A2 Vertaisarvioitu katsausartikkeli tieteellisessä lehdessä
Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits
Tekijät: Liu Shuxun, Lou Ying, Li Yixian, Zhang Jiaojiao, Li Ping, Yang Baoru, Gu Qing
Kustantaja: FRONTIERS MEDIA SA
Julkaisuvuosi: 2022
Journal: Frontiers in Nutrition
Tietokannassa oleva lehden nimi: FRONTIERS IN NUTRITION
Lehden akronyymi: FRONT NUTR
Artikkelin numero: 968604
Vuosikerta: 9
Sivujen määrä: 16
ISSN: 2296-861X
DOI: https://doi.org/10.3389/fnut.2022.968604
Verkko-osoite: https://doi.org/10.3389/fnut.2022.968604
Rinnakkaistallenteen osoite: 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.
Ladattava julkaisu This is an electronic reprint of the original article. |  |
