Preservation of kumquat and its uses in the production of various foods

Yıl 2022, Cilt: 5 Sayı: 1, 36 - 44, 08.06.2022

Nuray Can , Meryem Badayman

https://doi.org/10.46239/ejbcs.1049566

Öz

Kumquat, which belongs to the Fortunella genus of the Rutaceae family, is a tree with small fruits. Kumquat is grown in Japan, America, Australia, South Africa, Puerto Rico, Guatemala, Colombia, Brazil and India as well as its homeland of China. There are species such as Meiwa (Fortunella crassifolia), Hong Kong (F. hindsii), marumi (F. japonica), nagami (F. margarita), F. obovata and F. polyandra. The kumquat fruit, which has a diameter of 2 cm and a weight of 10 g, is round or oval in shape and has a sour taste. Its color is orange-yellow and the peel, which has a typical aroma, is sweet and edible. The post-harvest shelf life of kumquat fruit, which is rich in fiber, sugar and microelements, is relatively short due to the effect of Penicillium, and this causes a high level of rot. It can be stored for 1-2 months in commercial cold stores at 2-4°C, 2-3 weeks in domestic refrigerators, without significant loss in quality, and only a few days at room temperature. Various technologies are applied to preserve the quality of kumquat and increase its shelf life. These applications are some methods such as low temperature, drying, modified atmosphere packaging, and coating. Kumquat can be consumed fresh as well as used in various food recipes such as jam, marmalade, jelly, sauce, syrup, liqueur, wine, pickles, candy, sorbet, soufflé. When the literature is examined, it is seen that the effects of applications such as using kumquat fruit fresh or dried, using it as puree or powdered, on the aroma, color, textural properties and nutritional value of various foods. There are studies in which kumquat fruit powder is used in the production of biscuits and cakes, and kumquat fruit puree is used in the production of yogurt and functional beverage. In addition, studies have been carried out to determine the production and production parameters of products such as fruit juice, jam, vinegar, liquor and wine from kumquat. In this study, information about kumquat fruit is given and its storage and usage areas in food production are mentioned.

Anahtar Kelimeler

Kumquat, preservation methods of kumquat, kumquat products

Kamkatın muhafazası ve çeşitli gıdaların üretiminde kullanımı

Öz

Rutaceae familyasının Fortunella cinsine ait olan kamkat, küçük meyveleri olan bir ağaçtır. Kamkat, anavatanı olan Çin’in yanı sıra Japonya, Amerika, Avustralya, Güney Afrika, Porto Riko, Guatemala, Kolombiya, Brezilya ve Hindistan’da yetiştirilmektedir. Meiwa (Fortunella crassifolia), Hong Kong (F. hindsii), marumi (F. japonica), nagami (F. margarita), F. obovata ve F. polyandra gibi türleri bulunmaktadır. Çapı 2 cm, ağırlığı 10 g olan kamkat meyvesinin şekli yuvarlak veya oval olup tadı ekşidir. Rengi turuncu sarı kabuğu ise tipik bir aromaya sahip, tatlı ve yenilebilirdir. Lif, şeker ve mikroelementler yönünden zengin olan kamkat meyvesinin hasat sonrası raf ömrü, Penicillium'un etkisinden dolayı nispeten kısadır ve bu da yüksek düzeyde çürüme ile sonuçlanmaktadır. 2-4°C’de ticari soğuk depolarda 1-2 ay, ev tipi buzdolabında ise 2-3 hafta, kalitede önemli kayıp olmadan muhafaza edilebilmekte, oda sıcaklığında ise yalnızca birkaç gün dayanmaktadır. Kamkatın kalitesini korumak ve raf ömrünü artırmak için çeşitli teknolojiler uygulanmaktadır. Bu uygulamalar, düşük sıcaklık, kurutma, modifiye atmosfer paketleme ve kaplama gibi bazı yöntemlerdir. Kamkat taze olarak tüketilebildiği gibi reçel, marmelat, jöle, sos, şurup, likör, şarap, turşu, şekerleme, sorbe, sufle gibi çeşitli yiyecek tariflerinde kullanılmaktadır. Literatür incelendiğinde kamkat meyvesinin taze veya kurutularak kullanılması, püre veya toz haline getirilerek kullanılması gibi uygulamaların çeşitli gıdaların aroma, renk, tekstürel özellikler ve besin değerine etkilerinin araştırıldığı görülmektedir. Kamkat meyve tozunun bisküvi, kek; püresinin dondurma, yoğurt ve fonksiyonel içecek eldesinde kullanıldığı çalışmaların yanı sıra kamkattan meyve suyu, reçel, sirke, likör ve şarap gibi ürünlerin üretimi ve üretim parametrelerinin belirlenmesine yönelik çalışmalar bulunmaktadır. Bu derlemede kamkat meyvesi ile ilgili bilgilere yer verilmiş olup muhafazası ve gıda üretimindeki kullanım alanlarından bahsedilmiştir.

