research on the production process of jam product from oranges citrus sinensis l osbeck

THAI NGUYEN UNIVERSITY

UNIVERSITY AGRICULTURAL AND FORESTRY

NGUYEN THI MINH TRANG

RESEARCH ON THE PRODUCTION PROCESS OF JAM PRODUCT

FROM ORANGES (CITRUS SINENSIS (L.) OSBECK)

BACHELOR THESIS

Thai Nguyen, November 2022

THAI NGUYEN UNIVERSITY

UNIVERSITY AGRICULTURAL AND FORESTRY

NGUYEN THI MINH TRANG

RESEARCH ON THE PRODUCTION PROCESS OF JAM PRODUCT

FROM ORANGES (CITRUS SINENSIS (L.) OSBECK)

BACHELOR THESIS

Thai Nguyen, November 2022

ABSTRACT

Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Nguyen Thi Minh Trang

Thesis Title Research on the production process of Jam product from

Oranges (Citrus sinensis (L.) Osbeck)

Supervisor PhD Pham Bang Phuong

Supervisor’s Signature

Abstract:

Citrus sinensis (L.) Osbeck, sometimes known as the sweet orange, is a fruit native to

Southeast Asia that is now consumed worldwide as a fantastic source of vitamin C, a potent natural antioxidant that strengthens the immune system The goal of this research is to process jam products with good nutritional and sensory values, contributing to diversify jam products on the market and bring economic benefits to producing households’ preservation and processing of fruits and vegetables in Vietnam The

results indicate that sugar is necessary for the production of Jam from Citrus sinensis

(L.) Osbeck, and that a sugar content of 65% is used at the perfect rate In addition, the malt syrup concentration of 1% along with the temperature also has a good effect on the jam production process, with the temperature of 80°C being optimal Furthermore, it is necessary to remove the pods and seeds so that the product does not become bitter Jam

products are made from Citrus sinensis (L.) Osbeck with the sensory quality were

evaluated by the sensory panel Other characteristics of Jam product has also been

ACKNOWLEDGEMENT

First of all, I want to thank for all the support you have given me during my 4 years at Thai Nguyen University of Agriculture and Forestry, Advanced Education Program I studied and researched my full-time internship program at the Faculty of Biotechnology and Food Technology

I would like to express my deep gratitude to PhD Pham Bang Phuong who enthusiastically instructed and created the best conditions for me to complete this graduation thesis He pointed out the errors, the nonconformities, and how to fix them during the time here Once again, I sincerely thank my supervisor, and wishing good health for him

In addition, I'd like to express my deep gratitude to my fellow students for their assistance throughout the internship: Cao Hong Le, Nguyen Thuy Duong, Nguyen Thi Hong Nhung and Nguyen Huy Duc

Then, I'd love to express my gratitude to my family for providing me with the necessary resources and for constantly supporting me emotionally throughout my internship

Given the limited time as well as experience, the mistake of the thesis cannot be avoided I look forward to receiving the guidance, and comments of the teachers so that I can supplement, improve our knowledge, and better serve the practical word in the future

Thank you sincerely!

