Open AccessCitrus species: Modern functional food and nutraceutical-based product ingredient
Author(s) -
Mariarosaria Leporini,
Rosa Tundis,
Vincenzo Sicari
Publication year - 2021
Publication title -
italian journal of food sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.281
H-Index - 33
eISSN - 2239-5687
pISSN - 1120-1770
DOI - 10.15586/ijfs.v33i2.2009
Subject(s) - nutraceutical , ingredient , functional food , pulp (tooth) , food industry , pruning , crop , citrus fruit , food science , microbiology and biotechnology , chemistry , biology , botany , agronomy , medicine , pathology
Citrus is the most cultivated fruit crop in the world and occupies a place of considerable importance in the country’s economy. Almost 33% of the citrus fruits are processed for juice production; however, a great amount of wastes, including peels, segment membranes, and seeds are also produced. Indeed, citrus fruits consist of 45% juice, 26% pulp, 27% peels, and 2% seeds. Pruning, a cultural practice involving the removal of tree branches and limbs, was applied to improve fruit’s quality. A large amount of leaves are produced through pruning. These agri-food matrices contain a wide range of bioactive phytochemicals compared to fruits. The present review covers the past 5 years of research carried out in chemistry, health properties, and applications in food and nutraceutical industries of all portions of citrus fruit and its major bioactive compounds. Additionally, patents are also included.