{
  "abstract": "Agro-industrial by-products valorization has attracted increasing attention due to their potential as sustainable sources of bioactive compounds, particularly dietary fibers. In this study, orange peel by-products were used as a raw material for the recovery of soluble dietary fiber via enzymatic extraction and ultrasound-pretreated enzymatic extraction. Ultrasound-pretreated enzymatic extraction achieved a soluble dietary fiber recovery of 26.04 ± 0.81% with approximately 90% purity. The content of phenolic compounds bound to soluble dietary fiber ranged from 3.23 ± 0.03 to 12.15 ± 0.21 mg GAE g-1. Soluble dietary fiber obtained by alkaline extraction exhibited higher water-holding capacity (9.16 ± 0.08 g g -1). Enzymatic extraction caused structural modifications and partial depolymerization, reducing fiber porosity and water affinity. Oil-holding capacity ranged from 1.08 ± 0.12 to 1.24 ± 0.05 g g-1, with no differences among extraction methods. Ultrasound-pretreated enzymatic extraction produced soluble dietary fiber with a more amorphous structure, lower crystallinity, greater surface disruption, and higher thermal stability. Moreover, it is a suitable substrate for the growth of mammalian intestinal symbionts such as Faecalibaculum rodentium and Bacteroides thetaiotaomicron, species recognized as beneficial for host health. Ultrasound pretreatment is a promising strategy for recovering high-value soluble dietary fibers from orange peel by-products, thereby enabling the production of tailored functional ingredients for food applications.",
  "abstract_shown": true,
  "affiliations": [
    "Faculty of Health Sciences, University Institution Colegio Mayor de Antioquia, Medellín, Antioquia, Colombia",
    "Programa de Pós-Graduação em Engenharia Química, Universidade Federal da Bahia, Salvador, Brazil",
    "Bioinformatics, Computational Biology and Data Science Research Unit, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna-Valencia, Spain"
  ],
  "article_type": "Research Article",
  "arxiv": null,
  "author_total": 7,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Jhonatan D. Quiñonez-Ensuncho"
    },
    {
      "affs": [
        1
      ],
      "name": "Gala Rosales"
    },
    {
      "affs": [
        2
      ],
      "name": "Laura Ortega-Ruiz"
    },
    {
      "name": "Alfonso Benítez-Páez"
    },
    {
      "name": "Beatriz E. Valdés-Duque"
    },
    {
      "name": "Álvaro S. Lima"
    },
    {
      "name": "J. Felipe Osorio-Tobón"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/2hpgdfrsh0h2c.bib",
  "cited_by": 0,
  "doi": "10.1371/journal.pone.0357376",
  "fulltext_url": null,
  "id": "2hpgdfrsh0h2c",
  "issns": [
    "1932-6203"
  ],
  "landing_url": "https://doi.org/10.1371/journal.pone.0357376",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "2916|Food composition and properties"
    ],
    [
      "plos",
      "/Biology and life sciences/Biochemistry/Enzymology/Enzyme structure"
    ],
    [
      "plos",
      "/Biology and life sciences/Biochemistry/Glycobiology/Polysaccharides"
    ],
    [
      "plos",
      "/Biology and life sciences/Nutrition/Diet"
    ],
    [
      "plos",
      "/Biology and life sciences/Organisms/Eukaryota/Plants/Fruits/Citrus/Oranges"
    ],
    [
      "plos",
      "/Medicine and health sciences/Nutrition/Diet"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical compounds/Organic compounds/Cellulose"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical compounds/Phenols"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Chemical reactions/Hydrolysis"
    ],
    [
      "plos",
      "/Physical sciences/Chemistry/Organic chemistry/Organic compounds/Cellulose"
    ],
    [
      "plos",
      "/Research and analysis methods/Specimen preparation and treatment/Mechanical treatment of specimens/Specimen disruption/Cell disruption"
    ]
  ],
  "openalex": "W7204867154",
  "pdf_url": "https://journals.plos.org/plosone/article/file?id=10.1371/journal.pone.0357376&type=printable",
  "pmcid": null,
  "pmid": null,
  "published": "2026-09-01",
  "publisher": "Public Library of Science",
  "ris": "https://research.draconitic.com/paper/2hpgdfrsh0h2c.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:02Z",
      "native_id": "10.1371/journal.pone.0357376",
      "source": "plos",
      "url": "https://doi.org/10.1371/journal.pone.0357376"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "plos:enzymology",
      "subfield": "enzymology-metabolism"
    },
    {
      "field": "chemistry",
      "origin": "plos:organic chemistry",
      "subfield": "organic"
    },
    {
      "field": "medicine",
      "origin": "plos:nutrition",
      "subfield": "nutrition"
    }
  ],
  "title": "Valorization of orange peel by-products via ultrasound-pretreated enzymatic extraction of soluble dietary fiber: Structural and functional characterization",
  "title_text": "Valorization of orange peel by-products via ultrasound-pretreated enzymatic extraction of soluble dietary fiber: Structural and functional characterization",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:18:02Z",
  "url": "https://research.draconitic.com/paper/2hpgdfrsh0h2c",
  "venue": "PLOS One",
  "versions": []
}