АПЕЛЬСИН ҚАБЫҒЫНДАҒЫ ФЛАВОНОИДТАР МЕН ПЕКТИНДЕР: ХИМИЯЛЫҚ ҚҰРАМЫ, ЭКСТРАКЦИЯ ӘДІСТЕРІ, БИОЛОГИЯЛЫҚ БЕЛСЕНДІЛІГІ ЖӘНЕ ҚОЛДАНЫЛУЫ

Abstract

This article reviews the chemical composition of orange peel as a promising secondary plant raw material. Particular attention is given to flavonoids and pectin, including their composition, structure, functional properties, and biological activities. The major flavonoids found in orange peel, including hesperidin, narirutin, naringin, nobiletin, and tangeretin, are discussed. Conventional and advanced extraction techniques are considered, including solvent, acid, ultrasound-assisted, microwave-assisted, enzyme-assisted, and subcritical water extraction. The principal applications of the recovered compounds in the food, pharmaceutical, and cosmetic industries, as well as in the production of biodegradable packaging materials, are described. Scientific and technological limitations associated with raw-material standardization, flavonoid stability and bioavailability, process scale-up, and economic feasibility are highlighted. The comprehensive valorization of orange peel can provide valuable functional ingredients, reduce food-processing waste, and support the transition towards a circular economy.