Abstract
Fruit peel is the major bio-waste with no commercial value and possible industrial application. Different methods have already been employed for extraction of soluble dietary fiber (SDF) from various fruit peels. However, a sustainable and well reproducible method with efficient SDF yield is yet to uncover. Therefore, the present study attempted to decipher a new extraction method encompassed chemo-mechanical and thermal treatments among two varieties of Indian mango, i.e., totapuri and safeda (M1 and M2, respectively), and pomegranate, i.e., bhagwa and daru (P1 and P2, respectively), peel. The M1 sample resulted in maximum SDF yield as 44.35 ± 0.66% using a modified method employing chemical (vinegar 6%, and sodium hydroxide 0.4%), mechanical (ultrasonication at 150 W), and thermal (autoclaving at 121 °C/5 min) treatments. The spectroscopic and analytical characterization of SDF samples exhibited efficient structural properties with enhanced physicochemical characteristics. Therefore, the present study highlights the potential of a novel extraction method for the valorization of waste to a value-added functional food ingredient.
Graphical abstract
Similar content being viewed by others
References
Mitra S (2014) Tropical and subtropical fruits in India. J Trop Crop Sci 1. https://doi.org/10.29244/jtcs.1.1.1-2
Goñi I, Hervert-Hernández D (2011) By-products from plant foods are sources of dietary fibre and antioxidants. Phytochemicals—bioactivities and impact on health 95–116. DOI:https://doi.org/10.5772/27923
Ajila CM, Bhat SG, Rao UP (2007) Valuable components of raw and ripe peels from two Indian mango varieties. Food Chem 102:1006–1011. https://doi.org/10.1016/j.foodchem.2006.06.036
Pathak PD, Mandavgane SA, Kulkarni BD (2017) Valorization of pomegranate peels: a biorefinery approach. Waste Biomass Valor 8:1127–1137. https://doi.org/10.1007/s12649-016-9668-0
Hussain S, Sharma M, Bhat R (2021) Valorisation of sea buckthorn pomace by optimization of ultrasonic-assisted extraction of soluble dietary fibre using response surface methodology. Foods 10:1330. https://doi.org/10.3390/foods10061330
Hussain S, Jõudu I, Bhat R (2020) Dietary fiber from underutilized plant resources—a positive approach for valorization of fruit and vegetable wastes. Sustainability 12:5401. https://doi.org/10.3390/su12135401
Sharma M, Hussain S, Shalima T, Aav R, Bhat R (2022) Valorization of seabuckthorn pomace to obtain bioactive carotenoids: an innovative approach of using green extraction techniques (ultrasonic and microwave-assisted extractions) synergized with green solvents (edible oils). Ind Crops Prod 175:114257. https://doi.org/10.1016/j.indcrop.2021.114257
Liu S, Jia M, Chen J, Wan H, Dong R, Nie S, Xie M, Yu Q (2019) Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber. Food Hydrocoll 93:284–292. https://doi.org/10.1016/j.foodhyd.2019.02.047
Albuquerque MACD, Levit R, Beres C, Bedani R, de Moreno MA, Isay Saad SM, Leblanc JGJ (2019) Tropical fruit by-products water extracts of tropical fruit by-products as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties. J Funct Foods 52:724–733. https://doi.org/10.1016/j.jff.2018.12.002
Jia M, Chen J, Liu X, Xie M, Nie S, Chen Y, Xie J, Yu Q (2019) Structural characteristics and functional properties of soluble dietary fiber from defattened rice bran obtained through Trichoderma viride fermentation. Food Hydrocoll 94:468–474. https://doi.org/10.1016/j.foodhyd.2019.03.047
Gan J, Huang Z, Yu Q, Peng G, Chen Y, Xie J, Nie S, Xie M (2020) Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel. Food Hydrocoll 101:105549. https://doi.org/10.1016/j.foodhyd.2019.105549
Wang K, Li M, Wang Y, Liu Z, Ni Y (2020) Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa). Food Hydrocoll 110:106162. https://doi.org/10.1016/j.foodhyd.2020.106162
Hu H, Zhao Q (2018) Optimization extraction and functional properties of soluble dietary fiber from pineapple pomace obtained by shear homogenization-assisted extraction. Food Funct 8:41117–41130. https://doi.org/10.1039/C8RA06928J
Zhang W, Zeng G, Pan Y, Chen W, Huang W, Chen H, Li Y (2017) Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction. Carbohydr Polym 172:102–112. https://doi.org/10.1016/j.carbpol.2017.05.030
Bhatt S, Kumari N, Abhishek V, Gupta M (2020) Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics. J Food Meas Charact 15:675–685. https://doi.org/10.1007/s11694-020-00675-y