Thai Nguyen, October 2022 Student

NGUYEN THI MINH TRANG

PART II LITERATURE REVIEW 4

2.1 Overview about Citrus sinensis (L.) Osbeck 4

2.1.1 Characteristics of Citrus sinensis (L.) Osbeck 4

2.1.2 Overview of the chemical composition of Citrus sinensis L 5

2.1.3 Overview of biological effects of Citrus sinensis (L.) Osbeck 8

2.2 Classification of orange varieties 14

2.4 Nutrient composition of sweet orange 20

2.5 Overview about Jam product 21

2.5.1 General Introduction 21

2.5.2 Fruit jam classification 22

2.6 Research status of products from fresh oranges in our country and in the world 23

2.6.1 Research status of products from fresh oranges in the world 23

2.6.2 Research status of products from fresh oranges in Vietnam 24

PART III MATERIALS, RESEARCH CONTENTS AND METHODOLOGY 25

3.1 Material and research scope 25

3.1.1 Material 25

3.1.2 Research scope 26

3.2 Location and time period of the research 26

3.3 Equipment and chemical require for research 26

3.4 Research content 26

3.5 Research methods 29

3.5.1 Experimental design method 29

3.5.2 Physicochemical indicators [8], [9], [10] 31

3.5.3 Evaluation of sensory quality by scoring method according to TCVN 3215-79 31

3.5.4 Method for determination of total aerobic microorganisms (TCVN 5165: 1990) [11] 32

3.5.6 Data processing methods 33

PART IV RESULT AND DISCUSSION 34

4.1 The result of studying some factors affecting on the quality of product 34

4.1.1 The result of research on study the effect of sugar concentration on the quality of product 34

4.1.2 To determine the effect of malt syrup concentration on the quality of product

following the single-factor model 35

4.1.3 Experimental design to study the effect of temperature on the quality of product364.2 Completing the process of producing Jam products from Oranges (Citrus Sinensis (L.) Osbeck) 38

4.3 Evaluation the quality and preliminary cost estimation of final product 40

4.3.1 Evaluation the qualiy of final product 40

4.3.2 Preliminary cost estimation of final product 41

PART V CONCLUSION AND RECOMMENDATION 42

5.1 Conclusion 42

5.2 Recommendation 42

REFERENCES 43APPENDIXES

Appendiex 1: Research process picturesAppendiex 2: Data processing

Appendiex 3: Nutrient and microbiological factors found in Orange Jam productsAppendiex 4: Sensory assessment answer sheet

LIST OF FIGURES

Figure 2.1 Chemical structures of steroids 6

Figure 2.2 Chemical structures of hydroxyamides, alkanes and fatty acids 6

Figure 2.3 Chemical structures of coumarins 6

Figure 2.4 Chemical structures of peptides 7

Figure 2.5 Chemical structures of carbohydrates 7

Figure 2.6 Chemical structures of carbamates and alkylamines 7

Figure 2.7 Chemical structures of carotenoids 8

Figure 2.8 Blonde orange 15

Figure 2.9 Navel orange 15

Figure 2.10 Blood orange 16

Figure 2.11 Sweet orange 17

Figure 2.12 Xa Doai orange 17

Figure 2.13 Sugar orange 18

Figure 2.14 Sanh orange 18

Figure 2.15 Freezer jam 22

Figure 2.16 Kumquat sticky jam 22

Figure 2.17 Dried jam 22

LIST OF TABLES

Table 2.1 Nutrient composition of sweet orange 20

Table 3.1 Laboratory equipment 26

Table 3.2 Chemicals 26

Table 3.3 Experimental design to study the effect of sugar concentration

on the quality of product 29

Table 3.4 Experimental design to study the effect of malt syrup concentration

on the quality of product 30

Table 3.5 Experimental design to study the effect of temperature on the

quality of product 30

Table 3.6 The importance coefficient of each indicator 32

Table 3.7 Table of regulations to evaluate the level of product quality 32

Table 4.1 Affecting of sugar concentration on the sensory quality of product 34

Table 4.2 Affecting of malt syrup concentraton on the sensory quality

of product 35

Table 4.3 Affecting of temperature on the sensory quality of product 37

Table 4.4 Nutrient and microbiological factors found in Orange Jam products 41Table 4.5 The preliminary cost calculation for Jam product from Citrus

sinensis (L.) Osbeck 41

EDTA Ethylene Diamine Tetraacetic Axit LDL Low density lipoprotein Cholesterol

CSJ Citrus sinensis juice

of our country are very diverse and abundant in all regions of the country

However, vegetables and fruits are almost seasonal and have a short harvest

season, so their economic efficiency is low Techniques used in and processing

help diversify products, improve nutritional and sensory values of products, take advantage of excessive raw materials for processing, and increase income for

farmers

Among the commonly grown fruits in Vietnam, oranges are a specialty

fruit tree grown for many years because of their high nutritional and economic

values

However, due to the growing conditions, high yield cannot be consumed

all at once, so they are often processed into canned water, candy

Jam is always made by cooking whole or sliced fruits with sugar, until

they are reduced to a thick, fruity, spread Jam is spread onto toast, freshly baked scones or used as a filling base for tarts such as a Bakewell when jam is made

correctly and potted into sterilized jars, it will last up to a year, as the quantity of

sugar in the jam in the cooking helps its preserving qualities

But jam products from oranges, tangerines and strawberries have only

limited at manual processing, serving family needs, there has been no specific

research on the production of this type of jam in the direction of application at the production scale

