Ruby Pandey, Moirangthem Kalpana Devi, Vivek Kumar, Jithender Bhukya
This chapter focused on presenting different methods to utilize the citrus waste residues obtained after juice extraction. Citrus species contain various bioactive components, including essential oils, flavonoids, phenolic compounds, pectin, and Vitamin C, which offer extensive potential for application in both food and non-food industries. These waste residues can serve as sources of dietary fiber, flavor, gelling agents, and essential oils in the food, feed, and pharmaceutical sectors. Additionally, they can be utilized as sources of biofuel, biofertilizer, and bioactive ingredients in the cosmetics industry. While some efforts have been made to explore their usage in the mentioned areas, further studies on industrial-scale applications are necessary. Encouraging research to discover novel 140 applications of citrus waste in various food and non-food sectors would also be beneficial.