Development of Active and Intelligent Food Packaging Based on Citrus Waste Components

Citrus fruits are among the most widely cultivated crops globally, with approximately a quarter of their production directed towards industrial processes for creating a range of food products. However, citrus processing generates significant amounts of waste, including peels, pulp, and seeds, which are often discarded. These byproducts are not without value, as they are rich in polymers (such as pectin, cellulose, hemicellulose, and lignin), phenolic compounds, and essential oils—making them promising candidates for the development of sustainable food packaging materials.

The development of food packaging materials derived from citrus waste has emerged as a promising strategy for food preservation. This approach aligns with the principles of the circular economy by reusing agricultural byproducts to create functional, environmentally friendly materials.

Review Highlights

This review examines the latest advances in the creation of active and intelligent food packaging made from citrus waste components, including polymers, phenolic extracts, and essential oils. It provides a detailed analysis of how each of these components contributes to the functionality and properties of the packaging materials, and addresses the current challenges in the development of citrus-based packaging solutions.

Most studies to date have focused on citrus pectin as the primary polymer used to create packaging films, typically produced through the casting technique. These investigations have primarily concentrated on the development of active packaging—materials designed to interact with the food to enhance preservation—such as antimicrobial, antioxidant, and moisture-regulating properties. However, fewer studies have explored the use of citrus waste to develop intelligent packaging, which involves materials capable of providing real-time information about the condition of the food, such as freshness indicators.

While all studies conducted have characterized the developed materials, only a limited number have applied these citrus waste-based packaging solutions directly to food matrices. The successful integration of these materials into actual food products is a key area for further investigation.

Conclusion and Future Directions

This review encourages future research to focus not only on improving the effectiveness of active citrus waste-based packaging materials but also on expanding the exploration of intelligent packaging solutions. There is significant potential to create packaging that not only preserves food but also provides valuable information on its quality, helping reduce food waste. Additionally, the use of citrus byproducts in packaging has the added benefit of reducing the environmental impact of discarded citrus waste.

This comprehensive review hopes to inspire new investigations that will advance the field of food packaging, contributing to better food preservation techniques and offering a sustainable solution to citrus waste management.

Sources:

Bertolo, M. R. V., Pereira, T. S., dos Santos, F. V., Facure, M. H. M., dos Santos, F., Teodoro, K. B. R., Mercante, L. A., & Correa, D. S. (2025). Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances. Comprehensive Reviews in Food Science and Food Safety, 24(2), March 2025. https://doi.org/10.1111/1541-4337.70144

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What to Do With Old Citrus Peels, https://www.greenmatters.com/home/2019/01/08/jWnKaQ8ot/citrus-peel-recycle-diy