Tangerine Processing Waste And Its Use

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M. Ardzenadze
D. Chikovani
A. Kalandia
I. Kartsivadze


Citrus fruits are the most popular fruit in the world, and they contain many beneficial nutrients and biologically active compounds. These compounds have antimicrobial, anticancer, antidiabetic, antiplatelet, and anti-inflammatory effects. During the processing of fruits, a large amount of waste is generated that remains unused. Waste has significant economic value due to the high content of biologically active compounds. We do not use or recycle it, it degrades the environment and causes significant damage to natural resources, increasing environmental risks. This paper discusses the approaches of foreign science in this regard, in particular, the implementation of waste valorization. We have taken important steps in the use of tangerine waste by offering a waste-free step-by-step recycling technology. As a result of the research, technological and instrumental schemes for the industrial production of flavonoids were developed to obtain flavonoids of P-vitamin activity from tangerine juice production waste, a new technology for the production of vitamin P. Its quantitative indicator was 4.50-4.80% (based on dry weight) . A purification method was developed for the qualitative assessment of the Pvitamin preparation obtained from the tangerine residue, the quantitative content of hesperidin was more than 96%. A technology for obtaining pectin (up to 15%) and cellulose (up to 65%) was also developed (data converted to dry weight).

Published: Dec 4, 2022

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Landscapes and food ecology