Citrus peel flour as an ingredient for the meat industry
DOI:
https://doi.org/10.15517/am.2024.58857Keywords:
antioxidant capacity, phenolic compounds, chemical changes, durability, sensory evaluationAbstract
Introduction. Citrus fruits, particularly orange (Citrus sinensis) and mandarins (Citrus reticulata), are among the most widely consumed globally. However, their industrial processing generates a significant amount of byproducts, which are important source of valuable bioactive substances. Among the most abundant byproducts are peels, which contain high levels of compounds with antioxidant and antimicrobial activity, as well as fiber. Objective. To describe the potential benefits of using of citrus peels as a source of bioactive compounds and their applications as ingredients in developing healthier meat. Development. This review analyzed the main characteristics of citrus fruit peels, emphasizing their chemical composition, physical properties, and value as a source of a bioactive compounds. The effects reported in scientific literature regarding their use as ingredients in meat products were also examined. The discussions focuses on changes introduced in the chemical, sensory, textural, color, and durability characteristics of meat products. These changes have been attributed to the presence of bioactive compounds with antioxidant and antimicrobial properties, including aromatic components, polyphenols-flavonoids, essential oils, pigments, carbohydrates, and dietary fibers. The benefits of these compounds vary depending on their origin, concentration, and method of incorpation. Conclusion. The industrialization of citrus fruits generates large quantities of byproducts rich in bioactive compounds with antioxidant and antimicrobial properties. These byproducts present a viable alternative for developing healthier and more sustainable meat products with suitable sensory properties and extended shelf life. However the specific characteristics of the byproduct and the food matrix where it is intended to be used must be considered in each case.
Downloads
References
Abdel-Naeem, H. H., Elshebrawy, H. A., Imre, K., Morar, A., Herman, V., Pașcalău, R., & Sallam, K. I. (2022). Antioxidant and antibacterial effect of fruit peel powders in chicken patties. Foods, 11(3), Article 301. https://doi.org/10.3390/foods11030301 DOI: https://doi.org/10.3390/foods11030301
Ahmad, S., Jafarzadeh, S., Ariffin, F., & Abidin, S. Z. (2020). Evaluation of physicochemical, antioxidant and antimicrobial properties of chicken sausage incorporated with different vegetables. Italian Journal of Food Science, 32(1), 75–90. https://doi.org/10.14674/IJFS-1574
Al Juhaimi, F., Özcan, M. M., Uslu, N., & Ghafoor, K. (2018). The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus seed and oils. Journal of Food Science and Technology, 55, 190–197. https://doi.org/10.1007/s13197-017-2895-y DOI: https://doi.org/10.1007/s13197-017-2895-y
ALaqeel, N. K. (2023). Antioxidants from different citrus peels provide protection against cancer. Brazilian Journal of Biology, 84, Article e271619. https://doi.org/10.1590/1519-6984.271619 DOI: https://doi.org/10.1590/1519-6984.271619
Aminzare, M., Hashemi, M., Afshari, A., Noori, S. M. A., & Rezaeigolestani, M. (2022). Comparative evaluation of the effects of different dietary fibers as natural additives on the shelf life of cooked sausages. Jundishapur Journal of Natural Pharmaceutical, 17(3), Article e121624. https://doi.org/10.5812/jjnpp-121624 DOI: https://doi.org/10.5812/jjnpp-121624
