• Culinary science and hospitality research
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• v.18 no.1
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• pp.27-39
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• 2012

This study was conducted to examine the characteristics of bread quality as per addition rate of citrus mandarin peel powder since interests and concerns about healthy functional food have been increased in contemporary society. The result of mixogram from Mixograph showed that dough added with 3% citrus mandarin peel powder was suitable for baking quality. Stickiness of dough was decreased with addition of citrus mandarin peel powder. Compared with the controlled group, fermentation rate was decreased as the level of citrus mandarin peel powder increased while pH levels of dough and bread were significantly decreased. The TPA analysis showed that the hardness and adhesiveness levels increased as the level of citrus mandarin peel powder increased whereas springiness, cohesiveness and chewiness became decreased. Crumb fineness and elongation became higher as seen from the result of crumbScan. Volume and specific volume was decreased. The result of preference test presented that crumb color, texture, flavor and taste were the highest in the M3, which showed highest point in overall preference. In conclusion, M3 was the best in preference, taste and texture, thus determined as the optimal rate in association with the addition of citrus mandarin peel powder.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.993-998
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• 2011

Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.397-406
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• 2002

Quality characteristics of bread added with water homogenate of citrus peel powder(WHCP, 1~5% of wheat flour) were investigated. The pH, the volume of dough, and the loaf volume index of bread added with WHCP were lower than those of the control. The contents of total carotenoids, hesperidin and naringin in the bread with 3% of WHCP were 0.14, 38.4 and 25.3 mg%, respectively. The bread with WHCP(3%) showed comparable cohesiveness and springiness, but higher hardness than the control product. The bread with WHCP(3%) showed the best quality evaluated by color and overall acceptability, taste, flavor and texture.

• Journal of Life Science
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• v.24 no.7
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• pp.750-756
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• 2014

Citrus, yield of which is the highest among fruits produced in Korea, is extensively consumed for processed food items. The amount of by-products of citrus produced from the processing within a short period after the harvest is tremendous. These by-products are mostly dumped into land or neglected because of cost involved in processing them. The aim of the present study was to explore the usefulness of the by-products as a new material by examining the anti-inflammatory activity of fermented extracts of citrus peels. The peels of 'unshu' (Citrus unshiu) was fermented with Aspergillus niger and their extracts before or after fermentation were analyzed using HPLC. The analysis showed that neohesperidin level considerably increased and the two new compounds were synthesized after fermentation. The anti-inflammatory activity of the fermented extracts was examined on RAW 264.7 murine macrophage cells stimulated with lipopolysaccharide. Fermented unshu extracts significantly enhanced the decrease of nitric oxide (NO) production, iNOS and COX-2 expression, comparing with those of unfermented extracts. Also TNF-${\alpha}$ and IL-6 production, both of which are pro-inflammatory cytokine, were more inhibited in fermented extracts. These results showed that the fermentation and promotion of the function of the by-products of citrus peels will help find a new application.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.356-363
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• 2022

To investigate the functional activity of different citrus fruit peels, antioxidant compounds in 70% ethanol extracts of mandarin, lemon, orange, and grapefruit peel powders were identified, and antioxidant and antibacterial activities were quantitated. Mandarin peel contained the highest content of total phenolic compounds and total flavonoid substances (21.46±0.12 mg GAE/g and 11.57±0.05 mg RE/g, respectively). The total phenolic compound content of the three other citrus fruits was 14.16±0.18-18.44±0.07, and their total flavonoid content was 5.51±0.10-7.46±0.09 mg RE/g. DPPH radical scavenging activity was the highest in lemon peel (87.64±0.21%), and mandarin peel displayed the best antioxidant activity with respective ABTS radical scavenging activity and FRAP measurements of 43.20±0.61% and 78.82±1.06 mM TE/g. Grapefruit peel antimicrobial activity increased with treatment time, and was the most potent among the four tested citrus species, inhibiting Staphylococcus aureus by about 4.05 log cycle. These findings demonstrate that mandarin and grapefruit peel can be used to prevent oxidation, improve food storage capabilities, and potentially preserve food quality.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.5
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• pp.9-15
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• 2022

Discarded bio-wastes, such as seeds and rinds, cause environmental problems. Multiple studies have recycled bio-wastes as eco-friendly energy sources to solve these problems. This study uses bio-waste to fabricate a mandarin peel powder based triboelectric nanogenerator (MPP-TENG). The MPP-TENG is based on the contact separation mode. It generates an open-circuit voltage and short-circuit current of 156V and 2µA, respectively. In addition, MPP-TENG shows stable operation over continuous 3000s without any deviation in output. Also, the device exhibits maximum power density of 5.3㎼/cm² when connected to a resistance of 100MΩ. In an energy storage capacity test for 1000s, the MPP-TENG stores an energy of 171.6µJ in a 4.7µF capacitor. The MPP-TENG can power 9 blue LEDs and 54 green lettering LEDs. These results confirm that the MPP-TENG can provide a new avenue for eco-friendly energy harvesting device fabrication.

• Food Science and Preservation
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• v.10 no.3
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• pp.360-364
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• 2003

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.