New Food Product Development from Citrus Fruits

Citrus is a major processed crop and famous fruit crop which are enriched with specific minerals, vitamins, and bioactive compounds. They are mostly consumed either directly or in the form of fresh juice/processed fruit products. Fruits are widely known for their specific aroma, taste, and oil. Thereby citrus fruits have enormous potential to produce value-added products such as jelly, jam, marmalade, juices, concentrates, squashes, cordials, and even candies. This book chapter has given a detailed discussion on the processing of several value-added products which can be produced from citrus fruits. Several studies have been reported on citrus fruits focusing on the bioactive content and health benefits along with the perspective of its chemical compositions, extraction of bioactive compounds as well as products prepared from citrus fruits. Further, this chapter has discussed various extraction techniques and debittering techniques that are used in a detailed manner. Various novel technologies such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzymatic hydrolysis, and pulse electric field (PEF) have been discussed in this chapter. Utilization of citrus fruit waste which is a source of bioactive compounds by using novel technologies of extraction will facilitate to improve the financial status of the entrepreneurs and farmers. Further, it has even discussed the future challenges in citrus processing to incorporate these technologies from lab scale to large scale in industries.