Harnessing dietary fiber from yellow passion fruit peel in emulsified chicken meat model

This study investigated the extraction and application of dietary fiber (DF) from yellow passion fruit peel (YPFP) to enhance the nutritional and functional properties of meat products. ​ The experiments focused on analyzing the physicochemical and functional properties of DF-rich powders extracted using different methods: water bath heating-assisted acidic extraction, ultrasonication-assisted acidic extraction, and enzymatic extraction. ​ The results showed that the total dietary fiber (TDF) content increased by 15.25–22.33% compared to whole peel powder, with the highest TDF content observed in the 2% citric acid-treated powder. ​ The DF-rich powders exhibited higher water- and oil-holding capacities than the commercial binder (wheat flour) in the emulsion meat model, enhancing their potential as functional food ingredients. Incorporating 2% and 4% DF-rich powders into meat models improved cooking yield and reduced expressible fluid and fat percentages. However, the addition of DF-rich powders affected the color, reducing L* and a* values, which may impact consumer acceptability. ​ The study concluded that YPFP-derived DF-rich powders can enhance the functional properties of meat products, offering a sustainable approach to utilizing fruit byproducts