A2 Refereed review article in a scientific journal
Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits
Authors: Liu Shuxun, Lou Ying, Li Yixian, Zhang Jiaojiao, Li Ping, Yang Baoru, Gu Qing
Publisher: FRONTIERS MEDIA SA
Publication year: 2022
Journal: Frontiers in Nutrition
Journal name in source: FRONTIERS IN NUTRITION
Journal acronym: FRONT NUTR
Article number: 968604
Volume: 9
Number of pages: 16
ISSN: 2296-861X
DOI: https://doi.org/10.3389/fnut.2022.968604
Web address : https://doi.org/10.3389/fnut.2022.968604
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/176233244
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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