Modern technologies for extraction of aroma compounds from fruit peels: a review

Abstract

Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.

Keywords:

• Fruit peel
• essential oil
• aroma compound
• extraction technique
• industrial application

Acknowledgements

This research was supported by the PhD scholarship of Faculty of Veterinary and Agricultural Sciences, University of Melbourne.

Author contribution

Zijian Liang drafted the original manuscript. Critical inputs and corrections were successively provided by Pangzhen Zhang and Zhongxiang Fang during the preparation process. Zhongxiang Fang is the project leader and helped in the conception and structure design of the manuscript and final proofing of the manuscript for submission.

Disclosure statement

The authors declare no conflict of interest.