Andrade, M. A., Barbosa, C. H., Shah, M. A., Ahmad, N., Vilarinho, F., Khwaldia, K., Sanches Silva, A., & Ramos, F. (2022). Citrus by-products: Valuable source of bioactive compounds for food applications. Antioxidants, 12(1), Article 38. https://doi.org/10.3390/antiox12010038 DOI: https://doi.org/10.3390/antiox12010038
Angulo-López, J. E., Flores-Gallegos, A. C., Ascacio-Valdes, J. A., Contreras Esquivel, J. C., Torres-León, C., Rúelas-Chácon, X., & Aguilar, C. N. (2022). Antioxidant dietary fiber sourced from agroindustrial byproducts and its applications. Foods, 12(1), Article 159. https://doi.org/10.3390/foods12010159 DOI: https://doi.org/10.3390/foods12010159
Ani, P. N., & Abel, H. C. (2018). Nutrient, phytochemical, and antinutrient composition of Citrus maxima fruit juice and peel extract. Food Science & Nutrition, 6(3), 653–658. https://doi.org/10.1002/fsn3.604 DOI: https://doi.org/10.1002/fsn3.604
Arslan, H. Ş., Sarıçoban, C., & Yerlikaya, S. (2021). Use of fruits and vegetables in meat and meat products in terms of dietary fiber. Niğde Ömer Halisdemir University Journal of Engineering Sciences, 10(1), 160–167. https://earsiv.kmu.edu.tr/xmlui/handle/11492/5249
Baioumy, A. A., & Abedelmaksoud, T. G. (2021). Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo). Theory and Practice of Meat Processing, 6(1), 33–38. https://doi.org/10.21323/2414-438X2021-6-1-33-38 DOI: https://doi.org/10.21323/2414-438X2021-6-1-33-38
Barbut, S. (2023). Research note: Effects of fiber source on the physicochemical properties of lean poultry meat products. Poultry Science, 102(5), Article 102423. https://doi.org/10.1016/j.psj.2022.102423 DOI: https://doi.org/10.1016/j.psj.2022.102423
Belluco, C. Z., Mendonça, F. J., Zago, I. C. C., Di Santis, G. W., Marchi, D. F., & Soares, A. L. (2022). Application of orange albedo fat replacer in chicken mortadella. Journal of Food Science and Technology, 59(9), 3659–3668. https://doi.org/10.1007/s13197-022-05382-8 DOI: https://doi.org/10.1007/s13197-022-05382-8
Ben Hsouna, A., Sadaka, C., Generalić Mekinić, I., Garzoli, S., Švarc-Gajić, J., Rodrigues, F., Morais, S., Moreira, M. M., Ferreira, E., Spigno, G., Brezo-Borjan, T., Ben Akacha, B., Ben Saad , R., Delerue-Matos, C., & Mnif, W. (2023).The chemical variability, nutraceutical value, and food-industry and cosmetic applications of citrus plants: A critical Review. Antioxidants, 12(2), Article 481. https://doi.org/10.3390/antiox12020481 DOI: https://doi.org/10.3390/antiox12020481
Bhardwaj, K., Najda, A., Sharma, R., Nurzyńska-Wierdak, R., Dhanjal, D. S., Sharma, R., Manickam, S., Kabra, A., Kuča, K., & Bhardwaj, P. (2022). Fruit and vegetable peel-enriched functional foods: potential avenues and health perspectives. Evidence-Based Complementary and Alternative Medicine, 2022, Article 8543881. https://doi.org/10.1155/2022/8543881 DOI: https://doi.org/10.1155/2022/8543881
Bılgıçlı, N., Aktaș, K., & Levent, H. (2014). Utilization of citrus albedo in Tarhana production. Journal of Food and Nutrition Research, 53(2), 162–170. https://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=53&article=1922
Calderón-Oliver, M., & López-Hernández, L. H. (2022). Food vegetable and fruit waste used in meat products. Food Reviews International, 38(4), 628–654. https://doi.org/10.1080/87559129.2020.1740732 DOI: https://doi.org/10.1080/87559129.2020.1740732
Cardona-Hincapié, J. A., Restrepo-Molina, D. A., & López-Vargas, J. H. (2020). Effect of a total substitution of vegetable protein and phosphates on shrinkage by cooking and purging in chopped york ham. Revista Facultad Nacional de Agronomía Medellín, 73(3), 9333–9340. https://doi.org/10.15446/rfnam.v73n3.80131 DOI: https://doi.org/10.15446/rfnam.v73n3.80131
