Title: Potential value-added co-products from citrus fruit processing Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: November 28, 2011
Publication Date: March 13, 2012
Citation: Manthey,J.A. 2012. Potential value-added co-products from citrus fruit processing. In: Bergeron,C., Carrier,D.J., Ramaswamy,S., editors. Biorefinery Co-Products. Hoboken, NJ: John Wiley & Sons, Ltd. p. 153-178. Technical Abstract: The citrus peel waste generated from juice processing contains a wealth of components that can conceivably be recovered as value-added products. These considerations have been in place for decades, but up to the present, little attempt has been made by the industry to integrate recoveries to profit from these potential product profiles. Research along specific avenues is in progress to develop new specialty, high value products, and to explore rationales for expanded use of peel components. The body of evidence firmly points to potential health benefits of many of the classes of compounds in citrus processing waste, and conclusive clinical trials to validate these actions have been recently achieved and will continue at an expanded pace. Specialty pectin production and fermentation of peel to ethanol production provides a blanket approach to using the whole peel carbohydrate component, and these steps with integrated recoveries of flavonoids, limonoids, hydroxycinnamates, and other constituents, hold promise for future production of high value product profiles from this agricultural source.