Development of Citrus-Based Functional Jelly and an Investigation of Its Anti-Obesity and Antioxidant Properties

Abstract

Intervention with natural products is becoming a promising obesity control strategy as healthy eating becomes increasingly popular. The present study aimed to prepare a citrus-based functional jelly (CFJ) from citrus by-products and investigate its bioactive effects in mice. The results of the CFJ preparation showed that the optimal formula of CFJ was 29.12%, 20%, and 3.61% for chenpi, orange juice, and pectin, respectively. The optimized CFJ can be personalized and designed with jelly shapes using 3D food printing technology. The evaluation of the biological activity of the CFJ showed that it was low in calories, with a total phenolic content of 12.44 ± 0.26 mg GAE/g. Moreover, the CFJ has a good free radical scavenging ability for ABTS. The results of the mouse experiments showed that the CFJ significantly suppressed the body weight gain and fat deposits with a dose-dependent effect, compared with the control group (p < 0.05). In addition, the activities of the antioxidant-related enzymes (CAT and SOD) of the mice were also enhanced after a supplementation with the CFJ. In short, the CFJ is a functional snack enriched in phenolic substances with low-calorie, antioxidant and anti-obesity properties. This work promotes the utilization of citrus by-products and the healthy development of its processing industry.

3D/4D printed super reconstructed foods: Characteristics, research progress, and prospects

“…In addition to the sensory properties, most SRFs with food processing byproducts using 3D/4D printing are focused on the bioactive nutritional substances, such as within apple pomace, orange peel waste, cereal byproducts, and tomato byproducts (Peng et al, 2022b(Peng et al, , 2022aSzabo et al, 2022;Tan et al, 2023). Min Zhang et al invented a series of SRFs preparation method containing rose flowers based on 3D/4D printing technology (Min Zhang et al, 2019Qiu et al, 2024).…”

“…In addition to the sensory properties, most SRFs with food processing byproducts using 3D/4D printing are focused on the bioactive nutritional substances, such as within apple pomace, orange peel waste, cereal byproducts, and tomato byproducts (Peng et al., 2022b, 2022a; Szabo et al., 2022; Tan et al., 2023). Min Zhang et al.…”