Vol. 12, Issue 2 (2023)

Author(s):
Atukuri Sowmya and Dr. Mukunda Lakshmi

Abstract:
The peel of pummelo accounts for approximately 30% of fruit weight. Pummelo peel which has been considered as a by-product is rich in various nutrients and functional compounds, while most of the by-product is disposed as wastes. The utilization of pummelo peels could not only result in valued-added products/ingredients, but also reduce the environmental threats. Essential oil, polyphenols and pectin were recovered from pummelo peel by many ways. By mainly reviewing the recent articles, pummelo peels could be directly used to make marmalade. It can be candied or dipped in chocolate and served. It can eaten raw in salads and drinks as well as candied pummelo peel, tea, jams, etc. Including, the functional components (essential oils, pectin, polyphenols, etc.) could be extracted from pummelo peels and applied in food, pharmaceutical fields. The methods like extraction exerted significant influences on the composition, physicochemical properties, bioactivities and structures of the resultant fractions. The essential oils are also An eco-friendly option for insect pest management. The Citrus maxima peel essential oil (CMEO), A waste product, characterized it, and evaluated its potential for insect pest management. Furthermore, pomelo peel was exploited to make bioethanol, adsorbents, packaging etc.