Nutritional, Bioactive Compounds and Application of Tangerine Peel Waste in Food Industries

Authors: Avantika Thakur; Barinderjit Singh; Simple Sharma

Book: Sustainable Food Innovations: Product Development, Packaging, and Waste Valorization

Editors: K. Prasad, S. Shekhar and H. K. Sharma

Publisher: SLIET Longowal

Publication year: 2026

Publication date: 2026-10-02

ISBN: 978-81-990304-2-8 (e-book); 978-81-990304-3-5 (hardback)

Chapter pages: 83–96

DOI: To be added after DOI registration.

Abstract

Citrus reticulate, commonly known as the tangerine, is a fruit crop with a significant portion used for raw juice production. A substantial amount of fruit, especially peel, is wasted, creating disposal issues. However, citrus peel, specifically tangerine peel, is high in bioactive compounds, essential oils, and dietary fiber, making it a potential raw material for further value-added products. This review summarises the literature on using tangerine peel to produce peel powder, including processing parameters, nutritional benefits, bioactive compounds, and potential industrial applications. Using tangerine peel as a resource minimizes waste as well as enhances economic returns to the citrus industry. Peel powder is prepared by drying and milling the peel into a fine powder, which can be incorporated into teas, bakery items, beverages, and dietary supplements as a natural flavouring and functional ingredient. Peel powder helps increase economic value for farmers, food processors, and industries. Additionally, the presence of bioactive compounds, viz., flavonoids, phenolics, terpenoids and pectin, enhances functional properties such as antimicrobial activity, antioxidant potential, and flavour retention, making them suitable for use in health foods, nutraceutical formulations, and clean label food products.

Keywords: Antioxidant activity; Bioactive compounds; Health benefits; Peel; Waste utilization

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