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- Title
Citrus species: Modern functional food and nutraceutical-based product ingredient.
- Authors
Leporini, Mariarosaria; Tundis, Rosa; Sicari, Vincenzo; Loizzo, Monica Rosa
- Abstract
Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country's economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit's quality. A large amount of leaves are produced through pruning. These agrifood matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.
- Subjects
CITRUS fruits; CITRUS; FRUIT juice processing; SPECIES; FRUIT skins; TREE branches; FUNCTIONAL foods
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2021, Vol 33, Issue 2, p63
- ISSN
1120-1770
- Publication type
Article
- DOI
10.15586/ijfs.v33i2.2009