Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Red Dragon Fruit Peels: Effect of the Proportion and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages

Andrés A. Corimayhua-Silva
ORCID logo ,
Carlos Elías-Peñafiel
,
Tatiana Rojas-Ayerve
,
Américo Guevara-Pérez
,
Lucero Farfán-Rodríguez
ORCID logo ,
Christian R. Encina-Zelada
* ORCID logo
Version 1 : Received: 2 January 2024 / Approved: 3 January 2024 / Online: 4 January 2024 (03:32:46 CET)

A peer-reviewed article of this Preprint also exists.

Corimayhua-Silva, A.A.; Elías-Peñafiel, C.; Rojas-Ayerve, T.; Guevara-Pérez, A.; Farfán-Rodríguez, L.; Encina-Zelada, C.R. Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages. Foods 2024, 13, 386. Corimayhua-Silva, A.A.; Elías-Peñafiel, C.; Rojas-Ayerve, T.; Guevara-Pérez, A.; Farfán-Rodríguez, L.; Encina-Zelada, C.R. Red Dragon Fruit Peels: Effect of Two Species Ratio and Particle Size on Fibre Quality and Its Application in Reduced-Fat Alpaca-Based Sausages. Foods 2024, 13, 386.

Abstract

This research aimed to assess the influence of red dragon fruit peels ratio (RDF-PR) from two species, Hylocereus hybridum (HH) and Hylocereus undatus (HU), and particle size (PS) on quality parameters of red dragon fruit peel powder (RDF-PP), and its further application in emulsified alpaca-based sausages as partial substitutes of pork-back fat. A three-level full factorial design (nine treatments) was employed to evaluate the effect of: (i) RDF-PR [HH(0%):HU(100%), HH(50%):HU(50%), and HH(100%):HU(0%)] and (ii) PS (499–297, 296–177, and <177 µm) on the dependent variables: L*, a*, b*, C, h°, water-holding capacity, oil-holding capacity, swelling capacity, pectin yield, degree of esterification (analysed through FT-IR), and crude fibre content. The data analysed through a response surface methodology showed that treatment one (T1) is the best with the optimised conditions at 100% HU RDF-PR and PS of <177 µm. The statistical validation of T1 exhibited the highest water holding capacity (32.1 g H2O/g peel), oil holding capacity (2.20 g oil/g peel), and pectin yield (27.1%). A completely randomised design (four formulations) was then used to assess the effect of partial replacement of pork-back fat by T1 in emulsified alpaca-based sausages. The results revealed that 65.7% of pork-back fat content was successfully replaced as compared with a control formulation.

Keywords

Hylocereus hybridum; Hylocereus undatus; pitahaya; Vicugna pacos; meat products; FT-IR spectra; texture profile analysis; nine-point hedonic scale; 3k full factorial design; response surface methodology

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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