Green Recovery of Bioactive Compounds from Bergamot (Citrus bergamia) By-Products: Sustainable Extraction, Food Applications, and Health-Promoting Properties

Did you know that the peel and pulp of bergamot, a Mediterranean citrus, are packed with health-boosting compounds that often end up as waste? This review reveals how we can turn these by-products into treasure for functional foods.

Bergamot, a citrus fruit native to the Mediterranean, is more than just a fragrant addition to teas. Its peel and pomace, often discarded as industrial waste, are actually rich in polyphenols, flavanone glycosides, and essential oils—compounds known for antioxidant and metabolic benefits. This review, covering 2020–2025, highlights cutting-edge green technologies like ultrasound and microwave extraction, enzyme-assisted processes, supercritical fluids, and natural deep eutectic solvents to recover these valuable bioactives from bergamot by-products (BBP).

The extracted compounds aren't just lab curiosities. They can be integrated into food systems as natural antioxidants, flavorings, and functional ingredients, supporting the creation of 'clean-label' products. Studies also point to anti-inflammatory and lipid-lowering effects, making BBP extracts promising for health-promoting foods.

To ensure stability, methods like microencapsulation are paired with green extraction, safeguarding the bioactives for real-world applications. Ultimately, bergamot by-products emerge as a model for circular recovery, turning waste into wellness and sustainability.

Key Points

• Green technologies (ultrasound, microwaves, enzymes, supercritical fluids, NADES) recover bergamot bioactives.
• BBP extracts serve as natural antioxidants, flavorings, and functional ingredients in foods.
• Microencapsulation stabilizes extracts, supporting clean-label functional foods with health benefits.