Abstract
Fruit by-products, such as orange peels, are non-conventional sources of dietary fiber (DF) suitable for developing food ingredients with novel applications. Orange peels were processed at 600 MPa (come up time–CUT, 2, 5, 10, or 20 min) and two temperatures (55 or 70 °C) with the aim to study changes in total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber contents, water-/oil-holding capacity (WHC/OHC), solubility, swelling capacity (SC), pH, tap density, and hygroscopic properties. Increments of 1.9 times on the SDF content were observed after HHP treatment at 55 and 70 °C, compared to the untreated sample content (7.17% dw). Constant values of TDF (51.2–54.6% dw) suggested the significant conversion of assayable IDF to SDF. An increase on SC (6.5%) and OHC (20.1%) values were observed in samples treated with CUT at 70 and 55 °C, respectively. Compared to control samples, HHP (55 °C/5 min) exerted changes on moisture isotherms expressed as relative water sorption content. HHP improved the adsorption and desorption water retention of samples in the 0.1–0.93 a w range studied. Results indicate that HHP combined with heat treatment has potential to modify the functionality of orange peels with short processing times.
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Acknowledgements
The authors acknowledge the support of Research Chair Funds GEE 1A01001 from Tecnológico de Monterrey [CDB081] and México’s CONACYT Scholarship Program [Grant Nos. 260692 and 205265] and Project CB2014-237271.
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Tejada-Ortigoza, V., Garcia-Amezquita, L.E., Serna-Saldívar, S.O. et al. High Hydrostatic Pressure and Mild Heat Treatments for the Modification of Orange Peel Dietary Fiber: Effects on Hygroscopic Properties and Functionality. Food Bioprocess Technol 11, 110–121 (2018). https://doi.org/10.1007/s11947-017-1998-9
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DOI: https://doi.org/10.1007/s11947-017-1998-9