Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 249 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028715

Physicochemical properties, functional and structural characterization of dietary fiber of mandarin orange peel and pulp

  • SANG Jiaqi ,
  • LI Lu ,
  • WEN Jing ,
  • GU Qingqing ,
  • XU Yujuan ,
  • LIU Haocheng ,
  • FU Manqin ,
  • BU Zhibin
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  • 1(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)
    2(College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China)

Received date: 2021-07-29

  Revised date: 2021-12-21

  Online published: 2023-01-05

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Abstract

In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) in mandarin orange peel and orange pulp were extracted by ultrasonic-assisted enzymatic method, and the differences in their physical and chemical properties, functions and structures were analyzed. The research results showed that the four dietary fiber monosaccharides had the same composition and were rich in arabinose, glucose and xylose. Among them, the IDF monosaccharide content of mandarin peel was the highest. The physical and chemical properties showed that mandarin peel SDF had good swelling properties (18.33 mL/g). The oil retention and water retention of mandarin peel IDF were the best, 3.64 g/g and 14.60 g/g, respectively. Besides, infrared spectrum and X-ray diffraction showed that the four samples had different structures, and they had obvious characteristic absorption peaks of sugar and cellulose. Adsorption experiments showed the four dietary fibers had better adsorption capacity for cholesterol and nitrite in the same pH environment. Scanning electron microscopy analysis showed that the surface of IDF of mandarin orange peel and orange pulp was loose, and the surface of SDF was smooth. In conclusion, the four dietary fibers had good physiological activity, and the IDF extracted from mandarin orange peel was the best, which can provide theoretical support for the application of dietary fiber from mandarin orange peel and orange pulp in the food industry.

Key words： mandarin orange; dietary fiber; physicochemical properties; functional; structure

Cite this article

SANG Jiaqi , LI Lu , WEN Jing , GU Qingqing , XU Yujuan , LIU Haocheng , FU Manqin , BU Zhibin . Physicochemical properties, functional and structural characterization of dietary fiber of mandarin orange peel and pulp[J]. Food and Fermentation Industries, 2022 , 48(23) : 249 -255 . DOI: 10.13995/j.cnki.11-1802/ts.028715

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