Chappalwar, A. M., Pathak, V., Goswami, M., Verma, A. K., & Rajkumar, V. (2021). Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties. Journal of Food Processing and Preservation, 45(7), Article e15587. https://doi.org/10.1111/jfpp.15587 DOI: https://doi.org/10.1111/jfpp.15587
Chen, Q., Wang, D., Tan, C., Hu, Y., Sundararajan, B., & Zhou, Z. (2020). Profiling of flavonoid and antioxidant activity of fruit tissues from 27 Chinese local citrus cultivars. Plants, 9(2), Article 196. https://doi.org/10.3390/plants9020196 DOI: https://doi.org/10.3390/plants9020196
Correddu, F., Lunesu, M. F., Buffa, G., Atzori, A. S., Nudda, A., Battacone, G., & Pulina, G. (2020). Can agro-industrial by-products rich in polyphenols be advantageously used in the feeding and nutrition of dairy small ruminants? Animals, 10(1), Article 131. https://doi.org/10.3390/ani10010131 DOI: https://doi.org/10.3390/ani10010131
Cronjé, P. J., Zacarías, L., & Alférez, F. (2017). Susceptibility to postharvest peel pitting in Citrus fruits as related to albedo thickness, water loss and phospholipase activity. Postharvest Biology and Technology, 123, 77–82. https://doi.org/10.1016/j.postharvbio.2016.08.012 DOI: https://doi.org/10.1016/j.postharvbio.2016.08.012
Czech, A., Malik, A., Sosnowska, B., & Domaradzki, P. (2021). Bioactive substances, heavy metals, and antioxidant activity in whole fruit, peel, and pulp of citrus fruits. International Journal of Food Science, 2021, Article I6662259. https://doi.org/10.1155/2021/6662259 DOI: https://doi.org/10.1155/2021/6662259
Das, A. K., Nanda, P. K., Madane, P., Biswas, S., Das, A., Zhang, W., & Lorenzo, J. M. (2020). A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods. Trends in Food Science & Technology, 99, 323–336. https://doi.org/10.1016/j.tifs.2020.03.010 DOI: https://doi.org/10.1016/j.tifs.2020.03.010
Dong, X., Hu, Y., Li, Y., & Zhou, Z. (2019). The maturity degree, phenolic compounds and antioxidant activity of Eureka lemon [Citrus limon (L.) Burm. f.]: A negative correlation between total phenolic content, antioxidant capacity and soluble solid content. Scientia Horticulturae, 243, 281–289. https://doi.org/10.1016/j.scienta.2018.08.036 DOI: https://doi.org/10.1016/j.scienta.2018.08.036
Eldahrawy, M., Salem, A. M., & Nabil, M. (2022). The efficiency of citrus peel powders in improvement of meat quality during chilled storage. Benha Veterinary Medical Journal, 42(2), 208-213. https://doi.org/10.21608/BVMJ.2022.144967.1535 DOI: https://doi.org/10.21608/bvmj.2022.144967.1535
Food and Agriculture Organization. (2021). Citrus fruit fresh and processed statistical (Statistical Bulletin 2020). https://www.fao.org/3/cb6492en/cb6492en.pdf
Gedikoğlu, A., & Clarke, A. D. (2019). Quality attributes of citrus fiber added ground beef and consumer acceptance of citrus fiber added Turkish meatballs. Food and health, 5(4), 205–214. https://doi.org/10.3153/FH19022 DOI: https://doi.org/10.3153/FH19022
Haque, A., Ahmad, S., Azad, Z. R. A. A., Adnan, M., & Ashraf, S. A. (2023). Incorporating dietary fiber from fruit and vegetable waste in meat products: a systematic approach for sustainable meat processing and improving the functional, nutritional and health attributes. PeerJ, 11, Article e14977. https://doi.org/10.7717/peerj.14977 DOI: https://doi.org/10.7717/peerj.14977
Howard, K. R., Runyan, C. L., Poe, A. B., Cassens, A. M., & Kinman, L. A. (2024). Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis). Animal Bioscience, 37(1), 116–122. https://doi.org/10.5713/ab.22.0145 DOI: https://doi.org/10.5713/ab.22.0145
Ibrahim, H. M., Hassan, I. M., & Hamed, A. A. (2018). Application of lemon and orange peels in meat products: Quality and safety. International Journal of Current Microbiology and Applied Sciences, 7(4), 2703–2723. https://doi.org/10.20546/ijcmas.2018.704.309 DOI: https://doi.org/10.20546/ijcmas.2018.704.309
