JP7457978B2 - Method for concentrating and preserving functional components in citrus peel - Google Patents

Description

The present invention relates to a processed citrus peel product, a food composition containing the processed product, a method for producing a processed citrus peel product, and a method for concentrating or retaining functional components in the peel of a citrus fruit.

In recent years, in developed countries such as Japan, an increasing number of patients with decreased brain function are suffering from cognitive and memory disorders such as cerebral infarction, head trauma, Alzheimer's disease and Parkinson's disease, as well as depression and anxiety caused by various types of stress. It is increasing and becoming a social problem.

Kawachi Bankan is a type of pomelo (Citrus maxima, Citrus grandis) and is a natural hybrid descended from pomelo. It originated in Kumamoto Prefecture, and is currently produced in Ainan Town, Ehime Prefecture, Amakusa City, Kumamoto Prefecture, and other areas, and is called Japanese grapefruit. Kawachi Bankan leaves its fruit on the tree until early summer, so it has a characteristic not found in other varieties: the fruit of this season and the next season are on the same tree at the same time.

Ehime Prefecture is the largest producer of Kawachi Bankan in Japan, producing approximately 6,000 tons per year (2015). It has also been reported that functional components such as auraptene and heptamethoxyflavone contained in the peel of Kawachi Bankan exhibit brain protective effects.

For example, Patent Document 1 states that the peel of Kawachi Bankan contains a large amount of heptamethoxyflavone and auraptene, and that heptamethoxyflavone and auraptene are used in a composition for treating cranial nerve diseases, preventing cranial nerve diseases, or improving brain function. It has been reported that it is an active ingredient in

Patent Document 2 describes an invention relating to a food or drink containing Kawachibankan peel that has been crushed into a paste and a method for producing the same, but does not specifically describe any processing for increasing the auraptene concentration.

Non-Patent Document 1 reports that when sweet summer mandarin peel is heated in boiling water for 60 minutes, the auraptene content increases from 1.09 mg/gDW to 1.55 mg/gDW and becomes concentrated.

In addition, in Patent Document 3, citrus fruits, citrus peels, citrus juice lees, and other peels are frozen from -50°C to -150°C using liquid nitrogen, and the resulting frozen product is subjected to impact to produce fine particles. It has been reported that the oil component and liquid component can be obtained with high efficiency by liquefying the micronized product and separating it into an oil component, a liquid component, and bagasse. In this way, what is reported in Patent Document 3 is a technique for separating oil components and the like, and is not a technique for concentrating functional components in the pericarp.

JP2013-71928A JP2019-33681A Japanese Patent Application Publication No. 2006-75115

“Auraptene of sweet summer mandarin peel and its use”, Foods and Containers, 2014, Vol.55, No.3, p.154-161

An object of the present invention is to provide a processed citrus peel product enriched with functional ingredients, and a food composition containing the processed product. Another object of the present invention is to provide a method for producing a processed citrus peel product in which functional components are concentrated or retained, and a method for concentrating or retaining functional components in citrus peel.

As a result of intensive research to achieve the above object, the present inventors have found that after freezing the peel of Kawachi Bankan, the peel is blanched and exposed to water, thereby preserving the shape of the peel and producing auraptene. We obtained the knowledge that it can be concentrated to more than twice the amount. We also found that polymethoxyflavones are retained in the pericarp by freezing.

The present invention was completed based on these findings and further studies, and provides the following processed citrus peel products, food compositions, methods for producing processed citrus peel products, and functionality in citrus peels. It provides a method for concentrating or preserving components.

