Citrus species: Modern functional food and nutraceutical-based product ingredient

Citrus is the most cultivated fruit crop in world and occupies a place of considerable importance country’s economy. Almost 33% citrus fruits are processed for juice production; however, great amount wastes, including peels, segment membranes, seeds also produced. Indeed, consist 45% juice, 26% pulp, 27% 2% seeds. Pruning, cultural practice involving removal tree branches limbs, was applied to improve fruit’s quality. A large leaves produced through pruning. These agri-food matrices contain wide range bioactive phytochemicals compared fruits. The present review covers past 5 years research carried out chemistry, health properties, applications food nutraceutical industries all portions its major compounds. Additionally, patents included.