• Journal of Korea Technical Association of The Pulp and Paper Industry
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• 제39권1호
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• pp.38-47
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• 2007

This study was carried out to develop a new application field and obtain the basic data of citrus peel as waste in Jeju island and traditional Hanji for producing functional Hanji. The results measuring physical and optical properties, water vapor permeance and antibacterial activity are as follows. It was revealed that apparent density go as down but bulk raise up in the structural view of Hanji with increasing of the addition various Korean citrus peel (citrus unshiu, cheonggyun and hanrabong peel, and citrus unshiu peel powder) percentages, and that the density of Hanji added citrus unshiu peel was higher, but bulk was lower in compared with Hanji added other kinds of peel. Those Hanji added citrus unshiu peel, cheonggyun peel, hanrabong peel and citrus unshiu powder were very great not only in the strength (breaking length, burst index, tear index and folding endurance) but also in water vapor permeant rate in comparison with Hanji. The pHs of Hanji were neutrality (7 to 8). The brightness of the Hanji added various citrus peel percentages was low in compared to Hanji, and the 40% addition of hanrabong peel was the lowest. When 40% hanrabong peel was added to Hanji, it was very yellow in the color degree. When cheonggyun peel was added to Hanji manufacture, water vapor permeant rate was highly effective. It is known that vacant space of intrafiber was reduced by image analysis of Hanji and the additions of peel of citrus unshiu, cheonggyun and hanrabong were distributed equally in the interior of Hanji. The antibacterial activity of Hanji added citrus unshiu peel is more than 98%. After all, it would be able to increase utilization of Hanji, extensively. Namely, production of high quality Hanji added functional materials is expected for new valuable industry of citrus peel and Hanji.

• Culinary science and hospitality research
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• 제23권3호
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• pp.158-165
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• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Food Science of Animal Resources
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• 제32권5호
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• pp.618-626
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• 2012

Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.

• Journal of the East Asian Society of Dietary Life
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• 제21권2호
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• The Research Journal of the Costume Culture
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• 제22권3호
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• pp.431-439
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• 2014

This research verified the usefulness and practicality of citrus peel extract as a natural dye. This study dyed cotton, silk, and cotton/mulberry fiber blended fabrics using citrus peel extract, and measured the dyeability and functional property to verify their usefulness and practicality. The dyeing affinity of the citrus peel extract was measured by dyeing under alkaline conditions to determine the temperature and time for optimal dyeing conditions of the solution. The results show that a temperature and time of $60^{\circ}C$ and 30 minutes were optimal for dyeing cotton fabrics with citrus peel extract, $50^{\circ}C$ and 60 minutes for silk fabrics, and $60^{\circ}C$ and 60 minutes for cotton/mulberry fiber blended fabrics, respectively. In addition the results of measuring the color fastness of the cotton, silk, and cotton/mulberry fiber blended fabrics dyed with the citrus peel extract show that the color fastness was superior for washing, friction, sweat, and water. However, the color fastness for sunlight appeared to be slightly weak. In addition, it was found that fabric dyed with the citrus peel extract showed partial antimicrobial properties. The antimicrobial property appeared the greatest in the silk fabric. The cotton/mulberry fiber blended fabrics had 90% or more Staphylococcus aureus present, but the antimicrobial properties were not high in the cotton fabric. Additionally, the heavy metal content, which is harmful to the human body, appeared to be lower than standard figures, so the dye was found to be innocuous to humans. Therefore, when the results of this study are put together, citrus peel extract is sufficiently useful and practical as an ingredient for a natural dye. Moreover, there is ample possibility to develop citrus peel dyed fabrics as environmentally friendly fashion materials.

• Journal of Microbiology and Biotechnology
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• 제34권6호
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• pp.1206-1213
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• 2024

Citrus fruits offer a range of health benefits due to their rich nutritional profile, including vitamin C, flavonoids, carotenoids, and fiber. It is known that unripe citrus has higher levels of vitamin C, dietary fiber, polyphenols, and flavonoids compared to mature fruits. In this study, we assessed the nutritional components of unripe citrus peel and pressed juices, as well as their anti-obesity potential through the modulation of adipocyte differentiation and the expression of adipogenesis-related genes, specifically PPARγ and C/EBPα, in 3T3-L1 preadipocytes. Our analysis revealed that unripe citrus peel exhibited elevated levels of fiber and protein compared to pressed juice, with markedly low levels of free sugar, particularly sucrose. The content of hesperidin, a representative flavonoid in citrus fruits, was 3,157.6 mg/kg in unripe citrus peel and 455.5 mg/kg in pressed juice, indicating that it was approximately seven times higher in unripe citrus peel compared to pressed juice. Moreover, we observed that the peel had a dose-dependently inhibitory effect on adipocyte differentiation, which was linked to a significant downregulation of adipogenesis-related gene expression. Thus, our findings suggest that unripe citrus possesses anti-obesity effects by impeding adipogenesis and adipocyte differentiation, with the peel demonstrating a more pronounced effect compared to pressed juice.

• Korean Journal of Medicinal Crop Science
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• 제23권2호
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• pp.144-149
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• 2015

The peel of Citrus sunki exhibits multiple biological activities such as anti-oxidant, anti-inflammation and anti-obesity, but little is known about neurodegeneration-related activities. In this study, we investigated the protective effect of ethanolic extract from both immature and mature Citrus sunki peel on neuronal cell death. Treatment of the neuroblastoma cell line SH-SY5Y with $MPP^+$, an inducer of Parkinson disease model, increased cell death in a dose dependent manner. Increased levels of active caspase-3 and cleaved PARP were detected. Treatment with immature Citrus sunki peel extract significantly reduced $MPP^+$-induced neurotoxicity. Cytoprotection with immature Citrus sunki peel extract was associated with a decrease in caspase-3 activation and PARP cleavage. In contrast, mature Citrus sunki peel extract had no significant effects. These data suggest that immature Citrus sunki peel extract may exert anti-apoptotic effect through the inhibition of caspase-3 signaling pathway on $MPP^+$-induced neuronal cell death.

• Culinary science and hospitality research
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• 제21권5호
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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 Culture
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• 제30권4호
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• pp.475-480
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• 2015

Jeju citrus, which contains an abundance of calcium and vitamin, was used to develop fermented citrus peel extract. A total of seven probiotic strains were applied to tangerine dermis to select the best growing bacteria in citrus peel extracts. B. longum, B. bifidum, and L. mesenteroides were found to grow best in citrus peel extract culture containing glucose, yeast extracts, peptone, and potassium phosphate. Citrus peel extract culture consisting of 1% yeast extract, 5% peptone, and 0.1% phosphate was the best environment for growth of probiotics. The pH, acidity, and viable cell numbers of these fermented extracts were measured. The initial pH level of fermented extracts with nutrients was 5.25 and dropped rapidly to 3.39 after 72 hours of fermentation. The acidity of fermented extracts increased to 4.08 % after 72 hours of fermentation, and the viable cell number in fermented extracts after refrigeration for 2 weeks was $1.3{\times}10^{10}CFU/mL$. The antimicrobial activity of citrus peel fermented extracts against Campylobacter jejuni was determined, and concentrations more than 25,000 ppm showed antimicrobial activity.

• Korean Journal of Agricultural Science
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• 제40권2호
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.