Citrus fruits are among the most important crops worldwide, serving as key components of the daily human diet, whether consumed fresh or processed. Global citrus production exceeds 100 million tons each season, including juices, concentrates, and essential oils, which results in large amounts of citrus waste such as peels, pulp residues, and seeds. Up to 50% of citrus peel waste (CPW) generated by the food industry is often discarded without proper treatment, creating serious environmental issues. This waste contains soluble (pectin) and insoluble (cellulose and hemicellulose) carbohydrate polymers, which can be used for bioethanol production through enzymatic hydrolysis and fermentation.