The dietary fiber profile of fruit peels and functionality modifications induced by high hydrostatic pressure treatments

Food Sci Technol Int. 2017 Jul;23(5):396-402. doi: 10.1177/1082013217694301. Epub 2017 Jan 1.


The effect of high hydrostatic pressure (HHP) and temperature on composition of non-conventional dietary fiber (DF) sources and functional properties were evaluated. Mango, orange, or prickly pear peels were processed at 600 MPa during 10 min at 22 ℃ and 55 ℃. Total (TDF), soluble (SDF), and insoluble (IDF) dietary fiber, water/oil holding, and retention capacity, solubility, swelling capacity, and bulk density were assayed. An increment in the SDF content was observed due to the effect of pressure with the greatest changes noticed in mango peel, increasing from 37.4% (control) to 45.7% (SDF/TDF) in the HHP-treated (55 ℃) sample. Constant values of TDF after the treatments suggest a conversion of IDF to SDF in mango (38.9%-40.5% dw) and orange (49.0%-50.8% dw) peels. The highest fiber solubility values were observed for mango peel ranging between 80.3% and 83.9%, but the highest increase, from 55.1% to 62.3%, due to treatment was displayed in orange peel processed at 22 ℃. A relationship between DF modifications induced by HHP treatment and changes in the functional properties of the materials was established. Application of HHP opens up the opportunity to modify non-conventional sources of DF and to obtain novel functional properties for different food applications.

Keywords: Dietary fiber modification; dietary fiber functionality; high hydrostatic pressure; mango peel; orange peel; prickly pear peel.

MeSH terms

  • Citrus sinensis / chemistry
  • Dietary Fiber / analysis*
  • Food Handling / methods*
  • Fruit / chemistry*
  • Hydrostatic Pressure*
  • Mangifera / chemistry


  • Dietary Fiber