Abstract

Citrus juice by-products are raw materials that have attracted considerable attention as a potential Dietary Fibre (DF) source and a potential ingredient in a healthy diet. In the present study, we evaluate physico-chemical, nutritional and microstructure characteristics of dietary fibres from citrus juice by-products. The effect of three treatments methods (fermentation, enzyme and water bath treatment) on physico-chemical properties was evaluated in order to enhance the value of DF from a functional point of view. Fermentation treatment samples exhibit the highest DF content (77.91 g/100 g) compared with water bath (62.69 g/100 g) and enzyme (64.12 g/100 g) treated samples. Furthermore, when compared to previous reported data, these fermentation samples display some favourable functional characteristics, such as enhanced water retention (13.31 mL water/g powder), increased swelling (8.55 mL/g powder) and oil-holding (8.37 g oil/g powder) capacity, as well as improved heavy metals bounding ability (Cu²⁺, 27.54 &mumol/g; Pb²⁺, 42.85 μmol/g; Cd²⁺, 30.92 &mumol/g). Together, these results support the use of fermentation treatment samples as potential property modifiers for formulated products.

Keywords:

Citrus juice by-products, dietary fibre, fermentation treatment, functional properties, microstructure, physicochemical properties,

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