“…Processing conditions in HDFP production, including those of the washing step, should be carefully selected depending on raw material characteristics as they are known to affect the final product properties (Larrauri, ; Fuentes‐Alventosa et al ., ; De Escalada Pla et al ., ). Peel, pulp, pomace, seeds and other fruit and vegetable residues from products such as asparagus, apple, quince, guava, mango, passion fruit peach, pineapple and pitaya (Fuentes‐Alventosa et al ., ; De Escalada Pla et al ., , ; Henríquez et al ., ; Martínez et al ., ; Zhuang et al ., ; López‐Vargas et al ., ) have been previously explored as sources of HDFPs. As each HDFP presents unique functional and sensory characteristics depending on source and production conditions, the search for new potential sources is underway.…”