Sustainable Valorization of Citrus aurantiifolia Peel: Recent Advances in Functional Food, Nutraceutical, and Industrial Applications

Abstract

Citrus aurantiifolia  (Christm.) Swingle, commonly known as lime, is one of the most widely cultivated citrus fruits owing to its economic significance, nutritional value, and diverse health‐promoting properties. The rapid expansion of citrus processing industries has resulted in the generation of substantial quantities of by‐products, accounting for nearly 50% of the total fruit mass, primarily comprising peels, seeds, pomace, and fibrous residues. Among these, lime peel represents the largest fraction and is a rich source of bioactive constituents, like flavonoids, phenolic compounds, essential oils, pectin, dietary fiber, carotenoids, vitamins, and trace minerals. The recovery and utilization of these bioactive compounds are achieved through conventional techniques like solvent extraction, hydro distillation, and steam distillation, as well as novel green extraction approaches including ultra sound assisted extraction, microwave assisted extraction, enzyme assisted extraction, and supercritical fluid extraction. This review comprehensively summarizes recent developments in the valorization of  Citrus aurantiifolia  peel and other co‐products, emphasizing innovative extraction technologies and circular economy strategies aimed at maximizing resource utilization. Furthermore, the review discusses the biological activities and functional properties of lime‐derived compounds that includes antioxidant, antimicrobial, anti‐inflammatory, and nutraceutical attributes, and their emerging applications in food, pharmaceutical, cosmetic, packaging, and so forth. Current advancements, challenges, and prospects are also highlighted in this review that provides valuable insights into transforming lime processing residues into high‐value products, thereby contributing to sustainable development, environmental protection, and the advancement of bio‐based industries.