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Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Zhang Jiaojiao; Liu Shuxun; Lou Ying; Li Ping; Yang Baoru; Li Yixian; Gu Qing

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Zhang Jiaojiao
Liu Shuxun
Lou Ying
Li Ping
Yang Baoru
Li Yixian
Gu Qing
Katso/Avaa
fnut-09-968604.pdf (1.365Mb)
Lataukset: 

FRONTIERS MEDIA SA
doi:10.3389/fnut.2022.968604
URI
https://doi.org/10.3389/fnut.2022.968604
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Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2022091258519
Tiivistelmä
Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.
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  • Rinnakkaistallenteet [19207]

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