Mandarin peel antioxidants and their application in enhanced probiotic ultra-filtration soft cheese

Abstract

Mandarin peel powder (MPP), which has a higher polyphenol concentration than edible parts, is the most major source of bioactive ingredients. The total phenolic (TPC) and antioxidant content of several mandarin peel extracts were evaluated. A starter containing Lactobacillus acidophilus LA5 and Streptococcus thermophilus as a mixed strain (1:1) with the addition of 1, 3 and 5% of MPP and a control without MPP, was used to make UF soft cheese. The total solid content, pH values, acidity, protein and fat contents, and organoleptic properties during storage at 5±2°C for 21 days of soft cheeses were evaluated. The results revealed that the total phenolic contents in methanol extract were the highest and the lowest recorded in acetone extraction, the same trend found in antioxidant activity. The inclusion of both probiotic strains and MPP improved cheese quality; symbiotic cheese had considerably higher relative degrees of titratable acidity and total solids than control cheese. The sensory examination revealed that adding the MPP at a ratio of 1% increased the score. Finally, it is proposed that probiotic-fortified cheese and MPP oriented functional food have acceptable composition and sensory features.

Induction of Resistance in Mandarin Fruits Against Penicillium digitatum, the Causative Agent of Green Mold Infection

“…May be The structure of the mandarin fruit itself play important role in infection, because the peel is separate from the fruit flesh, so it will be more susceptible to get wounded compared to other types of citrus, lemon for example. It was mentioned that mandarin's peel composed of high polyphenols compounds, especially flavonoids, flavones, isoflavones and anthocyanin [28,29]. Despite of high polyphenols composition, the fungal infections was not reduced or prevented.…”