Item 1. A processed fruit peel of Kawachi Bankan that contains the functional ingredient auraptene in an amount of 0.7% by mass or more based on the total dry mass.
Item 2. Item 1. A food composition comprising the processed product according to item 1.
Item 3. Item 3. The food composition according to item 1 or 2, which is for maintaining or improving cognitive function.
Item 4. A method for producing a processed citrus peel product in which functional ingredients auraptene and/or polymethoxyflavones are concentrated or retained, the method comprising:
A method that includes the step of freezing citrus peels.
Item 5. Item 5. The method according to Item 4, further comprising the step of blanching and/or exposing the citrus peel after freezing.
Item 6. Item 5. The method according to Item 4 or 5, wherein the citrus peel is obtained by slicing the surface of the peel.
Section 7. The citrus fruits include Kawachi Bankan, Unshu Mandarin, Ponkan, Kiyomi, Shiranui, Iyokan, Orange, Lemon, Lime, Yuzu, Amanatsu, Hassaku, Pomelo, Grapefruit, Amanpei, Ehime Kaken No. 28, Natsumikan, and Setoka. , Kara, Harumi, Harehime, Haruka, Minamitsukai, Navel Orange, Amakusa, Marihime, Hyuga Summer, Tarocco, Daidai, Himenotsuki, Encore, Seminole, Kabosu, Moro, Jabara, Tamami, Kogankan, Anseikan , Tenka, Sudachi, Kumquat, Sweet Spring, Reiko, Murcott, Tsunoka, Hime Koharu, Shikuwasa, Himeakari, Nishinoka, Sanpokan, Southern Yellow, Aiotome, Chandra Pomelo, Orange Hinata, Kishu Mikan, Hayaka 7. The method according to any one of Items 4 to 6, wherein the at least one selected from the group consisting of , Banpeiyu, Yukou, Aura Star, Fukuhara Orange, and Butsutekan.
Section 8. A method for concentrating or retaining functional components auraptene and/or polymethoxyflavones in citrus peel, the method comprising:
A method that includes the step of freezing citrus peels.
Item 9. Item 9. The method according to item 8, further comprising the step of blanching and/or exposing the citrus peel after freezing.

According to the method for producing a processed citrus fruit peel product of the present invention, auraptene and polymethoxyflavones, which are functional ingredients, can be concentrated and retained. In particular, it is possible to easily concentrate and retain functional components in the peel of citrus fruits without using chemicals such as organic solvents or going through complicated manufacturing processes.

The processed fruit peel of Kawachi Bankan of the present invention is enriched with auraptene, and therefore has excellent effects based on this functional component.

The present invention will be described in detail below.

Note that in this specification, the term "comprise" includes the meanings of "essentially consist of" and "consist of".

The method for producing a processed citrus peel product in which auraptene and/or polymethoxyflavones, which are functional ingredients of the present invention, are concentrated or retained, includes:
It is characterized by including a step of freezing the peel of citrus fruits.

The method of concentrating or retaining functional components auraptene and/or polymethoxyflavones in citrus peel of the present invention includes:
It is characterized by including a step of freezing the peel of citrus fruits.

Here, "concentrated" means that the concentration of functional components (relative to the total dry mass) is increased compared to the raw material peel. In the present invention, "concentration" includes the concentration of the functional component being, for example, 1.6 times or more, 1.7 times or more, 1.8 times or more, 1.9 times or more, 2.0 times or more.

In addition, "retention" refers to the fact that the concentration of functional ingredients (relative to the total dry mass) is maintained at a higher level than in other processing methods (even if it is lower than the raw peel). means. In the present invention, "retention" includes, for example, the concentration of the functional component being 0.95 to 1.9 times higher.

In the present invention, it is desirable to further perform blanching treatment and/or water exposure treatment after the freezing step.

Citrus fruits in the present invention are preferably Kawachi Bankan, Unshu Mandarin, Ponkan, Kiyomi, Shiranui (Dekopon (registered trademark)), Iyokan, orange, lemon, lime, yuzu, Amanatsu, Hassaku, pomelo, grapefruit, and sweet. Taira, Ehime Kaken No. 28 (Beni Madonna (registered trademark)), Natsumikan, Setoka, Kara, Harumi, Harehime, Haruka, Minamitsukai, Navel Orange, Amakusa, Marihime, Hyuganatsu, Tarocco, Daidai, Himenotsuki, Encore, Seminole, Kabosu, Moro, Jabara, Tamami, Kogankan, Anseikan, Tenka, Sudachi, Kumquat, Sweet Spring, Reiko, Murcott, Tsunoka, Hime Koharu, Shikuwasa, Himeakari, Nishiyuki Incense, Sanpokan, Southern Yellow, Aiotome, Chandra Pomelo, Orange Hyuga, Kishu Mandarin, Hayaka, Banpeiyu, Yukou, Aura Star, Fukuhara Orange and Butsutekan, more preferably Kawachi Bankan, Iyokan, Hassaku and Unshu Mandarin. Especially preferred is Kawachi Bankan. Citrus fruits can be used singly or in combination of two or more.

