The tangerine (Citrus reticulata), also known as mandarin, is not only consumed for its sweet flavor but also serves as a source for bioactive compound extraction, benefiting the pharmaceutical, cosmetic, and biofuel sectors. This citrus fruit is laden with flavonoids, vitamin C, and carotenoids, offering antioxidant, antimicrobial, and anti-inflammatory properties. These compounds are crucial in combating oxidative stress and preventing chronic diseases.
Processing tangerines generates substantial waste, including peels and seeds. These by-products are rich in essential oils with antimicrobial and antioxidant properties, finding applications in the cosmetics and food industries. Furthermore, tangerine waste is explored for producing bioactive compounds for pharmaceuticals and cosmetics, and biofuels, turning potential waste into valuable resources.
The versatility of tangerines extends to food innovation, with its juice and pulp being used in nectars and fermented beverages. Essential oils extracted from tangerine peel are utilized in perfumes, cosmetics, and cleaning products, attributed to their aromatic and antimicrobial properties.
However, preserving tangerine products, particularly juice, poses challenges due to rapid oxidation and microbial degradation. Techniques like pasteurization and oxygen-protected packaging are employed to maintain product quality. Advances in technology and processing, including natural preservatives and high-pressure applications, are being researched to extend shelf life without sacrificing nutritional value.
Tangerines demonstrate extensive versatility beyond direct consumption, proving valuable in various industries. Their full utilization, coupled with sustainable practices, can positively impact health and the environment, highlighting the need for technologies that enable efficient and sustainable use.
Source: Abrafrutas