Article in Journal

A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry

Cirrincione, F., Ferranti, P., Ferrara, A., & Romano, A.

Food Research International

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Tons of orange by-products (OBPs) are generated during industrial orange processing. Currently, OBPs management is challenging due to their high amounts, physico-chemical characteristics (high water content, low pH, presence of essential oils) and seasonal nature of the production. Whereas agro-industrial OBPs can be highly valuable due to their abundant sources of bioactive compounds, which can add value to novel bakery products (e.g. bread, biscuits, cakes).
This review covers the most recent research issues linked to the use of OBPs in bakery products, with a focus on available stabilization methods and on the main challenges to designing improved products. The application of OBPs improved the nutritional quality of bakery products, offering interesting sustainability benefits but also critical challenges. The valorization of OBPs may open new routes for the development of new natural ingredients for the food industry and lower food processing waste.

This research output is related to

Spoke 02

Smart and circular food system and distribution

To valorize food waste and smart and virtuous logistics

Lead organisationCNR

Spoke leaderAntonio Moretti
Research projectBIOSTAB

New biomass stabilizers from food by products and wastes


Managed by


Principal investigators

Pasquale Ferranti,Sabrina Dallavalle

Referred to

Spoke 02