Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

Zhang, Yue; Jin-song, Liao; Qi, Jun‐Ru

doi:10.1016/j.lwt.2020.109397

Cited by 63 publications

(31 citation statements)

References 24 publications

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“…Additionally, several small peaks from 30 to 70 • existed in IDF but disappeared in MIDF and CIDF, which suggested the degradation of the crystallization zone. A previous study had reported that after degradation, the crystal structure becomes disordered and the intermolecular interaction decreased (41). In summary, MIDF and CIDF were looser in structure and weaker at the intermolecular level, which might lead to the improvement in hydrophilic and lipophilic ability, adsorption capacity and explaining the better property of the modified samples.…”

Section: Xrdmentioning

confidence: 74%

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Zhu

Yuen³

et al. 2022

Front. Nutr.

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To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.

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Section: Xrdmentioning

confidence: 74%

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Zhu

Yuen³

et al. 2022

Front. Nutr.

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“…The Mw distribution of pectin is a major parameter that directly affects the apparent viscosity and other physicochemical properties ( 16 ). Notably, the structural characteristics of pectin are easily affected by the processing process, which further affects its physicochemical properties, functions, and applications ( 17 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice

Cui

Zhao

et al. 2021

Front. Nutr.

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Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.

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“…Furthermore, the insoluble fibers of Liucheng orange peel had water-holding capacities and oil-holding capacities [2]. Moreover, the water swelling capacity of citrus fiber treated with chemo-mechanical was significantly higher than that of commercial fiber [7], and citrus fiber could also improve the water-binding ability of low-fat frankfurters [8]. Although the effects on the dietary fiber of [9] citrus have been widely studied, the dietary fiber and its functional characteristics of Newhall orange by-products have few reports.…”

Section: Introductionmentioning

confidence: 97%

Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

Sang

Wen

et al. 2021

Foods

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Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry.

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Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment

Cited by 63 publications

References 24 publications

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice

Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

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