Zero waste integrative approach: recovery of bioactive compounds from lemon by-products

Daniela Magalhães; Paula Teixeira; Manuela Pintado

doi:10.1007/978-3-031-86688-3_19

Zero waste integrative approach: recovery of bioactive compounds from lemon by-products

Daniela Magalhães
, Paula Teixeira
, Manuela Pintado^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Citation (Scopus)

Abstract

Food waste is a significant global concern, with fruits and vegetables accounting for around 45% of all waste. Lemon fruit generates significant by-products during processing, which are normally discarded. However, lemon by-products contain valuable bioactive compounds, such as essential oils, phenolic compounds and pectin/dietary fibers, that offer potential uses in food preservation and health-promoting foods. Extracting these compounds effectively could boost the value of these by-products in the market. Additionally, consumer trends are increasingly favoring natural, healthy, and sustainable food choices, which align with the SDGs for 2030. This book chapter addresses issues of food losses/waste throughout the food supply chain, it proposes a sustainable strategy for reducing this problem by focusing on an integrated approach to recovering bioactive compounds from lemon by-products to achieve the zero-waste concept.

Original language	English
Title of host publication	Resource recycling and management of food waste
Editors	Pardeep Singh, Ravindra Pratap Singh
Publisher	Springer Science + Business Media
Pages	415-423
Number of pages	9
Edition	1
ISBN (Electronic)	9783031866883
ISBN (Print)	9783031866876, 9783031866906
DOIs	https://doi.org/10.1007/978-3-031-86688-3_19
Publication status	Published - 22 May 2025

Keywords

Circular bioeconomy
Food loss
Food waste
Lemon by-products
Sustainability
Zero-waste concept

Access to Document

10.1007/978-3-031-86688-3_19

Cite this

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title = "Zero waste integrative approach: recovery of bioactive compounds from lemon by-products",

abstract = "Food waste is a significant global concern, with fruits and vegetables accounting for around 45\% of all waste. Lemon fruit generates significant by-products during processing, which are normally discarded. However, lemon by-products contain valuable bioactive compounds, such as essential oils, phenolic compounds and pectin/dietary fibers, that offer potential uses in food preservation and health-promoting foods. Extracting these compounds effectively could boost the value of these by-products in the market. Additionally, consumer trends are increasingly favoring natural, healthy, and sustainable food choices, which align with the SDGs for 2030. This book chapter addresses issues of food losses/waste throughout the food supply chain, it proposes a sustainable strategy for reducing this problem by focusing on an integrated approach to recovering bioactive compounds from lemon by-products to achieve the zero-waste concept.",

keywords = "Circular bioeconomy, Food loss, Food waste, Lemon by-products, Sustainability, Zero-waste concept",

author = "Daniela Magalh{\~a}es and Paula Teixeira and Manuela Pintado",

note = "Publisher Copyright: {\textcopyright} 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.",

year = "2025",

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doi = "10.1007/978-3-031-86688-3\_19",

language = "English",

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editor = "Pardeep Singh and Singh, \{Ravindra Pratap\}",

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Zero waste integrative approach: recovery of bioactive compounds from lemon by-products. / Magalhães, Daniela ; Teixeira, Paula ; Pintado, Manuela.
Resource recycling and management of food waste. ed. / Pardeep Singh; Ravindra Pratap Singh. 1. ed. Springer Science + Business Media, 2025. p. 415-423.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Zero waste integrative approach

T2 - recovery of bioactive compounds from lemon by-products

AU - Magalhães, Daniela

AU - Teixeira, Paula

AU - Pintado, Manuela

PY - 2025/5/22

Y1 - 2025/5/22

N2 - Food waste is a significant global concern, with fruits and vegetables accounting for around 45% of all waste. Lemon fruit generates significant by-products during processing, which are normally discarded. However, lemon by-products contain valuable bioactive compounds, such as essential oils, phenolic compounds and pectin/dietary fibers, that offer potential uses in food preservation and health-promoting foods. Extracting these compounds effectively could boost the value of these by-products in the market. Additionally, consumer trends are increasingly favoring natural, healthy, and sustainable food choices, which align with the SDGs for 2030. This book chapter addresses issues of food losses/waste throughout the food supply chain, it proposes a sustainable strategy for reducing this problem by focusing on an integrated approach to recovering bioactive compounds from lemon by-products to achieve the zero-waste concept.

AB - Food waste is a significant global concern, with fruits and vegetables accounting for around 45% of all waste. Lemon fruit generates significant by-products during processing, which are normally discarded. However, lemon by-products contain valuable bioactive compounds, such as essential oils, phenolic compounds and pectin/dietary fibers, that offer potential uses in food preservation and health-promoting foods. Extracting these compounds effectively could boost the value of these by-products in the market. Additionally, consumer trends are increasingly favoring natural, healthy, and sustainable food choices, which align with the SDGs for 2030. This book chapter addresses issues of food losses/waste throughout the food supply chain, it proposes a sustainable strategy for reducing this problem by focusing on an integrated approach to recovering bioactive compounds from lemon by-products to achieve the zero-waste concept.

KW - Circular bioeconomy

KW - Food loss

KW - Food waste

KW - Lemon by-products

KW - Sustainability

KW - Zero-waste concept

UR - https://www.scopus.com/pages/publications/105022329980

U2 - 10.1007/978-3-031-86688-3_19

DO - 10.1007/978-3-031-86688-3_19

M3 - Chapter

AN - SCOPUS:105022329980

SN - 9783031866876

SN - 9783031866906

SP - 415

EP - 423

BT - Resource recycling and management of food waste

A2 - Singh, Pardeep

A2 - Singh, Ravindra Pratap

PB - Springer Science + Business Media

ER -

Zero waste integrative approach: recovery of bioactive compounds from lemon by-products

Abstract

Keywords

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CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

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Zero waste integrative approach: recovery of bioactive compounds from lemon by-products

Abstract

Keywords

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CBQF - Centre for Biotecnology and Fine Chemistry: UID/50016/2025. Pluriannual 2025-2029

Cite this