Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties.

Karthikeyan Venkatachalam¹, Narin Charoenphun², Paramee Noonim¹, Jaraslak Pechwang¹, Pattama Senthong³, Somwang Lekjing¹

¹Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand.

²Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi 22170, Thailand.

³Faculty of Science and Industrial Technology, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand.

PubMed PMC DOI PDF

Abstract

Tangerine pericarp (TP), a citrus byproduct rich in bioactive compounds, was investigated to assess the physicochemical characteristics and functional properties of powders derived from three Thai cultivars: Cho Kun (TP-C), Sai Nam Phueng (TP-S), and Bang Mod (TP-B). Dry matter recovery ranged from 23.17% to 27.05%, with moisture content between 4.93% and 6.00%, and water activity values below 0.3…

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