Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu
{"title":"Effects of steam explosion on physicochemical, functional and structural properties of soluble dietary fiber from pomelo peel","authors":"Zhining Yuan, Jiatian Yan, Qian Zhang, Jie Zheng, Aijun Hu","doi":"10.1515/ijfe-2023-0099","DOIUrl":null,"url":null,"abstract":"Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"30 1","pages":"0"},"PeriodicalIF":1.6000,"publicationDate":"2023-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/ijfe-2023-0099","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract The effects of steam explosion (SE) on the physicochemical, functional and structural characteristics of soluble dietary fiber (SDF) extracted from pomelo peel were evaluated. At the treatment condition of 0.9 MPa,120 s, the extraction yield of SDF increased by 156.7 %, and the water holding capacity, oil holding capacity, and swelling capacity increased by 36.6 %, 42.7 %, and 21.4 %, respectively. Additionally, in vitro hypoglycemic capacity, cation exchange capacity, nitrite ion adsorption capacity, and antioxidant capacity were all improved. It was observed that a large number of cracks in the SDF, and the structure of SDF became loose and porous and specific surface area of SDF increased to 1.41 times. In addition, the results from differential scanning calorimetry indicated that SDF treated with SE had better thermal stability, and the degradation temperature increased from 311.93 °C to 316.28 °C. So, SE could be used as an effective method for modifying dietary fiber.
期刊介绍：
International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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