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Botta-Arias, V.L., Ramos-Escudero, F., Muñoz, A.M. and Anticona, M. (2024) Nutritional Composition, Phenolic Compounds, and Sensory Evaluation of Osmosonicated Orange Peel Snacks Impregnated with Plant Extracts. Applied Food Research, 4, Article ID: 100486.
https://doi.org/10.1016/j.afres.2024.100486

has been cited by the following article:

• TITLE: Orange Peel Waste Valorization from Bioactive Compound Recovery to Functional and Industrial Applications

  AUTHORS: Amra Bratovcic

  KEYWORDS: Orange Peel, Citrus Waste, Bioactive Compounds, Green Extraction, Deep Eutectic Solvents, Flavonoids, Polyphenols, Functional Foods, Sustainable Valorization

  JOURNAL NAME: Journal of Biomaterials and Nanobiotechnology, Vol.17 No.2, February 4, 2026

  ABSTRACT: Orange and citrus peel, often considered agro-industrial waste, are rich sources of bioactive compounds such as flavonoids, polyphenols, essential oils, and dietary fibers. This review comprehensively discusses the chemical composition and functional properties of orange peel, highlighting enzymatic biotransformation and advanced extraction strategies including ultrasound-, microwave-, and enzyme-assisted techniques. Special attention is given to green extraction approaches using deep eutectic solvents for sustainable recovery of hydrophilic and lipophilic bioactive compounds. The functional applications of orange peel-derived compounds in food, nutrition, pharmaceuticals, cosmetics, agriculture, and industrial materials are also presented, emphasizing their potential in developing eco-friendly biobased products and active food packaging. By integrating chemical profiling, sustainable extraction methods, and multifunctional applications, this review provides a systematic overview of the valorization of orange and citrus peel waste, promoting circular bioeconomy approaches and environmental sustainability.