Global chestnut production has grown significantly in recent years, driven by its health benefits and growing interest in sustainable agriculture. Chestnut processing produces a solid residue consisting primarily of the fruit’s outer shell (pericarp), which is generally disposed of by on-farm combustion. However, this waste biomass shows a high potential for valorization due to its nutritional composition, particularly as a source of dietary fiber and polyphenols. In this study, the valorization potential of chestnut outer shells was evaluated through two approaches, demonstrating possible applicability at an industrial level: (1) the recovery of polyphenols using a simple and environmentally friendly extraction method, easily applicable on-farm, based on hot water as a solvent under different time–temperature combinations according to Response Surface Methodology (Central Composite Design); (2) the addition of chestnut outer shell flour during breadmaking as a source of fiber supplementation. Optimization of the extraction process using Response Surface Methodology combined with the desirability function identified optimal conditions at 102 min and 115 °C, yielding a maximum of approximately 172.30 mg of polyphenols per gram of dry outer shell. The incorporation of chestnut outer shell flour into bread formulations resulted in reduced dough workability, increased crust hardness (13.00 ± 0.87; 36.00 ± 1.00), and a darker bread color (1278.33 ± 39.27; 584.33 ± 25.90 RGB), particularly in the crumb.
Spadi et al. (Thu,) studied this question.