Section: Discussionmentioning
confidence: 69%
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“…During the present research, all samples had a similar blanching treatment which was modified with additional debittering treatments: adding salt, adding sodium carbonate, a subsequent fermentation process, and sugar coating. Previous research reported TFC of ≈40 mg g −1 in freeze‐dried OP (Deba‐Rementeria et al ., 2023), suggesting that all the debittering treatments used in the present research were useful to decrease TFC, which varied between ≈23 and 29 mg g −1 . Results of TFC and TPC analyses showed different patterns, being the SALT sample the one with the higher TPC and the lower TFC, and ALK the sample with the higher TFC and the lower TPC.…”
Section: Discussionmentioning
confidence: 69%
“…Terpenes were the main volatile compounds group (89-93%), being limonene the predominant one in all samples (78-88%), although its relative content was significantly higher in the ALK sample than in the other three samples. Alcohol content was higher in the FR sample than in the ALK, SUC, or SALT samples (%8.2% in the FR samples vs. % 2.5% in the other samples), probably due to the microbial generation of these compounds during the fermentation process (Deba-Rementeria et al, 2021). Although being a tentative result, because no quantification of the volatile composition was conducted, the total area accounts suggested that the content on general volatile compounds of the SALT sample, and specially the ALK sample, were lower than that of the FR or SUC samples.…”
Section: Resultsmentioning
confidence: 79%
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