Moisture sorption isotherms of high pressure treated fruit peels used as dietary fiber sources

Abstract

High hydrostatic pressure (HHP) treatments can improve the potential of orange, mango, and prickly pear peels as food formulation fiber sources. Akaike Information Criteria differences identified Peleg and GAB as the best model alternatives to describe experimental moisture isotherms. HHP (600 MPa/10 min/22 and 55 °C) effects on moisture isotherms expressed as relative water sorption content change with respect to controls (RWSCaw) showed that in the 0.1–0.93 aw range, HHP improved the adsorption water retention of orange peels. The same was true for the desorption water retention for all HHP-treated fruit peels except for prickly pear HHP-treated at 22 °C and > 0.35 aw. The area under the hysteresis curve (AH) in the 0.15–0.51 aw range showed that HHP increased hysteresis for all fruit peels tested. All this illustrates the HHP potential to modify the hygroscopic properties of fruit peels at lower temperature and in less processing time than conventional processes. Orange, mango, and prickly pear peels are potential food fiber formulation sources with differentiated hygroscopic and functional properties. In this study, 600 MPa treatments at 22 and 55 °C for 10 min modified the adsorption and desorption moisture retention capacity of all fruit peels tested in this study. HHP technology can improve the potential of fruit peels as dietary fiber sources with the advantage of shorter processing times and lower temperatures than conventional technologies used to treat food fibers.