Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-11 DOI:10.1007/s10068-024-01773-z

Sahil Chaudhary, Barinderjit Singh

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引用次数: 0

Abstract

Grapefruit processing generates tons of peel waste. Valorization of grapefruit peel waste represents an archetype to extract valuable components viz., dietary fiber, pectin, flavonoids, phenolic acids, and essential oil that can be utilized in food, health, and cosmeceutical industries, materializing the circular economy concept, aligning with sustainable development goals (SDGs). This article chronicles updated information about the potential of bioactive components, methods for extraction, and their application in the food industry as natural additives, to develop functional foods and packaging. Furthermore, it elucidates the mechanism behind grapefruit peels' antioxidant, antimicrobial, anticancer, anti-diabetic, and anti-inflammatory activities. The suitability of thermochemical and biochemical technologies has been discussed for peel waste conversion into value-added products like adsorbents, biochar, and biofuel. Conclusively, this review provides valuable information to capitalize on the utilization of grapefruit peel waste for commercial aims to effectuate a “waste-to-worth” regime and serve the purpose well of SDGs.

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西柚皮废弃物：释放循环经济工业应用潜力

葡萄柚加工过程中会产生大量的果皮废料。柚皮废弃物的价值化是提取膳食纤维、果胶、类黄酮、酚酸和精油等有价值成分的原型，可用于食品、健康和药妆行业，实现循环经济概念，与可持续发展目标（SDGs）保持一致。本文记录了生物活性成分的潜力，提取方法及其在食品工业中的应用，作为天然添加剂，开发功能食品和包装的最新信息。进一步阐明了柚皮具有抗氧化、抗菌、抗癌、抗糖尿病、抗炎等作用的机制。讨论了热化学和生物化学技术在果皮废弃物转化为吸附剂、生物炭和生物燃料等增值产品中的适用性。最后，本综述提供了有价值的信息，以利用柚子皮废物为商业目的，实现“废物转化为价值”制度，并为可持续发展目标的实现提供良好的服务。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.