This study analyses the quantitative and qualitative characteristics of citrus peel waste and
discusses the systems for its valorisation. Citrus peel waste (CPW) is the main residue of the …

A critical and up-to-date review has been conducted on the latest individual valorization
technologies aimed at the generation of value-added by-products from food wastes in the …

Citrus fruits, including oranges, grapefruits, lemons, limes, tangerines, and mandarins, are
among the most widely cultivated fruits around the globe. Its production is increasing every …

Citrus contains a range of highly beneficial bioactive compounds, such as polyphenols,
carotenoids, and vitamins that show antimicrobial and antioxidant properties and help in …

Microwave and conventional heating methods were used to extract pectin from lime peel
waste using different acid extractants (hydrochloric or citric acid) and peel-to-extractant …

Pectins are natural complex heteropolysaccharides, composed of (1, 4)-linked α-d-
galacturonic acid residues and variety of neutral sugars such as rhamnose, galactose and …

Food wastes are today considered as a cheap source of valuable components since the
existent technologies allow the recovery of target compounds and their recycling inside food …

In view of rising prices of crude oil due to increasing fuel demands, the need for alternative
sources of bioenergy is expected to increase sharply in the coming years. Among potential …

In this study, microwave-assisted extraction was applied for pectin extraction from the dried
orange peel and Box–Behnken response surface design was used to study and optimize the …

Citrus genus is the most important fruit tree crop in the world and lemon is the third most
important Citrus species. Several studies highlighted lemon as an important health …