Valorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products
| Autor: | Nieto Martínez, Gema, Ros Berruezo, Gaspar Francisco, Fernández-López, J., Pérez-Álvarez, J., Peñalver, R., Viuda-Martos, M. |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | DIGITUM. Depósito Digital Institucional de la Universidad de Murcia instname |
| Popis: | Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great volume of the production is destined for the citrus-processing industries, which produce a huge quantity of co-products. These co-products, without proper treatment and disposal, might cause severe environmental problems. The co-products obtained from the citrus industry may be considered a very important source of high-added-value bioactive compounds that could be used in the pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer demands, the food industry is exploring a new and economical source of bioactive compounds to develop novel foods with healthy properties. Thus, the aim of this review is to describe the possible benefits of citrus co-products as a source of bioactive compounds and their applications in the development of healthier meat and meat products |
| Databáze: | OpenAIRE |
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