Citrus peel flour as an ingredient for the meat industry
DOI:
https://doi.org/10.15517/am.2024.58857Keywords:
albedo, flavedo, antioxidant capacity, phenolic compounds, fiber, chemical changes, color , texture, durability, sensory evaluationAbstract
Introduction. Citrus fruits (specially orange (Citrus sinensis) and mandarin (Citrus reticulata)) are among the most widely products consumed in the world, but their industrial processing generates a significant amount of subproducts. These subproducts represent a valuable source of bioactive substances. Among the most abundant subproducts are citrus peels, which contain several composed with antioxidant , antimicrobial activity and fiber. Objective. This study will help to describe the potential benefits of the use of citrus peels as a source of bioactive compounds, and explore their applications as an ingredient for the development of healthier meat and its products. Development. In this compilation, we analyze the main characteristics of citrus peels, emphasizing their chemical composition, physical properties, and value as a source of a bioactive compound as well as what the scientific literature points about their use as an ingredient in meat products. In this article there are discussions about the changes introduced in the chemical, sensory, textural, color and durability characteristics of the meat products. These alterations are attributed to the presence of bioactive compounds, including antioxidants, antimicrobials, flavor components, polyphenols, flavonoids, essential oils, pigments, carbohydrates, and dietary fibers. The impact of these compounds varies on their origin, concentration, and way of addition. Conclusion. The industrialization of citrus produce a large amount of subproducts, wealthy in bioactive compounds with antioxidant, and antimicrobial properties which constitute a viable alternative to develop healthier and more sustainable meat products, which would also have suitable sensory properties and a larger and useful life, but in each case it has to be considered the proper characteristics of the subproduct and the food matrix where it would be used.
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