VALORIZATION OF CITRUS FRUIT WASTES: SUSTAINABLE EXTRACTION OF BIOACTIVE COMPOUNDS FOR FOOD AND HEALTH APPLICATIONS

What if the orange peels you toss away could become the next generation of food preservatives, cosmetics, and even antimicrobial packaging? Citrus waste is no longer garbage—it's a goldmine.

Citrus fruits are loved worldwide, but their peels, pulp, and seeds are usually discarded as agricultural waste. Yet these leftovers are packed with valuable bioactives—flavonoids, phenolic acids, limonoids, pectin, and essential oils—that can be transformed into high-value products. This review highlights green extraction techniques, including ultrasonic-assisted, microwave-assisted, enzyme-assisted, supercritical fluid, pressurized liquid extraction, and natural deep eutectic solvents, as sustainable alternatives to conventional methods.

Key Points

• Citrus waste is a rich source of bioactives.
• Green methods offer better selectivity and scalability.
• Citrus compounds show promise in food, cosmetics, and packaging.