• Food Science of Animal Resources
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• v.26 no.3
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• pp.290-296
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• 2006

Crossbred pigs (female, 198 days old, $102{\sim}118kg$, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's $L^*$ value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's $a^*\;and\;b^*$ value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.51-56
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• 2002

This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.

• Applied Chemistry for Engineering
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• v.25 no.6
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• pp.619-623
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• 2014

The acid hydrolysis and enzymatic saccharification were carried out for the production of cellulosic ethanol. The possibility of bio-energy production from tangerine peel and apple and watermelon rind was evaluated by determining the optimum production condition. The optimum conditions for the production of cellulosic ethanol from fruit peel were as follows: the sulfuric acid concentration and reaction time of acid hydrolysis for the ethanol production from an apple rind were 20 wt% and 90 min, respectively. The concentration of sulfuric acid for tangerine peel and a watermelon rind at the hydrolysis time of 60 min were 15 wt% and 10 wt%, respectively. A viscozyme was proven as the best conversion for the ethanol production when using enzymatic saccharification from fruit peels. The optimum enzymatic saccharification time for tangerine peel and apple and watermelon rind were 60, 180, and 120 min, respectively.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.151-160
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• 1998

Tangerine peel is mostly discarded as waste in citrus processing. However, tangerine peel contains besides dietary fibers bioflavonoids such as naringin and hesperidin which act as antimicrobials and blood pressure depressants, respectively. A continuous membrane separation process was optimized for the production of bioflavonoids relative to feed flow rate, transmembrane pressure, temperature, and pH. The tangerine peel was blended with 7.5 times water volume and the extract was prefiltered through a prefiltration system. The prefiltered extract was ultrafiltered in a hollow fiber membrane system. The flux and feed flow rate didn't show any apparent correlation, but we could observe a mass-transfer controlled region of over 8 psi. When temperature increased from $9^{\circ}C\;to\;25^{\circ}C$, the flux increased about $10\;liters/m^2/min\;(LMH)$ but between $25^{\circ}C\;and\;33^{\circ}C$, the flux increased only 2 LMH. At every transmembrane pressure, the flux of pH 4.8 was the most highest and the flux at pH 3.0 was lower than that of pH 6.0, 7.0, or 9.0. Therefore, the optimum operating conditions were 49.3 L/hr. 10 psi, $25^{\circ}C$, and pH 4.8. Under the optimum conditions, the flux gradually decreased and finally reached a steady-state after 1 hr 50 min. The amount of dietary fibers in 1.0 g retentate in each separation step was analyzed and bioflavonoids concentration in each permeate was measured. The contents of total dietary fiber in the 170 mesh retentate and soluble dietary fiber in the prefiltered retentate were the highest. Naringin and hesperidin concentration in the permeate were $0.45{\sim}0.65\;mg/g\;and\;5.15{\sim}6.86\;mg/g$ respectively, being $15{\sim}22$ times and $79{\sim}93$ times higher than those in the tangerine peel. Therefore, it can be said that PM 10 hollow fiber membrane separation system may be a very effective method for the recovery of bioflavonoids from tangerine peel.

• Journal of Nutrition and Health
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• v.30 no.2
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• pp.210-219
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• 1997

Retarding effects of the dietary fibers from tangerine peels on glucose, bile acid and cadmium transport were evaluated by dialysis method, and were compared with those of commercial dietary fibers(citrus pection, CM-cellulose, guar gum, $\alpha$-cellulose). Yields of total (TDF), insoluble(IDF) and soluble dietary fibers(SDF) from tangerine peels on the fresh matter basis were 2.84%, 1.95% and 0.39% respectively. The amount of insoluble fibers was 5.2 times higher than that of soluble fibers. Soluble fibers(guar gum, CM-cellulose, SDF, pectin) had the retarding effect on glucose transport, while IDF, TDF and $\alpha$-cellulose did not have. Guar gum showed the greatest effect, followed by CM-cellulose, SDF and pectin. Among the extracted fibers, only SDF had the effect on glucose transport retardation. Regarding bile acid dialysis, guar gum had the greatest retarding effect, and all dietary fibers from tangerine peels, especially SDF, showed the effect of bile acid retardation. On cadmium transport retardation, CM-cellulose had the greatest effect, followed by SDF, TDF, IDF, guar gum and pectin. Among the extracted fibers, SDF had the greatest effect on Cd trasport transport retardation. The extracted dietary fibers showed higher retarding effect on Cd transport than glucose and bile acid transport, and the effect of SDF was higher than IDF.