Jeong, D., Park, H., Jang, B. K., Ju, Y., Shin, M. H., Oh, E. J., Lee, E. J., & Kim, S. R. (2021). Recent advances in the biological valorization of citrus peel waste into fuels and chemicals. Bioresource Technology, 323, Article 124603. https://doi.org/10.1016/j.biortech.2020.124603 DOI: https://doi.org/10.1016/j.biortech.2020.124603
Kaur, H., Sidhu, G. S., Sarao, N. K., Singh, R., & Singh, G. (2022). Assessment of genetic diversity of mandarin cultivars grown in major citrus regions of world using morphological and microsatellite markers. Horticulture, Environment, and Biotechnology, 63, 425–437. https://doi.org/10.1007/s13580-021-00404-4 DOI: https://doi.org/10.1007/s13580-021-00404-4
Kaur, S., Panesar, P. S., & Chopra, H. K. (2023). Citrus processing by-products: An overlooked repository of bioactive compounds. Critical Reviews in Food Science and Nutrition, 63(1), 67–86. https://doi.org/10.1080/10408398.2021.1943647 DOI: https://doi.org/10.1080/10408398.2021.1943647
Kausar, T., Hanan, E., Ayob, O., Praween, B., & Azad, Z. R. A. A. (2019). A review on functional ingredients in red meat products. Bioinformation, 15(5), 358–363. https://doi.org/10.6026/97320630015358 DOI: https://doi.org/10.6026/97320630015358
Lee, G. J., Lee, S. Y., Kang, N. G., & Jin, M. H. (2022). A multi-faceted comparison of phytochemicals in seven citrus peels and improvement of chemical composition and antioxidant activity by steaming. LWT, 160, Article 113297. https://doi.org/10.1016/j.lwt.2022.113297 DOI: https://doi.org/10.1016/j.lwt.2022.113297
Leporini, M., Tundis, R., Sicari, V., & Loizzo, M. R. (2021). Citrus species: Modern functional food and nutraceutical-based product ingredient. Italian Journal of Food Science, 33(2), 63–107. https://doi.org/10.15586/ijfs.v33i2.2009 DOI: https://doi.org/10.15586/ijfs.v33i2.2009
Mahmoud, M. H., Abou-Arab, A. A., & Abu-Salem, F. M. (2017). Quality characteristics of beef burger as influenced by different levels of orange peel powder. American Journal of Food Technology, 12, 262–270. https://doi.org/10.3923/ajft.2017.262.270 DOI: https://doi.org/10.3923/ajft.2017.262.270
Manzoor, A., Ahmad, S., & Yousuf, B. (2022). Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage. Applied Food Research, 2(2), Article 100183. https://doi.org/10.1016/j.afres.2022.100183 DOI: https://doi.org/10.1016/j.afres.2022.100183
Melini, V., Melini, F., Luziatelli, F., & Ruzzi, M. (2020). Functional ingredients from agri-food waste: Effect of inclusion thereof on phenolic compound content and bioaccessibility in bakery products. Antioxidants, 9(12), Article 1216. https://doi.org/10.3390/antiox9121216 DOI: https://doi.org/10.3390/antiox9121216
Mir Khan, U., Sameen, A., Muhammad Aadil, R., Shahid, M., Sezen, S., Zarrabi, A., Ozdemir, B., Sevindik, S., Nur Kaplan, D., Selamoglu, Z., Ydyrys, A., Anitha, T., Kumar, M., Sharifi-Rad, J., & Butnariu, M. (2021). Citrus genus and its waste utilization: a review on health-promoting activities and industrial application. Evidence-Based Complementary and Alternative Medicine, 2021, Article 2488804. https://doi.org/10.1155/2021/2488804 DOI: https://doi.org/10.1155/2021/2488804
Multari, S., Licciardello, C., Caruso, M., Anesi, A., & Martens, S. (2021). Flavedo and albedo of five citrus fruits from Southern Italy: physicochemical characteristics and enzyme-assisted extraction of phenolic compounds. Journal of Food Measurement and Characterization, 15, 1754–1762. https://doi.org/10.1007/s11694-020-00787-5 DOI: https://doi.org/10.1007/s11694-020-00787-5
