Beneficial Phytochemicals in Citrus Fruit Juice and its Waste: Enhancing Nutrition and Food Value through Innovative Uses"

Abstract: Globally, citrus fruit has been extensively grown since ancient times in different parts of the world due to its high nutritional and medicinal value, as well as high acceptability because of its pleasant aroma and taste. Moreover, the production rate of citrus fruit has increased over time in many countries. The fruit pulp and peel are considered a treasure trove of functional bioactive phytochemicals such as phenols, pectin, flavonoids, carotenoids, vitamin C, saponin, and tannin, as well as possessing many medicinal properties such as antioxidant, anticancer, anti-inflammatory, antidiabetic, and more. Citrus fruit juice or pomace is incorporated in many food products like juices, wines, pickles, and bakery products. Citrus fruit peel (fresh, dry, powdered peel or essential oil from peels) is also incorporated into food to enhance the taste, and quality, and shelf life of the value-added foods (candies, jams, jellies, marmalades, teas analogues, bakery products like cakes, biscuits, and even ice-creams and yoghurts) without compromising their sensory qualities. Moreover, it also helps manage environmental waste. These citrus fruit peels are also used to preserve many foods such as meat, dairy products, and sausages. Citrus fruit is very beneficial to human health, and because of its short harvesting time and shelf life, it may be a better option to preserve these fruits by incorporating them into processed foods. This study aims to confirm the presence of various phytochemicals as well as the medicinal properties of citrus fruit.