ReviewUtilization of pomelo peels to manufacture value-added products: A review
Introduction
Pomelo (Citrus grandis (L.) Osbeck), known as pummelo or shaddock, belongs to the family Rutaceae and is a commercially important cultivar of the citrus genus, which is widely cultivated around the world. The pomelo fruit is one of the most consumed fruits. According to FAO database, the global harvested area and yield of pomelo (including grapefruit) were 3.7 × 105 ha and 9.4 × 106 tons in 2018, respectively. The top five countries in pomelo fruit yield include China (5.07 × 106 tons), Vietnam (6.58 × 105 tons), USA (5.59 × 105 tons), Mexico (4.60 × 105 tons) and South Africa (4.45 × 105 tons), as shown in Supplementary material 1 (FAO, 2018). Besides being as a table fruit, pomelo fruit is often processed into juice, drinks and cans (Liu et al., 2016, Weng, 2011). In gross, these consumptions result in a large amount of pomelo peels as a by-product, accounting for approximately 30% ~ 50% (w/w) of the fruit. Roughly estimated, the total world production of pomelo peels approached 2.8 million tons ~4.7 million tons in 2018. A typical drawing of pomelo fruit is given in Supplementary material 2. The chemical analysis showed that fresh pomelo peel is rich in various nutrients and functional compounds such as dietary fiber, pectin, essential oils and various polyphenol-dominant phytochemicals (Supplementary material 3). The major components of pomelo peels have been evidenced with various health-promoting effects, such as anti-inflammatory, antitumor, anticlotting, antimicrobial and antioxidant activities (Lan-Phi and Vy, 2015, Oboh and Ademosun, 2012, Wang et al., 2017). Thus, the improperly disposed pomelo peels is liable to be a source of environment pollution due to its high perishability. On the other hand, the elaborate utilization of pomelo peels can derive a serial of valued-added products or ingredients for food, cosmetics and pharmaceutical industries.
In this regard, the comprehensive valorisation of pomelo peels is not only a key strategy in constructing a sustainable pomelo industry but also a crucial way to improve its socioeconomic performance. In the last decade, the comprehensive valorisation of pomelo peels gained a lot of achievements. Being sugar-pickled, the bitterness of pomelo peels was successfully masked and the resultant products could serve as candies (Ma et al., 2014). In contrast, more attempts were made on the efficient recovery of its diversely functional components from pomelo peels including essential oils, pectin, polyphenols, coumarins, etc. (Qin et al., 2017, Liu et al., 2017, Zhao et al., 2019). To achieve this goal, advanced extraction techniques have been developed (Tuan et al., 2019, Jiang et al., 2014; Liu, Qiao, Gu, et al., 2017). In addition, applicability of pomelo peels as an alternative material to produce biomass fuel or adsorbents was explored (Huang et al., 2014, Zhao et al., 2018). With aims to update the state-of-the-art technology, identify the current problems and propose the perspectives and potential directions of the researches on pomelo peels, a systematic review was made in present work by mainly referencing the publicly released works in last decade.
Section snippets
Direct utilization of pomelo peels as a raw food material
The pomelo peels can be used as a raw material in producing pickled fruits, jams as well as high-dietary-fiber food ingredients. In this way, fresh or dried pomelo peels was dominantly treated by various physical approaches and, in the final products, almost all their intrinsic components were retained and seldom residues were produced.
Major constituents in pomelo peel essential oils
As showed in Supplementary material 3, the level of essential oils in pomelo peels varied from 204 mg/100 g to 3119 mg/100 g, which was similar to those in other citrus peels, such as C. reticulata (151 mg/100 g ~ 6837 mg/100 g), C. sinensis (508 mg/100 g ~ 2543 mg/100 g), C. limon (741 mg/100 g ~ 3164 mg/100 g) and grapefruits (457 mg/100 g ~ 1774 mg/100 g) (González-Mas, Rambla, López-Gresa, Blázquez, & Granell, 2019). The chemical analysis revealed that pomelo peel essential oils was mainly
Adsorbents
Due to the abundant functional groups including hydroxyl, carbonyl, carboxyl, phenolic and ether moieties, pomelo peels had been widely utilized as an adsorbent in its original or modified form for wastewater treatment (Sud, Mahajan, & Kaur, 2008). The pomelo peel-based adsorbent functioned via combining with target objects by different inter-molecular forces such as electronic exchange, electrostatic interaction, ion exchange, hydrogen bonding, precipitation, complexation and reduction (Inyang
Conclusion and perspectives
This paper systematically summarized the utilization of pomelo peels. Pomelo peels can be directly used as a raw material in producing pickled fruits, jams and high-dietary-fiber food ingredient. Pomelo peels was also applied to recovery diversely functional components including essential oils, pectin, polyphenols, coumarins, etc. Additionally, pomelo peels as an alternative material to produce adsorbents or biomass fuel was developed. These achievements of pomelo peel were due to its excellent
Declaration of Competing Interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Acknowledgements
This work was funded by National Key Research and Development Program of PR China (2016YFD04002042) and Chongqing Technology Innovation and Application Development Key Program (cstc2019jscx-dxwtBX0031).
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