Effect of enzymatic treatments on dietary fruit fibre properties

Here, we studied the modification of fibres derived from the fruit juice industry to prepare new value-added ingredients. These by-products are usually composted or used as animal feed. In this regard, fibres from apple, peach and citrus fruit were enzymatically treated to improve their functional properties, with the aim to use them as food ingredients. Several enzymes were selected to modify various parts of the polymers present in the fibres. The effect of the treatments was assessed by comparing the water-holding capacity (WHC) and swelling water capacity (SWC) of the modified and raw fibres. Fourier transform infrared (FTIR) spectrometry was also used to monitor changes in fibre structure. After the enzymatic modifications, some of these fibres not only showed an increase in WHC and SWC compared with the starting material but also greater viscosity.