Zero Waste Formulation: A Simplex‐Lattice Approach to Explore the Potential of Amazonian Juice Residues (Noni, Camu‐Camu, and Granadilla) Into Functional Baking Ingredients

ABSTRACT The valorization of fruit processing by‐products as functional food ingredients requires rational design strategies that optimize their techno‐functional and bioactive properties prior to food application. In this study, residues (peels, pulps, and seeds) from Amazonian fruits, noni ( Morinda citrifolia ), camu‐camu ( Myrciaria dubia ), and granadilla ( Passiflora ligularis ) were transformed into functional flours and systematically combined using a three‐factor simplex‐lattice mixture design. The effects of flour composition on water‐holding capacity (WHC), oil‐holding capacity (OHC), color parameters, and total polyphenol content (TPC) were modeled and optimized. Granadilla‐rich formulations exhibited superior WHC, while camu‐camu significantly increased TPC. Model fitting showed high predictive capacity, enabling the identification of an optimal blend (20% camu‐camu, 80% granadilla) with balanced functional and chromatic properties. As a proof of concept in a bakery matrix, the optimized flour was applied to a cookie formulation, resulting in a product with enhanced dietary fiber and antioxidant capacity compared to wheat‐based controls. Sensory evaluation within this specific application revealed differentiated consumer acceptance associated with food neophobia, highlighting the importance of niche‐targeted application and market segmentation. Principal component analysis (PCA) of sensory CATA descriptors (explaining 63% of the variance) effectively discriminated the formulations, showing that the optimized cookie was primarily characterized by “sour,” “fruity,” and “hard” attributes, driven by the high fiber and ascorbic acid content. Overall, this work demonstrates a modeling‐based framework for designing functional ingredients from Amazonian fruit by‐products, supporting circular economy strategies and providing a basis for their potential use in specific bakery applications.