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Food Qual Safet
Food Qual Safet  2021, Vol. 5 Issue (1): 1-14    DOI: 10.1093/fqsafe/fyaa035
Reviews     
Potential development of non-synthetic food additives from orange processing by-products—a review
Potential development of non-synthetic food additives from orange processing by-products—a review
 全文: PDF 
摘要： 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.
关键词： Raspberry extract;  ellagic acid;  antioxidant activity;  cell proliferation;  wound healing    
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: Raspberry extract    ellagic acid    antioxidant activity    cell proliferation    wound healing
出版日期: 2021-06-20
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Erik S Dassoff
Jonathan X Guo
Yan Liu
Selina C Wang
Yao Olive Li

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. Food Qual Safet, 2021, 5(1): 1-14.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa035    或    http://www.zjujournals.com/fqs/CN/Y2021/V5/I1/1

[1] 陆文静, 徐萌, 袁友卫, 张雪梅, 檀建新, 何俊萍, 田益玲. Effect of raspberry extract on wound healing[J]. Food Qual Safet, 2021, 5(1): 1-8.