Influence of Drying Method on the Composition, Physicochemical Properties, and Prebiotic Potential of Dietary Fibre Concentrates from Fruit Peels

Figure 2

Acetate (a), propionate (b), and butyrate (c) production after 24 h of in vitro faecal fermentation of orange (), mango (), and prickly pear () peel concentrates obtained by freeze-drying () and convective hot air-drying (). Fermentation of FOS (grey line) was used as a positive control.

(a)

(b)

(c)