Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy

Multari, Salvatore; Carlin, Silvia; Sicari, Vincenzo; Martens, Stefan

doi:10.1007/s00217-020-03550-8

Cited by 34 publications

(17 citation statements)

References 46 publications

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“…Furthermore, orange pomace has two-to threefold higher concentrations of polyphenols than orange juice. 3 Owing to their conjugated double-bond nature and hydroxyl groups, these polyphenols can scavenge free radicals and may serve as desirable food additives. 4 In citrus pomace, flavonoids, specifically flavanones, are the most prevalent subclass of polyphenols, although other subclasses, such as flavones, polymethoxyflavones, O-and C-glycosides, and simple phenolic acids collectively contribute to 'orange pomace polyphenols' (OPPs).…”

Section: Introductionmentioning

confidence: 99%

“…As an alternative to direct, often low‐value, diversion or disposal of the pomace, valuable minor components, especially polyphenolic compounds, can be extracted from citrus pomace waste. Furthermore, orange pomace has two‑ to threefold higher concentrations of polyphenols than orange juice 3 . Owing to their conjugated double‐bond nature and hydroxyl groups, these polyphenols can scavenge free radicals and may serve as desirable food additives 4 .…”

Section: Introductionmentioning

confidence: 99%

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Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Caballero

McClements

et al. 2022

J Sci Food Agric

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BACKGROUND: Orange pomace polyphenols have potential for use as nutraceutical ingredients in functional foods and beverages. However, owing to their low water solubility and bioaccessibility, they are not being utilized to their full potential. The goal of this research is to assess the impact of encapsulation on hesperetin (HTa model orange polyphenol) water solubility, antioxidant activity, and in vitro bioaccessibility.RESULTS: In this study, a citrus flavonoid aglycone, HT, was encapsulated within water-dispersible colloidal complexes (d = 350 ± 8 nm) formed by electrostatic attraction of pea protein isolate and high-methoxyl pectin at a mixing ratio of 1:1 (v/v) and pH 4. The maximum amount of HT that could be dispersed in water was much higher for the encapsulated form (99 ± 7 ∼g mL −1 ) than the non-encapsulated form (<10 ∼g mL −1 ). The radical scavenging activity of the encapsulated HT (>90%, pH 4) was much higher than the non-encapsulated form (<15% at pH 4 or 7). The in vitro bioaccessibility of encapsulated HT (27 ± 7%) was also much higher than the non-encapsulated form (<7%).CONCLUSION: These results suggest that a well-designed, biopolymer-based delivery system may improve the effective incorporation of HT, and potentially other orange pomace polyphenols, into food and beverage products. This could provide an additional high-value use for orange juicing by-products while introducing a new nutraceutical product to the food and beverage industry.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Caballero

McClements

et al. 2022

J Sci Food Agric

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“…Sun et al (2012) found that several cinnamics (caffeic, pcoumaric, and ferulic) and benzoics (protocatechuic, phydroxybenzoic, and vanillic) were detected [37]. Compounds such as lutein and carotene were also found [38]. Denny et al (2013) shows that total phenolic content in guava pomace is 3.4 mg GAE/g which is considered as low [46] and the identified compounds are quercetin, epicatechin, myricetin, gallic acids and isovanillic which have anti-inflammatory and antinociceptive effects [41].…”

Section: Nutrient and Bioactive Content Of Fruit Pomace From Juice In...mentioning

confidence: 99%

Review: Nutrient, Fiber, and Bioactive Content of Fruit Pomace, Major By-product of Juice Industry

Ignatia¹,

Meivira²,

Kartawiria³

et al. 2022

Advances in Biological Sciences Research

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The market of the juice industry is increasing globally including in Indonesia and one of the factors that support the developing market of juice is the sufficient supply of raw material. Consequently, the increasing production of juice has resulted in a high amount of solid waste such as under-ripe fruits, rotten organic matter, peels, seeds, and majorly in the form of pomace. Pomace is usually discarded or slightly used as animal feed and becomes a serious environmental problem, and also an economic burden for the company. However, pomace can be utilized as functional and healthy ingredients in food product development due to its beneficial components namely dietary fiber and antioxidants. This review will emphasize on the nutrient, fiber and bioactive content of fruit pomace.

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“…However, there is a significantly higher concentration of phenolic compounds in the inedible flavedo and albedo parts than in the juice. In a comparison of phenolic compounds between juice and pomace of orange, lemon, bergamot, and mandarin, it was shown that the phenolic content of the pomace was 3-to 4-fold higher than in the juices (Multari et al 2020). However, the peel, seeds, and pith are not typically suitable for direct human consumption due to their hardness and/or unpleasant bitterness.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation and delivery of bioactive citrus pomace polyphenols: a review

Caballero

McClements

et al. 2021

Critical Reviews in Food Science and Nutrition

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Citrus pomace consists of the peel, pulp, and membrane tissues remaining after juice expression. Globally, around one million tons of citrus pomace are generated annually, which contains a variety of bioactive constituents that could be used as value-added functional ingredients in foods. However, the polyphenols in citrus pomace are not currently being utilized to their full potential, even though they can be used as nutraceuticals in functional foods and beverages. Citrus phenolics face significant roadblocks to their successful incorporation into these products. In particular, they have poor water solubility, chemical stability, and bioavailability. This review describes the diverse range of colloidal systems that have been developed to encapsulate and deliver citrus phenolics. Examples of the application of these systems for the encapsulation, protection, and delivery of polyphenols from citrus pomace are given. The use of colloidal delivery systems has been shown to improve the stability, dispersibility, and bioaccessibility of encapsulated polyphenols from citrus pomace. The selection of an appropriate delivery system determines the handling, storage, shelf life, encapsulation efficiency, dispersibility, and gastrointestinal fate of the citrus polyphenols. Furthermore, the purity, solubility, and chemical structure of the polyphenols are key factors in delivery system selection.

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Differences in the composition of phenolic compounds, carotenoids, and volatiles between juice and pomace of four citrus fruits from Southern Italy

Cited by 34 publications

References 46 publications

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein–high methoxyl pectin electrostatic complexes: complex optimization and biological activity

Review: Nutrient, Fiber, and Bioactive Content of Fruit Pomace, Major By-product of Juice Industry

Encapsulation and delivery of bioactive citrus pomace polyphenols: a review

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