Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review

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 significan...

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Published in:Foods 2023-03, Vol.12 (5), p.1095
Main Authors: Magalhães, Daniela, Vilas-Boas, Ana A, Teixeira, Paula, Pintado, Manuela
Format: Article
Language:English
Subjects:
Additives
Antiinfectives and antibacterials
Antioxidants
Bioactive compounds
By products
Byproducts
Carotenoids
Chemical properties
Circular economy
Citrus fruits
Citrus limon
Citrus trees
citrus waste
Cultivars
Dietary fiber
dietary fibres
Essential oils
Fibers
Food
Food conservation
Food preservation
Food research
Food science
Fruit trees
Fruits
high-biological-value compounds
Ingredients
Lemon
lemon by-products
Methods
Nutritive value
Oils & fats
Phenolic compounds
Phenols
Polyphenols
Protection and preservation
Review
Seeds
Trees
Vitamins
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Vilas-Boas, Ana A
Teixeira, Paula
Pintado, Manuela
description 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. ( ) 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 by-products, and their applications in food preservation.
doi_str_mv 10.3390/foods12051095
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source Open Access: PubMed Central; Publicly Available Content Database
subjects Additives
Antiinfectives and antibacterials
Antioxidants
Bioactive compounds
By products
Byproducts
Carotenoids
Chemical properties
Circular economy
Citrus fruits
Citrus limon
Citrus trees
citrus waste
Cultivars
Dietary fiber
dietary fibres
Essential oils
Fibers
Food
Food conservation
Food preservation
Food research
Food science
Fruit trees
Fruits
high-biological-value compounds
Ingredients
Lemon
lemon by-products
Methods
Nutritive value
Oils & fats
Phenolic compounds
Phenols
Polyphenols
Protection and preservation
Review
Seeds
Trees
Vitamins
title Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review
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