Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review

Abstract

Orange is a citrus plant that belongs to Rutaceae family and is widely produced and processed around the world for the production of several products, including orange juice, which is associated with the production of relatively high-volume of orange peel. This by-product is sometimes discarded as a waste in the environment. The valorisation of food waste is the point of interest and orange peel, as a food waste, can be used as a source of value added essential oil. Recently, several advanced extraction techniques, including ultrasound, microwave, enzymatic and supercritical fluid extraction, have been proposed to valorise this by-product. Each of these methods has its advantages and disadvantages and there is no published review regarding this subject. This work aims to review the recent findings on the applicability, benefits and drawbacks of orange oil extraction methods for orange peel valorisation.Orange peel valorisation M. Gavahian et al. 926 Combined emerging techniquesRecently, combining the advanced extraction techniques has attracted the attention of the researchers. Such combination may enable the extraction process Orange peel valorisation M. Gavahian et al. 929 Orange peel valorisation M. Gavahian et al. 930

Changes in chemical composition and biological activity of essential oil from Thomson navel orange (Citrus sinensis L. Osbeck) peel under freezing, convective, vacuum, and microwave drying methods

“…However, in the outer layer of the orange peels known as flavedo, within a large number of very small glands, essential oils (EOs) are placed (de la Torre et al, 2019). Therefore, the problem of wasted orange peels could be turned into an asset, if potentially marketable proceedings such as EO extraction occurs (Gavahian et al, 2019). Therefore, the problem of wasted orange peels could be turned into an asset, if potentially marketable proceedings such as EO extraction occurs (Gavahian et al, 2019).…”

“…On a worldwide scale, around 40% of the orange production is utilized in orange juice processing, which generates an enormous amount of wastes (mostly peels) on an average mass of 0.5 kg/kg of raw orange (Smeriglio et al, 2019). Therefore, orange peels as the primary waste have been either discarded which may cause environmental pollutions or used as molasses for animal feed (Gavahian, Chu, & Mousavi Khaneghah, 2019). However, in the outer layer of the orange peels known as flavedo, within a large number of very small glands, essential oils (EOs) are placed (de la Torre et al, 2019).…”

Silica‐Microencapsulated Orange Oil for Sustainable Pest Control

“…Regardless of the commercial importance of orange essential oil, [ 1 ] including its use as active ingredient in new biobased insecticides, [ 9 ] successful sol–gel microencapsulation in spherical SiO 2 particles has not been reported so far. Previous work synthesized silica microparticles functionalized with limonene, [ 42 ] or silica and organosilica microcapsules doped with bergamot oil.…”

“…Mechanically extracted from the orange peel cells via a water jet stream before fruit squeezing for juice production, orange oil is a valued essential oil (EO) mostly composed of d ‐limonene. [ 1 ] Edible and with an exquisite scent, orange oil finds its major applications in the food, beverage, cosmetic, perfumery and oil industries. [ 1 ]…”

“…[ 1 ] Edible and with an exquisite scent, orange oil finds its major applications in the food, beverage, cosmetic, perfumery and oil industries. [ 1 ]…”