Evidence map›Paper›PMID 41578797›Full record

ArticleJournal of the science of food and agriculture2026

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

Bárbara Morandi Lepaus, Nathalia Almeida Costa, Gabriela de Matuoka E Chiocchetti, Paula de Paula Menezes Barbosa, Marise Bonifácio Queiroz, Izabela Dutra Alvim, Juliana Alves Macedo, Gabriela Alves Macedo

Abstract read
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In one paragraph

Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Review
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Bárbara Morandi LepausFaculty of Food Engineering, Department of Food Science and Nutrition, Universidade Estadual de Campinas, Campinas, Brazil.ORCID https://orcid.org/0000-0002-0074-7943
Nathalia Almeida CostaFaculty of Food Engineering, Department of Food Science and Nutrition, Universidade Estadual de Campinas, Campinas, Brazil.
Gabriela de Matuoka E ChiocchettiFaculty of Food Engineering, Department of Food Science and Nutrition, Universidade Estadual de Campinas, Campinas, Brazil.
Paula de Paula Menezes BarbosaTechnical School of Campinas, Food Department, Universidade Estadual de Campinas, Campinas, Brazil.ORCID https://orcid.org/0000-0002-8455-6991
Marise Bonifácio QueirozInstitute of Food Technology, Campinas, Brazil.
Izabela Dutra AlvimInstitute of Food Technology, Campinas, Brazil.
Juliana Alves MacedoFaculty of Food Engineering, Department of Food Science and Nutrition, Universidade Estadual de Campinas, Campinas, Brazil.
Gabriela Alves MacedoFaculty of Food Engineering, Department of Food Science and Nutrition, Universidade Estadual de Campinas, Campinas, Brazil.

Funding

São Paulo Research Foundation (FAPESP) 2020/07015-7the Coordination for the Improvement of Higher Education Personnel (CAPES)the National Council for Scientific and Technological Development (CNPq) 141115/2021-1
6 · The paper itself

Abstract

backgroundPhenolic 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.

resultsHydroalcoholic 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

conclusionOrange 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. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Indexed as

Citrus sinensisPhenolsPlant ExtractsWaste ProductsAntioxidantsBiological AvailabilityFlavonoidsFood HandlingFood, ProcessedFruitHumansPectinsAntioxidantsFlavonoidsPectinsPhenolsPlant ExtractsWaste Productsantioxidant compoundsbioprocessed extractflavanonesfunctional foodsin vitro simulated digestion

Identifiers

PMID41578797
PMCPMC12988712

What Socratic holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.