During last era, the desire for healthy food among consumers has raised globally (Bagchi & Nair, 2016). Significance in developing functional foods and drinks is strengthening because of the drinks and food products with heightened attributes for consumer health are now more focused in potential of market (Nazir et al., 2019). It is reported that by consuming functional food and drinks, about 20% health-care expenses could be reduced (Sun-Waterhouse, 2011). Functional foods and drinks have a continuous preventive mechanism which results in decreasing burden on health departments (Shahidi, 2004). Generally, drinks are considered as first-rate medium for the fortification of nutraceuticals to improve nutritional value (Kausar et al., 2012). Peels of lemon fruit constitute 50%-65% of total fruit weight. Generally, peels are considered as principle source for environmental pollution. However, lemon peels contain significant volume of polyphenols. Lemon peels can be industrialized for its processing and utilization (Mehmood et al., 2020). The vital roles of polyphenols in functional foods and drinks are chelation of metal as well as free radical-scavenging activity. The free radical scavengers, hydroxyl radical, hypochlorous acid,
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