Citrus fibers
Citrus fibers are ingredients obtained mainly from the fibrous parts of oranges, lemons and other citrus fruits (Citrus spp., family Rutaceae), often recovered from by-products of juice production.
They consist primarily of insoluble and soluble dietary fibre, including cellulose, hemicelluloses and pectins, in proportions that vary according to the raw material and manufacturing process.
They have a high capacity to absorb and retain water and, in some formulations, also oils and fats. For this reason, they are used both to increase fibre content and as technological ingredients.
From a nutritional point of view, sufficiently purified citrus fibers generally contain little sugar or fat and can help increase overall dietary fibre intake.
The soluble fraction may be partly fermented by the gut microbiota, while the insoluble fraction mainly contributes to stool bulk and normal bowel function.
They may also help promote satiety, particularly when incorporated into foods rich in water and fibre.
Unlike whole citrus fruit, citrus fibers are not a significant source of vitamin C, much of which is lost or separated during processing.
They may, however, retain varying amounts of pectins, flavonoids and other phenolic compounds naturally present in citrus peel and fibrous tissues.
Calories
When composed mainly of dietary fibre, they provide approximately 180–220 kcal per 100 g, taking into account the conventional energy value assigned to the fermentable fibre fraction.
The actual value may vary depending on purity and residual carbohydrate content.
Uses in Food
They are used in bread, biscuits, baked goods, sauces, meat preparations, plant-based foods, desserts and fibre-enriched products.
Thanks to their water-holding capacity, they can improve softness, texture, yield and stability.
They may help reduce moisture loss during cooking and storage and can be used as thickeners, structuring agents or partial fat replacers.
In baked goods, they can help maintain softness for longer and increase fibre content.
They are also used in some gluten-free formulations to improve water retention and dough structure.
Uses in Cosmetics
Citrus fibres, pectins and related derivatives may be used in cosmetics as absorbent, texturising, stabilising and film-forming ingredients.
They may be found in masks, scrubs, cleansers, powders, creams and skincare products.
Citrus-derived polysaccharides may also contribute to viscosity and emulsion stability.
Food-grade citrus fibers should not automatically be considered equivalent to purified and standardised cosmetic ingredients.
Allergens
Citrus fruits are not among the major food allergens requiring mandatory declaration in the European Union.
Rare individual reactions may nevertheless occur, particularly in people sensitive to citrus fruits.
Assessment
Interesting ingredients from both a nutritional and technological point of view, thanks to their high fibre content and their ability to improve texture, water retention and food consistency.
Ingredient verdict: a useful concentrated source of plant fibre and a versatile technological ingredient, particularly valuable for increasing fibre content and improving product structure.
Cons: possible gastrointestinal discomfort when consumed in large amounts
