Citrus fruit processing by pressure intensified technologies: A review

Abstract

During the last decade, pressure intensified technologies have become more attractive and competitive alternatives for several industrial processes. A growing interest in safe and environmentally friendly products, the increasing availability of industrial-scale commercial units, and the stricter regulations are the main reasons behind this phenomenon. In particular, supercritical and subcritical fluid technologies offer suitable alternatives for the processing of citrus fruits. On the one hand, these technologies can replace conventional processes all along the production chain, i.e., peel oil refinement, preservation of organoleptic properties of juices, pectin extraction, etc. On the other hand, the selective green solvents used in these technologies allow obtaining high-quality and high-value-added products from citrus fruit waste. In this review, the most significant achievements in the processing of citrus fruits and derived wastes by innovative supercritical and subcritical fluid technologies are presented. Advantages and drawbacks against conventional processes, as well as future perspectives, are discussed.