Description:Field of the Invention
The field of invention is food science and technology, specifically in the area of functional food development and confectionery, with a focus on valorizing food waste into nutritious ingredients.
Background of Invention
The present invention “an investigation of the functional properties of different orange peel powder and its incorporation in chocolate” was successfully completed as per the project, and Citrus sinensis var. Nagpur) (as well as the functional properties of each), and therefore, how well they stored. The second objective was converting orange peel powder into extracts and test the extracts for any antibacterial potential against four harmful pathogens, by studying the Zone of Inhibition as well as the Minimum Inhibitory Concentration of the extracts. It was the third project objective to use Response Surface Methodology with Whey Protein Concentrate and Orange Peel Powder in order to produce High Protein High Fibre Chocolate. Optimization was based on chocolate antioxidant activity, color, texture, and sensory reactions.
PROBLEM ADDRESSED BY THE INVENTION:
Modern chocolates are often low in fiber and protein while being high in fat and sugar. There is growing demand for functional foods with added health benefits. Citrus processing generates large amounts of orange peel waste, rich in nutrients but underutilized. Improper disposal of this peel contributes to environmental concerns. Consumers today lack access to affordable, tasty, and nutritious chocolate alternatives.
Modern chocolates, while widely consumed, are typically characterized by high levels of fat and sugar, and are often deficient in essential nutrients such as fiber and protein. This nutritional profile contrasts with a growing global demand for functional foods – products that offer additional health benefits beyond basic nutrition. Concurrently, the citrus processing industry generates vast quantities of orange peel waste. While this byproduct is rich in valuable nutrients like dietary fiber, flavonoids, and polyphenols, it is largely underutilized. Improper disposal of this significant waste stream presents considerable environmental challenges. Therefore, there is a clear societal need for innovative food solutions that can simultaneously address these nutritional gaps in popular food items and valorize agricultural byproducts, thereby offering consumers affordable, palatable, and healthier alternatives to conventional confectionery while mitigating environmental concerns. This invention addresses both nutritional gaps and waste valorization through innovative chocolate formulation.
https://www.researchgate.net/publication/380502976_Chocolate_An_overview_of_functional_potential_and_recent_trends_in_fortification disclosed Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the “Food of the Gods” due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti–inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer’s and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification.
WO2011107259A1 disclosed a chocolate or compound chocolate product comprising added functional ingredients including vitamin C, vitamin E, zinc, copper and, optionally, a xanthophyll. The invention further concerns the production of such chocolates and compound chocolate products, their assembly in kit formats and the use of these products for the therapy of diseases of the eye, in particular macular degeneration and cataract formation, or for the maintenance and support of general eye health.
WO2014006086A1 disclosed a confectionery product comprising an emulsion comprising from 10 to 40% by weight water and at least 60% by weight oil, wherein the oil is an encapsulated oil comprising an inner core comprising the oil encapsulated in an outer shell of cross-linked proteinaceous material, and chocolate. The invention also relates to processes for preparation of the confectionery product and its use in composite products.
Research gap
This invention introduces a groundbreaking approach to developing functional chocolate by synergistically integrating orange peel powder (OPP) and whey protein concentrate (WPC). This innovative process enhances the chocolate's nutritional and functional properties, transforming a common indulgence into a more health-promoting confectionery. By effectively utilizing orange peel, a significant industrial byproduct rich in dietary fiber, flavonoids, and polyphenols, the invention not only addresses the critical issue of food waste valorization but also offers a sustainable solution. The resulting chocolate is high in fiber and protein, boasting improved antioxidant activity and demonstrating potential antimicrobial benefits. The development involved carefully optimizing orange peel drying methods and employing Response Surface Methodology to achieve a balanced formulation that successfully maintains desirable sensory attributes while delivering significant health advantages, thus filling a crucial gap in the market for genuinely healthy yet delicious chocolate alternatives.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. This invention relates Synergistic Fortification of Chocolate through Orange Peel and Whey Protein Integration: A Novel Approach to Functional Confectionery Development
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings. It is appreciated that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope. The invention will be described and explained with additional specificity and detail with the accompanying drawings.
This invention introduces a novel approach to developing functional chocolate by synergistically integrating orange peel powder (OPP) and whey protein concentrate (WPC). The process enhances the chocolate's nutritional and functional properties, transforming a common indulgence into a health-promoting confectionery. By utilizing orange peel, a byproduct rich in dietary fiber, flavonoids, and polyphenols, the invention addresses food waste valorization and offers a sustainable solution to create a high-fiber, high-protein chocolate with improved antioxidant activity and potential antimicrobial benefits. The development involved optimizing orange peel drying methods and utilizing Response Surface Methodology to achieve a balanced formulation that maintains desirable sensory attributes while delivering significant health advantages.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Figure: Pictures of prepared orange peel powder
The figures depict embodiments of the present subject matter for the purposes of illustration only. A person skilled in the art will easily recognize from the following description that alternative embodiments of the structures and methods illustrated herein may be employed without departing from the principles of the disclosure described herein.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
A novel food product has been developed by incorporating functional orange peel powder and whey protein concentrate into chocolate to enhance its nutritional and functional properties. Orange peel, a major byproduct of citrus processing, is rich in dietary fiber, flavonoids, polyphenols, and essential oils. These components not only offer health benefits such as antioxidant and antimicrobial activity but also contribute to textural and sensory improvement in food products.
This study explores how different drying methods (sun, oven, and freeze-drying) affect the functional properties of orange peel powders, such as water-holding capacity, swelling index, antioxidant potential, and total phenolic content. The optimized peel powders are then added to dark chocolate formulations, along with whey protein concentrate, to develop a high-fiber, high-protein chocolate using response surface methodology (RSM) to achieve desired properties such as antioxidant activity, color, texture, and sensory characteristics.
Unlike conventional chocolates that are rich in sugars and fats, the developed formulation focuses on health-promoting characteristics like improved antioxidant activity, dietary fiber enrichment, and enhanced amino acid content. Whey protein adds structural and emulsifying benefits, while also boosting protein quality. Orange peel fiber acts as a natural fat replacer, improves moisture retention, and enhances the functional matrix of chocolate. The outcome is a sustainable, nutrient-dense chocolate product aimed at valorizing fruit waste while addressing rising consumer demand for functional foods.
A. Preparation Steps of Orange Peel Powder

