Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called “enabling technologies”. In many cases the reported novel technologies can enable a valorisation extraction process that is “greener” compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.

https://www.mdpi.com/1420-3049/22/5/680/pdf

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

The current research was conducted to extract the bioactive compounds from citrus waste and assess their role in the development of functional foods to treat different disorders. The scientific name of citrus is Citrus L. and it belongs to the Rutaceae family. It is one of the most important fruit crops that is grown throughout the world. During processing, a large amount of waste is produced from citrus fruits in the form of peel, seeds, and pomace. Every year, the citrus processing industry creates a large amount of waste. The citrus waste is composed of highly bioactive substances and phytochemicals, including essential oils (EOs), ascorbic acid, sugars, carotenoids, flavonoids, dietary fiber, polyphenols, and a range of trace elements. These valuable compounds are used to develop functional foods, including baked products, beverages, meat products, and dairy products. Moreover, these functional foods play an important role in treating various disorders, including anti-aging, anti-mutagenic, antidiabetic, anti-carcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective activity. EOs are complex and contain several naturally occurring bioactive compounds that are frequently used as the best substitutes in the food industry. Citrus essential oils have many uses in the packaging and food safety industries. They can also be used as an alternative preservative to extend the shelf lives of different food products.

https://www.mdpi.com/1420-3049/28/4/1636/pdf?version=1675857386

Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

Croatia in the Neretva valley produces remarkable quantities of mandarins but, as always, one part of yield, according to fruit characteristics, are not suitable for consumption as fresh. At the same time those fruit are suitable for processing industry e.g. for juice production. In Croatia, mandarin juice is not industrially produced, and generally is rare on market. The current study is contribution to mandarin juice processing with the aim to investigate influence of different pre-treatment on yield, quality, biological and sensorial attributes of obtained juices. Mandarin from Neretva valley was used to produce cloudy juices on small scale equipment. Before pressing, fruits were peeled and treated (i) with maceration enzymes at various temperature and duration (EPT) (ii) by ultrasound (USPT) with different amplitude and duration. Control juices were produced without enzymes or USPT. In juices biologically active compounds (BAS) total carotenoids (TC), total phenolics (TP), and vitamin C were determined. All juices were sensory evaluated (SE) by quantitative descriptive method. The results were statistically analyzed. Considering the investigated parameters there are no remarkable differences among juices produced by enzyme treatments independent of enzyme concentration, temperature (20 or 50 oC) and duration of 30 or 60 min. regarding to BAS and SE. Also, different US treatment conditions did not show any remarkable influence on investigated parameters. But in comparison of these two types of treatment better yield and SE were obtained by US and higher content of TC was obtained by enzyme treatment. Treatment by US could be recommended to produce mandarin juice due to high yield and SE but also further investigations are needed to optimize US conditions due to better preservation of BAS.

/pdf/influence-of-pre-treatment-on-yield-and-quality-of-mandarin-14xa3oruca.pdf

Influence of pre-treatment on yield and quality of mandarin juices

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Influence of pre-treatment on yield and quality of mandarin juices