Kawachi Bankan is a type of pomelo (Citrus maxima, Citrus grandis) and is a natural hybrid descended from pomelo.

The citrus peel in the present invention refers to the exocarp (flavedo) and mesocarp (albedo).

As the citrus fruit peel, for example, one obtained after squeezing the citrus fruit can be used. Citrus peels obtained by any method of squeezing can be used without restriction, and examples of the squeezing methods include in-line squeezing, belt squeezing, chopper pulper squeezing, and the like. In in-line juicing, whole citrus fruits are placed in a lower cup one by one, a hole is made in the bottom of the fruit and the upper cup is pressed from the top, and the pulp enters a strainer tube where it is squeezed through an orifice to extract the juice. Chopper pulper juice extraction is characterized by extracting the juice after peeling the fruit skin, so it is possible to use peeled fruit skin before juice extraction.

As the peel of citrus fruits, fresh ones, cut ones, etc. can be used. As a method for cutting the peel of citrus fruits, various known cutting methods used in the food field can be used.

As the citrus fruit peel, for example, the surface of the fruit peel can be sliced.

Functional components contained in the peel of citrus fruits include auraptene and polymethoxyflavones (eg, sinensetin, nobiletin, heptamethoxyflavone, tangeretin). The functional components may be used alone or in combination of two or more.

Before freezing, the peel of citrus fruits may be subjected to treatments such as washing and draining.

When freezing citrus fruit peels, citrus fruit peels are usually frozen at about -5 to -80°C, preferably at about -15 to -25°C. The freezing time may be any time that allows the peel of the citrus fruit to be frozen, for example, 1 hour or more, preferably about 24 to 48 hours. Freezers commonly used in the food field can be used for freezing.

Blanching can also be performed after freezing citrus peels. In blanching, the peel of citrus fruits is immersed in hot water, usually at a temperature of about 50 to 100 degrees Celsius, preferably about 90 to 100 degrees Celsius. Blanching time is usually about 1 to 30 minutes, preferably about 5 to 15 minutes.

After freezing the citrus peels, they may be further subjected to a water soaking treatment. In the water soaking treatment, the citrus peels are usually immersed in water at about 0 to 50°C, preferably about 0 to 30°C. The water soaking time is usually 1 to 48 hours, preferably about 16 to 24 hours. In the water soaking treatment, it is preferable to expose the citrus peels to running water.

In the method for producing a processed citrus fruit peel product of the present invention, sterilization treatment, drying treatment, pulverization treatment, crushing treatment to form a paste, etc. may also be performed. The drying method is not particularly limited, and examples thereof include solar drying, ventilation drying, forced drying, freeze drying, and the like.

The processed fruit peel of Kawachi Bankan of the present invention is characterized by containing auraptene, which is a functional component, in an amount of 0.7% by mass or more based on the total dry mass. Regarding the processed fruit of Kawachi Bankan of the present invention, Kawachi Bankan can be replaced with a citrus fruit other than the above-mentioned Kawachi Bankan.

The content of auraptene in the processed peel of Kawachi Bankan of the present invention is, for example, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 1.1% by mass or more, 1.2% by mass based on the whole dry mass. The above is 1.3% by mass or more, 1.4% by mass or more, 1.5% by mass or more, and 2.0% by mass or more.

Processed peels of Kawachi Bankan include fresh ones, dried ones, and ones in which these are cut, crushed, or crushed. The method for drying the peel of Kawachi Bankan is not particularly limited, and examples thereof include the methods described above. As a method for cutting, crushing, and crushing the peel of Kawachi Bankan, various known cutting, crushing, and crushing methods used in the food field can be used.

The method for processing the pericarp in the processed Kawachibankan pericarp of the present invention is not particularly limited, and any processing method may be used. Among the processing methods, freezing is particularly preferred because it allows functional components to be concentrated or retained. The processing method can be carried out singly or in combination of two or more. The Kawachibankan peel processed product of the present invention can be produced, for example, by the method described above.

The food composition of the present invention is characterized by containing the processed fruit skin of Kawachi Bankan.

