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The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus fruit consumption and interest are growing, and trash generation is also increasing, adding to the environmental load. Because of their unwanted and unsanitary character, discarding fruit segments without due care is hazardous to the environment. Producing citrus juice results in the creation of waste, which accounts for over 50% of the mass of fresh fruit. Peels, seeds pomace, and wastewater are all included in this waste. Fruit
peels, seeds, and pulp from ruined fruit are covered with citrus wastewater. About 10 million MT of trash are produced annually by the processing of citrus fruit worldwide, which poses a severe ecological problem. Citrus by-products are troublesome wastes because of their abundance and perishablenature. Citrus peels that are around 80%
water decay fast, attracting bugs, bacteria and mold. Citrus peel utilization is therefore essential for waste management and not only a means of boosting revenue. Citrus trash must be disposed of properly since improper disposal pollutes the land and water, further harming the aquatic habitat.
An efficient strategy for sustainable waste management is to use citrus wastes to create useful bioproducts. Numerous methods have been developed to boost the pectin recovery from citrus trash due to the continuously growing demand. Valorization of Citrus Food Waste presents the high-value compound in the citrus wastes and their extraction methods for obtaining the value-added products as well as their corresponding applications and will be useful to food scientists and industry members exploring the use of valorization process for waste fruits as new components and sources in nutraceuticals. Thisbook is a full of source for the valorization of citrus waste, the use of bioactive components and waste management.
Dr. Anamika Chauhan is presently working as an Assistant Professor, Department of Home Science in Chamanlal P.G.College, Haridwar (Sridev Suman University Uttarakhand).She obtained her Master's Degree and PhD from HNB Garhwal Srinagar, Central University Uttarakhand, India. She has also Master's Degree in English, Education and Political Science. She is also qualified for UGC- NET, USET, M.Phil.(Home Science). She was awarded the "Young Scientist award" by UCOST and "Teacher's Excellence Award'' by Motherhood University(Uttarakhand) and awarded with "Dr.Sarvepalli Radhakrishnan Global Educator Award-2022" by International council for Education, Research and Training. She has patented "Gold Nanoparticles with Albizia LEbbeckl. Benth leaves extract for Dermal Cancer". She is a member of the Board of Studies in the University. She is lifetime member of the Indian Science Congress Association Kolkata, Scientific and Technical Research Association (STRA), and Home Science Association of India.She has 11 research papers in peer-reviewed reputed national and international journals, 08 Edited Books and 02 Textbook. She has also been associated with, workshops and conferences. Her research interest and areas range across Right to Education, Nutrition and Human Health.
Mr. Fakhar Islam is Ph.D. Scholar in Food Science from Government College University, Faisalabad Pakistan. Additionally, He is also involved in various departmental competitions organizing team members like product development, seminars on food safety and quality. He has been part of many national and international research projects. He has more than 25 national and international research publications with an impact factor of ~ 80.23 as well as 02 book chapters and one book related to the field of research. He is optimistic about finding innovative and effective practices to improve food production, quality, and safety, keeping in view the betterment of human health; and moreover, improving the end-product quality for the maintenance of customer health.
Dr. Ali Imran is an Associate professor in Food Science from Government College University, Faisalabad Pakistan. Additionally, He is also involved in various departmental competitions organizing team members like product development, and seminars on food safety and quality. He has been part of many national and international research projects. He has more than 100 national and international research publications with an impact factor of ~ 250.23 as well as 15 book chapters and editor of 2 books in addition to that he is also an academic editor of BioMed Research International. He is optimistic about finding innovative and effective practices to improve food production, quality, and safety, keeping in view the betterment of human health; and moreover, to improve the end-product quality for the maintenance of customer's health.
Dr. Jagbir Singh Aswal is presently working as Scientific Officer in Uttarakhand State Council for Science and Technology, Dehradun. He has obtained his master's and Ph.D from HNB Garhwal University, Srinagar, Garhwal, Uttarakhand. He has more than 20 years of experience in Agriculture Sciences, organic Farming and Extension of technologies. His research work has recognized by Awards. Outstanding Scientist award-2009 for outstanding contribution in pest management in Organic farming and Young Scientist Award-2011 In 6 th State Science and Technology Congress of Uttarakhand. He has edited 5 books on agriculture and technical reports of National Academy of Science Paryagraj, India. 30 research papers 02 book chapters also in his credit. He has got professional trainings from CCS, University, Haryana, ICAR Institute, India, Lal Bahudur Sahstri Administration Academy Mussorrie, India, GB pant Agriculture and Technology, University, Pantnagar, India and Uttarakhand State Council for Science and Technology. Dr Aswal also coordinated various projects in the Uttarakhand State sponsored by the Department of science and Technology, Govt. Of India.
Citrus waste utilization.- Valorization of citrus fruit waste and by-products through fermentation process.- Citrus peel waste management of Oranges.- Valorization of citrus food to improve food safety.- Extraction of bioactive compounds from citrus through novel Innovative techniques.- Synthesis of energy from citrus waste through the torrefaction method.- Biowaste from citrus reticulata peels as an effective antiepileptic.- Challenges and opportunities in the citrus waste valorization.- Citrus food waste is a valuable source of bioactive components and application in the food industry.- Valorization of citrus waste for the synthesis of value-added products.- Extraction of bioactive compounds from citrus waste through green technologies.- Citrus waste as a potential source of nutraceuticals.- Citrus peel waste management of Lemon.- Valorization of citrus processing waste towards sustainability.- From Peel to Pulp: Maximizing Citrus Byproducts.- Zesty Transformations: Culinary Adventures with Citrus Waste.- Citrus Waste in Agriculture: Fertilizers and Soil Amendments.- The Flavors of Sustainability: Citrus Waste in Distillation.- The Art of Preservation: Citrus Waste in Food Packaging.- Citrus Waste in Biotechnology: Biofuels and Beyond.
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