Effects of steam explosion on structural, physicochemical, and functional properties of dietary fiber from pomegranate peel residue

被引：0

作者：

Yu, Jiaqi ^{[1
,2
]}

Ma, Jingyi ^{[1
]}

Zhang, Jingjing ^{[1
]}

Feng, Zhiqiang ^{[3
]}

Zhao, Peijun ^{[1
]}

Wang, Tianlin ^{[1
]}

Huang, Xianqing ^{[1
]}

Song, Lianjun ^{[1
]}

Li, Tiange ^{[1
,3
]}

机构：

[1] School of Food Science and Technology, Henan Agricultural University, Zhengzhou

[2] College of International Education, Henan Agricultural University, Zhengzhou

[3] Sanquan Foods Co. Ltd., Zhengzhou

来源：

Food and Fermentation Industries | 2025年 / 51卷 / 11期

关键词：

dietary fiber; functional properties; physical and chemical properties; physical modification; pomegranate residue; steam explosion;

D O I：

10.13995/j.cnki.11-1802/ts.040455

中图分类号：

学科分类号：

摘要：

The aim of this study was to investigate the effects of steam explosion (SE) on the structural, physicochemical and functional properties of soluble dietary fiber (SDF) in pomegranate peel. Taken the extraction rate of SDF as index, the optimal technology of SE modification was as follows:the particle size of pomegranate peel residue was 60 mesh, the pressure was 0. 60 MPa, and the maintenance pressure time was 140 s. Under these conditions, the extraction rate of SDF was (13. 42 ± 0. 12) %, which was (5. 91 ± 0. 04) % higher than that before modification. The analysis of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that more chemical groups were exposed, the intermolecular hydrogen bonding was strengthened, and the crystallinity was decreased after SE. The structure of SDF was also changed, and the surface was poriferous, rough and collapsed. The water-holding capacity, oil-holding capacity and swelling capacity of modified SDF were increased to (1. 19 ± 0. 09) times, (1. 60 ± 0. 16) times and (1. 95 ± 0. 03) times of those before SE, respectively. In addition, SE improved the glucose adsorption capacity, alpha-amylase inhibition ability, cholesterol adsorption capacity and antioxidant ability of SDF in pomegranate peel residue. In conclusion, SE technology can effectively improve the physicochemical and functional properties of SDF from pomegranate peel residue, which provides a theoretical basis for the extraction and application of SDF from pomegranate peel residue. © 2025 China National Research Institute of Food and Fermentation Industries Co. Ltd. All rights reserved.

引用

页码：263 / 272

页数：9

共 30 条

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