Techno functional characterization of green-extracted soluble fibre from orange by-product

This work studies the techno-functional properties of spray dried water-soluble extracts from orange pomace, obtained different green extraction technologies. Orange a by-product juice production industry, was used for soluble fibre extraction. Starting four procedures were assayed: hot water, extrusion + jet cooker and water. After treatments, supernatant with whey protein isolate to obtain enriched powders. Microstructure by field emission scanning electron microscopy, color, particle size, moisture content, hydration properties, foaming capacity stability, rheology, glass transition temperatures assayed. All powders exhibited an shade. In microstructure, temperature, powder water presented behavior other powders: less caking agglomeration, smaller particles. Also, this showed highest stability viscosity, as well that make it interesting food industry. Through valorization pomace fiber-enriched could be obtained; these can ingredients in industry address gap provide technological functionalities.