Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters

In this work we evaluated the variability in fiber content and physical and chemical parameters of byproducts from orange juice extraction. Five different treatments and two drying methods were evaluated. The results indicate that drying by lyophilization was better than that drying in an oven. The pH ranged from approximately 3.47 to 3.96. The variation in moisture values was 9.22% ± 0.02 to 18.48 ± 0.52%. The total dietary fiber content in the resulting flours ranged from 42.44% to 62.74%. The soluble and insoluble dietary fiber contents differed among the samples, ranging from 5.04% to 19.95% for the first fiber type, and 23.96% to 57.70% for the second. In conclusion, three treatments, associated with freeze-drying, showed promising results in the development of fiber-rich product. However, some modifications are needed, as well as further analysis, to guarantee the benefits of these products for human health. This study contributes to the possible application of industrial byproducts.本研究针对橙汁提取副产物的膳食纤维含量及理化参数的变异情况开展了系统评估，共设置5种处理方案与2种干燥方式。实验结果显示，冷冻干燥（lyophilization）的干燥效果显著优于烘箱干燥法。样品的pH值范围约为3.47至3.96，含水率的范围为9.22%±0.02%至18.48%±0.52%。所得粉体样品的总膳食纤维含量介于42.44%至62.74%之间；不同样品的可溶性膳食纤维与不可溶性膳食纤维含量存在显著差异，其中可溶性膳食纤维含量范围为5.04%至19.95%，不可溶性膳食纤维含量范围为23.96%至57.70%。综上，搭配冷冻干燥的3种处理方案在开发高膳食纤维产品领域展现出良好的应用前景，但仍需开展进一步优化与深入分析，以确保此类产品对人体健康的有益功效。本研究为工业副产物的潜在应用提供了重要的理论支撑。