## 1 Introduction
Generally, these molecules are present in higher amounts in the peels than other fruit parts [9]. Polyphenols have attracted much attention due to their use in food industries since recent studies have highlighted citrus peel extracts' superior antioxidant capacity compared to synthetic antioxidants, along with their potent inhibitory effects on lipid oxidation and rancidity [10]. Moreover, these BCs exhibited promising antimicrobial properties against several potent foodborne pathogens, although their exact mechanism of action is yet to be fully elucidated [11]. Recently, these phytochemicals have been highly sought after by the nutraceutical industry due to their potential benefits against various oxidative stress-related disorders [12]. Over the last decade, several review studies have shown the positive effect of a high dietary intake of GF and other citrus polyphenols against inflammation processes, obesity, diabetes, neurodegenerative diseases, and cancer [8; 12; 13; 14; 15]. Additionally, citrus polyphenols have been strongly associated with cardioprotective effects [16; 17]. Naringin, its splascone, and naringenin are GF's most abundant phenolic compounds [18]. For instance, naringenin has shown more effectiveness than vitamin C in inhibiting lipopolysaccharide-induced inflammatory responses in macrophages, including a reduced nitrite production and the suppression of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) expression [19]. In addition to phenolic compounds, for a very long time, EOs have been used in the food processing, preservation, and flavoring industries for multiple purposes. The _citrus_ genus has garnered great attention due to its abundance of EOs with high antibacterial, antifungal, and insecticidal properties [20]. However, the EOs extracted from GF peels also showed a great antioxidant capacity [21], and recently, a study from [PERSON] et al. [22] suggested that EO extracted from GF peels showed a protective action against LPS-induced inflammation by attenuating the gene expression and concentrations of pro-inflammatory interleukin-6 (IL-6) and tumor necrosis factor-alpha (TNF-\(\alpha\)) cytokines. The main advantage of EOs compared to polyphenol-rich extracts is their recognized interest in food applications as it has been used since ancient times. Nevertheless, EOs possess certain limitations primarily associated with the dosage and administration methods, which lack uniformity [23]. In accordance with emerging trends, there is a noticeable shift in consumer attitudes towards a heightened interest in natural food products free from synthetic additives. Concurrently, consumers are increasingly seeking food options that align with the principles of health, sustainability, and social responsibility [24]. As previously reported, the EOs and polyphenol-rich extracts from GF have shown impressive positive health benefits and interesting functional properties, making them desirable as a natural alternative for the foodindustry [25]. These options enhance the shelf-life of food. For instance, an edible coating of alginate/chitosan enriched with a polyphenol-rich extract from GF seeds reduced the off-flavor of shrimp and the bacterial count by 2 log CFU during the storage time (15 days under refrigeration (4 \({}^{\circ}\)C)), prolonging the shelf-life of shrimp [26]. Another study from [PERSON] et al. [27] showed that nanoemulsions based on GF-EO increased, in 6 days (compared to the control), the shelf-life of rainbow trout filets. In addition, these bioactive extracts obtained from GF by-products can also reduce the risk of microbial contamination and eliminate the need for artificial additives [28]. On the other hand, the BCs present in GF extracts/EOs prevent and/or improve human health and enhance the food's nutritional value [29]. Over the past decade, there has been a notable increase in the accessibility of natural food additives, functional foods, nutraceuticalals, and supplements in the market.