2019 ASHS Annual Conference

Yuzu fruits and their products are widely consumed for their nutritional values and flavors. In addition, numerous studies have shown that yuzu fruit consumption is associated with a decrease in the incidence of cardiovascular disease. Yuzu pulp are the by-products of the citrus juice processing industries and account for 55–60% of the fresh fruit weight as wastes from process industries. Although it contains enriched health benefits flavonoids, such as phenolics (e.g., hesperidine and naringin) and vitamin C. In this study, Yuzu pulp was freeze-dried, pulverized, powdered up to produce foaming tablests. Physiochemical and functional properties of foaming tablests were studied on total phenolic and flavonoid contents and analyzed hesperinin and naringin compositions by HPLC analysis. Five foaming tablets were manufactured with 0, 5, 10, 15, or 20% (w/w) yuzu pulp powder, and Hunter color value of the foaming tablets (L value) tended to decrease with higher amount of yuzu powder. The foaming tablets with 20% yuzu powder had total phenolic and flavonoid contents with 96.67mg/100g, 67mg/100g, respectively. For functional flavonoids, foaming tablets with 20% yuzu powder showed highest hesperidine and naringin content with 1.97mg/100g, 12.38mg/100g, respectivley. Those results indicated that yuzu pulp podwers could be a potential nutritional and functional ingredients in food industry fields.

±This study was financially supported by Rural Development Administration (Project No. PJ013826 022019).

Keywords: Yuzu pulp, foaming tablets, hespridin,antioxidant activity