ReviewFood science and biotechnology2021
Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability.
Review in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Ultrasound-assisted enzymatic extraction of citrus pomace yields dietary fiber-rich extract with skin-protective effects.Journal of the science of food and agriculture · 2026Article
- Recovery of bioactive compounds from citrus by-products: advances in conventional and innovative extraction approaches, bioavailability, and applications.BMC chemistry · 2026Review
- Mandarin Juice Powder Production by Foam Mat Drying: Optimization and Determination of Drying Kinetics.ACS omega · 2026Article
- Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility.Foods (Basel, Switzerland) · 2026Review
- Cascade Valorisation of Lemon-Processing Residues (Part I): Current Trends in Green Extraction Technologies and High-Value Bioactive Recovery.Foods (Basel, Switzerland) · 2026Review
- Superheated steam extraction and RSM-based optimization of antioxidant activity in Citrus paradisi essential oil and evaluation of antimicrobial activity.Scientific reports · 2026Article
- Comparative Study of the Effectiveness of Cellulose, Pectin and Citrus Peel Powder in Alleviating Loperamide-Induced Constipation.Foods (Basel, Switzerland) · 2026Article
- Application of Membrane Technology to Obtain Bioactive Products from Orange Peel Extract.Foods (Basel, Switzerland) · 2025Article
- Microbial ecology and functional landscape of black soldier fly larval bioconversion of orange waste: A metataxonomic perspective.World journal of microbiology & biotechnology · 2025Article
- Effect of Ultrasonic Pretreatment on the Extraction Process of Essential Oils from Grapefruit (Biotech (Basel (Switzerland)) · 2025Article
- Development of Pectin-Based Films with Encapsulated Lemon Essential Oil for Active Food Packaging: Improved Antioxidant Activity and Biodegradation.Foods (Basel, Switzerland) · 2025Article
- Citrus wastewater as a source of value-added products: Quali-quantitative analysis and in vitro screening on breast cancer cell lines.Archiv der Pharmazie · 2024Article
- Value addition to dietetic frozen yoghurt through use of fruit peel solids.Scientific reports · 2024Article
- Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications.Foods (Basel, Switzerland) · 2024Review
- Comparative Analysis of the Impact of Three Drying Methods on the Properties ofFoods (Basel, Switzerland) · 2023Article
- Toward Achieving Rapid Estimation of Vitamin C in Citrus Peels by NIR Spectra Coupled with a Linear Algorithm.Molecules (Basel, Switzerland) · 2023Article
- Grapefruit Extract-Mediated Fabrication of Photosensitive Aluminum Oxide Nanoparticle and Their Antioxidant and Anti-Inflammatory Potential.Nanomaterials (Basel, Switzerland) · 2022Article
- An in-vitro exploration of the antifibrotic activity of Naringenin: A potential therapeutic agent for oral submucous fibrosis management.Journal of oral biology and craniofacial researchArticle
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
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