Trends in Enzyme Production from Citrus By-Products

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Federal do Rio de Janeiro (UFRJ)-
Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversity of Sargodha-
Autor(es): dc.contributorUniversity Center of Volta Redonda-
Autor(es): dc.creatorLima, Caio A.-
Autor(es): dc.creatorContato, Alex G.-
Autor(es): dc.creatorde Oliveira, Fernanda-
Autor(es): dc.creatorda Silva, Silvio S.-
Autor(es): dc.creatorHidalgo, Vitor B.-
Autor(es): dc.creatorIrfan, Muhammad-
Autor(es): dc.creatorGambarato, Bruno C.-
Autor(es): dc.creatorCarvalho, Ana K. F.-
Autor(es): dc.creatorBento, Heitor B. S.-
Data de aceite: dc.date.accessioned2025-08-21T21:40:50Z-
Data de disponibilização: dc.date.available2025-08-21T21:40:50Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2025-03-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/pr13030766-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299444-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299444-
Descrição: dc.descriptionCitrus fruit production generates substantial by-products, primarily from juice processing, which represent significant environmental and economic challenges. However, these residues, rich in polysaccharides, flavonoids, essential oils, and enzymes, offer an untapped resource for biotechnological applications. This review explores the potential of citrus by-products as substrates for enzyme production, focusing on key industrial enzymes such as cellulases, pectinases, xylanases, ligninases, lipases, and proteases. Various microbial strains have demonstrated the ability to convert citrus residues into high-value enzymes through solid-state and submerged fermentation. The optimization of fermentation conditions—including temperature, pH, moisture content, and the carbon-to-nitrogen ratio—further enhances enzymatic yields. The valorization of citrus waste aligns with circular economy principles, reducing environmental impacts while supporting sustainable bioproduct development for the food, biofuel, pharmaceutical, and textile industries. Future research should focus on scaling up enzyme production using citrus waste to improve economic feasibility and advance industrial biorefineries.-
Descrição: dc.descriptionDepartment of Engineering of Bioprocesses and Biotechnology School of Pharmaceutical Sciences São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Biochemistry Chemistry Institute (IQ) Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro-
Descrição: dc.descriptionBioprocesses and Sustainable Products Laboratory Department of Biotechnology Engineering School of Lorena University of São Paulo (EEL-USP)-
Descrição: dc.descriptionDepartment of Chemical Engineering Engineering School of Lorena University of São Paulo (EEL-USP)-
Descrição: dc.descriptionDepartment of Biotechnology Faculty of Science University of Sargodha, Sargodha 40100-
Descrição: dc.descriptionDepartment of Material Science University Center of Volta Redonda-
Descrição: dc.descriptionDepartment of Basic and Environmental Sciences Engineering School of Lorena University of Sao Paulo-
Descrição: dc.descriptionDepartment of Engineering of Bioprocesses and Biotechnology School of Pharmaceutical Sciences São Paulo State University (UNESP)-
Idioma: dc.languageen-
Relação: dc.relationProcesses-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectagroindustry by-products-
Palavras-chave: dc.subjectbiorefinery-
Palavras-chave: dc.subjectcitric fruits-
Palavras-chave: dc.subjectwaste valorization-
Título: dc.titleTrends in Enzyme Production from Citrus By-Products-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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