Feng Z, Dou W, Alaxi S, Niu Y, Yu LL (2017) Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties. Food Hydrocoll 62:94–101. https://doi.org/10.1016/j.foodhyd.2016.07.032
Dong W, Wang D, Hu R, Long Y, Lv L (2020) Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Res Int 136:109497. https://doi.org/10.1016/j.foodres.2020.109497
Yu G, Bei J, Zhao J, Li Q, Cheng C (2018) Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure. Food chem 257:333–340. https://doi.org/10.1016/j.foodchem.2018.03.037
Bhatt S, Dadwal V, Padwad Y, Gupta M (2021) Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage. J Food Process Preserv 46:16137. https://doi.org/10.1111/jfpp.16137
AOAC International, Washington DC (2010) Official methods of analysis of association of official analytical chemists international. 17th edn
Berardini N, Knödler M, Schieber A, Carle R (2005) Utilization of mango peels as a source of pectin and polyphenolics. Innov Food Sci & Emerg Technol 6:442–452. https://doi.org/10.1016/j.ifset.2005.06.004
Furuta H, Takahashi T, Tobe J, Kiwata R, Maeda H (1998) Extraction of water-soluble soybean polysaccharides under acidic conditions. Biosci Biotechnol Biochem 62:2300–2305. https://doi.org/10.1271/bbb.62.2300
Zhang Y, Liao J, Qi J (2020) Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment. LWT 128:109397. https://doi.org/10.1016/j.lwt.2020.109397
Yan X, Ye R, Chen Y (2015) Blasting extrusion processing: the increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran. Food Chem 180:106–115. https://doi.org/10.1016/j.foodchem.2015.01.127
Jiang Y, Yin H, Zheng Y, Wang D, Liu Z, Deng Y, Zhao Y (2020) Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Res Int 136:109348. https://doi.org/10.1016/j.foodres.2020.109348
Liu J, Wang Z, Wang Z, Hao Y, Wang Y, Yang Z, Li W, Wang J (2020) Physicochemical and functional properties of soluble dietary fiber from different colored quinoa varieties (Chenopodium quinoa Willd). J Cereal Sci 95:103045. https://doi.org/10.1016/j.jcs.2020.103045
Wang L, Xu H, Yuan F, Fan R, Gao Y (2015) Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food chem 185:90–98. https://doi.org/10.1016/j.foodchem.2015.03.112
Yang JS, Mu TH, Ma MM (2018) Extraction, structure, and emulsifying properties of pectin from potato pulp. Food chem 244:197–205. https://doi.org/10.1016/j.foodchem.2017.10.059
Huang JY, Liao JS, Qi JR, Jiang WX, Yang XQ (2021) Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel. Food Hydrocoll 110:106140. https://doi.org/10.1016/j.foodhyd.2020.106140
Hefnawy TH (2011) Effect of processing methods on nutritional composition and anti-nutritional factors in lentils (Lens culinaris). Ann Agri Sci 56:57–61. https://doi.org/10.1016/j.aoas.2011.07.001
Johnson IT (2016) Dietary fiber: physiological effects. Encyclopedia of Food and Health Academic Press.
Samtiya M, Aluko RE, Dhewa T (2020) Plant food anti-nutritional factors and their reduction strategies: An overview. Food production, processing and nutrition 2:1–14. https://doi.org/10.1186/s43014-020-0020-5
Loganathan TM, Sultan MTH, Ahsan Q, Jawaid M, Naveen J, Shah AUM, Hua LS (2020) Characterization of alkali treated new cellulosic fibre from Cyrtostachys renda. J Mater Res Technol 9:3537–3546. https://doi.org/10.1016/j.jmrt.2020.01.091
Kurek MA, Karp S, Wyrwisz J, Niu Y (2018) Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum). Food Hydrocoll 85:321–330. https://doi.org/10.1016/j.foodhyd.2018.07.021
Acknowledgements
We state our gratitude to the Director, CSIR-Institute of Himalayan Bioresource Technology for their precious implications and support. I am thankful to ICMR for awarding senior research fellowship, ICMR-SRF, manuscript no. 4931. The authors acknowledge Dr. Avnesh Kumari, senior technical officer, biotechnology division, CSIR-IHBT for carrying out SEM analysis.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no competing interests.
Additional information
Publisher's note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Supplementary Information
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Bhatt, S., Gupta, M. Exploration of soluble dietary fiber extraction technique for enhancing physicochemical and structural properties of mango and pomegranate peel. Biomass Conv. Bioref. 14, 2545–2560 (2024). https://doi.org/10.1007/s13399-022-02545-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13399-022-02545-7