Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.

Automated summary

The aim of this study was to extract bioactive compounds from citrus waste and evaluate their role in the development of functional foods for treating various disorders. Citrus, scientifically known as Citrus L., belongs to the Rutaceae family and is a globally important fruit crop. During processing, citrus fruits generate a significant amount of waste in the form of peel, seeds, and pomace. This waste contains highly bioactive substances and phytochemicals, such as essential oils, ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and trace elements. These compounds are valuable for developing functional foods in different categories and have a wide range of health benefits, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activities. Citrus essential oils, with their diverse bioactive components, are commonly used as substitutes and preservatives in the food industry.