Putnik Predrag, Barba Francisco J, Lorenzo Jose Manuel, Gabrić Domagoj, Shpigelman Avi, Cravotto Giancarlo, Bursać Kovačević Danijela
Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy, Univ. de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Compr Rev Food Sci Food Saf. 2017 Nov;16(6):1345-1358. doi: 10.1111/1541-4337.12310. Epub 2017 Oct 23.
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
柑橘是柑橘属的一员，正成为商业种植日益关注的焦点，其中温州蜜柑（Citrus unshiu）和普通柑橘（Citrus reticulata Blanco）是最重要的柑橘品种。这些水果可能带来的健康益处和功能特性通常与维生素C、类胡萝卜素和酚类化合物的抗氧化功能有关。虽然大多数柑橘是鲜食，但许多也被加工成果汁（大多是带果肉的），通常是通过热处理，这可能会产生异味并可能降低营养品质。这篇综述的目的是总结关于柑橘及其加工成果汁的安全性、感官特性和营养益处的最重要和最新信息。本文还讨论了有关柑橘特有珍贵化合物生物可及性的最新信息。