Nieto, G., Fernández-López, J., Pérez-Álvarez, J. A., Peñalver, R., Ros, G., & Viuda-Martos, M. (2021). Valorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products. Plants, 10(6), Article 1069. https://doi.org/10.3390/plants10061069. DOI: https://doi.org/10.3390/plants10061069
Panwar, D., Panesar, P. S., & Chopra, H. K. (2021). Recent trends on the valorization strategies for the management of citrus by-products. Food Reviews International, 37(1), 91–120. https://doi.org/10.1080/87559129.2019.1695834 DOI: https://doi.org/10.1080/87559129.2019.1695834
Pardo, H., Owoyemi, A., Goldenberg, L., Yaniv, Y., Benjamin, O., Doron-Faigenboim, A., Porat, R., & Carmi, N. (2023). Quality and flavor of ‘Aliza’ fruit: A unique pomelo× mandarin hybrid. Horticulturae, 9(4), Article 420. https://doi.org/10.3390/horticulturae9040420 DOI: https://doi.org/10.3390/horticulturae9040420
Powell, M. J., Sebranek, J. G., Prusa, K. J., & Tarté, R. (2019). Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage. Meat Science, 157, Article 107883. https://doi.org/10.1016/j.meatsci.2019.107883 DOI: https://doi.org/10.1016/j.meatsci.2019.107883
Powell, M. J., Sebranek, J. G., Prusa, K. J., & Tarté, R. (2021). Effect of citrus fiber addition on quality attributes of fully cooked deli-style turkey breast. Meat and Muscle Biology, 5(1), Article 35. https://doi.org/10.22175/mmb.12283 DOI: https://doi.org/10.22175/mmb.12283
Rafiq, S., Kaul, R., Sofi, S. A., Bashir, N., Nazir, F., & Nayik, G. A. (2018). Citrus peel as a source of functional ingredient: A review. Journal of the Saudi Society of Agricultural Sciences, 17(4), 351–358. https://doi.org/10.1016/j.jssas.2016.07.006 DOI: https://doi.org/10.1016/j.jssas.2016.07.006
Russo, C., Maugeri, A., Lombardo, G. E., Musumeci, L., Barreca, D., Rapisarda, A., Cirmi, S., & Navarra, M. (2021). The second life of citrus fruit waste: A valuable source of bioactive compounds. Molecules, 26(19), Article 5991. https://doi.org/10.3390/molecules26195991 DOI: https://doi.org/10.3390/molecules26195991
Šafranko, S., Šubarić, D., Jerković, I., & Jokić, S. (2023). Citrus by-products as a valuable source of biologically active compounds with promising pharmaceutical, biological and biomedical potential. Pharmaceuticals, 16(8), Article 1081. https://doi.org/10.3390/ph16081081 DOI: https://doi.org/10.3390/ph16081081
Saini, R. K., Ranjit, A., Sharma, K., Prasad, P., Shang, X., Gowda, K. G. M., & Keum, Y. S. (2022). Bioactive compounds of citrus fruits: A review of composition and health benefits of carotenoids, flavonoids, limonoids, and terpenes. Antioxidants, 11(2), Article 239. https://doi.org/10.3390/antiox11020239 DOI: https://doi.org/10.3390/antiox11020239
Santos, D., da Silva, J. A. L., & Pintado, M. (2022). Fruit and vegetable by-products’ flours as ingredients: A review on production process, health benefits and technological functionalities. LWT, 154, 112707. https://doi.org/10.1016/j.lwt.2021.112707 DOI: https://doi.org/10.1016/j.lwt.2021.112707
Sarıçoban, C., & Unal, K. (2022). Influence of pre-treated bitter orange albedo on the physicochemical, textural and sensory properties of fermented sausages (sucuk). Journal of Food Science and Technology, 59(4), 1478–1486. https://doi.org/10.1007/s13197-021-05158-6 DOI: https://doi.org/10.1007/s13197-021-05158-6
Schreuders, F. K., Schlangen, M., Kyriakopoulou, K., Boom, R. M., & van der Goot, A. J. (2021). Texture methods for evaluating meat and meat analogue structures: A review. Food Control, 127, Article 108103. https://doi.org/10.1016/j.foodcont.2021.108103 DOI: https://doi.org/10.1016/j.foodcont.2021.108103
