Risk and benefit assessment of incorporating citrus peel flour into sweet bread

Vasquez-Gomez K.L.; Muñoz-Astecker L.D.; Mori-Mestanza D.; Auquiñivin-Silva E.A.; Grandez-Yoplac D.E.; Guadalupe G.A. · Applied Food Research (2026) · DOI: 10.1016/j.afres.2026.102234

Resumen

The incorporation of orange peel flour (Citrus sinensis) and lime peel flour (Citrus limetta Risso) was evaluated using an integrated risk–benefit approach to assess their safety and functional contribution to sweet bread formulation as a sustainable alternative for by-product reuse. This study analyzed potentially toxic elements (Cd, Cr, Ni, Pb) and physicochemical characteristics (fat, fiber, protein, ash, Al, Ca, Mg, K, Na, Zn, Si, Cu, and bioactive compounds). The results showed that incorporating citrus flours significantly increased total phenolic content and antioxidant capacity, while also improving functional properties, including water absorption, color, and texture. The risk–benefit analysis revealed that all flour samples had hazard quotients below 1, suggesting low toxicological concern under the evaluated consumption scenario; however, this does not fully eliminate potential risks under different exposure conditions. Importantly, the nutritional benefits of protein, fiber, minerals, and bioactive compounds were higher than the estimated toxicological risks, although variability in mineral composition should be considered. Overall, the results demonstrate that these flours represent a promising, safe, and sustainable functional ingredient with potential for application in enriched bakery products. Further studies, including uncertainty analysis and broader geographical sampling, are recommended to strengthen risk assessment conclusions. Copyright

Instituciones: Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas