Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

被引:37
作者
Liang, Xinhong [1 ]
Ran, Junjian [1 ]
Sun, Junliang [1 ]
Wang, Tianlin [1 ]
Jiao, Zhonggao [2 ]
He, Hongju [1 ]
Zhu, Mingming [1 ]
机构
[1] Henan Inst Sci & Technol, Sch Food Sci, Xinxiang 453003, Henan, Peoples R China
[2] Chinese Acad Agr Sci, Zhengzhou Fruit Res Inst, Zhengzhou, Henan, Peoples R China
关键词
Apple pomace; steam explosion; response surface; soluble dietary fiber; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; ANTIOXIDANT CAPACITY; PRETREATMENT; EXTRUSION; FRUIT; PEEL; BRAN;
D O I
10.1080/19476337.2017.1333158
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
To make full use of apple pomace, pretreatment with steam explosion (SE) was investigated to determine its effects on the yield and functionality of soluble dietary fiber (SDF). Response surface methodology (RSM) was used to optimize the effects of SE parameters. According to the quadratic polynomial model, the optimum SE parameters were as follows: steam pressure, 0.51 MPa; residence time, 168s; and sieving mesh size, 60. Under the optimized conditions, the SDF yield from apple pomace after SE was 29.85%, which is 4.76 times the yield of SDF (6.27%) in untreated apple pomace. The SDF prepared with SE also exhibited higher functionality values. Scanning electron micrographs (SEM) indicated that the SDF surface from apple pomace was poriferous, rough and lax after SE treatment; therefore, it can be concluded that the SDF morphology was altered by the steam explosion. RESUMENCon el fin de aprovechar plenamente la pulpa de manzana, se investigaron los efectos que su tratamiento previo con explosion de vapor (EV) tiene sobre el rendimiento y la funcionalidad de la fibra dietetica soluble (FDS). Asimismo, a fin de optimizar los efectos de los parametros de la EV, se uso la metodologia de superficies de respuesta (MSR). El modelo del polinomio cuadratico permitio establecer los parametros optimos de la EV: presion del vapor, 0,51 MPa; tiempo de residencia, 168 s; y medida de la malla de criba, 60. Bajo estas condiciones optimas, el rendimiento de la FDS extraida de la pulpa de manzana tras ser sometida a la EV fue de 29,85%, es decir, 4,76 veces superior al rendimiento de la FDS extraida de la pulpa de manzana sin tratar (6,27%). Por otra parte, la FDS tratada con EV tambien presento valores de funcionalidad mas elevados. La micrografia por barrido electronico (MBE) indico que, tras el tratamiento con EV, la superficie de la FDS extraida de la pulpa de manzana era porosa, aspera y laxa, lo que permite concluir que la morfologia de la FDS fue alterada por el tratamiento con explosion de vapor.
引用
收藏
页码:20 / 26
页数:7
相关论文
共 28 条
[1]   Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis: A review [J].
Alvira, P. ;
Tomas-Pejo, E. ;
Ballesteros, M. ;
Negro, M. J. .
BIORESOURCE TECHNOLOGY, 2010, 101 (13) :4851-4861
[2]   Effect of microfluidization process on the functional properties of insoluble dietary fiber [J].
Chen, Jialun ;
Gao, Dongxiao ;
Yang, Letian ;
Gao, Yanxiang .
FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) :1821-1827
[3]   Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation [J].
Chen, Ye ;
Ye, Ran ;
Yin, Luo ;
Zhang, Ning .
JOURNAL OF FOOD ENGINEERING, 2014, 120 :1-8
[4]  
Du B., 2014, Bioact. Carbohydr. Diet. Fibre, V4, P170, DOI [10.1016/J.BCDF.2014.09.003, DOI 10.1016/J.BCDF.2014.09.003, 10.1016/j.bcdf.2014.09.003]
[5]   Antioxidant activity and dietary fibre in durum wheat bran by-products [J].
Esposito, F ;
Arlotti, G ;
Bonifati, AM ;
Napolitano, A ;
Vitale, D ;
Fogliano, V .
FOOD RESEARCH INTERNATIONAL, 2005, 38 (10) :1167-1173
[6]   The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion [J].
Fabek, Hrvoje ;
Messerschmidt, Stefanie ;
Brulport, Valentin ;
Goff, H. Douglas .
FOOD HYDROCOLLOIDS, 2014, 35 :718-726
[7]   Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties [J].
Feng, Ziqian ;
Dou, Wei ;
Alaxi, Sierkemideke ;
Niu, Yuge ;
Yu, Liangli .
FOOD HYDROCOLLOIDS, 2017, 62 :94-101
[8]   Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues [J].
Gao, Ang ;
Yan, Xiaoguang ;
Xu, Xingyang ;
Ye, Ran ;
Chen, Ye .
FOOD AND BIOPROCESS TECHNOLOGY, 2015, 8 (10) :2036-2046
[9]   Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology [J].
Kaushik, Neelima ;
Rao, P. Srinivasa ;
Mishra, H. N. .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 69 :372-381
[10]   Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties [J].
Kosmala, Monika ;
Milala, Joanna ;
Kolodziejczyk, Krzysztof ;
Markowski, Jaroslaw ;
Zbrzezniak, Monika ;
Renard, Catherine M. G. C. .
FOOD RESEARCH INTERNATIONAL, 2013, 54 (02) :1787-1794