Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment

Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TPC), and antioxidant capacity of two lemon-peel-der...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2024-01, Vol.29 (1), p.269
Main Authors: Núñez-Gómez, Vanesa, San Mateo, Marta, González-Barrio, Rocío, Periago, Mª Jesús
Format: Article
Language:English
Subjects:
(poly)phenols
Antioxidants
by-product
Carotenoids
Cellulose
Citrus
Citrus fruits
Enzymes
functional ingredient
Glucose
Hydrolysis
Pectin
Phenols
soluble dietary fibre
swelling capacity
water retention capacity
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Summary:Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TPC), and antioxidant capacity of two lemon-peel-derived ingredients using two different methods (drying with warm air and enzymatic hydrolysis with pectinesterase). The analysis included a DF assessment, followed by neutral sugars characterisation through GC-FID and uronic acids determination via colorimetry. Subsequently, TPC and antioxidant capacity using the FRAP method were quantified through spectrophotometry. The swelling capacity (SWC), water retention capacity (WRC), and fat absorption capacity (FAC) were also determined as functional properties. It was observed that pectinesterase treatment led to a reduction in soluble DF and an increase in insoluble DF. This treatment also affected the pectin structure, thereby diminishing its ability to absorb water and fat within its matrix. The TPC was also reduced, resulting in a decrease in antioxidant capacity. Conversely, employing warm air exhibited a noteworthy increase in antioxidant capacity. This underscores its crucial contribution to the valorisation of lemon peel, not only by diminishing the environmental impact but also by enabling the acquisition of fibre ingredients with a noteworthy antioxidant capacity.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules29010269