Selim, A. A. H., Ismaael, O. H., & Abdel Bary, M. (2019). Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger. Journal of Food Science & Technology, 4(7), 860–887. https://doi.org/10.25177/JFST.4.7.RA.564 DOI: https://doi.org/10.25177/JFST.4.7.RA.564
Šelo, G., Planinić, M., Tišma, M., Tomas, S., Koceva Komlenić, D., & Bucić-Kojić, A. (2021). A comprehensive review on valorization of agro-food industrial residues by solid-state fermentation. Foods, 10(5), Article 927. https://doi.org/10.3390/foods10050927 DOI: https://doi.org/10.3390/foods10050927
Shan, B., Li, X., Pan, T., Zheng, L., Zhang, H., Guo, H., Jiang, L., Zhen, S., & Ren, F. (2015). Effect of shaddock albedo addition on the properties of frankfurters. Journal of Food Science and Technology, 52, 4572–4578. https://doi.org/10.1007/s13197-014-1467-7 DOI: https://doi.org/10.1007/s13197-014-1467-7
Sharma, K., Mahato, N., Cho, M. H., & Lee, Y. R. (2017). Converting citrus wastes into value-added products: Economic and environmently friendly approaches. Nutrition, 34, 29–46. http://dx.doi.org/10.1016/j.nut.2016.09.006 DOI: https://doi.org/10.1016/j.nut.2016.09.006
Silva, L. B. F., Miranda, C. N., Santos, M. D., Pereira, P. A. P., Cunha, L. R. D., Vieira, S. M., & Gandra, K. M. B. (2020). Orange albedo flour as a fat replacer in beef burgers: adding value to citrus industry by-products. Research, Society and Development, 9(10), Article e1599108298. https://doi.org/10.33448/rsd-v9i10.8298 DOI: https://doi.org/10.33448/rsd-v9i10.8298
Singh, B., Singh, J. P., Kaur, A., & Singh, N. (2020). Phenolic composition, antioxidant potential and health benefits of citrus peel. Food Research International, 132, Article 109114. https://doi.org/10.1016/j.foodres.2020.109114 DOI: https://doi.org/10.1016/j.foodres.2020.109114
Sir Elkhatim, K. A., Elagib, R. A., & Hassan, A. B. (2018). Content of phenolic compounds and vitamin C and antioxidant activity in wasted parts of Sudanese citrus fruits. Food Science & Nutrition, 6(5), 1214–1219. https://doi.org/10.1002/fsn3.660 DOI: https://doi.org/10.1002/fsn3.660
Skwarek, P., & Karwowska, M. (2023). Fruit and vegetable processing by-products as functional meat product ingredients-a chance to improve the nutritional value. LWT, Article 115442. https://doi.org/10.1016/j.lwt.2023.115442 DOI: https://doi.org/10.1016/j.lwt.2023.115442
Slama, A., Hammami, R., Cherif, A., M’hamed, H. C., & Boukhchina, S. (2020). Valorisation of oils extracted from four Tunisian citrus species seeds. Rivista Italiana Delle Sostanze Grasse, 97(3), 47–54. https://www.innovhub-ssi.it/kdocs/1995399/2020_vol._973_-_art._06_slama.pdf
Soncu, E. D., Kolsarıcı, N., Cicek, N., Öztürk, G. S., & Arıcı, Y. K. (2015). The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburger. Korean Journal for Food Science of Animal Resources, 35(3), 370–381. https://doi.org/10.5851/kosfa.2015.35.3.370 DOI: https://doi.org/10.5851/kosfa.2015.35.3.370
Song, J., Pan, T., Wu, J., & Ren, F. (2016). The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters. Journal of Food Science and Technology, 53, 4197–4204. https://doi.org/10.1007/s13197-016-2407-5 DOI: https://doi.org/10.1007/s13197-016-2407-5
Soriao, A. B. P., Dale, A. G., Cruz, C. G. M. D., Indiongco, P. C. K., Manucom, J. L. M., Masangcay, J. N. M., Mañago, J. A. R., & Narvaez, M. B. (2015). Dehydration of pomelo (Citrus grandis) albedo and its utilization as a source of dietary fiber in philippine pork sausage. Agriculture and Natural Resources, 49(4), 606–614. https://li01.tci-thaijo.org/index.php/anres/article/view/243700/166335
Srithongkerd, M., Watcharakhun, J., & Morntanom, K. (2018). Influence of pomelo albedo on characteristics of chicken sausage emulsion systems. Journal of Food Health and Bioenvironmental Science, 11(2), 1–7.
