Functionality of Semolina Pasta Supplemented with Grapefruit Flavedo Byproduct: Effect on Phytochemical, Functional, Textural, Cooking, and Sensorial Quality

Grapefruit peels are typically discarded as waste, the outer layer of which, i.e., flavedo, could be used to enrich pasta. The present research divulged that pasta supplementation with freeze-dried flavedo powder could provide total phenolic content, flavonoid content, and antioxidant potential without compromising on the technological and sensory quality of pasta. Utilization of this citrus waste as a bioactive food ingredient with promising effects represents a valuable byproduct valorization strategy.