Anahtar Kelimeler

Kamkat, kamkatın muhafaza yöntemleri, kamkat ürünleri

Kaynakça

• Aamer RA, El-Kholy WM, Mailam MA. 2017. Production of functional beverages from whey and permeate containing kumquat fruit. Alex. J. Fd. Sci. & Technol. 14(1): 41-56.
• Abobatta W. 2016. Kumquat trees Fortunella sp. https://www.researchgate.net/publication/322775804_Kumquat_Tree Erişim tarihi: 03.10.2021.
• Agócs A, Nagy V, Szabó Z, Márk L, Ohmacht R, Deli J. 2007. Comparative study on the carotenoid composition of the peel and the pulp of different citrus species. Innovative Food Science and Emerging Technologies. 8:390-394.
• Ateş J, Velioğlu S. 2005. Kolesterole karşı yeni silahımız: bitki sterolleri. Gıda Mühendisliği Dergisi. 20: 55-58. Barreca D, Bellocco E, Caristi C, Leuzzi U, Gattuso G. 2011. Kumquat (Fortunella japonica Swingle) juice: flavonoid distribution and antioxidant properties. Food Research International. 44: 2190-2197.
• Cemeroğlu B, Karadeniz F, Özkan M. 2003. Meyve ve sebze işleme teknolojisi. Gıda Teknolojisi Derneği Yayınları, no:28. Ankara, 690 s.
• Chen LC, Ye RA, Dai KF, Lin SB. 2014. Characteristics and antioxidative properties of the kumquat wine produced from heat-extracted must. Taiwanese Journal of Agricultural Chemistry and Food Science. 52(4, 5, 6): 143-153.
• Chen MH, Yang KM, Huang TC, Wu ML. 2017. Traditional small-size citrus from Taiwan: essential oils, bioactive compounds and antioxidant capacity. Medicines (Basel). 4(2): 28.
• Citrus pages. 2021. Kumquats and kumquat hybrids Citrus japonica Thunb. (formerly Fortunella Swingle). http://citruspages.free.fr/kumquats.php Erişim tarihi: 03.10.2021.
• Çakmakçı S, Topdaş EF, Çakır Y, Kalın P. 2015. Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream. Journal of the Science of Food and Agriculture. 96: 1451-1458.
• Gökmen JV, Us F. 2006. Meyve ve sebzelerin kurutularak muhafazası. Meyve ve sebze işleme teknolojisi. Hacettepe Üniversitesi Yayınları, Ankara, 2: 241-297.
• Gündüz G.T, Juneja VK, Pazır F. 2015. Application of ultraviolet-C light on oranges for the inactivation of postharvest wound pathogens. Food Control. 57: 9-13.
• Gündüz GT, Pazır F. 2013. Inactivation of Penicillium digitatum and Penicillium italicum under in vitro and in vivo conditions by using UV-C light. Journal of Food Protection. 76(10): 1761-1766.
• Güney M, Öz AT, Kafkas E. 2015. Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/GC/MS/FID techniques. J Sci Food Agric. 95: 1268-1273.
• He XM, Sun J, Li L, Sheng JF, Zheng FJ, Li JM, Liu GM, Li CB. 2015. Study on production process of selenium-rich kumquat fruit cake. Southwest China Journal of Agricultural Sciences. 28(6): 2736-2741. Hosseini S, Ivanov D, Dolgui A. 2019. Review of quantitative methods for supply chain resilience analysis. Transportation Research Part E Logistics and Transportation Review. 125:285-307.
• Kassim A, Workneh TS, Laing MD, Basdew IH. 2016. The effects of different pre-packaging treatments on the quality of kumquat fruit. CyTA - Journal of Food, 14:4 639-648.
• Koh JS, Kim CS, Ko MS, Yang YT. 1993. Manufacture of processed foods and its quality characteristics from kumquats, a citrus variety produced in Cheju. Korean J Food Sci Technol. (25)1: 33-38.
• Kontaratou V, Graikou K, Chinou I. 2007. Chemical analyses of the essential oils of three Fortunella cultivars and a Greek traditional kumquat liqueur. 55th International Congress and Annual Meeting of the Society for Medicinal Plant Research, September 2-6, 2007, Graz, Austria. Planta Medica, 73, s 597.
• Korkmaz A, Tiryaki Gündüz G. 2018. Meyve ve sebzelerde UV-C ışık uygulamaları ile küf inhibisyonu. Akademik Gıda. 16(4): 58-469.
• Ladaniya MS. 2008. Citrus fruit. Biology, Technology And Evaluation. London, UK, Elsevier.
• Liu J. 2011. Production technology of kumquat vinegar. China, Brewing, 12.
• Liu Y, Liu Y, Liu Y, Liu H, Shang Y. 2018. Evaluating effects of ellagic acid on the quality of kumquat fruits during storage. Scientia Horticulturae. 227:244-254.
