ArticleMolecules (Basel, Switzerland)2020
Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics.
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
22 citing papers in PubMed.
- Valorisation of Clementine, Mandarin, and Orange Peel By-Products as Value-Added Sources of Macronutrients, Fatty Acids, and Multiple Elements.Foods (Basel, Switzerland) · 2026Article
- Biological dynamics and application prospects of Citri Reticulatae Pericarpium (CRP): a medicine and food perspective review.Frontiers in pharmacology · 2026Review
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Predicting Temporal Liking of Food Pairings from Temporal Dominance of Sensations Data via Reservoir Computing on Crackers and Spreads.Foods (Basel, Switzerland) · 2025Article
- Valorization of Citrus Peel Byproducts: A Sustainable Approach to Nutrient-Rich Jam Production.Foods (Basel, Switzerland) · 2025Article
- Toxicological qualities and detoxification trends of fruit by-products for valorization: A review.Open life sciences · 2025Review
- Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products.Foods (Basel, Switzerland) · 2024Article
- Orange peel-mediated synthesis of silver nanoparticles with antioxidant and antitumor activities.BMC biotechnology · 2024Article
- Development of citrus peel by-product as a slice jam by using two-level factorial design.Food chemistry. Molecular sciences · 2024Article
- Recent Advances in the Health Benefits and Application of Tangerine Peel (Foods (Basel, Switzerland) · 2024Review
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Valorization of Second-Grade Date Fruit Byproducts and Nonstandard Sweet Potato Tubers to Produce Novel Biofortified Functional Jam.Foods (Basel, Switzerland) · 2023Article
- Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro.Foods (Basel, Switzerland) · 2023Article
- Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam.Foods (Basel, Switzerland) · 2022Article
- Biotechnological potential ofHeliyon · 2022Review
- Value-Added Utilization of Citrus Peels in Improving Functional Properties and Probiotic Viability ofFoods (Basel, Switzerland) · 2022Article
- Anchote (Heliyon · 2022Article
- Phytochemical Characterization ofFoods (Basel, Switzerland) · 2022Article
- The assessment of microencapsulated Lactobacillus plantarum survivability in rose petal jam and the changes in physicochemical, textural and sensorial characteristics of the product during storage.Scientific reports · 2022Article
- Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives.Evidence-based complementary and alternative medicine : eCAM · 2022Review
Corrections and comments
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Authors and funding
12 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.