foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2026-9-2-241-246foodsyst-1110Research ArticleСтатьиThe use of tangerine peel as a component in food productsИспользование кожуры мандаринов в качестве компонента различных продуктов питанияhttps://orcid.org/0000-0003-1188-7885ШайхиеваК. И.ShaykhievaK. I.

Шайхиева Карина Ильдаровна – кандидат технических наук, доцент, кафедра инженерной экологии

420015, Казань, ул. Карла Маркса, 68

Karina I. Shaykhieva, Candidate of Technical Sciences, Docent, Engineering Ecology Department

68, K. Marx str., 420015, Kazan

shaykhievak@gmail.comhttps://orcid.org/0000-0002-5573-4664КрайсманН. В.KraysmanN. V.

Крайсман Наталья Владимировна – кандидат исторических наук, доцент, доцент, кафедра иностранных языков в профессиональной коммуникации

420015, Казань, ул. Карла Маркса, 68

Natalia V. Kraysman, Candidate of Historical Sciences, Docent, Docent, Department of the Foreign Languages for Professional Communication

68, K. Marx str. 420015, Kazan

n_kraysman@mail.ruhttps://orcid.org/0000-0001-9160-0412ШайхиевИ. Г.ShaikhievI. G.

Шайхиев Ильдар Гильманович – доктор технических наук, профессор, профессор, кафедра инженерной экологии

420015, Казань, ул. Карла Маркса, 68

Ildar G. Shaikhiev, Doctor of Technical Sciences, Professor, Professor, Engineering Ecology Department

68, K. Marx str. 420015, Kazan

ildars@inbox.ruКазанский национальный исследовательский технологический университетРоссияKazan National Research Technological UniversityRussian Federation20260108202692241246Copyright © Shaykhieva K.I., Kraysman N.V., Shaikhiev I.G., 20262026Шайхиева К.И., Крайсман Н.В., Шайхиев И.Г.Shaykhieva K.I., Kraysman N.V., Shaikhiev I.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/1110

The information from global literature sources has been summarized regarding the use of ground mandarin peel in the formulation of various food products and beverages. Data on worldwide mandarin cultivation volumes are provided, along with the data on content of carbohydrates, dietary fibers, proteins, various acids, tannins, and ash. Additionally, data on the presence of certain phenolic compounds and monosaccharides in mandarin peel are included. The possibility of using mandarin peel powder due to its high content of dietary fiber and phenolic compounds with antioxidant activity in the formulation of various food products is substantiated. The effect of adding mandarin peel powder to bakery and confectionery products on the functional, baking, textural, antioxidant and sensory properties of wheat bread, grocery and confectionery products made from it has been demonstrated. Additionally, information is provided regarding the use of mandarin peel powder in formulations for the production of meat products (such as cutlets) and dairy products. Data are also presented on adding of mandarin peel powder and its extracts into various beverages and jams. It has been demonstrated that mandarin peel and pomace can be used for the production of both alcoholic and non-alcoholic drinks. It has been shown that adding the mandarin peel powder and its extracts into bakery, confectionery, meat and dairy products, as well as into the formulation of various alcoholic and non-alcoholic beverages, leads to an improvement in the nutritional, nutritious and sensory characteristics of various food products. A conclusion has been made about the prospects of mandarin peel powder as a valuable additive to food products.

Обобщены сведения из мировых литературных источников по использованию измельченной кожуры мандарина в рецептуре различных продуктов питания и напитков. Приведены данные по объемам выращивания мандаринов в мире, а также по содержанию углеводов, пищевых волокон, протеинов, различных кислот, таннинов, зольного вещества. Также приведены данные по содержанию некоторых фенольных соединений и моносахаридов в составе кожуры плодов мандаринов. Обоснована возможность использования порошка из кожуры мандаринов ввиду высокого содержание пищевых волокон и фенольных соединений с антиоксидантной активностью в рецептуре различных продуктов питания. Показано влияние добавления порошка кожуры мандаринов в хлебобулочные и кондитерские изделия на функциональные, хлебопекарные, текстурные, антиоксидантные и органолептические свойства пшеничного хлеба, бакалейных и кондитерских изделий из него. Также приведены сведения по использованию порошка из кожуры мандаринов в рецептурах для изготовления мясных (таких как котлеты) и молочных продуктов питания. Приведены сведения по использованию порошка из кожуры мандаринов и экстрактов из него в составе различных напитков и джемов. Показано, что кожура и выжимки мандаринов могут быть использованы для получения алкогольных и безалкогольных напитков. Показано, что введение порошка из кожуры мандарина, а также экстрактов из него в хлебобулочные, кондитерские, мясные и молочные продукты, а также в рецептуру различных алкогольных и безалкогольных напитков приводит к улучшению нутрициологических, питательных и органолептических характеристик различных продуктов питания. Сделан вывод о перспективах порошка мандариновой кожуры как ценной добавки в продукты питания.

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The authors declare that there are no conflicts of interest present.