Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality
Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chem...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/10/1693 |
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| author | Daniela Magalhães Cristina V. Rodrigues Carmen Botella-Martinez Nuria Muñoz-Tebar José Angel Pérez-Álvarez Manuel Viuda-Martos Paula Teixeira Manuela Pintado |
| author_facet | Daniela Magalhães Cristina V. Rodrigues Carmen Botella-Martinez Nuria Muñoz-Tebar José Angel Pérez-Álvarez Manuel Viuda-Martos Paula Teixeira Manuela Pintado |
| author_sort | Daniela Magalhães |
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| description | Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial properties. The effects of incorporating LDF (3% and 6%) into <i>mortadella</i>, a bologna-type sausage, on chemical, physicochemical, technological, and sensory properties were analysed. LDF exhibited a total dietary fibre content of 85.79%, mainly insoluble (52.55%). Hesperidin (89.97–894.44 mg/100 g DW) and eriocitrin (68.75–146.35 mg/100 g DW) were the major free PCs. The major bound PCs were vanillin (5.90–9.16 mg/100 g DW) and apigenin-7-O-glucoside (8.82 mg/100 g DW). This functional ingredient demonstrated antioxidant and antibacterial activity. LDF significantly influenced <i>mortadella</i>’s colour, texture, and mineral composition. Higher levels of LDF result in a paler colour and increased hardness and contribute to reducing sodium levels of the final product. It also decreased residual nitrite levels, although this reduction was followed by a slight increase in lipid oxidation, which remained below the rancidity threshold (≥1.0), ensuring acceptable product quality. Sensory evaluation revealed positive feedback, favouring the 3% LDF formulation. |
| format | Article |
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| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-b7efaaa1cd4f4ce0bcfd3d370326673c2025-08-20T01:56:16ZengMDPI AGFoods2304-81582025-05-011410169310.3390/foods14101693Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional QualityDaniela Magalhães0Cristina V. Rodrigues1Carmen Botella-Martinez2Nuria Muñoz-Tebar3José Angel Pérez-Álvarez4Manuel Viuda-Martos5Paula Teixeira6Manuela Pintado7CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalIPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernandez University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainIPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernandez University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainIPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernandez University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainIPOA Research Group, Institute on Agri-Food and Agri-Environmental Research and Innovation (CIAGRO-UMH), Miguel Hernandez University of Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, SpainCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalLemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic compounds (PCs), and pectin) by evaluating its chemical, physicochemical, structural, techno-functional, total phenolic content, and antioxidant and antibacterial properties. The effects of incorporating LDF (3% and 6%) into <i>mortadella</i>, a bologna-type sausage, on chemical, physicochemical, technological, and sensory properties were analysed. LDF exhibited a total dietary fibre content of 85.79%, mainly insoluble (52.55%). Hesperidin (89.97–894.44 mg/100 g DW) and eriocitrin (68.75–146.35 mg/100 g DW) were the major free PCs. The major bound PCs were vanillin (5.90–9.16 mg/100 g DW) and apigenin-7-O-glucoside (8.82 mg/100 g DW). This functional ingredient demonstrated antioxidant and antibacterial activity. LDF significantly influenced <i>mortadella</i>’s colour, texture, and mineral composition. Higher levels of LDF result in a paler colour and increased hardness and contribute to reducing sodium levels of the final product. It also decreased residual nitrite levels, although this reduction was followed by a slight increase in lipid oxidation, which remained below the rancidity threshold (≥1.0), ensuring acceptable product quality. Sensory evaluation revealed positive feedback, favouring the 3% LDF formulation.https://www.mdpi.com/2304-8158/14/10/1693dietary fibrelemon co-productsbioactive propertiessensorial analysisfunctional meat foodsnutritional value |
| spellingShingle | Daniela Magalhães Cristina V. Rodrigues Carmen Botella-Martinez Nuria Muñoz-Tebar José Angel Pérez-Álvarez Manuel Viuda-Martos Paula Teixeira Manuela Pintado Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality Foods dietary fibre lemon co-products bioactive properties sensorial analysis functional meat foods nutritional value |
| title | Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality |
| title_full | Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality |
| title_fullStr | Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality |
| title_full_unstemmed | Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality |
| title_short | Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing <i>Mortadella</i> Nutritional Quality |
| title_sort | lemon dietary fibre based powder as a promising ingredient for the food industry enhancing i mortadella i nutritional quality |
| topic | dietary fibre lemon co-products bioactive properties sensorial analysis functional meat foods nutritional value |
| url | https://www.mdpi.com/2304-8158/14/10/1693 |
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