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

Núñez-Gómez, Vanesa; Periago, María Jesús; Ordóñez-Díaz, José Luis; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; González-Barrio, Rocío

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

dc.contributor.author	Núñez-Gómez, Vanesa
dc.contributor.author	Periago, María Jesús
dc.contributor.author	Ordóñez-Díaz, José Luis
dc.contributor.author	Pereira-Caro, Gema
dc.contributor.author	Moreno-Rojas, José Manuel
dc.contributor.author	González-Barrio, Rocío
dc.date.accessioned	2025-01-28T08:27:58Z
dc.date.available	2025-01-28T08:27:58Z
dc.date.issued	2023-11-25
dc.description	© 2023 Elsevier Ltd. All rights reserved. This document is the Published version of a Published Work that appeared in final form in Food Research International. To access the final edited and published work see https://doi.org/10.1016/j.foodres.2023.113718
dc.description.abstract	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.	es
dc.embargo.terms	1-ene-2999
dc.format	application/pdf	es
dc.format.extent	14	es
dc.identifier.citation	Food Research International, 177 (2024) 113718
dc.identifier.doi	https://doi.org/10.1016/j.foodres.2023.113718
dc.identifier.issn	Print: 0963-9969
dc.identifier.issn	Electronic: 1873-7145
dc.identifier.uri	http://hdl.handle.net/10201/149403
dc.language	eng	es
dc.publisher	Elsevier
dc.relation	“20733/FPI/18 Fundación Seneca. Region de Murcia (Spain)” post-doctoral contract.	es
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S0963996923012668?via%3Dihub
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Valorisation	es
dc.subject	Bioaccessibility
dc.subject	Flavanones
dc.subject	SCFA
dc.subject	Bioavailability
dc.subject	Phenolic catabolites
dc.subject	Metabolism
dc.subject	Bioactive compounds
dc.subject	Added-value
dc.subject	Ingredients
dc.title	Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es
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