Production of Green Yuzu Peel Tablet and Its Physiochemical or Functional Characterization

Abstract

Yuzu peel, especially unripe peel (green) has many beneficial compounds such as vitamin C, hesperidin, narirutin, and limonin. We compared ripe (yellow) and unripe (green) yuzu peel with regard to dietary profiles and functional flavonoids using an high-performance liquid chromatography (HPLC). We also explored their antioxidant activity or tyrosinase inhibition effects. Furthermore, green yuzu peel was used to produce yuzu tablets with 10% collagen and characterized with respect to physical properties, product stabilities, and physiological function. Compared to the yellow yuzu peel, the green yuzu peel showed 1.65 times higher dietary fibers, 1.76 times higher narirutin or hesperidin content, and 2.2 times stronger tyrosinase inhibition. Green yuzu tablets were produced with 10% collagen and green yuzu peel powder (10%, 15%, and 20% addition) and then an evaluation of physical properties (acidity, soluble solids, color, hardness) and product stability (solubility, hygroscopicity, disintegration, water or oil holding capacity, and swelling power) was carried out. The tablet with 15% green yuzu peel showed optimum physical and product stability with quality values similar to a widely available commercial product. This green yuzu tablet exhibited 2.5∼3 times higher DPPH scavenging activity (53∼65%) and tyrosinase inhibitory activities (52∼64%) compared to the commercial product. Thus, these results indicate that green yuzu peel powder could find application in food or cosmetic products due to its antioxidant and whitening properties.

Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product

“…Although several in vitro and animal models have proposed health benefits and antioxidant activity of L-THE (Williams et al 2016 , 2018 ), the antioxidant effects of L-THE in foods are still relatively limited and unexplored. To the best of our knowledge, only two studies have reported the antioxidant activity of food products after the addition of L-THE (Kim et al 2021 ; Xue et al 2022 ). In a study by Kim et al ( 2021 ), L-THE (extract) was used for the production of green tea jellies (a traditional dessert in several Asian cultures) using different types of jellying agents.…”

“…To the best of our knowledge, only two studies have reported the antioxidant activity of food products after the addition of L-THE (Kim et al 2021 ; Xue et al 2022 ). In a study by Kim et al ( 2021 ), L-THE (extract) was used for the production of green tea jellies (a traditional dessert in several Asian cultures) using different types of jellying agents. The findings have indicated that combination of L-THE (35% extract) and several gums (tamarind:xanthan:locust bean = 2:3:5 (w/w/w)) has exhibited the most optimal textural properties and high DPPH scavenging activity.…”