The purpose of this study is to process jam products with good nutritional

and sensory values, contributing to diversify jam products on the market and

bring economic benefits to producing households’ preservation and processing of

fruits and vegetables in Vietnam In response the above problems, and at the same time applying the knowledge gained during my studies, I carried out the

project: "Research on the production process of Jam product from Oranges

(Citrus sinensis (L.) Osbeck)"

1.2 Research’s objectives

1.2.1 Overall objective

Building a process for producing jam products from Oranges (Citrus

sinensis (L.) Osbeck) will maintain the high nutritional value, while ensuring

their available consumption safe, contributing to the diversification of jam

products on the Vietnamese market

1.2.2 Detail objective

- Investigating the potential factors that could influence to the quality of

Jam products

- Completing the process of producing Jam products from Oranges (Citrus

sinensis (L.) Osbeck) and evaluating the quality of final product

1.3 Research question

Is it possible to replace sugar with other ingredients such as honey,

glucose, fructose?

1.4 Limitation

Limitation that are expected to be encountered throughout the study:

- Language barrier: Since this report is conducted in English, so the study would

have some obstacles due to the difference of language

- Equipment and chemicals provided: This study is conducted in the Faculty of

Food Biotechnology and Food Technology, Thai Nguyen university of Agriculture and Forestry Therefore, there inadequacy of specialized machines

that are required for the research process

PART II LITERATURE REVIEW

2.1 Overview about Citrus sinensis (L.) Osbeck

2.1.1 Characteristics of Citrus sinensis (L.) Osbeck

This family's member, the sweet orange (Citrus sinensis (L) Osbeck), is a

major source of vitamins, particularly vitamin C, as well as calcium, potassium, thiamine, niacin, and magnesium [13]

Oranges probably originated from southeast Asia and were grown in

China by 2500 BC Due to its outstanding nutritional value, supply of vitamins,

and other purposes, it is now practically produced worldwide as a source of food

for people

Citrus sinensis (L.) Osbeck sometimes known as the sweet orange, is a

small evergreen tree that can grow as tall as 15m in some situations It is now commercially grown around the world in tropical, semi-tropical, and some warm

temperate climates, making it the most planted fruit tree in the world It is

believed to have its origin from in southern China, where it has been farmed for

many years [13] Citrus sinensis (L.) Osbeck is an evergreen blooming tree

Orange trees often reach a height of 9 to 10 m and have thick spines The alternate leaves have slender, winged petioles (3-5 mm broad, 6.5–15 cm long)

The blades are elliptical, oblong, or oval in form, bluntly serrated, and have a distinct citrus aroma from the abundance of oil [14] Five white petals and 20–25

yellow stamens make up the axillary flowers, which are borne singly or in whorls

of 6 (5 cm wide) The fruit ripens to orange or yellow and can range in shape from globose to oval (6.5 to 9.5 cm broad) Anatomically, the fruit consists of

two distinct regions, the pericarp, also called the peel, skin or rind, and the

endocarp or pulp with juice sac glands [14] The epidermis of the skin is made of epicuticular wax and contains many tiny fragrant oil glands that are responsible

for the scent The pericarp consists of the outer flavedo or epicarp, largely made

of parenchymatous cells and cuticle [14] The albedo or mesocarp lying beneath

the flavedo consists of tubular-like cells joined together to constitute the tissue

mass compressed into the intercellular area [14]

