Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

被引：43

作者：

Ouyang, Huan ^{[1
]}

Guo, Baoli ^{[1
]}

Hu, Yang

Li, Lijun ^{[1
,2
,3
,4
]}

Jiang, Zedong ^{[1
,2
,3
,4
]}

Li, Qingbiao ^{[1
,2
,3
,4
]}

Ni, Hui ^{[1
,2
,3
,4
,5
]}

Li, Zhipeng ^{[1
,2
,3
,4
]}

Zheng, Mingjing ^{[1
,2
,3
,4
]}

机构：

[1] Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Fujian, Peoples R China

[2] Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Liaoning, Peoples R China

[3] Fujian Prov Key Lab Food Microbiol & Enzyme Engn, Xiamen 361021, Fujian, Peoples R China

[4] Res Ctr Food Biotechnol Xiamen City, Xiamen 361021, Fujian, Peoples R China

[5] Xiamen Ocean Vocat Coll, Xiamen 361021, Fujian, Peoples R China

来源：

FOOD BIOSCIENCE | 2023年 / 52卷

基金：

中国国家自然科学基金;

关键词：

Ultra-high pressure; Pomelo fruitlets; Functional fiber; Structure; In vitro hypolipidemic activity; HIGH HYDROSTATIC-PRESSURE; PHYSICOCHEMICAL PROPERTIES; CHEMICAL-COMPOSITION; STEAM EXPLOSION; PEEL; POLYSACCHARIDE; EXTRACTION; EXTRUSION; ALKALINE;

D O I：

10.1016/j.fbio.2023.102436

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed. The results showed that ultra-high treatment changed monosaccharide composition, increased total dietary fiber and soluble dietary fiber from pomelo fruitlets, especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49% +/- 0.23% to 41.92% +/- 0.32% as compared to native one (p < 0.05). Besides, ultra-high pressure treatment enhanced water-and oil-holding capacity, as well as swelling capacity of dietary fiber, which were related to its more porous structure and hydrophobic groups. Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased. Moreover, ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities, suggesting its better potential in vitro hypolipidemic activity. Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties, and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.

引用

页数：8

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