foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-407-413foodsyst-859Research ArticleСтатьиValorization of citrus fruit wastes: Sustainable extraction of bioactive compounds for food and health applicationsВалоризация отходов переработки плодов цитрусовых: экологичная экстракция биоактивных соединений для применения в пищевых продуктах и улучшения здоровьяhttps://orcid.org/0000-0002-9919-8760АммарА. С. М.AmmarA. S. M.

Аммар Абдалла С. M. — профессор, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Abdalla S.  M.  Ammar, Professor, Food Science Department, Faculty of Agriculture

Gamaa Street, Giza, 12613

abdallaammar@agr.cu.edu.eghttps://orcid.org/0000-0002-1782-1599РиядЮ. М.RiyadY. M.

Рияд Юсеф М. — профессор, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Youssef M. Riyad, Professor, Food Science Department, Faculty of Agriculture

Gamaa Street, Giza, 12613

yriyad74@yahoo.comhttps://orcid.org/0009-0000-4421-4885ЮнисМ. И.YounisM. I.

Юнис Мохамад И. — Ассистент преподавателя, Кафедра науки о питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Mohamed I. Younis, Teaching Assistant, Food Science Department, Faculty of Agriculture

Gamaa Street, Giza, 12613

mohamedyounis2201@agr.cu.edu.eghttps://orcid.org/0000-0002-7399-1277АлиМ. Р.AliM. R.

Али М. Р.  — адъюнкт-профессор, Кафедра науки о  питании, Сельскохозяйственный факультет

12613, Гиза, ул. Гамаа

Marwa R.  Ali, Associate Professor, Food Science Department, Faculty of Agriculture

Gamaa Street, Giza, 12613

marwa3mrf@agr.cu.edu.egКаирский университетЕгипетCairo UniversityEgypt20251610202583407413Copyright © Ammar A.S., Riyad Y.M., Younis M.I., Ali M.R., 20252025Аммар А.С., Рияд Ю.М., Юнис М.И., Али М.Р.Ammar A.S., Riyad Y.M., Younis M.I., Ali M.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/859

Globally grown and handled citrus fruits produce a lot of by-products, including pulp, seeds, and peels. Often considered agroindustrial waste, rich in significant bioactives such as flavonoids, phenolic acids, limonoids, pectin, and essential oils, these materials are now considered attractive sustainable sources. This review explores recent developments in green extraction techniques, including ultrasonic-assisted, microwave-assisted, enzyme-assisted, supercritical fluid, pressurized liquid extraction, and natural deep eutectic solvents. Key parameters like solvent type, temperature, duration, and particle size are evaluated for their influence on yield and quality. Green methods provide better selectivity, scalability, and environmental benefits than traditional approaches. Citrus-derived compounds have promise in antimicrobial packaging and cosmetics beyond their application as nutritional supplements and food preservatives. Combining intelligent optimization techniques with circular biorefinery designs indicates a bright future for citrus waste valorization. The review emphasizes the change toward environmentally friendly technology for sustained value recovery despite difficulties in cost and regulation.

Во всем мире в результате выращивания и переработки плодов цитрусовых образуется большое количество побочных продуктов, таких как мякоть, семена и кожура. Зачастую рассматриваемые как отходы агро-промышленного производства, эти материалы, богатые важными биоактивными веществами, такими как флавоноиды, фенольные кислоты, пектин, лимоноиды, эфирные масла, в настоящее время считаются привлекательными экологичными источниками. В данном обзоре рассмотрены современные достижения в «зелёных» технологиях экстракции, включая ультразвуковую, микроволновую, ферментативную, суперкритическую флюидную экстракцию, жидкостную экстракцию под давлением, а также натуральные глубокие эвтектические растворители. Проведена оценка ключевых параметров, таких как тип растворителя, температура, продолжительность и размер частиц. «Зелёные» методы обеспечивают лучшей селективностью, масштабируемостью и пользой для окружащей среды по сравнению с традиционными подходами. Полученные из цитрусовых соединения обладают потенциалом применения в антимикробной упаковке и косметических средствах помимо их применения в качестве пищевых добавок и консервантов пищевых продуктов. Комбинирование интеллектуальных методов со схемами биопереработки замкнутого цикла означает светлое будущее для валоризации отходов переработки цитрусовых. Данный обзор сфокусирован на изменениях в направлении экологически безопасной технологии для устойчивого извлечения ценности несмотря на затруднения, связанные с затратами и законодательством.

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The authors declare that there are no conflicts of interest present.