Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 256 - 264

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036939

Effect of three pulverization methods on physicochemical and structural properties of peach pomace dietary fibre powder

  • LI Yue ,
  • JIANG Wenhong ,
  • WANG Yong ,
  • WANG Shuyu ,
  • ZHOU Yanwei ,
  • LIU Suwen ,
  • CHANG Xuedong ,
  • CHENG Yudou
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  • 1(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066604, China)
    2(COFCO Greatwall Wine (Penglai) Co.Ltd., Penglai 265699, China)
    3(Hebei Yanshan Characteristic Agricultural Technology Research Institute, Qinhuangdao 066004, China)
    4(Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China)

Received date: 2023-07-31

  Revised date: 2023-09-05

  Online published: 2024-09-19

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Abstract

Peach pomace, a by-product of peach juice processing, is rich in dietary fibre.To effectively utilize peach pomace resources, this experiment used the alcohol precipitation method to extract dietary fibre from peach pomace and three ways to process peach pomace dietary fiber, namely airflow pulverization, mortar milling, and centrifugal milling, and their physicochemical properties and structural characteristics were evaluated.Results showed that the three methods of pulverisation did not cause changes in the crystal structure and functional groups of the dietary fibre from peach pomace.The particle size of centrifugal milling powder was the largest, followed by mortar milling, and the surface roughness and particle size of the powder after airflow crushing was the smallest at 9.46 μm.With the decrease of the crushing particle size, the water-holding and oil-holding capacity, solubility, and cation-exchange capacity of the powder were significantly increased (P<0.05).The IC50 of DPPH free radical and ABTS cationic radical scavenging rates reached 0.48 mg/mL and 2.25 mg/mL after airflow comminution, and the nitrite adsorption capacity was 394.93 μg/g which was significantly higher than the other two treatments (P<0.05).Compared with the other two crushing methods, airflow crushing had better physicochemical functional properties.The results of this study can provide data to support the goal of obtaining high-quality peach pomace dietary fibre powder.

Key words： peach pomace; dietary fibre; airflow ultra-micronization; physicochemical properties; structural properties

Cite this article

LI Yue , JIANG Wenhong , WANG Yong , WANG Shuyu , ZHOU Yanwei , LIU Suwen , CHANG Xuedong , CHENG Yudou . Effect of three pulverization methods on physicochemical and structural properties of peach pomace dietary fibre powder[J]. Food and Fermentation Industries, 2024 , 50(16) : 256 -264 . DOI: 10.13995/j.cnki.11-1802/ts.036939

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