The Influence of Aqueous Extract of Tangerine Peel on Different Quality Properties of Refrigerated Storage of Tangerine Juice

Abstract

This study demonstrates the effect of adding aqueous mandarin peel extract (APE) on the physicochemical and sensory properties of pasteurized mandarin juice over a four-week storage period at 4°C. Pasteurized mandarin juice alone (T) was compared with pasteurized mandarin juice supplemented with the extract (TW). The results showed that the addition of the extract significantly increased the contents of total soluble solids (TSS), total soluble sugars, ascorbic acid, total phenols, and total carotenoids in TW juice compared to T juice. The extract also significantly stabilized these compounds throughout the storage period. For example, the ascorbic acid content decreased significantly in T juice from 32.84 mg/100 g to 9.42 mg/100 g, while it decreased very slightly in TW juice from 36.56 mg/100 g to 35.89 mg/100 g. Furthermore, the addition of the extract significantly increased the antioxidant capacity of the juice, as the free radical inhibition rate remained high and stable in the TW juice, while it decreased sharply in the T juice. These positive results are attributed to the antioxidant properties of the phenolic compounds and flavonoids abundant in the mandarin peel extract, which protect the juice's vital components from oxidative degradation. Furthermore, the addition of the extract did not negatively affect the juice's sensory characteristics, as both treatments demonstrated high sensory acceptance by the examiners throughout the storage period. The study concludes that mandarin peel extract is an effective natural additive for improving the nutritional value and oxidation resistance of mandarin juice, contributing to extending its shelf life without affecting its sensory quality.