The flesh or pulp of the fruit is typically juicy and sweet, divided into 10

to 14 segments (although there are seedless varieties) and comes in a variety of hues from yellow to orange to red The ripe fruit is classified as a hesperidium

which is a type of berry with multiple seeds and is fleshy [13]

Citrus sinensis (L.) Osbeck is consumed all over the world as an excellent

source of vitamin C, a powerful natural antioxidant that builds the body immune

system [13] Constipation, cramps, colic, diarrhoea, bronchitis, tuberculosis, cough, cold, obesity, menstruation disorders, angina, hypertension, anxiety,

depression, and stress are among the conditions it has historically been used to treat [15]

2.1.2 Overview of the chemical composition of Citrus sinensis L

The secondary metabolites found in abundance in Citrus sinensis L

contribute to the pharmacological effects attributed to this plant Flavonoids

1-54, steroids 55,56, hydroxyamides, alkanes, and fatty acids 57–60, coumarins

61–67, peptides 68–70, carbohydrates 71–74, carbamates and alkylamines 75–

78, carotenoids 79–82, volatile compounds 83–148, and nutritional elements like

potassium, magnesium, calcium, and sodium have all been found in the fruits, peel, leaves, juice, and roots [13] The chemical structures of constituents

isolated and characterized in Citrus sinensis (L.) Osbeck are shown in Figures

2.1–2.7

Figure 2.1 Chemical structures of steroids

Figure 2.2 Chemical structures of hydroxyamides, alkanes and fatty acids

Figure 2.3 Chemical structures of coumarins

Figure 2.4 Chemical structures of peptides

Figure 2.5 Chemical structures of carbohydrates

Figure 2.6 Chemical structures of carbamates and alkylamines

Figure 2.7 Chemical structures of carotenoids

2.1.3 Overview of biological effects of Citrus sinensis (L.) Osbeck

2.1.3.1 Antimicrobial Action

One of the most numerous plant species, Citrus has 40 different species

that are found on all continents and are mostly consumed fresh Citrus fruits have

also been utilised as food additives, herbal medicines, and dietary supplements

[16] Citrus offers a wide range of potential health advantages, including

anticancer, antibacterial, antioxidant, and anti-inflammatory properties [17] that are strongly correlated with the presence of flavonoids in the fruit [18]

2.1.3.2 Fungicide activity

According to Farhat et al (2011), orange peel makes up about 45% of the

total weight, and significant amounts are left over as a byproduct after orange

processing These leftovers cause environmental issues, particularly water

pollution, because they contain biomaterials like EO, pectin, and sugars There

are significant amounts of Citrus EO present, and it is known that they can work

as an antibacterial against both bacteria and fungus The exocarp of an orange peel is made up of irregular parenchymatous cells that completely enclose many

glands or oil sacs The epidermis covers this exocarp Caccioni, Guizzardi,

Biondi, Renda, and Ruberto (1998) reported that volatile compounds of orange

and lemon peel are capable of inhibiting Penicillium despite it being claimed

(using the agar dilution technique) that they are effective against the growth of some moulds [19]

2.1.3.3 Antiparasitic Activity

Citrus sinensis (L.) Osbeck provides an option in the treatment and

management of parasitic infections, which are important global public health

issues The extracts of the Citrus sinensis (L.) Osbeck peel in hexane, chloroform,

ethyl acetate, acetone, and methanol showed only modest antimalarial efficacy

against the chloroquine strain of Plasmodium falciparum [14] 2.1.3.4 Antiproliferative Activity

Chinese hamsters' lung fibroblast cell line and a normal human prostatic epithelial cell line's ability to proliferate were both suppressed by a standardized

extract of red orange juice made from three pigmented cultivars of Citrus

sinensis (Moro, Tarocco, and Sanguinello) At concentrations of 82.6% and 73%, the juice from the fruits of Citrus sinensis (L.) Osbeck completely inhibited the

proliferation of the K562 (human chronic myelogenous leukemia) and HL-60

cell lines (human leukemia) Similar to 10% concentration, MCF-7 cells were

resistant to 90.5% of the antiproliferative action (human breast adenocarcinoma)

