The aim of this study was to use enzymatic processes in citrus pectin residue to release and transform phenolic compounds from this matrix. The enzyme β-glucosidase was the most effective treatment for enhancing total phenols and hesperetin content of the residue. The addition of cellulase did not improve phenolic release. Therefore, the enzymatic process proved to be a viable and green process to obtain bioactive phenolic compounds from this inexpensive residue, and to the best of author's knowledge, there is no reported study that had used this citrus pectin residue.