The food composition of the present invention includes all foods and drinks that can be ingested by animals (including humans). The types of food and beverages are not particularly limited, and include, for example, beverages (tea, yogurt drinks, juices, fruit juice drinks, soft drinks, milk, soy milk, coffee, sports drinks, carbonated drinks, alcoholic beverages, etc.); confectionery ( Pudding, crackers, biscuits, cookies, cakes, jelly, candy, chocolate, chewing gum, ice cream, baked goods, Japanese sweets, etc.); Foods (bread, hardtack, udon, soba, ramen, pasta, ham, tofu, konnyaku, tsukudani) , gyoza, croquettes, salad, curry, jam, etc.); Seasonings (miso, soy sauce, dressing, mayonnaise, sauce, furikake, soup base, etc.); Dairy products (yoghurt, cheese, butter, etc.); Fishery paste products (chikuwa, (kamaboko, jakoten, etc.); and rice-derived products (rice crackers, mochi, etc.).

The food composition of the present invention includes foods and drinks intended for health, health maintenance, promotion, etc., such as health foods, functional foods, nutritional supplements, supplements, foods for specified health uses, foods with nutritional function claims, and foods with functional claims. Foods are also included.

The dosage unit form when used as a supplement is not particularly limited and can be selected as appropriate. Examples include tablets, capsules, granules, powders, liquids, and the like.

In addition to the processed citrus peel products, the food composition of the present invention may also include vitamins, minerals, flavonoids, quinones, polyphenols, sweeteners, amino acids, nucleic acids, essential fatty acids, refreshing Various agents, emulsifiers, binders, disintegrants, lubricants, colorants, fragrances, stabilizers, preservatives, brighteners, sustained release modifiers, surfactants, excipients, solubilizers, wetting agents, etc. Additives can be added.

The proportion of the processed peel of Kawachi Bankan contained in the food composition of the present invention is usually 0.001 to 99% by mass, preferably 0.01 to 80% by mass, and more preferably 0.1 to 70% by mass.

The intake amount of the food composition of the present invention can be appropriately set according to various conditions of the consumer, such as weight, age, sex, symptoms, etc.

Since the food composition of the present invention contains the functional ingredients auraptene and polymethoxyflavones, it can be used to maintain or improve cognitive function (especially for humans). Here, "cognitive function" means a function that is impaired in dementia. "Cognitive functions" include memory, attention, language functions, the ability to perform a series of learned movements, the ability to grasp the surrounding situation through the five senses, executive functions, and orientation. "Dementia" is a state in which intelligence, once normally developed, is irreversibly reduced due to acquired organic brain damage.

According to the method for producing a processed citrus fruit peel product of the present invention, auraptene and polymethoxyflavones, which are functional ingredients, can be concentrated and retained. In particular, functional components can be easily concentrated in the peel of citrus fruits without using chemicals such as organic solvents or going through complicated manufacturing processes.

The processed fruit peel of Kawachi Bankan of the present invention is enriched with auraptene, and therefore has excellent effects based on this functional component.

Examples are given below to explain the present invention in more detail. However, the present invention is not limited to these Examples in any way.

The concentration units in all tables are μg/g (per dry powder). In all of the test examples below, freezing was performed at -20°C and refrigeration was performed at 4°C. Additionally, the blanching conditions were 100°C for 10 minutes. After each treatment, all samples were freeze-dried and processed into a dry powder in a food processor before the functional ingredients were analyzed.

<Analysis method of functional components (auraptene, flavanone, polymethoxyflavone)>
・Pretreatment method for auraptene in pericarp
(1) Approximately 0.5 g of pericarp was weighed into a plastic centrifuge tube (50 ml), 30 ml of extraction solvent (MeOH:acetone = 1:1) was added, and the mixture was extracted by shaking for 10 minutes.
(2) After centrifugation at 10,000 rpm for 10 minutes, the supernatant was collected into a 100 ml volumetric flask.
(3) 30 ml of extraction solvent was added to the precipitate and extracted with shaking for 10 minutes.
(4) After centrifugation at 10,000 rpm for 10 minutes, the supernatant was collected into the volumetric flask from (2).
(5) Furthermore, 20 ml of extraction solvent was added to the precipitate, and the mixture was extracted by shaking for 10 minutes.
(6) After centrifugation at 10,000 rpm for 10 minutes, the supernatant was collected in the volumetric flask from (2) and diluted to 100 ml.
(7) The diluted solution was passed through a 0.2 μm filter and used as a sample for analysis.

