Summary
Citrus fruits fall in the category of those commercially grown fruits that constitute an excellent repository of phytochemicals and biologically active compounds, with health-promoting properties. Processing of fruit results in generation of large amounts of waste, which are fed to animals or disposed of, increasing the burden on the environment. However, due to its richness in valuable compounds, citrus fruit waste viz. peels (flavedo and albedo), seeds, and pomace are considered potent bio-resource materials for various uses in the food and non-food sectors. The inherent bioactive compounds present in citrus waste can be used as food additive, encapsulant, nanoparticle, prebiotic, pectin source, essential oil, polyphenol, carotenoid, or dietary fiber. It can also be used as a natural ing
Regional applicability
Citrus processing is not a major UK agricultural sector, but the waste valorisation principles and extraction technologies reviewed may be applicable to UK horticulture waste streams (apple pomace, soft fruit processing waste). The review's emphasis on circular economy approaches and bioactive recovery aligns with UK policy interests in food waste reduction and sustainable food systems.
Key measures
Not applicable (review paper); encompasses classification of bioactive compounds (polyphenols, carotenoids, dietary fibre, essential oils) and applications (food additives, encapsulants, nanoparticles, prebiotics, pectins, cosmetics, medicines, packaging, biofuels, biofertilisers, biodiesel, biogas, bioethanol).
Outcomes reported
The review identifies and synthesises current and emerging applications of citrus processing waste (peels, seeds, pomace) across food and non-food sectors. It evaluates strategies for valorisation that reduce environmental burden whilst extracting bioactive compounds.
Topic tags
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