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<p>Oranges (<i>Citrus sinensis</i>) are produced at tens of millions of tons annually, yet juice manufacturing still discards over half of the fruit mass as low‑value residues. In this review, a zero‑waste valorization roadmap for the whole orange is outlined, integrating natural‑product chemistry with enabling technologies across food, cosmetics, environmental remediation, and energy materials. Evidence on orange‑juice constituents, including vitamin C, flavanones (e.g., hesperidin, naringin), organic acids, and carotenoids, is synthesized with emphasis on bioaccessibility, antioxidant and cardiometabolic actions, skin benefits, and processing strategies (e.g., ultrasonication, heat) that preserve bioactives. Orange‑peel essential oil, dominated by limonene, is examined with nanodelivery approaches (zein nanoparticles, nanoemulsions) that overcome volatility and solubility limitations, enabling antimicrobial food packaging and agricultural applications. Peel residues are upcycled into high‑surface‑area carbonaceous structures and magnetic/composite derivatives for water decontamination and high‑performance supercapacitor electrodes, where pore hierarchy, heteroatom doping, and metal‑oxide hybrids govern adsorption and electrochemical behavior. Collectively, composition, process, property, and application relationships highlight the technical feasibility and sustainability potential of whole‑orange circular utilization across sectors.</p>

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Zero waste valorization of whole orange: from natural chemical constituents to applications in food, cosmetics, and materials

  • 期刊论文

  • 发表日期：

    2026年4月28日

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  • Lu Thi Mong Thy,
  • Doan Thi Minh Phuong,
  • Huynh Bao Long,
  • Nguyen Tien Dat,
  • Nguyen Minh Dat

摘要

Oranges (Citrus sinensis) are produced at tens of millions of tons annually, yet juice manufacturing still discards over half of the fruit mass as low‑value residues. In this review, a zero‑waste valorization roadmap for the whole orange is outlined, integrating natural‑product chemistry with enabling technologies across food, cosmetics, environmental remediation, and energy materials. Evidence on orange‑juice constituents, including vitamin C, flavanones (e.g., hesperidin, naringin), organic acids, and carotenoids, is synthesized with emphasis on bioaccessibility, antioxidant and cardiometabolic actions, skin benefits, and processing strategies (e.g., ultrasonication, heat) that preserve bioactives. Orange‑peel essential oil, dominated by limonene, is examined with nanodelivery approaches (zein nanoparticles, nanoemulsions) that overcome volatility and solubility limitations, enabling antimicrobial food packaging and agricultural applications. Peel residues are upcycled into high‑surface‑area carbonaceous structures and magnetic/composite derivatives for water decontamination and high‑performance supercapacitor electrodes, where pore hierarchy, heteroatom doping, and metal‑oxide hybrids govern adsorption and electrochemical behavior. Collectively, composition, process, property, and application relationships highlight the technical feasibility and sustainability potential of whole‑orange circular utilization across sectors.