An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility

Abstract

Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

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High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage

“…The lack of micronutrients can cause various diseases, morbidities, and public health problems (Musina et al, ). Hence, there is a growing demand for natural products and extensive selection of the natural fruit juices, followed by accordant industrial interests (Putnik et al, ).…”

The Distribution of Essential, Trace, and Nonessential Minerals in Weanling Male Rats Fed Sheep or Cow Milk

“…In addition to these properties, sheep milk contains elevated levels of both essential and trace minerals compared to cow milk, including higher concentrations of Ca, phosphorous (P), magnesium (Mg), zinc (Zn), manganese (Mn), copper (Cu), and sodium (Na) . As established by Putnik et al., processing can have a large effect on the bioavailability of components derived from food, and therefore the final nutritional benefits gained from food consumption. To understand the effects of processing on the bioavailability of components a baseline needs to be established.…”