The purpose of the present chapter is to study how to extract bioactive phytochemicals from citrus fruit waste and assess their potential for use in the creation of daily meals that may be used to treat a variety of disease conditions. Citrus L. is the scientific name for citrus, and it is a member of the Rutaceae family. It is among the most significant fruits that are farmed worldwide. Peel, seeds, and pomace are among the many waste materials that citrus fruits generate during processing. The citrus processing sector generates a lot of garbage annually. Extremely elevated bioactive compounds and phytochemicals, such as sugar, carotenoids, ascorbic acid dietary fiber, flavonoids polyphenols, and a variability of trace elements, are present in citrus trash. Functional food items, such as baked items, drinks, and dairy items, meat products are created using these important ingredients. Additionally, because of their antiaging, antimutagenic, antidiabetic, anticarcinogenic, anti-allergenic, anti-oxidative, anti-inflammatory, neuroprotective, and cardiovascular-protective properties, these functional foods are beneficial in the treatment of a variety of variable illnesses. There are several applications for citrus essential oils in the food safety regulations and packaging sectors. They may also find its application in substitute preservative to increase the viability of certain food items.