Baek Jin-Ju, Ryu Soo-In, Paik Jean Kyung
Department of Food and Nutrition, Eulji University, Gyeonggi 13135, Korea.
Seongnam Food Research and Development Support Center, Gyeonggi 13218, Korea.
Prev Nutr Food Sci. 2023 Mar 31;28(1):79-82. doi: 10.3746/pnf.2023.28.1.79.
Citrus peels are high in flavonoids and can help with nausea, indigestion, and phlegm. Furthermore, the peel is higher in dietary fiber and phenolic compounds than the fruit. However, every year, around 40,000∼120,000 tons of citrus peels are discarded as waste. As a result, citrus peel jelly was created, which can be reused as a functional food. In this study, salinity, color, texture, and antioxidant properties were measured by adding citrus peel powder at 0%, 1%, 3%, 5%, and 7%, respectively. The salinity decreased as the amount of addition increased (<0.001). The L-value of chromaticity decreased significantly (<0.001). The a-, b-value increased significantly (<0.001). As the addition amount increased, the hardness decreased significantly (=0.002). Total polyphenols, flavonoids, 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity all increased statistically significantly (<0.001). Through this study, we confirmed the quality characteristics of citrus peel jelly. Citrus peel jelly, which is high in antioxidant activity, is expected to increase the use of peel and functional foods.
柑橘皮富含类黄酮，有助于缓解恶心、消化不良和化痰。此外，柑橘皮的膳食纤维和酚类化合物含量高于果实。然而，每年约有4万至12万吨柑橘皮被作为废弃物丢弃。因此，人们制作出了柑橘皮果冻，它可以作为功能性食品重新利用。在本研究中，分别添加0%、1%、3%、5%和7%的柑橘皮粉末，测定了盐度、颜色、质地和抗氧化性能。随着添加量的增加，盐度降低（<0.001）。色度的L值显著降低（<0.001）。a值和b值显著增加（<0.001）。随着添加量的增加，硬度显著降低（=0.002）。总多酚、类黄酮、2,2-二苯基-1-苦基肼清除能力和2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）清除能力均有统计学显著增加（<0.001）。通过本研究，我们确认了柑橘皮果冻的品质特性。抗氧化活性高的柑橘皮果冻有望增加果皮和功能性食品的利用。