Fresh Oranges
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Washing (with clean water)
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Peeling (remove peel, avoid excess pith)
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Cutting into Small Pieces (optional, for faster drying)
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Drying
Sun Drying
3-5 Days Oven Drying
50-60° C, 4-6 hrs Dehydrator
50°C, 5-7 hrs

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Grinding (to fine powder)
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Sieving (optional, for uniformity)
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Storage (airtight container, cool & dry place)

Experimental data:
Optimization Approach: The chocolate formulation was optimized using Response Surface Methodology (RSM) with variables—OPP, WPC, and sugar.

2. Proximate Analysis: Orange peel powders were analyzed for moisture, ash, protein, fat, fiber, and carbohydrate content.

3. Functional Properties: Key properties like WHC, OHC, swelling index, and bulk density were measured, with freeze-dried peels showing the best performance.

4. Antioxidant & Phenolic Content: Chocolates with OPP showed increased DPPH inhibition and total phenolics, indicating strong antioxidant activity.

5. Antimicrobial Activity: OPP extracts inhibited S. aureus, E. coli, and Klebsiella, confirmed by MIC and zone of inhibition data.

6. Sensory Evaluation: The optimized chocolate scored well in taste, texture, and appearance.

7. Storage Stability: Antioxidant activity was best preserved at 4°C, showing good shelf stability.
Results:
The various types of orange peel powders were proximally analysed and contrasted. Citrus reticulata var. Kinnow was found to have the greatest protein content (8.86%) and crude fiber content (70.89%).
Table 4.1.1 Proximate Analysis of Orange Peel Powders

CONSTITUENTS AMOUNT (g/100g of powder)
Citrus reticulata var. Kinnow Citrus sinensis var. mosambi Citrus sinensis var. Nagpur
Moisture content 5.12 6.98 5.02
Ash 4.12 4.22 3.49
Protein 8.86 6.17 7.11
Crude Fibre Analysis 70.89 65.34 67.45
Fat 0.91 0.85 0.88
Total Carbohydrates (excluding crude fibre) 10.23 16.44 16.05
% Titratable Acidity 1.24 1.09 1.19

Table 4.2.1 Functional Properties of different Orange Peel Powders

PROPERTIES Units Citrus reticulata var. Kinnow Citrus sinensis var. Mosambi Citrus sinensis var. Nagpur
Water Solubility % 86.11±0.12a 89.25±0.12a 80.25±0.04b
Water Holding Capacity g/g 6.75±0.02a 7.89±0.11a 6.25±0.09b
Oil Holding Capacity g/g 3.17±0.06a 2.45±0.05b 2.58±0.031b
Swelling capacity ml/g 8.05±0.05b 8.56±0.091a 7.13±0.073b
Bulk Density g/ml 3.45±0.87b 4.12±0.06a 2.98±0.045c

