Ascorbic acid is an antioxidant, not a preservative. And there's not much in the skin of an orange - it is primarily in the juice.
You could always bitter to a low amount of IBU's with hops, then use orange peel to get the majority of your actual bitterness. That would be the best of both worlds if you're looking to go that route.
Hmm. Here's what I'm reading Eric :
Preserving Properties
Ascorbic acid neutralizes oxygen when it comes into contact with it. Oxygen allows foods to continue to ripen, an aging process similar to the one people go through that ends in death. Oxygen is also vital for many microorganisms to thrive, some of which cause decay. Ascorbic acid slows or neutralizes these events. The substance blocks cured meat’s propensity to form carcinogens called nitrosamines, for example. In the process, the vitamin also preserves the flesh’s red color. In addition, ascorbic acid preserves flavor.
Food-Preservation Mechanism
Canned vegetables, bottled juices, jams and other preserved fruit are processed foods manufacturers protect with ascorbic acid. The vitamin’s acidity makes it hard for the enzyme phenolase to act. Phenolase accelerates oxidation, a chemical process in which oxygen level rises, resulting in decay. This is also the process that ascorbic acid combats.
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