Teixeira, F., & Novello, D. (2020). Aspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemática. Research, Society and Development, 9(3), Article e180932669. http://dx.doi.org/10.33448/rsd-v9i3.2669 DOI: https://doi.org/10.33448/rsd-v9i3.2669
Tocmo, R., Pena-Fronteras, J., Calumba, K. F., Mendoza, M., & Johnson, J. J. (2020). Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action. Comprehensive Reviews in Food Science and Food Safety, 19(4), 1969–2012. https://doi.org/10.1111/1541-4337.12561 DOI: https://doi.org/10.1111/1541-4337.12561
Tomasevic, I., Djekic, I., Font-i-Furnols, M., Terjung, N., & Lorenzo, J. M. (2021). Recent advances in meat color research. Current Opinion in Food Science, 41, 81–87. https://doi.org/10.1016/j.cofs.2021.02.012 DOI: https://doi.org/10.1016/j.cofs.2021.02.012
Tran, T. T., Nguyen, N. H. K., Tran, M. T., Nguyen, T. T., & Le, T. D. (2021). Acute toxicity and anti-hyperglycemic activities of pomelo (Citrus grandis (L.) Osbeck) peel extracts in the Mekong Delta of Vietnam. Food Science and Technology, 42, Article e91521. https://doi.org/10.1590/fst.91521 DOI: https://doi.org/10.1590/fst.91521
Vitalini, S., Iriti, M., Vinciguerra, V., & Garzoli, S. (2021). A comparative study of the chemical composition by SPME-GC/MS and antiradical activity of less common citrus species. Molecules, 26(17), Article 5378. https://doi.org/10.3390/molecules26175378 DOI: https://doi.org/10.3390/molecules26175378
Wedamulla, N. E., Fan, M., Choi, Y. J., & Kim, E. K. (2022). Citrus peel as a renewable bioresource: Transforming waste to food additives. Journal of Functional Foods, 95, Article 105163. https://doi.org/10.1016/j.jff.2022.105163 DOI: https://doi.org/10.1016/j.jff.2022.105163
Yadav, V., Sarker, A., Yadav, A., Miftah, A. O., Bilal, M., & Iqbal, H. M. (2022). Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. Chemosphere, 293, Article 133459. https://doi.org/10.1016/j.chemosphere.2021.133459 DOI: https://doi.org/10.1016/j.chemosphere.2021.133459
Younis, K., Ahmad, S., & Malik, M. A. (2021). Mosambi peel powder incorporation in meat products: Effect on physicochemical properties and shelf life stability. Applied Food Research, 1(2), Article 100015. https://doi.org/10.1016/j.afres.2021.100015 DOI: https://doi.org/10.1016/j.afres.2021.100015
Younis, K., Yousuf, O., Qadri, O. S., Jahan, K., Osama, K., & Islam, R. U. (2022). Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties. Bioactive Carbohydrates and Dietary Fibre, 27, Article 100288. https://doi.org/10.1016/j.bcdf.2021.100288 DOI: https://doi.org/10.1016/j.bcdf.2021.100288
Zacarías-Garcia, J., Carlos, G., Gil, J. V., Navarro, J. L., Zacarías, L., & Rodrigo, M. J. (2023). Juices and by-Products of red-fleshed sweet oranges: Assessment of bioactive and nutritional compounds. Foods, 12(2), Article 400. https://doi.org/10.3390/foods12020400 DOI: https://doi.org/10.3390/foods12020400
Zarate-Vilet, N., Gué, E., Delalonde, M., & Wisniewski, C. (2022). Valorization of grapefruit (Citrus x paradisi) processing wastes. In M. F. Ramadan, & M. A. Farag (Eds.), Mediterranean fruits bio-wastes: chemistry, functionality and technological applications (pp. 179–220). Springer International Publishing. https://doi.org/10.1007/978-3-030-84436-3_8 DOI: https://doi.org/10.1007/978-3-030-84436-3_8
Zema, D. A., Calabrò, P. S., Folino, A., Tamburino, V., Zappia, G., & Zimbone, S. M. (2018). Valorisation of citrus processing waste: A review. Waste management, 80, 252–273. https://doi.org/10.1016/j.wasman.2018.09.024 DOI: https://doi.org/10.1016/j.wasman.2018.09.024
Zhang, H., Yang, Y. F., & Zhou, Z. Q. (2018). Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods. Journal of Integrative Agriculture, 17(1), 256–263. https://doi.org/10.1016/S2095-3119(17)61664-2. DOI: https://doi.org/10.1016/S2095-3119(17)61664-2
Zhang, M., Wang, Z., Wu, J., Lu, J., Liu, D., Huang, Y., & Lv, G. (2023). Effects of adding citrus fiber with different chemical compositions and physicochemical properties on the cooking yield of spiced beef. LWT, 176, Article 114486. https://doi.org/10.1016/j.lwt.2023.114486. DOI: https://doi.org/10.1016/j.lwt.2023.114486
Additional Files
Published
Issue
Section
License
Copyright (c) 2024 Jorge Ruperto Velásquez-Rivera, Raúl Díaz-Torres (Autor/a)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).
How to Cite
