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Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability

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Abstract

Citrus fruits are well known for their medicinal and therapeutic potential due to the presence of immense bioactive components. With the enormous consumption of citrus juice, citrus processing industries are focused on the production of juice but at the same time, a large amount of waste is produced mainly in the form of peel, seeds, pomace, and wastewater. This waste left after processing leads to environmental pollution and health-related hazards. However, it could be exploited for the recovery of essential oils, pectin, nutraceuticals, macro and micronutrients, ethanol, and biofuel generation. In view of the importance and health benefits of bioactive compounds found in citrus waste, the present review summarizes the recent work done on the citrus fruit waste valorization for recovery of value-added compounds leading to zero wastage. Therefore, instead of calling it waste, these could be a good resource of significant valuable components, in this way encouraging the zero-waste theory.

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Acknowledgements

The authors are grateful to the Ministry of Food Processing Industries (MOFPI), New Delhi, India for granting the financial support (FN Q-11/08/2021- R&D) and National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, India for the institutional facility.

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  1. Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana, 131028, India

    Shweta Suri, Anupama Singh & Prabhat K. Nema

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Suri, S., Singh, A. & Nema, P.K. Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Sci Biotechnol 30, 1601–1626 (2021). https://doi.org/10.1007/s10068-021-00984-y

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