Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin‐based jelly candies as a functional delivery system. RESULTS Hydroalcoholic extraction yielded higher total phenolic content and antioxidant capacity, with flavonoids, particularly hesperidin, as the predominant compound. Enzymatic extraction favored the recovery of aglycone forms, especially hesperetin. The incorporation of both extracts (0.1 and 0.2 g kg −1 ) into jelly candies preserved key techno‐functional properties, including moisture (15.34–16.91%) and water activity (0.7285–0.7375), with extract‐specific effects on texture (hardness, adhesiveness and stickiness) and color attributes. HPLC analysis confirmed the successful incorporation of characteristic flavonoids into the candy matrix. Despite differences in phenolic content among extracts, the extract type did not significantly affect phenolic bioaccessibility after in vitro simulated digestion. All formulations exhibited controlled release and high phenolic bioaccessibility (> 90%), indicating effective protection and delivery of bioactive compounds within the pectin matrix. CONCLUSION Orange by‐products can be upcycled into flavonoid extracts suitable for incorporation into pectin‐based jelly candies without compromising technological quality. The high phenolic bioaccessibility highlights the potential of these candies as functional confectionery products. It supports the use of pectin gels as effective bioactive delivery systems within a circular economy framework.