–҉—–҈—–҈–11-WhyNot? Perchè no? –҉—–҈—–҈– Yellow-Amber

1Sweet orange (Citrus sinensis L.) is one of the most important crops in the world; it is mainly used for extraction and consumption of its fresh juice [1]. Il valore nutrizionale e salutistico dell’arancia dipende dal succo, ricco di zuccheri, vitamine del gruppo B, vitamina C, acidi organici, caroteni, flavonoidi, antociani, fibre e minerali, tra cui potassio, fosforo, magnesio, calcio, selenio e ferro.2

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Orange juice is very rich in natural antioxidants, mainly phenolic compounds, being an important source of flavanones, especially hesperidin and naringenin [2].
Orange juice’s excellent organoleptic properties are due to a very 3rich and fresh flavor, on account of the sweet and acid taste and of the rich volatile profile mainly characterized by terpenes and aldehydes [2].

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Il succo d’arancia crea una salutare sinergia di gusto e colore con il succo di papaia. Softness and development of amber to orange color of Carica papaya are characteristics of ripe fruit. Its flavor is alike to cantaloupe; it is sweet and juicy, includes some muskiness [3].

Giovanna Masini

5Bibliografia

[1] Avelina Franco-Vega, Aurelio Lòpez-Malo, Sweet orange (Citrus sinensis) oils, “Essential Oils in Food Preservation, Flavour e Safety”, 2016

[2] Gianni Galaverna, Chiara Dall’Asta, Production processes of orange juice and effects on antioxidant components, “Processing and impact on antioxidant in beverage”, 2014

[3] Farhan Saeed, Muhammad Umair Arshad, Imran Pasha, Rabia Naz, Rizwana Batool, Ammar Ahmed Khan, Nutritional and phyto-therapeutic potential of Papaya (Carica papaya Linn.): an overview, “International Journal of Food Properties”, Volume 17,2014 – Issue 7

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