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Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods

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Abstract

Pulp and peels are the main by-products during juice extraction of citrus fruits. Typically, they contain large amounts of cell wall polysaccharides and can be a source of dietary fibres which are rich in pectin. In the past, numerous studies have focussed on hydration properties of fruit derived dietary fibres but very limited information is available on their gelling properties. The aim of the present study was to investigate both water binding and gelling properties of two orange fibre preparations from pulp and peel with a galacturonan content >27% and a degree of methoxylation >65%. The water retention capacity (WRC) of these fibres was significantly increased by mechanical pre-treatment but decreased by high temperatures (80 °C) during soaking. Moreover, intrinsic factors of the soaking solution significantly affected the water binding properties: a raising pH increased the WRC whereas the incorporation of calcium decreased it. Pulp fibre showed superior water binding properties compared to peel fibre. Gelling properties were evaluated by means of oscillation measurements as well as texture analyses and revealed that pulp and peel fibres were able to form sugar-acid gels at low pH < 2.7 and soluble solids loads of 55 and 60%, respectively. Pulp fibre exhibited similar gel points like isolated citrus pectin. Fibre gels were, however, less elastic than citrus pectin gels. Possibly this is a consequence of the swollen fibre matrix which might interfere with the pectin gel network.

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Abbreviations

ANOVA:

Analysis of variance

CA:

Citric acid

CWM:

Cell wall materials

DF:

Dietary fibre

DM:

Degree of methoxylation

F B :

Breaking strength

GC:

Galacturonan content

GP:

Gel point

HM:

High methoxylated

MP:

Mechanical pre-treatment

WRC:

Water retention capacity

WUC:

Water uptake capacity

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Acknowledgements

The authors would like to thank Astrid Kliegel for galacturonan and degree of methoxylation analyses.

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Authors and Affiliations

  1. Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Strasse 22, 14195, Berlin, Germany

    Sebastian Schalow & Stephan Drusch

  2. Département Génie Biologique Option Industries Alimentaires & Biologiques, IUT Lyon 1, Rue Henri de Boissieu, 01000, Bourg en Bresse, France

    Mary Baloufaud & Thibaut Cottancin

  3. Fiberstar, Inc., 713 St. Croix Street, River Falls, WI, 54022, USA

    Jürgen Fischer

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  1. Sebastian Schalow
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Correspondence to Sebastian Schalow.

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Schalow, S., Baloufaud, M., Cottancin, T. et al. Orange pulp and peel fibres: pectin-rich by-products from citrus processing for water binding and gelling in foods. Eur Food Res Technol 244, 235–244 (2018). https://doi.org/10.1007/s00217-017-2950-y

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