Citrus-Based Functional Foods and Beverages
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Authors
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Subhra Saikat Roy
ICAR-Central Citrus Research Institute, Amravati Road, Nagpur 440 033, Maharashtra, India
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Venkatraman Bansode
ICAR-Central Citrus Research Institute, Amravati Road, Nagpur 440 033, Maharashtra, India
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Dilip Ghosh
ICAR-Central Citrus Research Institute, Amravati Road, Nagpur 440 033, Maharashtra, India
Keywords:
Bioactives; Bioeconomy; Citrus; Functional foods and beverages; Health benefits; Human nutritionAbstract
Recent innovations in citrus-based functional beverages, fortified confectionery, fibre-enriched snacks, and peel-derived nutraceutical ingredients demonstrate how horticultural science can directly contribute to preventive healthcare. Notfrom-concentrate citrus drinks enhance hydration and antioxidant intake, while vitamin C-fortified gummies and jelly bites provide child-friendly immune nutrition.
Pomace-based cubes and cookies improve fibre intake and metabolic moderation, and peel-derived pectin and essential oils extend applications into functional food formulation and natural preservation. These products demonstrate how citrus bio-resources can address nutritional gaps while promoting sustainability, circular bioeconomy principles, and reduction of post-harvest losses. Citrus valueaddition thus represents a powerful convergence of horticulture, nutrition science, preventive healthcare, and green enterprise development.
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