The Utilization of Citrus Peel in Edible Coating for Maintaining Food Quality

Abstract

ABSTRACT Food deterioration remains a global challenge for creating a sustainable food system and ensuring food security. Citrus peel as a food waste can be utilized due to the abundant amount of bioactive compounds which promote health benefit properties and maintain food product's quality. Edible coating has also been combined with citrus peel as encapsulation vessels for ensuring compounds stability. This review mainly highlights the extraction method and common bioactive compounds found in citrus peel, while also summarizing recent achievements and successful results on implementing citrus peel encapsulated within edible coatings on various food products. Bioactive compounds from citrus peel are now commonly extracted using green extraction, as well as extracting compounds in higher yield. Bioactive compounds such as flavonoids, terpenoids, phenolic acid, and many others can be found in citrus peel with each of them having its own functional properties. The application of the coating shows effective results on maintaining food quality and extending each product shelf life through the decrease of decay rate. Further research on specific compounds and nanotechnology should be evaluated for future prospects.