Abstract The upcycling of citrus by‐products shows significant potential to combat food waste and create sustainable products for food and nonfood applications. With an annual global production of approximately 124 million tons, citrus fruit processing generates nearly 50% waste, mainly comprising peels, seeds, and membranes. These by‐products are rich in bioactive compounds (BACs), such as flavonoids, polyphenols, pectin, and essential oils, which offer potential applications as natural food ingredients, dietary supplements, and functional additives. Utilizing citrus fruit waste (CFW) can significantly reduce environmental impact, lower greenhouse gas emissions, and contribute to food security. Beyond food applications, CFW‐derived bioactives hold commercial value in cosmetics, pharmaceuticals, and biodegradable packaging materials, supporting a circular economy approach. This review explores recent advancements in the valorization of citrus by‐products, with a focus on innovative extraction techniques, such as citrus fiber and gel recovery. It also highlights the technofunctional applications of these compounds in food industries and their role in enhancing product quality, shelf life, and nutritional benefits.
Selvaprasad et al. (Sun,) studied this question.