Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace

Apple pomace (AP), a fiber-rich by-product of juice processing, holds potential as a functional ingredient. However, its highly insoluble nature limits its applicability in food formulations. This study compared the effectiveness of two enzymatic complexes, a carbohydrolytic enzyme complex (CHEC) or...

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Detalhes bibliográficos
Autores: Díaz Núñez, Alba, López-Gámez, Gloria, Martín Belloso, Olga, Soliva-Fortuny, Robert, Elez Martínez, Pedro
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2026
País:España
Recursos:Universitat de Lleida (UdL)
Repositório:Repositori Obert UdL
OAI Identifier:oai:dnet:.___________::0e84b80d7ebbd74734e6b961f3b882e2
Acesso em linha:https://doi.org/10.1007/s11947-025-04144-6
https://hdl.handle.net/10459.1/469920
Access Level:Acceso aberto
Palavra-chave:Apple pomace
Carbohydrase
Dietary fiber
Techno-functional properties
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spelling Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomaceDíaz Núñez, AlbaLópez-Gámez, GloriaMartín Belloso, OlgaSoliva-Fortuny, RobertElez Martínez, PedroApple pomaceCarbohydraseDietary fiberTechno-functional propertiesApple pomace (AP), a fiber-rich by-product of juice processing, holds potential as a functional ingredient. However, its highly insoluble nature limits its applicability in food formulations. This study compared the effectiveness of two enzymatic complexes, a carbohydrolytic enzyme complex (CHEC) or a cellulolytic enzyme complex (CEC), in reducing the AP insoluble profile. Structural changes were analyzed using Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), X-ray diffraction, and particle size. Techno-functional properties, including solubility, water retention capacity (WRC), oil retention capacity (ORC), and swelling capacity (SWC), were also evaluated. Both enzymes significantly (p < 0.05) reduced the lignin and hemicellulose contents, while increasing soluble DF components such as soluble uronic acid and neutral sugars. CEC decreased cellulose content by 20%, whereas CHEC did not affect it. While CHEC treatment reduced WRC by 20%, it yielded the highest solubility. CEC enhanced SWC and solubility by 45% and 59%, respectively, compared to untreated AP. FT-IR and DSC results demonstrated that both enzymatic treatments disrupted the hydrogen bonding of cellulose and hemicellulose, as well as the pectic β-glycosidic linkages, thereby reducing particle size and enhancing techno-functional properties. Consequently, CHEC and CEC emerge as viable strategies to enhance AP functionality through DF modification. CHEC is particularly efficient, requiring lower enzyme concentrations, milder processing conditions, and shorter hydrolysis times. These findings highlight enzymatic modification as a promising approach for valorizing AP as a functional ingredient.Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This study was funded by MICIU/AEI/https://doi.org/10.13039/501100011033/and by FEDER A way to make Europe with the research project RTI 2018–095560-B-I00 and by MICIU/AEI/https://doi.org/10.13039/501100011033 and by the European Union NextGenerationEU/PRTR with the project TED2021-131828B-100. Moreover, the research leading to these results received funding from the Universitat de Lleida under a predoctoral grant (BOU201-220/2020 UdL).Springer Nature Link2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1007/s11947-025-04144-6https://hdl.handle.net/10459.1/469920reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095560-B-I00info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-131828B-I00Reproducció del document publicat a https://doi.org/10.1007/s11947-025-04144-6Food and Bioprocess Technology, 2026, vol. 19, núm. 133, p. 1-15cc-by (c) Díaz et al., 2026Attribution 4.0 Internationalinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:dnet:.___________::0e84b80d7ebbd74734e6b961f3b882e22026-06-24T12:42:17Z
dc.title.none.fl_str_mv Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
title Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
spellingShingle Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
Díaz Núñez, Alba
Apple pomace
Carbohydrase
Dietary fiber
Techno-functional properties
title_short Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
title_full Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
title_fullStr Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
title_full_unstemmed Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
title_sort Effects of different carbohydrase complexes on dietary fiber composition, techno‑functional properties, and structural characteristics of apple pomace
dc.creator.none.fl_str_mv Díaz Núñez, Alba
López-Gámez, Gloria
Martín Belloso, Olga
Soliva-Fortuny, Robert
Elez Martínez, Pedro
author Díaz Núñez, Alba
author_facet Díaz Núñez, Alba
López-Gámez, Gloria
Martín Belloso, Olga
Soliva-Fortuny, Robert
Elez Martínez, Pedro
author_role author
author2 López-Gámez, Gloria
Martín Belloso, Olga
Soliva-Fortuny, Robert
Elez Martínez, Pedro
author2_role author
author
author
author
dc.subject.none.fl_str_mv Apple pomace
Carbohydrase
Dietary fiber
Techno-functional properties
topic Apple pomace
Carbohydrase
Dietary fiber
Techno-functional properties
description Apple pomace (AP), a fiber-rich by-product of juice processing, holds potential as a functional ingredient. However, its highly insoluble nature limits its applicability in food formulations. This study compared the effectiveness of two enzymatic complexes, a carbohydrolytic enzyme complex (CHEC) or a cellulolytic enzyme complex (CEC), in reducing the AP insoluble profile. Structural changes were analyzed using Fourier-transform infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), X-ray diffraction, and particle size. Techno-functional properties, including solubility, water retention capacity (WRC), oil retention capacity (ORC), and swelling capacity (SWC), were also evaluated. Both enzymes significantly (p < 0.05) reduced the lignin and hemicellulose contents, while increasing soluble DF components such as soluble uronic acid and neutral sugars. CEC decreased cellulose content by 20%, whereas CHEC did not affect it. While CHEC treatment reduced WRC by 20%, it yielded the highest solubility. CEC enhanced SWC and solubility by 45% and 59%, respectively, compared to untreated AP. FT-IR and DSC results demonstrated that both enzymatic treatments disrupted the hydrogen bonding of cellulose and hemicellulose, as well as the pectic β-glycosidic linkages, thereby reducing particle size and enhancing techno-functional properties. Consequently, CHEC and CEC emerge as viable strategies to enhance AP functionality through DF modification. CHEC is particularly efficient, requiring lower enzyme concentrations, milder processing conditions, and shorter hydrolysis times. These findings highlight enzymatic modification as a promising approach for valorizing AP as a functional ingredient.
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1007/s11947-025-04144-6
https://hdl.handle.net/10459.1/469920
url https://doi.org/10.1007/s11947-025-04144-6
https://hdl.handle.net/10459.1/469920
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095560-B-I00
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2021-2023/TED2021-131828B-I00
Reproducció del document publicat a https://doi.org/10.1007/s11947-025-04144-6
Food and Bioprocess Technology, 2026, vol. 19, núm. 133, p. 1-15
dc.rights.none.fl_str_mv cc-by (c) Díaz et al., 2026
Attribution 4.0 International
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
rights_invalid_str_mv cc-by (c) Díaz et al., 2026
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Springer Nature Link
publisher.none.fl_str_mv Springer Nature Link
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
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repository.mail.fl_str_mv
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