Vol. 11, Issue 7 (2022)

Author(s):
Monika and Lagna choudhury

Abstract:
Citrus fruits have a history of having medicinal and therapeutic value because they contain a wealth of bioactive components. Fruit processing produces significant volumes of waste that are either given to animals or dumped, adding to the environmental burden. The waste poses a major threat to the environment in terms of land and water pollution, aesthetic nuisance, and the spread of illness because of its high content of fermentable carbohydrates. However, waste is created, primarily in the form of peel, seeds, wastewater, and pomace. This leftover waste from processing causes environmental contamination and health risks. Citrus wastes contain starch, cellulose and hemicellulose fibres, ash, pectin, fat, and protein, as well as various bioactive chemicals that have potential uses as food additives, encapsulants, nanoparticles, prebiotics, pectin sources, essential oils, health beverages, packaging material, cosmetics, and pharmaceuticals. Citrus waste can be used in both food and non-food sector. In light of the significance and health advantages of bioactive chemicals discovered in citrus waste, the current review discusses recent work on citrus fruit waste valorization for recovery of value- added compounds, leading to zero wastage.