• Lou SN, Ho CT. 2017. Phenolic compounds and biological activities of small-size citrus: Kumquat and calamondin. Journal of Food and Drug Analysis. 25:162-175.
• Lou SN, Lai YC, Hsu YS, Ho CT. 2016. Phenolic content, antioxidant activity and effective compounds. Food Chemistry. 197:1-6.
• Love K, Bowen R, Fleming K. 2007. Twelve fruits with potential value-Added and culinary uses. University of Hawai‘i College of Tropical Agriculture and Human Resources. 13-15.
• Mousa RAS, Abd El-Rahman HAA, El-Massry FHM. 2011. Effect of some natural sweeteners on yoghurt with fruit (kumquat) during storage. Egyptian Journal of Agricultural Research. 89(3): 1039-1051.
• Olcay N. 2019. Farklı teknikler ile kurutulmuş kamkat meyvesinin, bisküvi ve kek üretiminde kullanım imkânları. (Yüksek Lisans Tezi) Necmettin Erbakan Üniversitesi, Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, Konya.
• Ötleş S, Atlı Y. 1997. Karotenoidlerin insan sağlığı açısından önemi. Pamukkale Üniversitesi Mühendislik Fakültesi Mühendislik Bilimleri Dergisi. 3(1): 249-254.
• Pinheiro-Sant’Ana HM, Anunciação PC, Souza CS, Paula Filho GX, Salvo A, Dugo G, Giurida D. 2019. Quali-Quantitative profile of native carotenoids in kumquat from brazil by HPLC-DAD-APCI/MS. Foods. 8(166): 1-10.
• Ramful D, Tarnus E, Aruoma OI, Bourdon E, Bahorun T. 2011. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food Research International. 44: 2088-2099.
• Sadek ES, Makris DM, Kefalas P. 2009. Polyphenolic composition and antioxidant characteristics of kumquat (Fortunella margarita) peel fractions. Plant Foods of Human Nutrition. 64:297-302.
• Schirra M, Agabbio M, Continella G, D'Aquino S. 1995. Extension of kumquat fruit storage life by postharvest hot dip treatments in water and freshening agent. Adv. Hort. Sci. 9: 83-86.
• Shanmugavelan P, Kim SY, Kim JB, Kim HW, Cho SM, Kim SN, Kim SY, Cho YS, Kim HR. 2013. Evaluation of sugar content and composition in commonly consumed Korean vegetables, fruits, cereals, seed plants, and leaves by HPLC-ELSD. Carbohydrate Research. 380: 112-117.
• Summo C, Trani A, Faccia M, Caponio F, Gambacorta G. 2016. Volatiles and acceptability of liqueurs from kumquat and grapefruit. Ital. J. Food Sci. 28: 258-270.
• USDA 2021. Fooddata central kumquat, raw. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102593/nutrients Erişim tarihi: 15.11.2021.
• Wang D, Shangguan XC, Jiang Y. 2009. A study on the technique for fermentation of kumquat vinegar. Acta Agriculturae Universitis Jiangxiensis. 31(1): 114-118.
• Wang D, Shangguan XC, Jiang Y. 2009. Clarification technology of kumquat vinegar. China, Brewing. 2009-04.
• Wang YW, Zeng WC, Xu PY, Lan YJ, Zhu RX, Zhong K, Huang YN, Gao H. 2012. Chemical composition and antimicrobial activity of the essential oil of kumquat (Fortunella crassifolia Swingle) peel. International Journal of Molecular Sciences. 13: 3382-3393.
• Yıldız Turgut D, Çınar O, Seçmen T. 2019. Farklı yöntemlerle elde edilen kamkat (Fortunella margarita Swing.) tozlarının fonksiyonel özelliklerinin belirlenmesi. Gıda. 44(4): 605-617.
• Yıldız Turgut D, Gölükcü M, Tokgöz H. 2015. Kamkat (Fortunella margarita Swing.) meyvesi ve reçelinin bazı fiziksel ve kimyasal özellikleri. Derim. 32(1): 71-80.
• Yıldız Turgut D, Topuz A. 2020. Depolama Süresinin Farklı Kurutma Yöntemleri ile Kurutulmuş Kamkat Dilimlerinin Bazı Kalite Özelliklerine Etkisi. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi. 30(1): 44-56.
• Youssef K, Sanzani SM, Ligorio A, Ippolito A, Terry LA. 2014. Sodium carbonate and bicarbonate treatments induce resistance to postharvest green mould on citrus fruit. Postharvest Biology and Technology. 87: 61-69.
• Zeng LL, Huang HH. 2011. Optimization of debitterizing of kumquat juice by naringinase with response surface method. Science and Technology of Food Industry. 5: 315-318.
• Zhang P, Liu XW. 2010. Development of oval kumquat liqueur. Liquor-Making Science & Technology. 2.