Aceite esencial de Citrus sinensis: caracterización química y aplicación preliminar en panificación

The byproducts generated during citrus processing are a potential source of bioactive compounds with food applications. The study aimed to chemically characterize the essential oil obtained from Citrus sinensis byproducts from commercial fresh-juice establishments and to preliminarily evaluate its incorporation into a bakery product. The essential oil was extracted by steam distillation, yielding a gravimetric yield of 0.31% (w/w, fresh basis) relative to the fresh weight of the peel. Gas chromatography-mass spectrometry (GC-MS) analysis showed a profile dominated by limonene (55.47%), followed by β-myrcene (8.28%) and (R)-3,7-dimethyl-6-octenal (2.93%), consistent with the typical composition of sweet orange. Flours derived from the peel and bagasse were incorporated into the formulation of an experimental cookie, while the essential oil was added after baking as jelly made with orange juice and pectin. The product was evaluated using a hedonic sensory test (n= 28), showing intermediate to favorable overall acceptability (mean= 3.32 on a five-point scale). The results suggest the preliminary technological feasibility of the integral use of C. sinensis byproducts as a source of essential oil rich in limonene and dietary fiber, contributing to sustainable revalorization strategies for agrifood waste.