Different green extraction technologies for soluble dietary fibre extraction from orange by‐product Article Swipe
Claudia Pérez-Pirotto
,
Sonia Cozzano
,
Isabel Hernando
,
Patricia Arcia
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1111/ijfs.15756
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1111/ijfs.15756
Summary The 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.
Related Topics
Concepts
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1111/ijfs.15756
- https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.15756
- OA Status
- bronze
- Cited By
- 12
- References
- 34
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4224438898
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4224438898Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1111/ijfs.15756Digital Object Identifier
- Title
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Different green extraction technologies for soluble dietary fibre extraction from orange by‐productWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2022Year of publication
- Publication date
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2022-04-25Full publication date if available
- Authors
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Claudia Pérez-Pirotto, Sonia Cozzano, Isabel Hernando, Patricia ArciaList of authors in order
- Landing page
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https://doi.org/10.1111/ijfs.15756Publisher landing page
- PDF URL
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.15756Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
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bronzeOpen access status per OpenAlex
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https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.15756Direct OA link when available
- Concepts
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Pomace, Polyphenol, Food science, Chemistry, Orange (colour), Ingredient, Sugar, Functional food, Extraction (chemistry), Hot water extraction, Antioxidant, Sucrose, Orange juice, Dietary fibre, By-product, Chromatography, BiochemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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12Total citation count in OpenAlex
- Citations by year (recent)
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2025: 1, 2024: 3, 2023: 4, 2022: 4Per-year citation counts (last 5 years)
- References (count)
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34Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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