Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties
Karthikeyan Venkatachalam, Narin Charoenphun, Paramee Noonim, Jaraslak Pechwang, Pattama Senthong, Somwang Lekjing · 2026
Read Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties by Karthikeyan Venkatachalam, Narin Charoenphun, Paramee Noonim, Jaraslak Pechwang, Pattama Senthong, Somwang Lekjing (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/PMC13325160.txt.
Description
Karthikeyan Venkatachalam and co-authors compare powders made from tangerine peel of three Thai cultivars in a 2026 food study. The peel, a citrus byproduct, is rich in useful compounds that often go to waste.
Cho Kun, Sai Nam Phueng, and Bang Mod powders all stored well, with water activity below 0.30 in every batch. Cho Kun led on phenolics at 49.98 mg per g and flavonoids at 36.11 mg per g of dry weight. Its antioxidant scores also topped the set, and its vitamin C reached 76.78 mg per 100 g. All powders fought Bacillus cereus, with clear zones from 20.91 to 29.33 mm. D-limonene dominated the scent profile throughout.
Catalog record
| CREATOR | Karthikeyan Venkatachalam, Narin Charoenphun, Paramee Noonim, Jaraslak Pechwang, Pattama Senthong, Somwang Lekjing |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 74999 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |