Recent advances on the development of food packaging films based on citrus processing wastes: A review
Dawei Yun | Jun Liu
Citrus fruits are one of the popular fruit crops around the world. However, the consumption and industrial process of citrus fruits yield a large amount of wastes, especially peels, seeds and pomace. Citrus processing wastes are normally used as animal feed or even discarded directly, which have caused serious environmental pollution and economical loss. Since citrus processing wastes contain numerous phytochemicals and bioactive components, they have good application potentials in food packaging sectors. In recent years, the development of food packaging films based on citrus processing wastes has received increasing attention. Food packaging films can be prepared by using citrus processing wastes in different forms, such as the direct use of citrus peel powder and the indirect use of active compounds extracted from the wastes (especially pectin, essential oils and seed extracts). The incorporation of citrus processing wastes or their extracts significantly alters the physical properties and enhances the antioxidant and antimicrobial activities of the films. The developed films have wide applications in the preservation of aquatic products, baked food, fruits, vegetables and meats. In this review, recent advances on the development of food packaging films based on citrus processing wastes are introduced. The preparation methods, physical and functional properties, and the applications of citrus processing wastes-based packaging films are summarized.
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