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Mosambi

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Recent Advances in Citrus Fruits

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Abstract

Mosambi belonging to the family Rutaceae is a sweet lime variation best cultivated in India, China, southern Japan, Vietnam, Malaysia, Indonesia and Thailand. In India, Mosambi is extremely popular and often produces fruit in 5–7 years. It contains significant amounts of total polyphenols, flavonoids, and other biocompounds with antioxidant characteristics, including vitamin C, minerals, and water-soluble vitamins. This fruit is progressively gaining popularity around the world due to sweet taste of its juice. Many researchers have looked at the extraction, depectinization, pretreatment and final clarity of preprocessed juice. Mosambi has a numerous health benefits, including aiding digestion and contributing in the treatment of scurvy, diabetes, urinary disorders, and skin problems. Apart from this, it also possesses antioxidant, anti-diarrheal, antimicrobial, antiviral, anticancer, anti-inflammatory, hypoglycemic, hypocholesterolemic, antithrombotic, antimicrobial, antihypertensive and diuretic. Mosambi is a high-fiber, low-glycemic-index fruit. The by-products derived from mosambi wastes provide a source of nutraceuticals, which the food, cosmetics, and pharmaceutical industries can use to make low-cost nutritional dietary supplements. This chapter summarized the detailed description of antioxidant components, their characterization, health benefits and nutritional significance of Mosambi with respect to post harvest technologies, its processing, valuable food products and comprehensive utilization of waste in the value added byproducts.

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Authors and Affiliations

  1. Centre of Food Technology, University of Allahabad, Prayagraj, India

    Vinti Singh, Radha Kushwaha & Devinder Kaur

  2. Department of Physics, H.N.B. Government PG College, Prayagraj, India

    Sandeep Kumar

Authors
  1. Vinti Singh
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  2. Radha Kushwaha
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  3. Devinder Kaur
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  4. Sandeep Kumar
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Editors and Affiliations

  1. University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

    Sukhvinder Singh Purewal

  2. Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA

    Sneh Punia Bangar

  3. Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, Punjab, India

    Pinderpal Kaur

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Singh, V., Kushwaha, R., Kaur, D., Kumar, S. (2023). Mosambi. In: Singh Purewal, S., Punia Bangar, S., Kaur, P. (eds) Recent Advances in Citrus Fruits. Springer, Cham. https://doi.org/10.1007/978-3-031-37534-7_3

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