Peels of Citrus sinensis demonstrated action on human lung cancer cells when

polymethoxyflavones were extracted from them With a minimum effective

concentration (ECmin) of 9.25 and 4.62 g/mL, respectively, cold-pressed orange peel oil containing a mixture of non-hydroxylated polymethoxyflavones (75.1%)

and hydroxylated polymethoxyflavones (5.44%) and a mixture containing only

hydroxylated polymethoxyflavones (97.2%) induce apoptosis in breast cancer

cells MCF-7 All of these antiproliferative characteristics imply that flavonoids

found in Citrus sinensis, in particular, might be studied for their potential as

chemopreventive and therapeutic agents in cancer [14]

2.1.3.5 Antioxidant Activity

It was found that Moro juice efficiently scavenge ABTS radical cations

reaching up to 64% Seed extract of Citrus sinensis exhibited antioxidant activity

using reducing power and DPPH radical-scavenging assays, gallic acid was used

as control standard The antioxidant activity of the orange peel methanolic extract

fractions was evaluated by DPPH assay and the Co(II)/EDTA-induced luminol chemiluminescence assay Results showed that orange peel methanolic extracts

possess moderate antioxidant activity as compared with the activity observed for

the aglycones, diosmetin and hesperetin Citrus sinensis juice showed 84.81%

DPPH antiradical effect at 100 µg/mL Acetone-water extract obtained from

fresh edible part of red oranges fruits (Citrus sinensis, Torocco) displayed an

intracellular antioxidant activity of 85% in Caco-2 cells at 50 mg/mL Positive

standard drugs-gallic acid and vitamin C-were used The extract obtained from

red oranges exhibited significant higher antioxidant activity than positive

controls [14]

2.1.3.6 Hypocholesterolemic Activity

Cholesterol is a severe health issue, and Citrus sinensis has helpful

characteristics associated to it The administration of lyophilized Citrus sinensis

juice at a dose of 5 g/kg in aqueous vehicle in a volume of 0.5 mL/100 g body

weight for 15 days on adult male Wistar rats (200-250 g), decreased plasma

levels of cholesterol (31%), LDL (44%) and triglycerides (33%) Microsized

insoluble fibers from Citrus sinensis fruits lowered the concentrations of serum

triglycerides (15.6%-17.8%) and serum total cholesterol (15.7%-17.0%) by means of enhancing the excretion of cholesterol (123%-126%) and bile acids

(129%-133%) in feces [14]

2.1.3.7 Anti-Obesity Activity

Numerous studies have lately assessed Citrus sinensis positive benefits on

weight control and obesity, as well as the effectiveness of its active ingredients After 4 weeks of therapy, moro juice extract was able to significantly lower body

mass index (BMI) Body weight, BMI, waist, and hip circumference were also substantially different in Moro extract-treated participants compared to the

placebo group According to some research, the active ingredients anthocyanins,

hydroxycinnamic acids, flavone glycosides, and ascorbic acid found in Moro juice work together to reduce fat in people Aqueous- methanol extracts of

flavedo, albedo, and pulp of pooled samples of two varieties of Citrus fruits

(Citrus reticulate and Citrus sinensis) efficiently prevented oxidative stress in

human adipocytes with no cytotoxic effects The data indicated above show that

the positive benefits of citrus and the active components might be employed in weight management and obesity [14]

2.1.3.8 Activity in Cardiovascular System

Citrus varieties include a lot of dietary flavonoids, which lower the risk of

negative cardiovascular events Commercial Citrus sinensis juice (CSJ)

consumption reduced diastolic and systolic blood pressure in healthy volunteers

consuming 500 mL/day of orange juice twice a day for four weeks in 5.13% and

-5.91%, respectively However, neither the diastolic nor the systolic blood pressure was significantly affected by the four-week administration of natural

CSJ [14]

