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May 17, 2026MoleculesOpen Access

Citrus Peel Flours: From Residues to Bioactive Ingredients for Food Applications

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Authors

DSDaniele SalesTFTiane C. FinimundyJRJessica Ribeiro

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Overview

Randomized trial evaluated the nutritional and bioactive properties of citrus peel flours, suggesting their use as functional food ingredients.

Key Points

  • The study aimed to characterize the nutritional and bioactive properties of citrus peel flours and evaluate their application in food products.
  • Characterization of orange, tangerine, lime, and lemon peel flours for proximate composition, organic acids, and bioactive compounds.
  • Assessment of antioxidant, antimicrobial, and antiproliferative activities of the flours.
  • Application of lime flour as a partial wheat flour replacement in a traditional muffin recipe.
  • Lime flour contained the highest protein, ash, dietary fiber, and total phenolic content.
  • Lime flour extracts exhibited significant antioxidant and antimicrobial activities compared to other citrus flours.
  • Madalenas with lime flour showed improved preservation over control and synthetic preservative formulations.

Cite This Study

Sales et al. (2026) studied this question.

synapsesocial.com/papers/6a095c5d7880e6d24efe26e6https://doi.org/10.3390/molecules31101673
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