By-products from different citrus processes as a source of customized functional fibres

被引：361

作者：

Marin, Francisco R.

Soler-Rivas, Cristina

Benavente-Garcia, Obdulio

Castillo, Julian

Perez-Alvarez, Jose A.

机构：

[1] Univ Autonoma Madrid, Unit Food Sci & Technol, E-28049 Madrid, Spain

[2] Furfural Espanol SA, Dept Res & Dev, E-80320 Murcia, Spain

[3] Univ Miguel Hernandez, EPSO, Dep Tecnol Agroalimentaria, Orihuela 03312, Alicante, Spain

来源：

FOOD CHEMISTRY | 2007年 / 100卷 / 02期

关键词：

citrus; fibre; flavonoids; ascorbic acid; TAA; technological properties;

D O I：

10.1016/j.foodchem.2005.04.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Dietary fibre encompasses a huge variety of macromolecules, exhibiting a wide range of physicochemical properties. Citrus fibre can be obtained from different industrial sources and different kinds of citrus. The chemical components of fibre (pectin, lignin, cellulose and hemicellulose), together with other compounds, such as flavonoids, were analysed in nine different industrial sources. Final fibre composition was more dependent on the industrial process than on the type of citrus. The chemical changes gone by citrus fibre showed losses of functional values; i.e. soluble dietary fibre and ascorbic acid content decreased when waste products were transformed into fibres. The water-holding and lipid-holding capacities of analysed citrus fibres suggested a non-linear behaviour of these properties for the analysed citrus fibres. (c) 2005 Published by Elsevier Ltd.

引用

页码：736 / 741

页数：6

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