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High Hydrostatic Pressure Assisted by Celluclast® Releases Oligosaccharides from Apple By-Product Jimenez de la Peña Armada, Rocío Teresa Villanueva Suárez, María José Rupérez, Pilar Mateos-Aparicio Cediel, Inmaculada 612.39 Apple by-product Valorisation Green technology HHP Cellulase Dietary fibre Polysaccharides Oligosaccharides Prebiotics Dietética y nutrición (Farmacia) 2302.90 Bioquímica de Alimentos A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 ◦C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics. European Commission Ministerio de Ciencia, Innovación y Universidades (España) Depto. de Nutrición y Ciencia de los Alimentos Fac. de Farmacia TRUE pub 2025-02-14T13:18:17Z 2025-02-14T13:18:17Z 2020 journal article VoR https://hdl.handle.net/20.500.14352/118094 2304-8158 10.3390/foods9081058 eng AGL2016-77056-R AGL2016-77056-R De La Peña-Armada R, Villanueva-Suárez MJ, Rupérez P, Mateos-Aparicio I. High hydrostatic pressure assisted by celluclast® releases oligosaccharides from apple by-product. Foods [Internet]. 5 de agosto de 2020 [citado 14 de febrero de 2025];9(8):1058. Disponible en: https://www.mdpi.com/2304-8158/9/8/1058 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ open access application/pdf MDPI