TY - JOUR
T1 - Functional ingredients and additives from lemon by-products and their applications in food preservation
T2 - a review
AU - Magalhães, Daniela
AU - Vilas-Boas, Ana A.
AU - Teixeira, Paula
AU - Pintado, Manuela
N1 - Funding Information:
The authors are grateful to the financial support of MEDISMART project (reference number: 2019-SECTION2-20) and FCT—Fundação para a Ciência e Tecnologia (reference: PRIMA/0014/2019). In addition, the authors would like to thank the scientific collaboration of CBQF under the project UIDB/50016/2020. In addition, the author Daniela Magalhães and Ana A. Vilas-Boas would like to acknowledge FCT for the individual PhD grants (reference: 2022.12417.BD and 2020.05655.BD).
Publisher Copyright:
© 2023 by the authors.
PY - 2023/3/4
Y1 - 2023/3/4
N2 - Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.
AB - Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.
KW - Citrus waste
KW - Lemon by-products
KW - High-biological-value compounds
KW - Essential oils
KW - Phenolic compounds
KW - Dietary fibres
KW - Circular economy
KW - Food preservation
UR - http://www.scopus.com/inward/record.url?scp=85149786555&partnerID=8YFLogxK
U2 - 10.3390/foods12051095
DO - 10.3390/foods12051095
M3 - Review article
C2 - 36900612
SN - 2304-8158
VL - 12
SP - 1
EP - 29
JO - Foods
JF - Foods
IS - 5
M1 - 1095
ER -
