The potential of citrus by-products in the development of functional food and active packaging

Ana Rita Soares Mateus; Silvia Barros; Angelina Pena; Ana Sanches-Silva

doi:10.1016/bs.afnr.2023.06.001

The potential of citrus by-products in the development of functional food and active packaging

Adv Food Nutr Res. 2023:107:41-90. doi: 10.1016/bs.afnr.2023.06.001. Epub 2023 Jun 28.

Authors

Ana Rita Soares Mateus¹, Silvia Barros², Angelina Pena³, Ana Sanches-Silva⁴

Affiliations

¹ National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; LAQV, REQUIMTE, Food Science and Pharmacology Laboratory, University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; Animal Science Studies Centre (CECA), ICETA, University of Porto, Apartado, Porto, Portugal.
² National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal.
³ National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; LAQV, REQUIMTE, Food Science and Pharmacology Laboratory, University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal.
⁴ National Institute of Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, Vila do Conde, Portugal; University of Coimbra, Pharmacy Faculty, Polo III, Azinhaga de Stª Comba, Coimbra, Portugal; Animal Science Studies Centre (CECA), ICETA, University of Porto, Apartado, Porto, Portugal. Electronic address: ana.silva@iniav.pt.

PMID: 37898542
DOI: 10.1016/bs.afnr.2023.06.001

Abstract

Food by-product valorization has become an important research area for promoting the sustainability of the food chain. Citrus fruits are among the most widely cultivated fruit crops worldwide. Citrus by-products, including pomace, seeds, and peels (flavedo and albedo), are produced in large amounts each year. Those by-products have an important economic value due to the high content on bioactive compounds, namely phenolic compounds and carotenoids, and are considered a valuable bio-resource for potential applications in the food industry. However, green extraction techniques are required to ensure their sustainability. This chapter addresses the main components of citrus by-products and their recent applications in food products and active food packaging, towards a circular economy. In addition, the concern regarding citrus by-products contamination (e.g. with pesticides residues and mycotoxins) is also discussed.

Keywords: Bioactive compounds; By-products; Citrus fruits; Food packaging; Functional food.

MeSH terms

Antioxidants
Carotenoids / analysis
Carotenoids / chemistry
Citrus* / chemistry
Fruit / chemistry
Functional Food*

Substances

Carotenoids
Antioxidants