Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation

• Published in: Food research international 2024-02, Vol.177, p.113718-113718, Article 113718
• Main Authors: Núñez-Gómez, Vanesa, Jesús Periago, María, Luis Ordóñez-Díaz, José, Pereira-Caro, Gema, Manuel Moreno-Rojas, Jose, González-Barrio, Rocío
• Format: Article
• Language: English
• Subjects: antioxidant activity; byproducts; dietary fiber; digestion; fermentation; flavanones; food research; insoluble fiber; lactic acid; metabolites; orange peels; prebiotics; water solubility
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113718

Orange peel is an interesting by-product because of its composition, particularly its dietary fibre and flavanones. The aim of this work was to extract different fibre fractions from orange peel to obtain potential added-value ingredients and evaluate how the presence of fibre may interfere with (poly)phenol metabolism. Using an aqueous extraction, as a green extraction method, an insoluble fibre fraction (IFF) and a water-soluble extract (WSE) were obtained. Those fractions were analysed to determine the proximate and dietary fibre composition, hydration properties, (poly)phenol composition and antioxidant capacity, comparing the results with the orange peel (OP). The IFF presented the highest content of insoluble dietary fibre and the WSE showed the highest content of (poly)phenols, these being mainly flavanones. An in vitro faecal fermentation was carried out to evaluate the production of short-chain fatty acids (SCFAs) and lactate as prebiotic indicators; the IFF gave the highest production, derived from the greater presence of dietary fibre. Moreover, catabolites from (poly)phenol metabolism were also analysed, phenylpropanoic acids being the major ones, followed by phenylacetic acids and benzoic acids. These catabolites were found in higher quantities in WSE, because of the greater presence of (poly)phenols in its composition. IFF also showed a significant production of these catabolites, which was delayed by the greater presence of fibre. These results reveal that the new ingredients, obtained by an environmentally friendly water extraction procedure, could be used for the development of new foods with enhanced nutritional and healthy properties.