Composition of Powdered Freeze-Dried Orange Juice Co-Product as Related to Glucose Absorption In Vitro

Abstract

The reuse of food by-products is crucial for the well-being of the planet. Considering the high content of nutrients and other bioactive compounds in many of them, investigating their suitability for use as human food ingredients is an interesting challenge. In this study, in addition to the proximate composition, phenol content and antioxidant activity (AOA = 3.2 mmol Trolox equivalent (TE)/100 g, db) of orange juice powder by-product (CoP), different in vitro properties related to carbohydrate metabolism have been characterised. Specifically, the glycaemic index (GI), the glycaemic load (GL), the glucose dialysis retardation index (GDRI = 13.6%), the glucose adsorption capacity (GAC = 22.5 mM) and the inhibition capacity of α-amylase (α-A = 46.9%) and α-glucosidase (α-G = 93.3%) of powdered orange juice waste have been determined and related to fibre and phenolics composition. Taking advantage of the high fibre content of the by-product (36.67%), its GL was calculated for a CoP dose that allows labelling the food to which it is added as a source of fibre. The low GI value (24.4%) and the low GL (0.918 g available carbohydrates per serving) allowed us to conclude that the product studied could be an interesting opportunity for the food industry to offer it as a healthy food ingredient to be included in the diet, especially for those suffering from type 2 diabetes mellitus. Of the total phenolic compounds (TP = 509 mg equivalent of gallic acid (GAE)/100 g, db), 68% were found in free fraction (FP), and their contribution to the total AOA was 40.6%, while this was 54.9% for the 32% of phenols bound to plant tissues (BP).

Fiber Enrichment of 3D Printed Apricot Gel Snacks with Orange By-Products

“…Bovine gelatin was sourced from Sosa Ingredients S.L. (Barcelona, Spain), apricot pulp was provided by Jumel Alimentaria S.A. (L'Alqueria de la Comtessa, Spain), and orange by-product (B P ) was obtained and provided by Camacho et al [6]. The nutritional composition of the raw materials used is detailed in Table 7.…”

“…In the fruit and vegetable food industry, large amounts of food waste are generated that are rich in nutrients and bioactive compounds such as vitamins, proteins, phenolics, carotenoids, and enzymes [2,5]. Orange peel is a by-product of the citrus sector with a significant content of fiber and bioactive compounds [6]. It is the main waste generated during orange juice processing, and between 8 and 20 million tons of orange waste are produced each year, with more than 50% in the form of peel [7,8].…”

“…Nutritional composition of raw materials expressed in g/100 g.Information on apricot pulp and bovine gelatine has been provided by the supplier companies and on orange by-product by Camacho et al[6].…”