Bergamot (Citrus bergamia Risso et Poiteau), a citrus fruit typically cultivated in the Mediterranean basin, represents a valuable source of bioactive compounds, including polyphenols, flavanone glycosides, and essential oil constituents, which are associated with antioxidant and metabolic effects. Notably, these compounds are highly concentrated not only in the edible fraction but also in industrial by-products, such as peel and pomace, which represent an underexploited resource for sustainable valorisation. This review examines recent advances (2020–2025) in the recovery and application of bioactive compounds from bergamot by-products (BBP), with a focus on green extraction technologies, including ultrasound- and microwave-assisted extraction, enzyme-assisted processes, supercritical fluids, and natural deep eutectic solvents. Particular attention is given to the incorporation of BBP-derived extracts into food systems as natural antioxidants, flavouring agents, and functional ingredients. In addition, current evidence on their nutritional relevance and biological activities, including antioxidants, anti-inflammatory, and lipid-lowering effects, is critically discussed. The integration of green extraction technologies with stabilization strategies, such as microencapsulation, supports the development of clean-label foods enriched with bergamot bioactives, contributing to both product functionality and sustainability. Overall, bergamot by-products (BBP) emerged as a promising model for the circular recovery of natural bioactive compounds and their incorporation into innovative functional food formulations.
Bruno et al. (Mon,) studied this question.