Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review

Qingxiao Li and Nicky Rahmana Putra and Dwila Nur Rizkiyah and Ahmad Hazim Abdul Aziz and Irianto Irianto and Lailatul Qomariyah (2023) Orange Pomace and Peel Extraction Processes towards Sustainable Utilization: A Short Review. Molecules, 28. pp. 1-18. ISSN 1420-3049

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URL: https://www.mdpi.com/1420-3049/28/8/3550

Abstract

More than 58 million metric tonnes of oranges were produced in 2021, and the peels, which account for around one-fifth of the fruit weight, are often discarded as waste in the orange juice industry. Orange pomace and peels as wastes are used as a sustainable raw material to make valuable products for nutraceuticals. The orange peels and pomace contain pectin, phenolics, and limonene, which have been linked to various health benefits. Various green extraction methods, including supercritical carbon dioxide (ScCO2 ) extraction, subcritical water extraction (SWE), ultrasoundassisted extraction (UAE), and microwave-assisted extraction (MAE), are applied to valorize the orange peels and pomace. Therefore, this short review will give insight into the valorization of orange peels/pomace extraction using different extraction methods for health and wellness. This review extracts information from articles written in English and published from 2004 to 2022. The review also discusses orange production, bioactive compounds in orange peels/pomaces, green extractions, and potential uses in the food industry. Based on this review, the valorization of orange peels and pomaces can be carried out using green extraction methods with high quantities and qualities of extracts. Therefore, the extract can be used for health and wellness products.

Item Type:	Article
Keyword:	Orange; peels; pomace; limonene; pectin; phenolic; green extraction
Subjects:	R Medicine > RA Public aspects of medicine > RA1-1270 Public aspects of medicine > RA1190-1270 Toxicology. Poisons T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP248.13-248.65 Biotechnology
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	28 Jun 2024 15:01
Last Modified:	28 Jun 2024 15:01
URI:	https://eprints.ums.edu.my/id/eprint/38988

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