The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.

Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as “pastazzo”). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. The obtained bakery products were characterized for nutritional, technological and microbiological parameters through storage at room temperature. Results highlighted that the addition of DOF results in final products with increased moisture content, mainly after 1 day of storage, and good textural proprieties. Furthermore, the fat-replacing strategy, at different levels of DOF, resulted in final products with, besides a constant content of carbohydrates, showed lowered fat content, increased content of dietary fiber and protein. In particular, the 50% fat replacement allowed to obtain brioches with improved technological properties and with desirable microbiological traits, mostly within the first 24 h from production and up to 5 days of storage.