Potential development of non-synthetic food additives from orange processing by-products—a review.
نویسندگان
چکیده
Abstract Citrus is the largest fruit crop worldwide. Meanwhile, oranges account for 60 per cent of total, with their main application in juice production. During orange production, only about 50 fresh weight transformed into juice, remaining comprised residue (peel, pulp, seeds, leaves and whole fruits that do not reach quality requirements). With resulting tons by-products, there has been an initiative to research possible ways reutilize revalorize citrus waste. Orange pomace, by-product from juicing process, currently used extract essential oils fragrance flavor, a majority waste as cattle feed; however, these applications all or capture its potential value. by-products are put landfills at owner’s expense, contribute global warming through carbon emissions. On other hand, still contain many useful nutraceutical components, such dietary fiber phytochemicals, which could be utilized value-added ingredients new product development. Some approaches this area include production organic fertilizers biofuels, extraction oils, pectins, antioxidant compounds. There little information literature food industry terms utilizing pomace directly some simple treatments. may development ‘clean-label’, non-synthetic preservative, rationalizes review.
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ژورنال
عنوان ژورنال: Food Quality and Safety
سال: 2021
ISSN: ['2399-1402', '2399-1399']
DOI: https://doi.org/10.1093/fqsafe/fyaa035