Brazilian researchers develop method to extract high-value ingredients from orange peels

Researchers in Brazil have developed a new process to extract higher-value ingredients from orange peels, turning a major by-product of juice production into raw material for the food industry, according to Agência FAPESP.

The method, created at the University of Campinas (Unicamp), focuses on recovering pectin from citrus residues using an adapted extraction technique based on citric acid. Tests showed the process can produce pectin with high purity suitable for use in products such as jams, confectionery and other processed foods.

Orange peels account for a significant share of the fruit used in juice processing, making residue management a persistent issue for the citrus sector. Researchers noted that converting this material into commercial ingredients can reduce waste volumes while improving the economic return from each tonne of fruit processed.

The team also identified the potential to obtain additional compounds with functional properties from the same raw material, opening opportunities for broader industrial applications. A patent request has been filed, and the technology is being evaluated for future scaling and integration into processing operations.

source: agencia.fapesp.br, abrafrutas.org

photo: abrafrutas.org