High Biological Value Compounds Extraction from Citrus Waste with Non-Conventional Methods

Area of Science:

• Food Science and Technology
• Biotechnology
• Green Chemistry

Background:

• Global citrus consumption generates substantial industrial waste.
• Citrus waste contains high-value compounds (carotenoids, polyphenols, essential oils, pectins) with applications in food, pharma, and cosmetics.
• Economic and environmental concerns necessitate responsible citrus waste management and valorization.

Purpose of the Study:

• To review and assess non-conventional extraction technologies for high-value compounds from citrus waste.
• To provide insights into the effectiveness and influencing factors of various advanced extraction methods.

Main Methods:

• Ultrasound-assisted extraction (UAE)
• Microwave-assisted extraction (MAE)
• Supercritical fluid extraction (SFE)
• Pressurized water extraction (PWE)
• Pulsed electric field (PEF)
• High-voltage electrical discharges (HVED)
• High hydrostatic pressure (HHP)

Main Results:

• These advanced technologies offer efficient alternatives to conventional extraction methods for citrus waste.
• Each technology presents unique advantages and influencing parameters for optimizing compound recovery.
• The review consolidates information on the efficacy of these methods for extracting specific bioactive compounds.

Conclusions:

• Non-conventional extraction methods are crucial for sustainable valorization of citrus waste.
• Further research into optimizing these technologies can enhance the recovery of valuable compounds.
• Adoption of these methods supports a circular economy model in the citrus industry.