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Review
. 2022 Jul 18:9:968604.
doi: 10.3389/fnut.2022.968604. eCollection 2022.

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Shuxun Liu  1 , Ying Lou  1 , Yixian Li  1 , Jiaojiao Zhang  2 , Ping Li  1 , Baoru Yang  1   3 , Qing Gu  1
Affiliations
Review

Review of phytochemical and nutritional characteristics and food applications of Citrus L. fruits

Shuxun Liu et al. Front Nutr. .

Abstract

Since the dietary regimen rich in fruits is being widely recognized and encouraged, Citrus L. fruits have been growing in popularity worldwide due to their high amounts of health-promoting phytonutrients and bioactive compounds, such as flavonoids, phenolic acids, vitamins, carotenoids, pectins, and fatty acids. The diverse physicochemical properties and multiple utilization of citrus fruits in food industry are associated with their unique chemical compositions. Throughout the world, citrus has been used for producing various value-added and nutritionally enhanced products, including juices, wines, jams, canned citrus, and dried citrus. However, the current studies regarding the phytochemical and nutritional characteristics and food applications of citrus are scattered. This review systematically summarizes the existing bibliography on the chemical characteristics, functional and nutraceutical benefits, processing, and potential applications of citrus. A thorough understanding of this information may provide scientific guidance for better utilizing citrus as a functional fruit and benefit the extension of citrus value chain.

Keywords: citrus; food applications; health benefits; nutrients; phytochemicals.

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Figures

Figure 1
Figure 1
Phenotypes and genotypes of main citrus varieties and hybrids.
Figure 2
Figure 2
Chemical structures of major phytochemicals and nutrients in citrus.
Figure 3
Figure 3
Potential health-promoting effects of phytochemical and nutritional compounds in citrus.
Figure 4
Figure 4
Current food applications of citrus.
See this image and copyright information in PMC

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