2.1.3.9 Antiosteoporotic Activity

Problems related with osteoporosis, characterized by a loss of bone mass,

is a major health problem that affect persons of advanced age Citrus displayed a

possible osteoporosis preventive effect On ovariectomized rats, administration

of an ethanol extract of Citrus sinensis leaves and peel (5 mg/kg) boosted the

trabecular bone mineral content and bone mineral density of the tibia as well as

the levels of phosphate and calcium, preventing bone loss In a male rat with an osteoporosis model, the effects of feeding orange pulp on bone quality resulted in

an improvement in several bone structural traits [14]

2.1.3.10 Protective of UV Activity

Genetic alterations caused by excessive UV exposure can lead to skin

cancer Standardized red orange extract demonstrated protective benefits against

ultraviolet B (shortwave) damage that was brought about in human keratinocytes

This function may prevent oxidative stress-related cellular processes including

inflammation and apoptosis Using a dosage of 100 mg/daily for 15 days, a

supplement of red orange complex (Citrus sinensis variants Moro, Tarocco, and

Sanguinello) manufactured by Bionap Company decreased UV-induced skin erythema on healthy human volunteers Additionally, when individuals were

exposed to red orange extract, the pigmentation (melanin content) of their skin

age spots dropped from 27% to 7% The studies shown here show that Citrus

sinensis shields cells against the genotoxic effects of UV radiation Orange may

therefore make a fantastic option for sun care goods [14]

2.1.3.11 Relaxant, Sedative and Anxiolytic Activities

The use of essential oils and extracts in aromatherapy is a complementary

medical procedure Exposure to ambient odor of natural essential oil of Citrus

sinensis showed a relaxant and sedative effect on dental patients Forty male

volunteers were divided into five groups and exposed to 2.5, 5, or 10 drops of

sweet orange essential oil for the test scent, which has been shown to have

anxiolytic properties Both physiological (heart rate and gastrocnemius electromyogram) and psychological (state-anxiety, subjective tension,

tranquilization, and sedation) factors were assessed Results provided evidence in favor of aromatherapists using it as a sedative [14]

2.1.3.12 Insecticidal Activity

Essential oil extracted from leaves of Citrus sinensis have insecticidal activity against larvae of Culex pipiens molestus, two main compounds terpineol

and 1,8-cineole were the most effective against Culex pipiens molestus Citrus

sinensis essential oil demonstrated efficacy against Musca domestica (L.) with

fatal doses between 3.93 and 0.71 µL/cm2, and it was isolated from fruit

peel.Volatile extract of Citrus sinensis peels showed insecticidal potency during

30 and 60 min, against certain number of mosquitos, houseflies, and

cockroaches Essential oil of Citrus sinensis was tested against Planococcus ficus a mealybug pest in grape vine growing areas worldwide Peel extracts of Citrus

sinensis showed larvicidal and nymphicidal activity Chloroform extract showed activity against the larvae of Anopheles subpictus, the methanol extract was

active against larvae of Culex tritaeniorhynchus and the hexane extract was active

against the nymph of Aphis gossypii Orange has the potential to be used as an

alternative crop protectant against the most likely pest species since the natural

compounds of Citrus sinensis clearly impact the growth of varied plagues [14]

2.2 Classification of orange varieties

Oranges come in a variety of varieties based on the nation and region

Oranges are split into two categories in the commercial world: sweet oranges and

sour oranges Marmalade is frequently made using sour oranges Sweet oranges

consist of:

2.2.1 Blonde orange

The popular blonde orange variety is Valencia, which is native to the Azores islands and Portugal Blonde orange trees can grow in inland regions

where there is a significant fluctuation in temperature from day to night, which

activates the pigment system of the peel giving it an attractive color Small to medium sized round oranges suitable for industrial production Smooth skin, thin

bark, and vivid orange-orange seeds Orange juice is incredibly sweet to taste

whether it is consumed fresh or after being turned into juice [4]

Figure 2.8 Blonde orange

2.2.2 Navel orange

Caracara oranges and Washington oranges are common types of navel

oranges These orange varieties were grown in Florida before 1835 The main harvest is from November to January [4]