• Journal of Nutrition and Health
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• v.32 no.2
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• pp.137-149
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• 1999

This study was performed to investigate the effets of hesperidin extracted from tangerine peel on Cadmium (Cd) and lipid metabolism lipid peroxide formation, and antioxidative enzyme activities in rats. Forty-eight male Sprague-Dawley rats weighing 158.3$\pm$3.5g were blocked into eight groups according to body weight. Rats were raised for three weeks with diets containing 0 or 0.04%(w/w) cadmium chloride and 1%(w/w) extracted hesperidin from tangerine peel, commercial hesperidin or naringin. Food intake, weight gain and food efficiency ratio were significantly lower in the Cd-administered groups. The Cd concentrations in blood and liver and the Cd excretions in urine and feces were significantly higher in the Cd-administered groups. Among the Cd groups, blood Cd concentrations were decreased, fecal Cd excretions were increased, and Cd retenition ratios were decreased by feeding flavonoid diets. Plasma total lipid concentrations were significantly lower in the extracted hesperidin group, plasma triglyceride concentrations were significantly lower in the extracted hesperidin and naringin groups. Plasma HDL-cholesterol concentrations and HDL : total cholesterol ratios were increased by feeding flavonoids. Among the Cd groups, liver total lipid concentratons were decreased by feeding flavonoids. Fecal total lipid, fecal cholesterol, and fecal triglyceride excretions were significantly higher in the naringin group, and they were increased by feeding flavonoids among Cd groups. Thiobarbituric acid reactive substance concentrations in plasma and liver were higher in Cd groups, and were significantly decreased by feeding flavonoids. The activities of erythrocyte catalase, superoxide dismutase and glutathione peroxidase showed a tendency to increase by feeding. The activities of liver catalase, superoxide dismutase and glutathione peroxidase were not significantly affected by administering Cd or flavonoids. In conclusion, all flavonoids that were used in this experiment inhibited lipid peroxide formation in plasma and liver, but this effect was not caused by the increased in the activities of antioxidative enzymes.

• Journal of Life Science
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• v.16 no.1
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• pp.82-87
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• 2006

Diets consist of two different pork samples: pork of a Jeju crossbred black pig not fed with tangerine peel during finishing period $(T_0)$, and pork fed with $6\%\;and\;10\%$ tangerine peel during growing and finishing period $(T_1)$, respectively. The effects of the diet on physiological activities of rats were studied by feeding 17 weeks old rats with the two diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats were similar among the diets. The total lipid level and triglyceride of liver were similar among $T_0$ and $T_1$. All of the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol and HDL-cholesterol level, and atherogenic index, hemoglobin level, and $\gamma-GTP$, ALT, AST and ALP activities. However, it was found that the cholesterol level of liver and the LDL-cholesterol of serum in $T_1$, was significantly lower than those in $T_0(p<0.05)$.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.63-66
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• 1982

The pectin content in tangerine peel and the characteristics of extracted pectin and its gel were determined. The pectin contents of citrus peel and citrus albedo were 11.52% and 9.3% on a dry weight basis, respectively The equivalent weight, methoxyl content and acetyl content of the extracted citrus peel pectin were 596, 13.41% and 0.125% respectively. The intrinsic viscosity and molecular weight of extracted citrus peel pectin were higher than those of commercial citrus pectin samples. The anhydrouronic acid content and jelly grade of the extracted pectins were 98.4% and 138.1, respectively. These were higher than those of commercial citrus pectin. In the textural characteristics of gels, the gel made from the extracted pectin was shown to have lower values in hardness, cohesiveness, adhesiveness and gumminess than the gels made from commercial citrus pectins.

• Journal of Haehwa Medicine
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• v.20 no.2
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• pp.67-78
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• 2012

Volatile odor substance originating from drying and making dry peel of tangerine from the fruit skin were collected through modern equipment. The anti-microbial activity of the substance against various skin-residing bacteria including acne, dandruff, athelete's foot, and gingivitis inducing microorganisms were tested. Anti-microbial activity was observed in purified oil, where 87 to 92% was D-limonene. Against P. acnes, 103$cfu/m{\ell}$ of P. acnes were suppressed at 0.1% Unshiu oil, and the MIC was measured to be 0.3%. Against P. ovale, a dandruff inducing bacteria, 104$cfu/m{\ell}$were suppressed at 0.1% Unshiu oil, and the MIC was measured to be 0.1%. Against T. rubrum and T. Mentagrophytes, both of which are athelete's foot inducing microorganisms, 83% of T. Mentagrophytes and 99.9% of T. rubrum were suppressed at 0.1% Unshiu oil, and the MIC were 0.3% and 0.05% respectively. Against S. aureus, a skin infection inducing bacteria, 103$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against B. subtilis, a non-pathogenic sporulating bacteria, 104$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against C. albicans, found in mucous membranes, 104$cfu/m{\ell}$ of the bacteria were suppressed at 0.1% Unshiu Oil. Against Aspergillus niger, an otomycosis inducing microorganism, 99.9% were suppressed at 0.1% Unshiu Oil. The results above indicate that low concentration of purified oil extracted from tangerine had strong antimicrobial activities against bacteria and fungi residing on the skin, and that it may be developed into skin disorder treating products in the future.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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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.