Abstract
Citrus fruits are extensively grown and much consumed around the world. Eighteen percent of total citrus cultivars are destined for industrial processes, and as a consequence, large amounts of waste are generated. Citrus waste is a potential source of high biological value compounds, which can be used in the food, pharmaceutical, and cosmetic industries but whose final disposal may pose a problem due to economic and environmental factors. At the same time, the emerging need to reduce the environmental impact of citrus waste and its responsible management has increased. For these reasons, the study of the use of non-conventional methods to extract high biological value compounds such as carotenoids, polyphenols, essential oils, and pectins from this type of waste has become more urgent in recent years. In this review, the effectiveness of technologies such as ultrasound assisted extraction, microwave assisted extraction, supercritical fluid extraction, pressurized water extraction, pulsed electric field, high-voltage electric discharges, and high hydrostatic pressures is described and assessed. A wide range of information concerning the principal non-conventional methods employed to obtain high-biological-value compounds from citrus waste as well as the most influencing factors about each technology are considered.
Highlights
Citrus fruits, which belong to the Rutaceas family, are among the most commonly grown and consumed fruits around the world [1]; the production of citrus fruits in 2015 was more than 130 million tons [2]
This short extraction time is reached with less energy consumption, and as a consequence, shows the efficiency of microwave assisted extraction (MAE) as a potential alternative at industrial scale to extract high biological value compounds from citrus byproducts
It is known that conventional methods allow the recovery of bioactive compounds and pectin from citrus byproducts
Summary
Citrus fruits, which belong to the Rutaceas family, are among the most commonly grown and consumed fruits around the world [1]; the production of citrus fruits in 2015 was more than 130 million tons [2]. Directive (EU) 2018/851 [14] of the European Parliament and of the Council states that for citrus residues, like any other type of food waste, recovery and adequate management and/or safe disposal must be guaranteed due to their biodegradable characteristics These regulations were established in order to protect human health and reduce environmental and economic concerns about the high cost of disposal [15]. The study of non-conventional technologies known as “green extraction methods” has gained relevance [7] These are the best sustainable options for obtaining bioactive compounds from citrus residues [34,42], providing a better use of these resources. Development Goals and ensure that the appropriate path of waste reduction is followed at Union level, of 30% by 2025 and 50% by 2030” [14] These novel methods include ultrasonic extraction, microwave-assisted extraction, supercritical fluid extraction, pressurized water extraction, electrical pulses, electrical discharges, high hydrostatic pressure, etc.
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