Green Extraction Strategies for Orange Peel Dust Valorization with Enhanced Bioactive Potential

Despite its rich bioactive composition, orange peel dust (OPD), a fine industrial by-product generated during citrus processing in the filter tea industry, has not received much attention as a valuable matrix. Using antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and reducing power (RP)), α-amylase inhibitory activity, antimicrobial potential, and sugar composition as function-oriented indicators, this study aimed to compare four green extraction technologies: subcritical water extraction (SWE), pressurized ethanol extraction (PEE), ultrasound-assisted extraction (UAE), and sequential supercritical CO2–UAE (Sc-CO2–UAE) applied to OPD derived from Citrus sinensis L. Among thermally driven techniques, PEE at 220 °C had the highest radical-scavenging activity, while UAE showed the broadest antifungal activity against Fusarium spp. and Alternaria alternata, along with selective antibacterial activity against Bacillus cereus. Sequential Sc-CO2 pretreatment at 300 bar followed by UAE resulted in the highest α-amylase inhibitory activity. Sugar analysis indicated that thermal conditions enhanced carbohydrate hydrolysis, while UAE and Sc-CO2-UAE maintained structural sugars under mild conditions. All green extraction approaches outperformed conventional maceration. These findings validate OPD as a valuable industrial by-product suitable for sustainable valorization, supporting circular economy concepts in the citrus processing sector.