・Pretreatment method for flavanones and polymethoxyflavones in fruit peel
(1) Approximately 0.2 or 0.5 g of pericarp was weighed, 5 ml of extraction solvent (MeOH:DMSO=1:1) was added, mixed with a vortic mixer, subjected to ultrasonic extraction for 10 minutes, and left for over 1 hour.
(2) After centrifugation at 10,000 rpm for 10 minutes, the supernatant was collected into a graduated cylinder with a stopper.
(3) Add 1 or 2 ml of extraction solvent to the precipitate, mix with a vortic mixer, and perform ultrasonic extraction for 10 minutes.
(4) After centrifugation at 10,000 rpm for 10 minutes, collect the supernatant into the graduated cylinder with a stopper from (2), add 1 or 2 ml of extraction solvent to the precipitate, mix again with a vortic mixer, and perform ultrasonic extraction for 10 minutes. did.
(5) After centrifugation at 10,000 rpm for 10 minutes, collect the supernatant into the graduated cylinder with a stopper (2), and add distilled water to the combined extract with the supernatant so that the solvent concentration is 10% (V/V). added.
(6) The sample was passed through a solid phase extraction disk (Bond Elut (C18, 500 mg)) that had been conditioned sequentially with 3 ml of methanol and 6 ml of 10% (V/V) methanol.
(7) After washing with 15 ml of 10% (V/V) methanol and eluting with 4.5 ml of extraction solvent, the volume was adjusted to a fixed volume in a 5 ml volumetric flask, and passed through a 0.2 μm filter to prepare a sample for analysis.

・Analysis conditions ○LC/MS system: ACQUITY UPLC, Waters Q-TOF micro
○Column: BEH C18 (1.7μm, 2.1 mm×100 mm)
○Column temperature: 40℃
○Detector: PDA
○Mobile phase conditions etc.
[Auraptene] Flow rate: 0.3 ml/min, water containing 10 mM ammonium formate: methanol = 25:75
[Polymethoxyflavone] Flow rate: 0.25 ml/min, water containing 10 mM ammonium formate: acetonitrile = 60:40
[Flavanone] Flow rate: 0.25 ml/min
Eluent A Acetonitrile
Eluent B 10 mM ammonium formate in water
Gradient conditions (eluent A): 80% (0 → 4 minutes), 80 → 60% (4 → 5 minutes), 60% (5 → 6 minutes), 60 → 30% (6 → 7 minutes), 30% (7 → 10 minutes), 30 → 80% (10 → 10.5 minutes), 80% (10.5 → 12 minutes)

<Test Example 1>
One Kawachi Bankan peel was cut into 1/16ths and equally divided into two. One was stored in the freezer and the other in the refrigerator for 24 hours, and then blanched for 10 minutes. The citrus functional components of the obtained Kawachi Bankan peel were analyzed. The results are shown in Table 1.

From Table 1, it was confirmed that auraptene and polymethoxyflavone increased more when stored frozen than when stored under refrigeration.

<Test Example 2>
Using the peels of 10 Kawachi Bankan fruits, each peel was cut into 1/16th, and 3 pieces were equally taken out each, and used in Experimental Examples 1 to 5, each yielding 30 pieces. Experimental Examples 1, 2, and 3 were stored in a refrigerator, and Experimental Examples 4 and 5 were stored in a freezer for 46 hours. After being stored in a refrigerator or freezer, Experimental Example 1 was untreated, Experimental Examples 2 and 4 were blanched for 10 minutes, and Experimental Examples 3 and 5 were exposed to water for 16 hours after blanching. After each treatment, the citrus functional components in Experimental Examples 1 to 5 were analyzed. The results are shown in Table 2.

Furthermore, in order to confirm the effect of freezing in the case of blanching treatment, the ratio of the functional component concentration in Experimental Example 4 and the functional component concentration in Experimental Example 2, and the effect of freezing in the case of water exposure treatment, The ratio of the functional component concentration of Experimental Example 5 to that of Experimental Example 3.Finally, the ratio of the functional component concentration of Experimental Example 5 to that of Experimental Example 1 to confirm the maximum concentration effect. Table 3 shows each value.

As a result, it was confirmed that freezing both auraptene and polymethoxyflavone has the effect of retaining functional components. However, when converted to the original pericarp, it was confirmed that only auraptene was more than twice as concentrated. Furthermore, the content of auraptene based on the dry mass of the whole pericarp was 0.87% by mass.

