Comprehensive Analysis of Physicochemical Properties, Structure, Bioactive Potential, and Flavor Profiles of Tangerine Pericarp Powder from Different Varieties

High Resolution Image Download MS PowerPoint Slide Tangerine pericarp (TP), a citrus byproduct rich in bioactive compounds, was investigated to assess the physicochemical characteristics and functional properties of powders derived from three Thai cultivars: Cho Kun (TP-C), Sai Nam Phueng (TP-S), and Bang Mod (TP-B). Dry matter recovery ranged from 23.17% to 27.05%, with moisture content between 4.93% and 6.00%, and water activity values below 0.30 in all samples, showing good stability. Analysis of bioactive compounds revealed significant varietal differences. TP-C exhibited the highest levels of total phenolics (49.98 ± 0.24 mg GAE/g DW), total flavonoids (36.11 ± 0.02 mg QE/g DW), and total carotenoids (46.78 ± 0.27 mg β-carotene/kg DW), while with TP-B intermediate and TP-S the lowest. Antioxidant activities were also highest in TP-C, with DPPH and ABTS radical scavenging reaching up to 74.18% and 70.12% and FRAP values at 24.79 ± 0.40 μmol TE/100 mg DW. Ascorbic acid content varied among samples, with TP-C recording the highest value at 76.78 ± 1.27 mg/100 g DW. All samples exhibited strong antimicrobial activity against Bacillus cereus ATCC 11778, with inhibition zones ranging from 20.91 to 29.33 mm. Fatty acid profiles were dominated by linoleic acid (C18:2) and palmitic acid (C16:0), while D-limonene was the major volatile compound across all varieties. Overall, while all TP powder (TPP) samples showed functional potential, TP-C exhibited superior bioactive content, antioxidant capacity, and antimicrobial properties, showing its suitability as a natural functional ingredient for food and nutraceutical applications.