Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review

Detalhes bibliográficos
Autor(a) principal: Teixeira, Flávia
Data de Publicação: 2020
Outros Autores: Novello, Daiana
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/2669
Resumo: The objective was to carry out a systematic review of studies that analyzed the chemical and nutritional composition of the pulp and by-products of fruits of the genus Citrus. Also, evaluate the effect of adding these by-products on the physicochemical, nutritional and sensory characteristics of jams and similar products. A survey of studies was conducted on the bases Science Direct, PubMed and Lilacs, published between the years 2003-2018, using 37 articles that met all the inclusion criteria. The values for Soluble Solids, Titratable Acidity and Soluble Solids/Titratable Acidity ratio were evaluated only in the fruit pulp. The pulp showed higher contents of ascorbic acid and moisture when compared to the residues. The by-products had high levels of protein, lipid, carbohydrate, dietary fiber, ash, phenolic compounds and antioxidant capacity. In general, the addition of peel of fruits of the genus Citrus in jellies and similar did not change the pH and Titratable Acidity values. However, it increased the content of Soluble Solids and the antioxidant capacity. The use of by-products as an ingredient also improved the nutritional profile of gelled products, since it increased the concentration of phenolic compounds and ascorbic acid. Despite the nutritional benefits, it is observed that the addition of high levels of Citrus peel in jam reduced sensory acceptability. It is concluded that the use of by-products of fruits of the genus Citrus in jams and similar products is a viable alternative, collaborating for the offer of healthy foods and for the reduction of the disposal of organic waste in the environment.
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spelling Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic reviewAspectos fisicoquímicos, nutricionales y sensoriales de la adición de subproductos de Citrus en productos de gelación: una revisión sistemáticaAspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemáticaCitrusGeleiaSubprodutos.CitrusJaleaSubproductos.CitrusJamBy-products.The objective was to carry out a systematic review of studies that analyzed the chemical and nutritional composition of the pulp and by-products of fruits of the genus Citrus. Also, evaluate the effect of adding these by-products on the physicochemical, nutritional and sensory characteristics of jams and similar products. A survey of studies was conducted on the bases Science Direct, PubMed and Lilacs, published between the years 2003-2018, using 37 articles that met all the inclusion criteria. The values for Soluble Solids, Titratable Acidity and Soluble Solids/Titratable Acidity ratio were evaluated only in the fruit pulp. The pulp showed higher contents of ascorbic acid and moisture when compared to the residues. The by-products had high levels of protein, lipid, carbohydrate, dietary fiber, ash, phenolic compounds and antioxidant capacity. In general, the addition of peel of fruits of the genus Citrus in jellies and similar did not change the pH and Titratable Acidity values. However, it increased the content of Soluble Solids and the antioxidant capacity. The use of by-products as an ingredient also improved the nutritional profile of gelled products, since it increased the concentration of phenolic compounds and ascorbic acid. Despite the nutritional benefits, it is observed that the addition of high levels of Citrus peel in jam reduced sensory acceptability. It is concluded that the use of by-products of fruits of the genus Citrus in jams and similar products is a viable alternative, collaborating for the offer of healthy foods and for the reduction of the disposal of organic waste in the environment.El objetivo fue realizar una revisión sistemática de estudios que analizaran la composición química y nutricional de la pulpa y subproductos de frutas del género Citrus. Además, evalúe el efecto de agregar estos subproductos en las características fisicoquímicas, nutricionales y sensoriales de las jaleas y productos similares. Se realizó una encuesta de estudios sobre las bases Science Direct, PubMed y Lilacs, publicados entre los años 2003-2018, utilizando 37 artículos que cumplían con todos los criterios de inclusión. Los valores de sólidos solubles, acidez titulable y la relación de sólidos solubles/acidez titulable se evaluaron solo en la pulpa de fruta. La pulpa presentó mayores contenidos de ácido ascórbico y humedad en comparación con los residuos. Los subproductos tenían altos niveles de proteínas, lípidos, carbohidratos, fibra dietética, cenizas, compuestos fenólicos y capacidad antioxidante. En general, la adición de cáscaras de frutas del género Citrus en jaleas y similares no cambió los valores de pH y de acidez titulable. Sin embargo, aumentó el contenido de sólidos solubles y la capacidad antioxidante. El uso de subproductos como ingrediente también mejoró el perfil nutricional de los productos gelificados, ya que aumentó la concentración de compuestos fenólicos y ácido ascórbico. A pesar de los beneficios nutricionales, se observa que la adición de altos niveles de cáscara de cítricos en gelatina redujo la aceptabilidad sensorial. Se concluye que el uso de subproductos de frutas del género Citrus en jaleas y productos similares es una alternativa viable, colaborando para la oferta de alimentos saludables y para la reducción de la eliminación de desechos orgánicos en el medio ambiente.Objetivou-se realizar uma revisão sistemática de trabalhos que analisaram a composição química e nutricional da polpa e de subprodutos de frutos do gênero Citrus. Também, avaliar o efeito da adição desses subprodutos