Abstract Traditional alcoholic extraction from by-products always discards insoluble fiber-rich residues, generating a new ‘waste’ stream. To recover these alcohol-insoluble residues (AIRs), we used an ethanol-washing method to obtain these dietary fiber concentrates from six agro-industrial by-products (blackcurrant pomace, banana peels, clementine peel, oat hull, potato peel and wheat bran) and applied them as probiotic carriers. The functionalities of absorption capacities and the antioxidant capacities in AIRs were characterized. The results showed that the alcohol-washing method to obtain AIRs did not result in a loss in the dietary fiber fraction. Fruit AIRs still contained a high content of bound phenolic compounds, displaying long-term ABTS and DPPH radical scavenging capacities during a 4-h incubation. Different AIRs varied in water and oil holding capacity and protein absorption capacity. The protective effects of AIRs on three lactobacillus strains (Lactobacillus acidophilus LMG9433T, Lactobacillus casei LMG6904T and Lactobacillus rhamnosus LMG25859) against heat shock were also investigated in Man-Rogosa-Sharpe (MRS) broth supplemented with 1% AIRs After an 18-h incubation at 37 °C, all AIRs did not influence the growth of probiotics, while they mostly increased the tolerance to the gastric digestion of Lactobacillus rhamnosus LMG25859, efficiently improved the viability of three strains after heat shock. Among six AIRs, the one extracted from clementine peel performed better in improving the viability of probiotic cells after heat shock than the other AIRs. Valorizing dietary fiber concentrate as probiotic carriers can promisingly replenish the whole chain of the food recovery from agro-industrial by-products.

中文翻译：

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从农业工业副产品中回收的膳食纤维浓缩物：功能特性和作为益生菌物理载体的应用

摘要 传统的从副产品中提取酒精会丢弃不溶性富含纤维的残留物，产生新的“废物”流。为了回收这些酒精不溶性残留物 (AIR)，我们使用乙醇洗涤方法从六种农业工业副产品（黑加仑果渣、香蕉皮、柑橘皮、燕麦壳、马铃薯皮和麦麸）中获取这些膳食纤维浓缩物) 并将它们用作益生菌载体。表征了空气中吸收能力和抗氧化能力的功能。结果表明，通过酒精洗涤获得 AIRs 的方法不会导致膳食纤维部分的损失。水果空气中仍然含有高含量的结合酚类化合物，在 4 小时的孵化过程中显示出长期的 ABTS 和 DPPH 自由基清除能力。不同的AIRs在持水持油能力和蛋白质吸收能力方面存在差异。AIRs 对三种乳酸杆菌菌株（嗜酸乳杆菌 LMG9433T、干酪乳杆菌 LMG6904T 和鼠李糖乳杆菌 LMG25859）对热休克的保护作用也在补充有 1% AIR 的 Man-Rogosa-Sharpe (MRS) 肉汤中进行了研究。 37°C时，所有AIRs均不影响益生菌的生长，但主要是增加了鼠李糖乳杆菌LMG25859对胃消化的耐受性，有效提高了热休克后三个菌株的生存力。在六种 AIR 中，从柑橘皮中提取的一种在提高热休克后益生菌细胞的活力方面比其他 AIR 表现更好。