TY - JOUR
T1 - An Integrated Approach to Mandarin Processing
T2 - Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility
AU - Putnik, Predrag
AU - Barba, Francisco J.
AU - Lorenzo, Jose Manuel
AU - Gabrić, Domagoj
AU - Shpigelman, Avi
AU - Cravotto, Giancarlo
AU - Bursać Kovačević, Danijela
N1 - Publisher Copyright: © 2017 Institute of Food Technologists®
PY - 2017/11
Y1 - 2017/11
N2 - 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.
AB - 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.
KW - bioaccessibility
KW - bioactive compounds
KW - food quality
KW - food safety
KW - mandarin juice production
UR - http://www.scopus.com/inward/record.url?scp=85033198960&partnerID=8YFLogxK
U2 - 10.1111/1541-4337.12310
DO - 10.1111/1541-4337.12310
M3 - مقالة مرجعية
SN - 1541-4337
VL - 16
SP - 1345
EP - 1358
JO - Comprehensive Reviews in Food Science and Food Safety
JF - Comprehensive Reviews in Food Science and Food Safety
IS - 6
ER -