Compared to Valencia oranges and other sweet oranges, navel oranges are larger The orange peel is thick and simple to peel, and the fruit's skin is a vivid

yellow color This orange variety has a high rate of juice collection and no seeds

Oranges turn bright yellow in cold weather, allowing the fruit to ripen while

maintaining a light green skin tone Due to the bitter taste this kind of orange

generates, it is typically utilized to make orange juice [4]

Figure 2.9 Navel orange

2.2.3 Blood orange

Of the citrus fruits first discovered in the Mediterranean, this orange type

is regarded as the most delectable and beautiful Fruit with thin skin, a medium

size, and few or no seeds The hue of orange peel with orange cloves is a

stunning rich dark crimson The juice is less acidic than other oranges and is rich,

sweet, dark crimson in hue The main drawback of blood oranges is that during processing and storage, the anthocyanins content, which gives the fruit its rich

crimson color, tends to disappear Blood orange can be used fresh or pressed [4]

Figure 2.10 Blood orange

2.2.4 Sweet orange

This particular orange variety is grown in the Mediterranean region,

however its juice has a low acid level, is unable to prevent microbes, and is

overly sweet, making it unsuitable for making orange juice [4]

Figure 2.11 Sweet orange

2.3 Some varieties of oranges are grown a lot in Vietnam

Xa Doai orange (Nghe An): a relatively large tree with few branches that

is grown in the province of Xa Doai Delicious orange with a delicate, glossy

peel with a sweet flavor and little fiber mostly employed in the preparation of marmalade and orange juice

Figure 2.12 Xa Doai orange

Dong Dinh orange: big tree, light green leaves, big leaves It is a large,

watery, burgundy fruit that is resistant to disease and easy to grow It is a cross

between an orange and a grapefruit This variety of orange is being grown in Hai

Hung

Sugar orange: taste more like tangerine than orange The tree is 2-3m

high, with many branches and leaves, the leaves have no ears Average weight

100g/fruit, thin skin, red yellow or dark red, easy to peel, easy to divide

Figure 2.13 Sugar orange

Sanh orage: has scientific name Citrus

reticulata sinensis Tree 2-3m high, low branching,

leaves with small ears The fruit is slightly flattened,

weighing 200-400g/fruit with rough skin, thick skin,

yellow or dark red when ripe, thick but easy to peel,

red flesh, greenish brown seeds, sweet, slightly sour

taste, delicious taste

Currently, there are more than 86.000 hectares of citrus trees in the

Southern region, making up 18.45% of the area's fruit trees and producing about

1 million tons annually, or 57.4% of the output for the entire region The Mekong

Delta in particular has 74.424 hectares of citrus tree land This demonstrates that

the region's soil and climate are ideal for growing this crop, and that farmers'

Figure 2.14 Sanh orange

agricultural skills are rising, helping to elevate citrus' standing in comparison to many other crops

In which, oranges are grown in many provinces such as Tien Giang, Ben

Tre, Dong Thap, Vinh Long, Tra Vinh, Soc Trang, Hau Giang and Can Tho city

Vinh Long is mainly concentrated in Tra On district with an area of 9.240 ha

Tien Giang plans the fruit growing area here according to VietGAP criteria of the Southern Fruit Institute in coordination with the local

implementation, typically Cai Be district According to the data of the Gardening Association of Cai Be district, at the end of 2000, the district had about 5.000ha

of Sanh oranges, but affected by greening disease nearly half of the area After

that, the Sanh orange gradually recovered and developed a new area, because the

price of Sanh oranges suddenly increased, so many gardeners turned to grow

Sanh oranges By the end of 2008, the area of earthen Sanh oranges in the district increased to 5.500 ha and now is 6.768 ha, the annual output is about 135.000-

