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<p>Citrus essential oils (EOs) are well-known for their antimicrobial and antioxidant activities, but their direct use in foods is limited by volatility, instability, and poor water solubility. In this study, nanoemulsions (NEs) were developed using citrus peel waste as an eco-friendly emulsifier to improve EO stability and functionality. The major component in citrus EOs was D-limonene, ranging from 57.65% in lemon to 85.11% in bitter orange. The prepared NEs exhibited droplet sizes of 96.81–203.8&#xa0;nm with low polydispersity (0.450–0.702), indicating uniform and stable dispersions. Nanoencapsulation significantly enhanced antioxidant activity, with total antioxidant values of 668–690&#xa0;µg AAE/g NE compared to 235–309&#xa0;µg AAE/g in free EOs. While free EOs showed stronger antimicrobial activity due to higher concentrations of active compounds, nanoemulsified EOs demonstrated notable bacteriostatic effects that increased with higher oil content. Lemon EO inhibited bacterial growth at 25&#xa0;mg/mL, producing zone 32&#xa0;mm, whereas its NE form yielded smaller zones of 8.5 and 13&#xa0;mm against <i>Salmonella Paratyphi A</i> and <i>Pseudomonas putida</i>, respectively. Overall, citrus peel-based nanoemulsions provide a sustainable, effective delivery system for natural bioactives, enhancing antioxidant protection and microbial stability in foods, while also offering a promising strategy for valorizing agro-industrial citrus waste.Graphical abstract is preferred for publication in this journal. Please provide the graphical abstract.Please find the attachment for graphical abstract.</p> Graphical Abstract <p></p>

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Biovalorization of Citrus Peel Waste into Nano-Enhanced Natural Preservatives for Food Protection

  • 期刊论文

  • 发表日期：

    2026年2月19日

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  • Yesim Ozogul,
  • Esmeray Kuley,
  • Gülsün Ozyurt,
  • Mustafa Durmuş,
  • Yılmaz Ucar,
  • Martina Čagalj,
  • Fethiye Takadaş,
  • Yetkin Sakarya,
  • Mediha Gürel,
  • Serya Tülin Özkütük,
  • Vida Šimat,
  • Fatih Ozogul

摘要

Citrus essential oils (EOs) are well-known for their antimicrobial and antioxidant activities, but their direct use in foods is limited by volatility, instability, and poor water solubility. In this study, nanoemulsions (NEs) were developed using citrus peel waste as an eco-friendly emulsifier to improve EO stability and functionality. The major component in citrus EOs was D-limonene, ranging from 57.65% in lemon to 85.11% in bitter orange. The prepared NEs exhibited droplet sizes of 96.81–203.8 nm with low polydispersity (0.450–0.702), indicating uniform and stable dispersions. Nanoencapsulation significantly enhanced antioxidant activity, with total antioxidant values of 668–690 µg AAE/g NE compared to 235–309 µg AAE/g in free EOs. While free EOs showed stronger antimicrobial activity due to higher concentrations of active compounds, nanoemulsified EOs demonstrated notable bacteriostatic effects that increased with higher oil content. Lemon EO inhibited bacterial growth at 25 mg/mL, producing zone 32 mm, whereas its NE form yielded smaller zones of 8.5 and 13 mm against Salmonella Paratyphi A and Pseudomonas putida, respectively. Overall, citrus peel-based nanoemulsions provide a sustainable, effective delivery system for natural bioactives, enhancing antioxidant protection and microbial stability in foods, while also offering a promising strategy for valorizing agro-industrial citrus waste.Graphical abstract is preferred for publication in this journal. Please provide the graphical abstract.Please find the attachment for graphical abstract.

Graphical Abstract