Valorisation of citrus processing waste: A review

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

“…Nearly 40-50% of citrus fruit production is destined for industrial processing, mainly juice, jam, and marmalade. Citrus fruits processing generates huge amount of waste ranging approximately 50-70% of the wet weight of the processed fruit (this depends on the cultivar and processing technology used) [90]. The processing waste generated is traditionally used as animal feed or directly discarded as a waste without further treatments leading to serious environmental problems.…”

Enzyme‐ and ultrasound‐assisted extractions of polyphenols from Citrus sinensis (cv. Malta) peel: A comparative study

“…The processing of citrus produces nearly about 50–70% w/w citrus peel waste, in which peel accounted for nearly 40–55% of total waste (Zema et al, ). Distinctive composition of peel waste with low pH and antimicrobial properties, and high amounts of organic compounds ( d ‐limonene), pose problem in their management (Calabrò et al, ).…”

“…In addition, there are several compounds unique to citrus peel such as flavanones, flavanone glycosides, and polymethoxylated flavones (naringin, neoeriocitrin, hesperidin, diosmin, rutin, naringenin, eriodictyol, hesperetin, apigening, luteolin, diosmetin, kaerapferon, quercetin, tangeretin), which are relatively rare in other plants. These bioactive possess potent antioxidant, anti‐inflammatory, antiviral, and anticarcinogenic activities (Zema et al, ; Zou, Xi, Hu, Nie, & Zhou, ). Thus, extraction and exploitation of these medicinal bioactive in foods will help in value addition of the waste.…”

“…Thus, extraction and exploitation of these medicinal bioactive in foods will help in value addition of the waste. However, the use of citrus peel in food industry is limited to production of concentrated base for beverage, pectin, candied fruit production, dietary fibers, and essential oil (Goodrich & Braddock, ; Zema et al, ). Extraction of above‐mentioned polyphenolic compounds from citrus peel would not only facilitate the valorization of the waste but will also assist food industry in delivering a natural antioxidant to the health conscious consumers.…”

Sustentabilidade da produção: uso de subprodutos agroindustriais na produção de pequenos ruminantes

“…O bagaço de laranja é o resíduo sólido advindo da prensagem da fruta para extração do suco, o mesmo representa cerca de 50-70% do peso fresco da fruta, sendo composto de casca, polpa e sementes(ZEMA et al, 2018). Por ser um subproduto com alto teor de umidade se deteriora rapidamente em contato com o ar, porém alguns processos podem ser realizados para facilitar o armazenamento, sendo a ensilagem um destes processos(WILLIAMS et al, 2017).…”