Status quo and trend of development of comprehensive resource utilization of citrus by-products

作者：Yuan Hu, H Li, Keming Yin, Jun Chen, Fu Wang · 发表于：Journal of Future Foods · 年份：2025 · DOI：10.1016/j.jfutfo.2024.10.014 · 被引用次数：4 · 研究领域：Food Quality and Safety Studies、Polysaccharides and Plant Cell Walls、Phytochemicals and Antioxidant Activities

Citrus is the world's most produced fruit. With the rapid growth of citrus cultivation and processing industries globally, the volume of by-products, including dropping fruits, defective fruits, and waste generated during processing, has surged. Consequently, resource wastage and environmental pollution due to the low utilization rate of these by-products have become increasingly prominent issues. Currently, citrus by-products are directly utilized as seasonings, tea, and traditional Chinese medicine, or for the extraction of pectin, flavonoids, carotenoids, limonoids, essential oils, synephrine, and other functional ingredients. They are also processed into ethanol, citric acid, feed, and organic fertilizer through biomass fermentation. Despite these applications, the overall utilization rate of citrus by-products remains low. Additionally, there is a lack of key technologies and core equipment, and the production of high value-added functional products is limited. The future direction for citrus by-product utilization lies in green, low-carbon, high-efficiency, and high-value comprehensive recycling. To address the serious environmental pollution and recycling challenges posed by citrus rotting, it is proposed for the first time to develop new products and mold prevention strategies throughout the entire citrus supply chain—"planting-field management-harvesting-transportation-storage"—to achieve a circular economy approach. This strategy aims to "take from citrus and give b...