Food and Fermentation Industries >

2022 , Vol. 48 >Issue 3: 149 - 154

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027165

Effects of extraction methods on the physicochemical properties, function and structure of insoluble-soluble dietary fiber in sponge layer of pomelo peel

  • SANG Jiaqi ,
  • GU Qingqing ,
  • XU Yujuan ,
  • LIU Haocheng ,
  • PENG Jian ,
  • WEN Jing ,
  • YU Yuanshan ,
  • TIAN Wenni ,
  • CHEN Shupeng
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  • 1(College of Agronomy,Jiangxi Agricultural University,Nanchang 330045,China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)
    3(Guangdong Jiabao Group Co.Ltd.,Chaozhou 515638,China)

Received date: 2021-03-08

  Revised date: 2021-04-21

  Online published: 2022-03-04

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Abstract

The sponge layer of pomelo peel was used as raw material to explore different extraction method on the properties of insoluble dietary fiber (IDF) extracted by enzyme alkaline method, double-enzyme method, ultrasonic method and ultrasonic-assisted double-enzymatic method. The effects of four extraction methods on physical, chemical and functional properties of IDF were compared. The physical and chemical indicators showed that the oil holding power and swelling power of ultrasonic-assisted double-enzymatic extraction of IDF were significantly higher than the other three extraction methods (P<0.05). The IDF extracted by enzymatic alkali extraction had the highest water holding capacity(12.70 g/g)and cation exchange capacity. Scanning electron microscopy analysis showed the surface of IDF extracted by enzyme alkaline and ultrasonic-assisted double-enzymatic method were loose and porous. In addition, the content of total phenolic substances (2.82 mg/g) in IDF extracted by enzymatic alkaline was higher than that of the other three extraction methods. The content of flavonoids extracted by ultrasound-assisted double enzymatic extraction (6.62 mg/g) was higher than that of the other group. The in vitro antioxidant experiments showed that IDF extracted from ultrasonic-assisted double-enzymatic method and enzyme-alkali method showed a higher iron reduction ability and ABTS free radical scavenging ability. To sum up, different extraction methods had a greater influence on the physicochemical, functional properties and antioxidant capacity of insoluble-soluble dietary fiber to sponge layer of pomelo peel. The properties of insoluble-soluble dietary fiber extracted by ultrasonic-assisted double enzymatic were superior to the other three extraction methods, which providing reference for improving the utilization rate of pomelo peel layer of sponge and further exploiting its nutritional value.

Key words： sponge layer of pomelo peel; extraction method; insoluble-soluble dietary fiber; physicochemical; functional properties

Cite this article

SANG Jiaqi , GU Qingqing , XU Yujuan , LIU Haocheng , PENG Jian , WEN Jing , YU Yuanshan , TIAN Wenni , CHEN Shupeng . Effects of extraction methods on the physicochemical properties, function and structure of insoluble-soluble dietary fiber in sponge layer of pomelo peel[J]. Food and Fermentation Industries, 2022 , 48(3) : 149 -154 . DOI: 10.13995/j.cnki.11-1802/ts.027165

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