Different green extraction technologies for soluble dietary fibre extraction from orange by‐product

International Journal of Food Science and Technology - Tập 58 Số 4 - Trang 2042-2049 - 2023
Claudia Perez‐Pirotto1,2, Sonia Cozzano1, Isabel Hernando2, Patricia Arcia1,3
1Departamento de Ingeniería Comandante Braga 2715 (11600) Universidad Católica del Uruguay Montevideo 11600 Uruguay
2Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia 46022, Spain
3Latitud Latu Foundation, Montevideo, 11500, Uruguay

Tóm tắt

SummaryThe aim of this work was to extract soluble dietary fibre from orange by‐product, by testing four different green (non‐contaminant, solvent free) extraction technologies: hot water (HW), extrusion + hot water (EHW), jet cooker (JC) and jet cooker + hot water (JCHW). Starting from orange pomace, the treatments were assayed and sample was separated in soluble and insoluble fractions. The processing and analysis of the soluble fraction was continued, through subsequent spray drying until obtaining a soluble fibre‐enriched powder. Powders were analysed: dietary fibre, sugar profile and bioactive characterisation (total polyphenol content, antioxidant capacity). Through the application of these green technologies, it was possible to obtain a functional ingredient with soluble dietary fibre from orange by‐product. EHW was the treatment that yielded the highest amount of soluble dietary fibre, the lowest content of glucose, sucrose and fructose, and the highest polyphenol content and antioxidant capacity.

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Thông tin xuất bản

International Journal of Food Science and Technology

Tập 58 Số 4

2042-2049

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