Citrus flavonoids (naringin and hesperidin) as functional ingredients in dairy products

¹ Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences, Széchenyi István University, Mosonmagyaróvár, Hungary
² Department of Food Technology, Institute for Agro-Technology and Rural Sciences, University of Colombo, Hambantota, Sri Lanka

^* Corresponding author: rushanthi@uciars.cmb.ac.lk

Abstract

Recently, the development of functional foods enriched with plant phenolic compounds attracted the attention of researchers due to their favorable health properties. Naringin (NAR) and hesperidin (HES) are two main bioflavonoids available in high concentrations in citrus (CTS) fruits, including juice processing by-products like peel, membranes, and seeds. In general, NAR and HES offer potential health benefits in various diseases including diabetes mellitus, certain types of cancer, and obesity. However, to take advantage of the benefits of flavonoids in CTS, researchers must consider various factors since the development of enriched food is valueless if the bioactive compounds are not stable in the food matrix or are not absorbed appropriately throughout the digestive system. This study presents the sensory, physicochemical, and organoleptic properties of CTS-enriched dairy products produced by different technologies. This paper also includes the extraction methods, encapsulation technologies, and beneficial effects of NAR and HES. Overall, results supported that incorporating HES and NAR improves the antioxidant properties and, in some cases, the consumer acceptance of dairy products. In the future, the application of encapsulation technologies will probably come to the fore in the functional food industry, since encapsulation is used to mask unpleasant feelings during eating, such as the bitter taste of CTS flavonoids.