Samenvatting

The use of citrus fibers in the food industry has grown due to their functional, nutritional, and economic benefits. They enhance dietary fiber content, improve sensory qualities, and increase physical stability, making them suitable for various food and beverage applications. Pectin is commonly used to increase viscosity, improve texture, and stabilize products such as jams, juices, and dairy alternatives. This study compares the effect of citrus fibers and pectin on the sedimentation and viscosity of pineapple juice under different processing conditions. Sedimentation index analysis showed that 0.08% citrus fiber offered the best performance in delaying sedimentation. Optimal processing includes
pre-heating to maximize water holding capacity, followed by high-pressure homogenization and heat treatment. Viscosity results revealed that 0.3% high methoxyl pectin achieves a similar viscosity to 0.08% citrus fiber, highlighting the latter’s efficiency at lower concentrations. These findings support the development of citrus fiber-enriched pineapple juice, aligning with consumers' preferences for clean label, healthier products.