The use of tangerine peel as a component in food products
https://doi.org/10.21323/2618-9771-2026-9-2-241-246
Abstract
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.
About the Authors
K. I. Shaykhieva
Kazan National Research Technological University
Russian Federation
Russian Federation
Karina I. Shaykhieva, Candidate of Technical Sciences, Docent, Engineering Ecology Department
68, K. Marx str., 420015, Kazan
N. V. Kraysman
Kazan National Research Technological University
Russian Federation
Russian Federation
Natalia V. Kraysman, Candidate of Historical Sciences, Docent, Docent, Department of the Foreign Languages for Professional Communication
68, K. Marx str. 420015, Kazan
I. G. Shaikhiev
Kazan National Research Technological University
Russian Federation
Russian Federation
Ildar G. Shaikhiev, Doctor of Technical Sciences, Professor, Professor, Engineering Ecology Department
68, K. Marx str. 420015, Kazan
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Shaykhieva K.I., Kraysman N.V., Shaikhiev I.G. The use of tangerine peel as a component in food products. Food systems. 2026;9(2):241-246. https://doi.org/10.21323/2618-9771-2026-9-2-241-246
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