Extraction of Dietary Fiber from Orange Peel Using Microwave and Conventional Method: Macromolecular and Functional Properties
DOI:
https://doi.org/10.54167/tch.v18i4.1686Keywords:
dietary fiber, microwaves, functional property, extraction, orange peelAbstract
Dietary fiber (DF) is a group of carbohydrate polymers essential for human health, found in plant-based foods. Its consumption improves intestinal transit and may help reduce blood glucose and cholesterol levels. The aim of this study was to compare the macromolecular and functional properties of soluble (SDF) and insoluble (IDF) fiber extracted from orange peel by two methods: the conventional acid and the microwave-assisted method, and to compare them with commercial fiber. The results showed that microwave-assisted extraction significantly improved SDF yield, achieving 24.33 ± 0.75 g/ 100 g compared to 14.83 ± 0.73 g/ 100 g obtained by the conventional acid method. For IDF, no significant differences were found. Both extraction methods produced fibers with their inherent macromolecular properties. The microwave-extracted fibers presented better functional properties such as swelling capacity, water retention, oil retention, and cholesterol and glucose adsorption. In conclusion, microwaves are more efficient for obtaining high-quality dietary fiber, offering an alternative to take advantage of the orange peel.
DOI: https://doi.org/10.54167/tch.v18i4.1686
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