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

Table 5

Total SCFA production (mmol·g⁻¹ db) of DFC from orange, mango, and prickly pear peels freeze-dried (FD) and convective hot air-dried (HA), during in vitro faecal fermentation.

Fermentation time	Orange		Mango		Prickly pear		FOS
	FD	HA	FD	HA	FD	HA
6 h	13.6 ± 0.5^a	15.9 ± 0.5^b	4.3 ± 0.3^a	4.4 ± 0.2^a	10.5 ± 0.2^a	5.7 ± 0.2^b	5.1 ± 0.3
12 h	31.7 ± 0.6^a	31.7 ± 0.7^a	13.0 ± 0.4^a	13.0 ± 0.3^a	21.0 ± 1.7^a	15.1 ± 0.4^b	35.1 ± 1.1
24 h	34.8 ± 0.3^b	39.6 ± 0.5^a	18.3 ± 0.6^a	16.8 ± 0.2^b	28.2 ± 0.7^a	26.3 ± 1.0^a	49.6 ± 0.9

Values are mean of three determinations ± SD. Values per fruit (freeze-dried or convective hot air-dried) within the same row followed by different letters are significantly different (). FOS were used as a positive control.