Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances

Abstract Citrus fruits are one of the most popular crops in the world, and around one quarter of them are subjected to industrial processes, aiming at the production of different food products. Citrus processing generates large amounts of waste, including peels, pulp, and seeds. These materials are rich sources of polymers (e.g., pectin, cellulose, hemicellulose, lignin), phenolic compounds, and essential oils. At the same time, the development of food packaging materials using citrus waste is a highly sought strategy for food preservation, and meets the principles of circular economy. This review surveys current advances in the development of active and intelligent food packaging produced using one or more citrus waste components (polymers, phenolics extracts, and essential oils). It highlights the contribution and effects of each of these components on the properties of the developed packaging, as well as emphasizes the current state and challenges for developing citrus‐based packaging. Most of the reported investigations employed citrus pectin as a base polymer to produce packaging films through the casting technique. Likewise, most of them focused on developing active materials, and fewer studies have explored the preparation of citrus waste‐based intelligent materials. All studies characterized the materials developed, but only a few actually applied them to food matrices. This review is expected to encourage novel investigations that contribute to food preservation and to reduce the environmental impacts caused by discarded citrus byproducts.