TITLE:
Utilization of Fruit Peels as Functional Ingredients in Bakery Products: A Review
AUTHORS:
Ema Milišić, Paula Kralj-Vrsalović
KEYWORDS:
Food Waste, Bioactive Compounds, Functional Food
JOURNAL NAME:
Open Access Library Journal,
Vol.13 No.7,
July
1,
2026
ABSTRACT: Food waste has become an important global issue due to its environmental, economic and social impacts. Among food processing by-products, fruit peels are of particular interest because they contain high levels of dietary fiber and bioactive compounds, such as polyphenols, flavonoids, carotenoids and vitamins. These compounds are associated with numerous health benefits and have considerable potential for the development of functional foods. This paper reviews the composition of selected fruit peels and discusses their potential application in bakery products. Recent studies have shown that peel powders and flours can be successfully incorporated into biscuits, cookies, crackers, muffins and bread, improving their nutritional value and antioxidant properties. Although the addition of peel-derived ingredients may affect certain technological and sensory characteristics, appropriate incorporation levels generally ensure acceptable product quality. The use of fruit peels as functional ingredients represents a promising approach to reducing food waste while enhancing the nutritional value of bakery products. Their valorization contributes to the development of sustainable food systems and supports the principles of circular economy.