Fiber from tangerine juice industry

Martí, Nuria; Saura, Domingo; Fuentes, Eduardo; Lizama, Victoria; García, E.; Mico-Ballester, M.J.; Lorente, José A.

doi:10.1016/j.indcrop.2010.09.004

Cited by 11 publications

(5 citation statements)

References 30 publications

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“…In the Turkish Food Codex it was indicated that pH value for extra traditional jam must be between 2.8 and 3.5 (Anonymous e , 2007). It was observed that the pH value for mandarin in this study was lower than those obtained by Del Caro et al (2004), Marti et al (2011), Harrison et al (2013). The low pH will contribute to high stability in the formulated jam.…”

Section: Resultscontrasting

confidence: 62%

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Aksay

Tokbaş

Arslan

et al. 2018

Turkish JAF Sci.Tech.

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The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201,60 mg/100g as gallic acid equivalent and 102.24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.

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Section: Resultscontrasting

confidence: 62%

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Aksay

Tokbaş

Arslan

et al. 2018

Turkish JAF Sci.Tech.

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“…Previous authors have reported on the quantity and phytochemical properties of fibre found in OP and AP (Figuerola et al, 2005;Gorinstein et al, 2001;Grigelmo-Miguel and Martín-Belloso, 1999;Martí et al, 2010)). Much research has been carried out to study the bioactive (e.g.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

O’Shea

Ktenioudaki

Smyth

et al. 2015

Journal of Food Engineering

109

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“…The ADF and NDF composition data correlate with monosaccharide content in Glu concentration. The amounts of NDF and ADF were much higher than those measured from the fibre-rich by-products of other fruits such as the peel of mandarins [24].…”

Section: Discussionmentioning

confidence: 63%

“…Polysaccharide Characterization 2.6.1. Dietary Fibre Determination For the determination of dietary fibre, differentiation was made between total dietary fibre (TDF), acid detergent fibre (ADF), which indicates the amount of cellulose and lignin, and neutral detergent fibre (NDF), which in addition determines the amount of hemicellulose present in the sample and has been reported to be fermentable by the gut microbiota [22][23][24]. ADF and NDF were used as indicators of structural changes in persimmon dietary fibre after US-NADES treatment.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

Salazar-Bermeo,

Moreno-Chamba,

Heredia-Hortigüela

et al. 2023

Antioxidants

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The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population. The processing of persimmon (Diospyros kaki Thunb.) generates large amounts of by-products rich in fibre-bound bioactive phytochemicals. This paper assessed the extractability of bioactive compounds through NADES and the functional properties of the persimmon polysaccharide-rich by-products to evaluate their suitability to be used as functional ingredients in commercial beverages. Although higher amounts of carotenoids and polyphenols were extracted after eutectic treatment vs. conventional extraction (p < 0.05), the fibre-bound bioactives remained abundant (p < 0.001) in the resulting persimmon pulp by-product (PPBP) and persimmon pulp dietary fibre (PPDF), showing also a strong antioxidant activity (DPPH•, ABTS•+ assays) and an improved digestibility and fibre fermentability. The main structural components of PPBP and PPDF are cellulose, hemicellulose and pectin. PPDF-added dairy-based drink showed more than 50% of preference over the control among panellists and similar acceptability scores to the commercial ones. Persimmon pulp by-products represent sustainable source of dietary fibre and bioactives and are suitable candidates to develop functional ingredients for food industry applications.

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Fiber from tangerine juice industry

Cited by 11 publications

References 30 publications

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Green Technologies for Persimmon By-Products Revalorisation as Sustainable Sources of Dietary Fibre and Antioxidants for Functional Beverages Development

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