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浙江大学学报(工学版)
浙江大学学报(工学版)  2021, Vol. 55 Issue (12): 1-    DOI: 10.1093/fqsafe/fyaa035
    
Potential development of non-synthetic food additives from orange processing by-products—a review.
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Abstract: Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of the total, with their main application in juice production. During orange juice production, only about 50 per cent of the fresh orange weight is transformed into juice, with the remaining 50 per cent comprised of residue (peel, pulp, seeds, orange leaves and whole orange fruits that do not reach the quality requirements). With the resulting tons of orange by-products, there has been an initiative to research possible ways to reutilize and revalorize citrus waste. Orange pomace, the by-product from juicing process, is currently used to extract the essential oils for fragrance and flavor, and a majority of the waste is used as cattle feed; however, these applications do not account for all of the waste or capture all of its potential value. Meanwhile, these by-products are put into landfills at the owner’s expense, and contribute to global warming through carbon emissions. On the other hand, orange by-products still contain many useful nutraceutical components, such as dietary fiber and phytochemicals, which could be utilized for value-added ingredients and new product development. Some research approaches in this area include the production of organic fertilizers and biofuels, or the extraction of essential oils, pectins, and antioxidant compounds. There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments. Orange pomace may be used for food product development as a ‘clean-label’, non-synthetic preservative, which rationalizes this review.
Key words: orange pomace    polyphenols    flavonoids    extraction    functional properties    non-synthetic preservatives    clean-label
出版日期: 2022-01-12
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引用本文:

Erik S Dassoff, Jonathan X Guo, Yan Liu, Selina C Wang, Yao Olive Li. Potential development of non-synthetic food additives from orange processing by-products—a review.. Journal of ZheJiang University (Engineering Science), 2021, 55(12): 1-.

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http://www.zjujournals.com/eng/CN/10.1093/fqsafe/fyaa035    或    http://www.zjujournals.com/eng/CN/Y2021/V55/I12/1

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