Citrus Peel By-Products in Culinary Applications: Functional, Antimicrobial, and Flavor-Enhancing Potential

Citrus fruits are one of the most consumed fruits on the global scale due to nutritional benefits and sensory attributes. The citrus processing industries produce citrus waste in terms of peels, seeds and pomace, which constitute almost half the fruit proportion. These byproducts, if not appropriately used, lead to environmental burden. Citrus peels represent a major part of citrus processing waste. Citrus peels are enriched with pectin, essential oils (EOs), phenolics, flavonoids, vitamins and minerals. Citrus EOs contain limonene as a major component, and they are used as flavoring agents and preservatives in various food products. Citrus pectin is used as a stabilizer and emulsifier in food and pharmaceutical products. Phenolics and flavonoids extracted from citrus peels are associated with various health benefits and are incorporated into various functional food formulations. Due to rich nutritional and functional profile citrus peel powder and its extracts have been incorporated into various functional bakery products, ice creams, low glycemic noodles, acidified dairy beverages, as seasoning in meat and in the development of active food packaging. The utilization of citrus peel not only minimizes the environmental burden but also offers the extraction of valuable bioactive and functional food components, which promotes the circular economy approach and sustainable food systems.