sobre as características físico-químicas, nutricionais e sensoriais de geleias e produtos similares. Foi conduzido um levantamento de estudos nas bases Science Direct, PubMed e Lilacs, publicados entre os anos de 2003-2018, utilizando-se 37 artigos que preencheram a todos os critérios de inclusão. Os valores para Sólidos Solúveis, Acidez Titulável e relação de Sólidos Solúveis/Acidez Titulável foram avaliados apenas na polpa dos frutos. A polpa apresentou maiores conteúdos de ácido ascórbico e de umidade quando comparada aos resíduos. Os subprodutos tiveram elevados teores de proteína, lipídeo, carboidrato, fibra alimentar, cinzas, compostos fenólicos e capacidade antioxidante. No geral, a adição de casca de frutos do gênero Citrus em geleias e similares não alterou os valores de pH e de Acidez Titulável. Contudo, aumentou o teor de Sólidos Solúveis e a capacidade antioxidante. A utilização de subprodutos como ingrediente também melhorou o perfil nutricional de produtos geleificados, já que elevou a concentração de compostos fenólicos e de ácido ascórbico. Apesar dos benefícios nutricionais, observa-se que a adição de níveis elevados de casca de Citrus em geleia reduziu a aceitabilidade sensorial. Conclui-se que a utilização de subprodutos de frutos do gênero Citrus em geleias e produtos similares é uma alternativa viável, colaborando para a oferta de alimentos saudáveis e para a redução do descarte de lixo orgânico no meio ambiente.Research, Society and Development2020-03-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/266910.33448/rsd-v9i3.2669Research, Society and Development; Vol. 9 No. 3; e180932669Research, Society and Development; Vol. 9 Núm. 3; e180932669Research, Society and Development; v. 9 n. 3; e1809326692525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2669/2065Copyright (c) 2019 Flávia Teixeira, Daiana Novelloinfo:eu-repo/semantics/openAccessTeixeira, FláviaNovello, Daiana2020-08-20T18:07:57Zoai:ojs.pkp.sfu.ca:article/2669Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:10.288786Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
Aspectos fisicoquímicos, nutricionales y sensoriales de la adición de subproductos de Citrus en productos de gelación: una revisión sistemática
Aspectos físico-químicos, nutricionais e sensoriais da adição de subprodutos de frutos do gênero Citrus em produtos de gelificação: uma revisão sistemática
title Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
spellingShingle Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
Teixeira, Flávia
Citrus
Geleia
Subprodutos.
Citrus
Jalea
Subproductos.
Citrus
Jam
By-products.
title_short Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
title_full Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
title_fullStr Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
title_full_unstemmed Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
title_sort Physico-chemical, nutritional and sensory aspects of the addition of Citrus fruit by-products in gelation products: a systematic review
author Teixeira, Flávia
author_facet Teixeira, Flávia
Novello, Daiana
author_role author
author2 Novello, Daiana
author2_role author
dc.contributor.author.fl_str_mv Teixeira, Flávia
Novello, Daiana
dc.subject.por.fl_str_mv Citrus
Geleia
Subprodutos.
Citrus
Jalea
Subproductos.
Citrus
Jam
By-products.
topic Citrus
Geleia
Subprodutos.
Citrus
Jalea
Subproductos.
Citrus
Jam
By-products.
description The objective was to carry out a systematic review of studies that analyzed the chemical and nutritional composition of the pulp and by-products of fruits of the genus Citrus. Also, evaluate the effect of adding these by-products on the physicochemical, nutritional and sensory characteristics of jams and similar products. A survey of studies was conducted on the bases Science Direct, PubMed and Lilacs, published between the years 2003-2018, using 37 articles that met all the inclusion criteria. The values for Soluble Solids, Titratable Acidity and Soluble Solids/Titratable Acidity ratio were evaluated only in the fruit pulp. The pulp showed higher contents of ascorbic acid and moisture when compared to the residues. The by-products had high levels of protein, lipid, carbohydrate, dietary fiber, ash, phenolic compounds and antioxidant capacity. In general, the addition of peel of fruits of the genus Citrus in jellies and similar did not change the pH and Titratable Acidity values. However, it increased the content of Soluble Solids and the antioxidant capacity. The use of by-products as an ingredient also improved the nutritional profile of gelled products, since it increased the concentration of phenolic compounds and ascorbic acid. Despite the nutritional benefits, it is observed that the addition of high levels of Citrus peel in jam reduced sensory acceptability. It is concluded that the use of by-products of fruits of the genus Citrus in jams and similar products is a viable alternative, collaborating for the offer of healthy foods and for the reduction of the disposal of organic waste in the environment.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-09
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2669
10.33448/rsd-v9i3.2669
url https://rsdjournal.org/index.php/rsd/article/view/2669
identifier_str_mv 10.33448/rsd-v9i3.2669
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/2669/2065
dc.rights.driver.fl_str_mv Copyright (c) 2019 Flávia Teixeira, Daiana Novello
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2019 Flávia Teixeira, Daiana Novello
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 3; e180932669
Research, Society and Development; Vol. 9 Núm. 3; e180932669
Research, Society and Development; v. 9 n. 3; e180932669
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052646265192448

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