Quality of Canned mandarin as affected by preservation liquid

Pérez‐López, Antonio J.

doi:10.1590/s0101-20612010000400041

Cited by 8 publications

(8 citation statements)

References 31 publications

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“…A major challenge for the industry is the preservation of the natural flavor of freshly squeezed juices, as it has been reported that thermal processing damages volatile compounds and produces offflavors in mandarin juices (Perez-Lopez and Carbonell-Barrachina 2006;Perez-Lopez andothers 2006b, 2007).…”

Section: Preservation and Microbial Inactivationmentioning

confidence: 99%

“…While there is growing consumer demand for a larger variety of juices and natural products, as well as increasing industrial interest in fruit products (Perez‐Lopez ), to the best of our knowledge there is no publication that summarizes relevant data on mandarins. The aim of this review is therefore to summarize the existing published data on the nutritional properties and processing of mandarin derived products (focusing on juices).…”

Section: Botanical Characteristics Of Mandarinsmentioning

confidence: 99%

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An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

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Section: Preservation and Microbial Inactivationmentioning

confidence: 99%

Section: Botanical Characteristics Of Mandarinsmentioning

confidence: 99%

An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Putnik

Barba

Lorenzo

et al. 2017

Comp Rev Food Sci Food Safe

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“…The external appearance of product particularly arising from colour is of prime importance (Perez-Lopez, 2010). It was noticed that in this research, colour parameters underwent significant reduction in values.…”

Section: Resultsmentioning

confidence: 57%

“…Lots of epidemiological studies have demonstrated that there is a significant corelation between fruit and vegetable consumption and low risk of degenerative diseases, such as cancer, diabetes, cardiovascular and neurological disease (Ibrahim and Gad, 2015;Igual et al, 2010). Because the citrus fruits possess a high level of antioxidant properties which are closely linked to the phenolic compounds (Ma et al, 2008;Perez-Lopez, 2010). Previous investigations have proved that citrus fruits are a good source of polyphenols.…”

Section: Introductionmentioning

confidence: 99%

“…But in the other countries these fruits are not only consumed fresh but also used for canning, juice and jam processing (Ibrahim and Gad, 2015;Ye et al, 2011;Yu et al, 2007). Canned slice and juice from mandarin are elaborated items in Spain (Perez-Lopez, 2010). Remarkable percentages of canned mandarin fruits are exported mainly to USA, Japan and EU, etc.…”

Section: Introductionmentioning

confidence: 99%

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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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