Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential.

Unlabelled: Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng ( Blanco 'Sai Nam Phueng') orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.