150.000 tons Now, Sanh oranges are not only present in communes south of the highway such as My Luong, My Duc Tay, An Thai Dong, An Thai Trung but

also spread to the northern lands such as My Loi A, My Loi B, My Tan

Fruit trees cover 26,109 hectares in the province of Hau Giang, producing 180,210 tons annually Sanh oranges in particular covers 1,693 ha Grown in

three districts with a combined area of 7,827 ha: Chau Thanh, Nga Bay, and

Phung Hiep 2012 saw a harvest production of 53,562 tons

Harvest: Sanh oranges are best planted in the early, middle of the rainy

season Sanh oranges produce fruit all year round, but are most concentrated around November and December of the year, from the date of flowering to

harvest is 7-9 months, but gardeners have measures to flower at the right time to sell get the highest price When the harvest is complete, people will leave the

young oranges left on the tree to prepare for the next crop

2.4 Nutrient composition of sweet orange

Citrus fruits have long been prized for their healthful nutritional and

antioxidant qualities They are the primary source of significant phytochemical nutrients Scientific research has demonstrated the numerous health advantages

of oranges' high vitamin and mineral content Additionally, it is now recognized that other biologically active, non-nutrient components found in citrus fruits,

such as phytochemical antioxidants and soluble and insoluble dietary fibers, can

help lower the risk of cancer and several chronic diseases, including arthritis,

obesity, and coronary heart disease [13]

Table 2.1 Nutrient composition of sweet orange

Source: USDA Nutrient Database (2014)

2.5 Overview about Jam product

2.5.1 General Introduction

Jam is a fruit-based foodstuff This dish has been served as dessert at

feasts, gatherings, and breakfasts for a very long time Jam serves a variety of

purposes, from supplying nutrients to adorning food items Jam could be stored

for an extended period of time [1] To make the product sweeter, to enhance the sensory quality, and to enhance the nutritional quality, sugar is added to the

product Additionally, sugar has the ability to preserve goods Microbial cells are

in a primary contraction condition in products with high sugar content killing them off or preventing their development, respectively As a result, many items

do not require pasteurization after cooking To destroy yeast and mold, some

items with low sugar content must be pasteurized for a specific period of time A little quantity of food acid is typically added to jams, and this acid content also

helps to prevent microbiological activity [2] The manufacturer can add pectin or

agar to boost the product's freezing ability depending on the chemical makeup of

the fruit used as the raw material for jam [3]

2.5.2 Fruit jam classification

Depending on the condition of the product structure [4]:

- Freezer jam:

 Made from fruit juice or pured

 Pectin or agar can be used to make gel coagulant

 About 60-65 percent of the substance is dry - Sticky jam:

 Pieces or whole fruit

 Soft, barely moist, no residual sugar syrup surrounding the jam

 The dry matter content is around 70–75%

- Dried jam:

 Fruit pieces or whole

 The outside is coated in sugar

 A 70–80% dry matter content is typical

Figure 2.15 Freezer jam

Figure 2.16 Kumquat sticky jam

Figure 2.17 Dried jam

2.6 Research status of products from fresh oranges in our country and in the world

2.6.1 Research status of products from fresh oranges in the world

Recently, the number of studies on citrus fruits is not much, in which

oranges are also of little interest Orange is a fruit that has a lot of chemical

components that are good for human health, so scientists are studying and applying those substances to humans Additionally, orange juice is the key

ingredient in items made from oranges, according to recent study on overseas markets Brazil, Florida, and Sao Paulo are the markets with the highest

production and consumption of orange juice, respectively The major market for

orange juice imported from Brazil since the 1980s is the United States

In addition to the creation of orange juice for human consumption, many

people are interested in and conduct extensive research on other orange tree parts, such as the leaves, flowers, roots, and especially the orange peel, that are

interested and studied by many people in order to create new products Different products with different uses Some studies on oranges such as: investigating

antioxidants, identifying yeast from oranges, producing Mycotoxins from

oranges

Research works:

Article: “Bioavailable Citrus sinensis Extract: Polyphenolic Composition

and Biological Activity”, Giacomo Pepe, Francesco Pagano, Simona Adesso,

Eduardo Sommella, Carmine Ostacolo, Michele Manfra, Marcello Chieppa,

Marina Sala, Mariateresa Russo, Stefania Marzocco and Pietro Campiglia