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<p>Citrus fruits, including oranges, lemons, limes, and ‘grapefruits’, are nutrient-dense sources of vitamins, minerals, and bioactive compounds that promote health and food safety. A&#xa0;key nutrient is vitamin&#xa0;C, typically ranging from 26–70 mg per 100 g fresh fruit, which supports collagen synthesis and immune function. Furthermore, citrus fruits are rich in flavonoids such as hesperidin (≈ 20–60 mg per 100 mL juice) that have antioxidant and anti-inflammatory effects. Citrus zest and juice are widely used in culinary practices, especially in marinades and sauces, not only to enhance flavor but also to tenderize meat due to their natural acidity. Beyond nutritional benefits, citrus derivatives exhibit antimicrobial activity. Lemon extracts have produced inhibition zones of around 15–27 mm against food-borne bacteria and fungi, while citrus essential oils have reduced microbial loads on fresh produce by 5–6 log units. These combined antioxidant and antimicrobial properties, mediated by both natural acidity and phytochemicals, make citrus fruits promising candidates for natural food preservation. This review synthesizes current evidence on the composition, health benefits, and preservation potential of citrus derivatives, providing actionable insights for their application in diverse food systems. The findings could open new avenues for leveraging citrus fruits to improve food safety and longevity while enriching their nutritional profile.</p>

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An Overview of Nutraceutical, Antimicrobial, Antioxidant Properties of Citrus Fruits and Their Role in Food Preservation

  • 期刊论文

  • 发表日期：

    2025年11月10日

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  • Arpita Banerjee Mukherjee,
  • Priyanka Singh

摘要

Citrus fruits, including oranges, lemons, limes, and ‘grapefruits’, are nutrient-dense sources of vitamins, minerals, and bioactive compounds that promote health and food safety. A key nutrient is vitamin C, typically ranging from 26–70 mg per 100 g fresh fruit, which supports collagen synthesis and immune function. Furthermore, citrus fruits are rich in flavonoids such as hesperidin (≈ 20–60 mg per 100 mL juice) that have antioxidant and anti-inflammatory effects. Citrus zest and juice are widely used in culinary practices, especially in marinades and sauces, not only to enhance flavor but also to tenderize meat due to their natural acidity. Beyond nutritional benefits, citrus derivatives exhibit antimicrobial activity. Lemon extracts have produced inhibition zones of around 15–27 mm against food-borne bacteria and fungi, while citrus essential oils have reduced microbial loads on fresh produce by 5–6 log units. These combined antioxidant and antimicrobial properties, mediated by both natural acidity and phytochemicals, make citrus fruits promising candidates for natural food preservation. This review synthesizes current evidence on the composition, health benefits, and preservation potential of citrus derivatives, providing actionable insights for their application in diverse food systems. The findings could open new avenues for leveraging citrus fruits to improve food safety and longevity while enriching their nutritional profile.