柑橘副产物在功能性食品和活性包装开发中的潜力。
The potential of citrus by-products in the development of functional food and active packaging.
机构信息
National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; LAQV, REQUIMTE, Food Science and Pharmacology Laboratory, University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; Animal Science Studies Centre (CECA), ICETA, University of Porto, Apartado, Porto, Portugal.
National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal.
出版信息
Adv Food Nutr Res. 2023;107:41-90. doi: 10.1016/bs.afnr.2023.06.001. Epub 2023 Jun 28.
Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, and peels (flavedo and albedo), are produced in large amounts each year. Those by-products have an important economic value due to the high content on bioactive compounds, namely phenolic compounds and carotenoids, and are considered a valuable bio-resource for potential applications in the food industry. However, green extraction techniques are required to ensure their sustainability. This chapter addresses the main components of citrus by-products and their recent applications in food products and active food packaging, towards a circular economy. In addition, the concern regarding citrus by-products contamination (e.g. with pesticides residues and mycotoxins) is also discussed.
食品副产物的增值利用已成为促进食物链可持续性的一个重要研究领域。柑橘类水果是全球种植最广泛的水果作物之一。柑橘类副产物（包括果皮、种子和残渣）每年都会大量产生。由于这些副产物含有丰富的生物活性化合物，如酚类化合物和类胡萝卜素，具有重要的经济价值，被认为是一种有价值的生物资源，可应用于食品工业。然而，需要采用绿色提取技术来确保其可持续性。本章介绍了柑橘类副产物的主要成分及其在食品产品和活性食品包装中的最新应用，以实现循环经济。此外，还讨论了柑橘类副产物污染（如农药残留和真菌毒素）的问题。
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