Department of Food Technology, Engineering and Science, University of Lleida - Agrotecnio CERCA Centre, Av. Alcalde Rovira Roure, 191, 25198, Spain.
Sociéte des Produits Nestlé SA, Rte du Jorat 57, 1000 Lausanne, Switzerland.
Food Chem. 2024 Mar 1;435:137583. doi: 10.1016/j.foodchem.2023.137583. Epub 2023 Sep 23.
Apple bagasse and orange peel were subjected to high-pressure homogenization (HPH), enzymatic hydrolysis (EH) and their combination (HPHE) to study their effect on oligosaccharide production and in vitro fermentability. The application of a cellulase-pectinase mixture on the by-products generated significant quantities of cellobiose (COS-2) and pectin derived oligosaccharides (POS) which were identified as mainly methylated and acetylated oligogalacturonides with DP 2-5 (POS 2-5). When pre-treating the substrates with HPH, the release in orange peel was enhanced significantly leading to a POS content of 44.51 g/100 g peel, whereas oligosaccharide solubilization in apple bagasse was not affected. In vitro fermentation of the hydrolysates containing COS-2 and POS showed faster fermentation rates, between 6 and 10 h, and enhanced gas production, compared to those samples not subjected to enzymatic hydrolysis. Short chain fatty acid (SCFA) production was not impacted by the presence of POS and COS-2 in the induced quantities.
苹果渣和橙皮经过高压匀浆（HPH）、酶解（EH）及其组合（HPHE）处理，研究其对低聚糖生产和体外发酵性能的影响。纤维素酶-果胶酶混合物在副产物上的应用产生了大量的纤维二糖（COS-2）和果胶衍生的低聚糖（POS），这些低聚糖被鉴定为主要的甲基化和乙酰化低聚半乳糖醛酸，聚合度为 2-5（POS 2-5）。当用 HPH 预处理这些底物时，橙皮中的释放显著增强，导致橙皮的 POS 含量达到 44.51g/100g，而苹果渣中的低聚糖溶解没有受到影响。含有 COS-2 和 POS 的水解物的体外发酵表现出更快的发酵速度，在 6 到 10 小时之间，与未经酶解的样品相比，气体产量也有所提高。在诱导的数量下，POS 和 COS-2 的存在对短链脂肪酸（SCFA）的产生没有影响。
