Tsurunaga Yoko, Takahashi Taido, Nagata Yoshiaki
Shimane University Matsue Japan.
The University of Shimane Matsue Japan.
Food Sci Nutr. 2021 Jan 23;9(3):1712-1719. doi: 10.1002/fsn3.2146. eCollection 2021 Mar.
Fruit peels are often produced as a byproduct of processing and are usually disposed of as industrial waste. We conducted a study on the effective use of peels for the food industry using persimmons and mandarins as models. The production of persimmon and mandarin peel pastes, their flavor components, color, polyphenol contents, physical properties, and uses in foods (jam, cookies, and madeleines) were studied. The effects of heat treatment for sterilization, to effectively use persimmon and mandarin peels, were also investigated. The amount of water added to produce the optimum persimmon and mandarin peel pastes was 0.5× and 2.0× the weight of the respective peel samples. The main flavor components, as per GC-MS spectra of persimmon and mandarin peel pastes, were 4 and 1, respectively. The Folin assay showed the polyphenol contents of persimmon and mandarin pastes as 33.9 mg and 236.3 mg of catechin equivalent per 100 g of fresh fruit, respectively. The persimmon paste specifically improved the physical properties of cookies, whereas the mandarin paste was well suited to all the processed food forms. Heat treatment for sterilization decreased cohesiveness but increased breaking strength and adhesiveness in persimmon and mandarin pastes.
果皮通常是加工过程中的副产品，通常作为工业废料处理。我们以柿子和橘子为模型，开展了一项关于果皮在食品工业中有效利用的研究。研究了柿子皮和橘子皮酱的制作、它们的风味成分、颜色、多酚含量、物理性质以及在食品（果酱、曲奇和玛德琳蛋糕）中的应用。还研究了杀菌热处理对有效利用柿子皮和橘子皮的影响。制作最佳柿子皮酱和橘子皮酱时添加的水量分别是各自果皮样品重量的0.5倍和2.0倍。根据柿子皮酱和橘子皮酱的气相色谱-质谱联用仪光谱，主要风味成分分别为4种和1种。福林法测定结果显示，柿子酱和橘子酱的多酚含量分别为每100克新鲜水果含33.9毫克和236.3毫克儿茶素当量。柿子酱尤其改善了曲奇的物理性质，而橘子酱则非常适合所有加工食品形式。杀菌热处理降低了柿子酱和橘子酱的内聚性，但提高了它们的断裂强度和黏性。
