Utilizing citrus peel waste: a review of essential oil extraction, characterization, and food-industry potential

Citrus fruits, members of the Rutaceae family, have seen a surge in the popularity of their essential oils (EO) due to their versatile industrial applications. These EOs are primarily derived from citrus fruit peels, a practice that not only reduces waste generation but also minimizes environmental contamination. Citrus EO serves as a natural and cost-effective substitute for synthetic preservatives and flavoring agents, contributing to the pursuit of safe and wholesome food, a paramount goal in the food industry. The antimicrobial properties of key compounds such as D-limonene, linalool, alpha & beta-pinene, sabinene, beta-myrcene, alpha-terpineol, and other bioactive chemicals are well-documented. Moreover, these components exhibit antioxidative and potential anticancer attributes. Additionally, citrus EO-based films and coatings offer diverse applications in the realm of food packaging materials. This comprehensive review delves into a variety of extraction methods, component characterization, and recent applications of citrus essential oils across different food categories. As the demand for safe and natural food continues to grow, citrus essential oils employed as food preservatives hold a promising future. Nonetheless, further research is imperative to explore broader applications and ascertain potential allergenic and toxicological consequences, ensuring the continued advancement of this promising field.