Browsing by Subject "citrus"
Now showing 1 - 1 of 1
Results Per Page
Sort Options
- PublicationOpen AccessValorization of citrus co-products: Recovery of bioactive compounds and application in meat and meat products(2021-06) Nieto Martínez, Gema; Ros Berruezo, Gaspar Francisco; Fernández-López, J.; Pérez-Álvarez, J.; Peñalver, R.; Viuda-Martos, M.; Tecnología de Alimentos, Nutrición y BromatologíaCitrus 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