Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato [PDF]
Foods, 2023 Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut ...
Xiugui Fang +7 more
doaj +2 more sources
Quality Characteristics of Citrus Peel Jelly. [PDF]
Prev Nutr Food Sci, 2023 Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food.
Baek JJ, Ryu SI, Paik JK.
europepmc +3 more sources
Citrus peel polyphenols alleviate intestinal inflammation in mice with dextran sulfate sodium-induced acute colitis [PDF]
Heliyon, 2023 Citrus peel polyphenols have possess the distinct anti-inflammatory activities. However, its underlying mechanism on ulcerative colitis have not been elucidated.
Yajing He +6 more
doaj +2 more sources
Antibacterial Activity of Citrus reticulata Peel Extracts [PDF]
Zeitschrift für Naturforschung C, 2000 Citrus peels were successively extracted with hexane, chloroform and acetone using a soxhlet extractor. The hexane and chloroform extracts were fractionated into alcohol-soluble and alcohol-insoluble fractions. These fractions were tested against different gram positive and gram negative bacteria.
G.K. Jayaprakasha +4 more
openalex +3 more sources
Suberin. A component of citrus peel extracts. [PDF]
J Sci Food AgricAbstract BACKGROUND Flavanone glycosides have been traditionally recovered from citrus peels and commercialized as herbal supplements. Commercial recoveries of these citrus peel flavonoids typically involve initial water extractions, and in certain cases the removal of pectin by ion‐exchange ...
Manthey JA, Jeffries KA.
europepmc +4 more sources
Effects of Fermented Citrus Peel on Ameliorating Obesity in Rats Fed with High-Fat Diet [PDF]
Molecules, 2022 Although citrus peel is a waste material, it contains a variety of bioactive components. As our preliminary findings showed that citrus peels fermented with Saccharomyces cerevisiae T1 contained increased levels of anti-obesity flavonoids, the objective ...
Chung-Hsiung Huang +3 more
doaj +2 more sources
Development of citrus peel by-product as a slice jam by using two-level factorial design [PDF]
Food Chemistry: Molecular SciencesNatural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a ...
Wan Fatimah Wan Mohd Nowalid +2 more
doaj +2 more sources
Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production [PDF]
FoodsThe valorization of citrus peel byproducts presents a sustainable and innovative approach to reducing food waste while improving the nutritional content of fruit-based products.
Monica Negrea +6 more
doaj +2 more sources
Citrus Peel Extract Powders as Reducing Agents for Naturally Cured Pork Sausages: Effects on Cured Color Development [PDF]
FoodsMeat products contain synthetic additives such as sodium ascorbate and sodium erythorbate as reducing agents, raising concerns regarding their potential health implications. This study evaluated the effectiveness of grapefruit, lemon, mandarin, or orange
Su Min Bae +4 more
doaj +2 more sources
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus. [PDF]
Food Chem X, 2021 Liu Y +4 more
europepmc +2 more sources