According to the results of the study examining the incorporation of orange peel powder into chocolate formulations, the fortified chocolates exhibited promising physicochemical, sensory, and functional properties. The addition of orange peel powder led to a noticeable enhancement in antioxidant activity, attributed to the presence of phenolic compounds and flavonoids. Texture analysis indicated a slight increase in firmness with higher OPP concentrations, while sensory evaluation revealed good overall acceptability up to a 5% inclusion level. Furthermore, FTIR spectroscopy confirmed the interaction between cocoa matrix and bioactive compounds of the peel, suggesting potential for nutraceutical applications.
A method for producing a functional chocolate composition with enhanced nutritional and functional properties, comprising the steps of:
a. Preparing functional orange peel powder (OPP) by a process including:
i. Washing fresh oranges;
ii. Peeling the washed oranges to obtain orange peel, avoiding excess pith;
iii. cutting the orange peel into smaller pieces;
iv. Drying the orange peel using a method selected from sun drying, oven drying (e.g., at 50-60°C for 4-6 hours), or dehydrator drying (e.g., at 50°C for 5-7 hours);
v. Grinding the dried orange peel into a fine powder; and
vi. sieving the orange peel powder for uniformity;
b. Incorporating the prepared functional OPP and whey protein concentrate (WPC) into a chocolate base; and
c. Optimizing the proportion of OPP, WPC, and other chocolate ingredients (e.g., sugar) in the chocolate base using Response Surface Methodology (RSM) to achieve desired properties such as antioxidant activity, color, texture, and sensory characteristics.
ADVANTAGES OF THE INVENTION:
Nutritional Boost: Combines orange peel powder (rich in fiber and antioxidants) with whey protein to create a high-protein, high-fiber chocolate.
Functional Benefits: Offers strong antioxidant and antibacterial properties, enhancing health-promoting effects.
Improved Texture & Taste: Maintains smoothness, moisture retention, and acceptable sensory quality despite added fiber and protein.
Inspired Process: Adapts the method of fruit integration from JP54159817A, but innovates by using nutrient-rich citrus peel and optimizing drying techniques.
Sustainable & Cost-Effective: Utilizes citrus waste (orange peels), reducing environmental impact and production costs.
, Claims:1. A functional chocolate composition with increased antioxidant activity and improved dietary fiber content. comprising orange peel powder (OPP) and whey protein concentrate (WPC), wherein the orange peel powder is derived from citrus peel through a drying process.
2. The functional chocolate composition as claimed in claim 1, wherein the composition exhibits antimicrobial activity against one or more harmful pathogens.
3. The functional chocolate composition as claimed in claim 1, wherein the orange peel powder acts as a natural fat replacer and improves moisture retention within the chocolate matrix.
4. A method for producing a functional chocolate composition with enhanced nutritional and functional properties, comprising the steps of:
a. Preparing functional orange peel powder (OPP) by a process including:
i. Washing fresh oranges;
ii. Peeling the washed oranges to obtain orange peel, avoiding excess pith;
iii. cutting the orange peel into smaller pieces;
iv. Drying the orange peel using a method selected from sun drying, oven drying (e.g., at 50-60°C for 4-6 hours), or dehydrator drying (e.g., at 50°C for 5-7 hours);
v. Grinding the dried orange peel into a fine powder; and
vi. sieving the orange peel powder for uniformity;
b. Incorporating the prepared functional OPP and whey protein concentrate (WPC) into a chocolate base; and
c. Optimizing the proportion of OPP, WPC, and other chocolate ingredients (e.g., sugar) in the chocolate base using Response Surface Methodology (RSM) to achieve desired properties such as antioxidant activity, color, texture, and sensory characteristics.
5. The functional chocolate composition as claimed in claim 1, wherein the orange peel powder is derived from Citrus reticulata var. Kinnow, Citrus sinensis var. Mosambi, or Citrus sinensis var. Nagpur.
6. The functional chocolate composition as claimed in claim 1, wherein the orange peel powder from Citrus reticulata var. Kinnow contributes to higher protein and crude fiber content in the final composition.
7. The functional chocolate composition as claimed in claim 1, wherein the orange peel powder acts as a natural fat replacer and improves moisture retention within the chocolate composition.