Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 169 - 176

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037121

Effect of ultrahigh-pressure treatment on physicochemical properties, structure, and antioxidant activity of insoluble dietary fiber from pomelo peel sponge layer

  • CHEN Ningning ,
  • XU Yujuan ,
  • WU Jijun ,
  • YU Yuanshan ,
  • PENG Jian ,
  • WANG Yanhui ,
  • KANG Zhiying ,
  • LI Lu
Expand
  • 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(Guangdong Xiangxue Wisdom Traditional Chinese Medicine Industry Co.Ltd., Guangzhou 510610, China)

Received date: 2023-08-21

  Revised date: 2023-09-12

  Online published: 2024-09-19

Fold

Abstract

In this study, the effects of ultrahigh-pressure (UHP, 600 MPa, 15 min) treatment on the physicochemical properties, structure, and antioxidant activity of insoluble dietary fiber (IDF) in the spongy layer of three types of pomelo peels were investigated.Results showed that the UHP significantly increased the swelling ability of the pomelo peel spongy layer IDF, and the highest swelling ability (78.03 mL/g) was found in Guanxi pomelo peel sponger layer IDF.However, the high pressure severely damaged the internal structure of the IDF, resulting in a decrease in the water and oil holding capacity of the pomelo peel spongy layer IDF.The microstructure of the IDF in the pomelo peel sponger layer was more loosely packed after the UHP treatment, and the contents of glucose, xylose, arabinose, and galactose in the pomelo peel spongy layer IDF were significantly increased.X-ray diffraction revealed that the crystallinity of the pomelo sponge layer IDF was decreased after the UHP treatment.Moreover, the FT-IR spectra showed that the UHP treatment had less effect on the types of active groups of the pomelo sponge layer IDF, while the absorption intensity of its characteristic peaks was greatly influenced by UHP treatment.In addition, the ABTS cationic radical and DPPH free radical scavenging capacities of the pomelo peel spongy layer IDF were decreased after UHP treatment, suggesting that UHP treatment could reduce its antioxidant activity.Results indicated that UHP treatment could modify the physicochemical properties, structure, and antioxidant activity of pomelo peel spongy layer IDF, which provided theoretical and technical support for the diversified use of the pomelo peel spongy layer IDF.

Key words： ultrahigh-pressure; pomelo peel sponge layer; insoluble dietary fiber; physicochemical property; structure; antioxidant activity

Cite this article

CHEN Ningning , XU Yujuan , WU Jijun , YU Yuanshan , PENG Jian , WANG Yanhui , KANG Zhiying , LI Lu . Effect of ultrahigh-pressure treatment on physicochemical properties, structure, and antioxidant activity of insoluble dietary fiber from pomelo peel sponge layer[J]. Food and Fermentation Industries, 2024 , 50(16) : 169 -176 . DOI: 10.13995/j.cnki.11-1802/ts.037121