<Test Example 3>
In order to process the peel with a high concentration of auraptene in Kawachibankan, about 500 g of Kawachibankan peel with the surface sliced was prepared for each experiment, and after freezing for about 6 months, the functional ingredient concentration effect was confirmed by freeze-drying the peel powder as it was (Experimental Example I), freeze-drying the peel powder after blanching (Experimental Example II), and freeze-drying the peel powder after blanching for 16 hours (Experimental Example III). The results are shown in Table 4.

As a result, by using surface-sliced Kawachi Bankan fruit peel, it was possible to obtain a peel powder containing approximately 1% by mass by blanching alone, and more than 1.3% by mass by using water bleaching.

<Test Example 4>
In order to process the peel of Kawachi Bankan with a higher concentration of auraptene on an actual plant basis, approximately 15 kg of Kawachi Bankan peel with its surface sliced was prepared for each experimental example, frozen for about a month, and then freeze-dried as it was. Functions of pericarp powder (Experimental Example VI), pericarp powder that was freeze-dried after being exposed to water for 5 hours without blanching (Experimental Example V), or pericarp powder that was freeze-dried after being exposed to water for 16 hours (Experimental Example VI) The effect of concentrating sexual components was confirmed. The results are shown in Table 5.

As a result, it was possible to obtain a pericarp powder containing 1.0% by mass or more of auraptene on a dry basis even without performing a blanching step. In this experiment, the samples were not exposed to running water as in previous experiments, but were exposed in a sealed container filled with water for each period of time.

<Test Example 5>
Using Hassaku pericarp, one pericarp was cut into 1/16, and 5 pieces were equally taken out and used in Experimental Examples 6 to 8. Experimental Example 7 was stored in a refrigerator, and Experimental Example 8 was stored in a freezer for 8 hours. After storage in the refrigerator or freezer, in Experimental Examples 7 and 8, blanching treatment was performed for 10 minutes. Citrus functional components in Experimental Examples 6 to 8 were analyzed after each treatment. The results are shown in Table 6.

As a result, it was confirmed that freezing both auraptene and polymethoxyflavone has the effect of retaining functional components.

Claims (7)

A processed fruit peel of Kawachi Bankan that contains 0.7% by mass or more of auraptene, a functional ingredient, based on the total dry mass, and the processed fruit skin is obtained by cutting, crushing, or crushing the raw peel, Dried fruit peel, or a processed fruit peel product obtained by cutting, crushing, or crushing dried fruit peel. A food composition comprising the processed product according to claim 1. The food composition according to claim 2 , which is used for maintaining or improving cognitive function. A method for producing a processed citrus peel product in which functional ingredients auraptene and/or polymethoxyflavones are concentrated or retained, the method comprising:
It includes a step of freezing citrus fruit peels, and a step of blanching and water-bleaching the citrus fruit peels after freezing, or a step of bleaching the citrus fruit peels after freezing, and the water-bleaching time is 1 to 48 hours. How to be in time . 5. The method according to claim 4, wherein the peel of the citrus fruit is obtained by slicing the surface of the peel. The citrus fruits include Kawachi Bankan, Satsuma Mandarin, Ponkan, Kiyomi, Shiranui, Iyokan, Orange, Lemon, Lime, Yuzu, Amanatsu, Hassaku, Pomelo, Grapefruit, Amanpei, Ehime Kaken No. 28, Natsumikan, and Setoka. , Kara, Harumi, Harehime, Haruka, Minamitsukai, Navel Orange, Amakusa, Marihime, Hyuga Summer, Tarocco, Daidai, Himenotsuki, Encore, Seminole, Kabosu, Moro, Jabara, Tamami, Kogankan, Anseikan , Tenka, Sudachi, Kumquat, Sweet Spring, Reiko, Murcott, Tsunoka, Hime Koharu, Shikuwasa, Himeakari, Nishinoka, Sanbokan, Southern Yellow, Aiotome, Chandra Pomelo, Orange Hinata, Kishu Mikan, Hayaka The method according to claim 4 or 5, wherein the at least one selected from the group consisting of , Vanpeille, Yukou, Aura Star, Fukuhara Orange, and Butsutekan. A method for concentrating auraptene, a functional ingredient, in citrus peel, comprising the steps of freezing the citrus peel;
A step of blanching and/or soaking the frozen citrus peel
The method includes: