From citrus waste to value-added products: Exploring biochemical routes for sustainable valorization

Citrus processing generates significant by-products, presenting both challenges and opportunities for their valorization through biotechnological methods. In alignment with circular economy principles, this review specifically examines the potential of citrus by-products as a sustainable feedstock for the recovery of bioactive compounds using fermentation, enzyme saccharification, and novel extraction techniques. The study highlights their application in functional foods, nutraceuticals, and industrial sectors by focusing on their polyphenols, flavonoids, essential oils, and pectin content. Furthermore, we assess the effectiveness of these biotechnological approaches in enhancing compound bioavailability, improving waste utilization, and supporting sustainable food production. Additionally, the review explores emerging non-food applications, including biofuel production, biodegradable packaging, and adsorbents. By providing a comparative analysis of various bioprocessing methods, this work offers insights into the most efficient and sustainable strategies for maximizing citrus waste valorization, contributing to waste reduction, food security, and the achievement of Sustainable Development Goals.