References

[1] DENG M, LIN Y S, DONG L H, et al.Physicochemical and functional properties of dietary fiber from pummelo (Citrus grandis L.Osbeck) and grapefruit (Citrus paradisi Mcfad) cultivars[J].Food Bioscience, 2021, 40:100890.
[2] JIA M Y, CHEN J J, LIU X Z, et al.Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation[J].Food Hydrocolloids, 2019, 94:468-474.
[3] MA Q Y, MA Z Y, WANG W X, et al.The effects of enzymatic modification on the functional ingredient-dietary fiber extracted from potato residue[J].LWT, 2022, 153:112511.
[4] WANG C F, SONG R Z, WEI S Q, et al.Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties[J].LWT-Food Science and Technology, 2020, 125:109220.
[5] SPOTTI M J, CAMPANELLA O H.Functional modifications by physical treatments of dietary fibers used in food formulations[J].Current Opinion in Food Science, 2017, 15:70-78.
[6] XIE F, LI M, LAN X H, et al.Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing:A comparative study[J].Innovative Food Science & Emerging Technologies, 2017, 42:157-164.
[7] BRIONES-LABARCA V, MUÑOZ C, MAUREIRA H.Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food:Prosopis chilensis seed[J].Food Research International, 2011, 44(4):875-883.
[8] SANG J Q, LI L, WEN J, et al.Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods[J].LWT, 2022, 165:113737.
[9] LIU H F, ZENG X Y, HUANG J Y, et al.Dietary fiber extracted from pomelo fruitlets promotes intestinal functions, both in vitro and in vivo[J].Carbohydrate Polymers, 2021, 252:117186.
[10] XUE Z H, MA Q Q, GUO Q W, et al.Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues[J].Food Bioscience, 2019, 32:100452.
[11] CUI J F, LIAN Y H, ZHAO C Y, et al.Dietary fibers from fruits and vegetables and their health benefits via modulation of gut microbiota[J].Comprehensive Reviews in Food Science and Food Safety, 2019, 18(5):1514-1532.
[12] ZHANG M Y, LIAO A M, THAKUR K, et al.Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution[J].Food Chemistry, 2019, 297:124983.
[13] PENG J, BU Z B, REN H Y, et al.Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids[J].Food Chemistry, 2022, 386:132834.
[14] 田玉荣, 孙元琳.小麦麸皮膳食纤维改性技术研究进展[J].食品工程, 2022(2):4-7;60.
TIAN Y R, SUN Y L.Recent advances on modification of dietary fiber in wheat bran[J].Food Engineering, 2022(2):4-7;60.
[15] ZHANG Y, QI J R, ZENG W Q, et al.Properties of dietary fiber from citrus obtained through alkaline hydrogen peroxide treatment and homogenization treatment[J].Food Chemistry, 2020, 311:125873.
[16] ZHANG W, WEN J, LI L, et al.Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods:A comparison[J].International Journal of Biological Macromolecules, 2022, 222:3195-3202.
[17] XIAO Z Q, YANG X Y, ZHAO W W, et al.Physicochemical properties of insoluble dietary fiber from pomelo (Citrus grandis) peel modified by ball milling[J].Journal of Food Processing and Preservation, 2022, 46(2):e16242.
[18] OUYANG H, GUO B L, HU Y, et al.Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets[J].Food Bioscience, 2023, 52:102436.
[19] 陈思妤, 焦叶, 崔波, 等.膳食纤维理化特性及其改性方法研究进展[J].食品与机械, 2022, 38(5):234-240.
CHEN S Y, JIAO Y, CUI B, et al.Research progress in physicochemical properties and modification methods of dietary fiber[J].Food and Machinery, 2022, 38(5):234-240.
[20] RAGHAVENDRA S N, RAMACHANDRA SWAMY S R, RASTOGI N K, et al.Grinding characteristics and hydration properties of coconut residue:A source of dietary fiber[J].Journal of Food Engineering, 2006, 72(3):281-286.
[21] LIU M, ZHOU S H, LI Y X, et al.Structure, physicochemical properties and effects on nutrients digestion of modified soluble dietary fiber extracted from sweet potato residue[J].Food Research International, 2021, 150:110761.
[22] ZHENG Y J, LI Y.Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres:Effects of cellulase hydrolysis, acid treatment and particle size distribution[J].Food Chemistry, 2018, 257:135-142.
[23] MATEOS-APARICIO I, MATEOS-PEINADO C, RUPÉREZ P.High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean[J].Innovative Food Science & Emerging Technologies, 2010, 11(3):445-450.
[24] MA M M, MU T H.Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure[J].Carbohydrate Polymers, 2016, 136:87-94.
[25] HUANG J Y, LIAO J S, QI J R, et al.Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel[J].Food Hydrocolloids, 2021, 110:106140.
[26] LUO X L, WANG Q, FANG D Y, et al.Modification of insoluble dietary fibers from bamboo shoot shell:Structural characterization and functional properties[J].International Journal of Biological Macromolecules, 2018, 120:1 461-1 467.
[27] LI S, HU N N, ZHU J Y, et al.Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran[J].Food Chemistry:X, 2022, 14:100298.
[28] MA M M, MU T H.Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin[J].Food Chemistry, 2016, 194:237-246.
[29] JIANG G H, RAMACHANDRAIAH K, TAN C Y, et al.Modification of ginseng insoluble dietary fiber by enzymatic method:Structural, rheological, thermal and functional properties[J].Foods, 2023, 12(14):2809.
[30] ZHAO X Y, CHEN J, CHEN F L, et al.Surface characterization of corn stalk superfine powder studied by FTIR and XRD[J].Colloids and Surfaces B:Biointerfaces, 2013, 104:207-212.
[31] HUA M, LU J X, QU D, et al.Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue:A potential functional ingredient[J].Food Chemistry, 2019, 286:522-529.
[32] 杨莫愁. 不同结晶度纤维素的燃烧热解特性研究[D].合肥:中国科学技术大学, 2019.
YANG M C.Study on combustion and pyrolysis characteristics of cellulose with different crystallinity[D].Hefei:University of Science and Technology of China, 2019.
[33] LIU Y L, ZHANG H B, YI C P, et al.Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment[J].Food Chemistry, 2021, 342:128352.
[34] 耿宁宁. 鲜食玉米苞叶不溶性膳食纤维改性及功能性质[D].镇江:江苏大学, 2022.
GENG N N.Modification and functional properties of insoluble dietary fiber from fresh corn bracts[D].Zhenjiang:Jiangsu University, 2022.
[35] 黄素雅, 何亚雯, 钱炳俊, 等.高静压和高压均质对豆渣水不溶膳食纤维的改性及其功能的影响[J].食品科学, 2015, 36(15):81-85.
HUANG S Y, HE Y W, QIAN B J, et al.Modification of insoluble dietary fiber in okara by high pressure homogenization and high hydrostatic pressure and functional properties of the modified product[J].Food Science, 2015, 36(15):81-85.
[36] JACOBO-VELÁZQUEZ D A, HERNÁNDEZ-BRENES C.Stability of avocado paste carotenoids as affected by high hydrostatic pressure processing and storage[J].Innovative Food Science & Emerging Technologies, 2012, 16:121-128.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.