Dataset on the upcycling of orange by-products into functional ingredients and food products

The research includes the extraction and characterization of phenolic compounds, the development of stabilized ingredients (including microencapsulated systems), and their incorporation into model food matrices, such as jelly candy confections. The resulting products were evaluated for technological properties, storage stability, and in vitro simulated digestion to assess the bioaccessibility of phenolic compounds.

The overall objective was to generate data supporting the valorization of agro-industrial by-products and the development of functional foods with enhanced nutritional properties. This research is part of a broader project (NPOP-PBIS - Problem-Oriented Research Center for an Integrated Biotechnological Platform of Healthy Ingredients) that involves collaborations with academic and industry partners. Due to these aspects, access to the complete dataset may be restricted.