Scientists squeeze value from citrus peel
Citrus peel, coffee waste, pea pods and cashew shells could provide an untapped carbon source for producing commercially viable, higher value chemicals and materials, according to scientists at the University of York.
Citrus fruit peel waste could be converted into high value chemicals, say researchers.
The university is leading a new EU-backed scheme, called the Biowaste Industrial Symbiosis Network, to explore how green chemical technologies could be deployed to turn food waste into useful chemicals.
“We are using green chemical technologies such as low temperature microwave processing and supercritical carbon dioxide extraction (both food-compatible) to extract valuable chemicals such as pectin, limonene, fatty acids, aromatic compounds etc,” Professor James Clark, director of the University of York’s Green Chemistry Centre of Excellence, told FoodProductionDaily.com.
“In some cases we can also do chemistry on these natural chemicals, for example, converting limonene to other terpenes.”
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