Work

Characterization of the dietary fiber obtained from chayote Sechium edule (Jacq.) Sw. var. virens levis

Year: 2025

Type: article

Abstract: • Chayote pulp and peel are rich in dietary fiber, mainly of the insoluble type. • Drying at 40 °C preserved fiber content and improved functional properties. • Page and Henderson–Pabis models accurately described drying behavior. • Water and oil holding capacities were higher in pulp than in peel fiber. • Chayote by-products are promising ingredients for high-fiber food design. By-products from fruits and vegetables provide an alternative source of dietary fiber with unique properties. Chayote ( Sechium edule (Jacq.) Sw.) is a herbaceous plant considered a weed in some regions, wasting its potential use in the formulation of fiber-rich foods. This research aimed to characterize the dietary fiber from the pulp and peel of Sechium edule (Jacq.) Sw. var. virens levis dried by convective drying at different temperatures (40, 50, and 60 °C). The behavior of the oven-dried pulp and peel of chayote was studied using four thin-layer drying models (Newton, Page, Henderson & Pabis, and Midilli et al.), based on the coefficient of determination (R 2 ) and chi-square (χ 2 ). The total dietary fiber (TDF) content for the chayote pulp and peel was determined through proximate analysis. The Page and Henderson & Pabis models were the best suited for the drying data, with the greatest R 2 and lowest χ 2 value compared with the other models. The diffusivity coefficient increased as temperature increased, and was greater in the pulp than in the peel, with an activation energy of 83.92 and 45.071 kJ mol -1 for the pulp and peel, respectively. The best drying temperature was 40 °C, showing TDF content of 20.62 and 63.92 g/100 g db, along with functional properties of water holding capacity of 19.16 and 9.41 g/g db, oil adsorption capacity of 6.95 and 6.16 g/g db, and swelling capacity of 8.33 and 4.00 mL/g db for the pulp and peel, respectively. These results suggest that both tissues are good sources of dietary fiber.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2025.101091

Authors: Clara María Mejía Doria, Francisco Fernei Obando Mejía, Alba Lucia Duque Cifuentes

Institution: University of Quindío

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $2,080