Physicochemical characterization of five types of citrus dietary fibers

Wang, Lei; Xu, Huaide; Yuan, Fang; Pan, Qinhe; Fan, Rui; Gao, Yanxiang

doi:10.1016/j.bcab.2015.02.003

Cited by 96 publications

(76 citation statements)

References 68 publications

(74 reference statements)

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“…The matrix structure of the dietary fiber showed little shrinkage during the freeze‐drying process, but it was collapsed during the hot air drying and vacuum drying processes, which led to the differences in microstructure. The differences in microstructure and porosity could be accounted for some of the differences in the physiological effects of dietary fibers processed using different methods (Wang et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Liu

Fan

Tian

et al. 2017

J Food Process Preserv

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Dietary fiber plays an important role in the prevention and reduction of chronic diseases. This study evaluated the effect of drying methods (hot air drying, vacuum drying, and freeze‐drying) on physicochemical properties and in vitro hypoglycemic effects of soluble and insoluble dietary fiber from orange peels. Freeze‐drying significantly decreased the bulk density of the soluble and insoluble dietary fiber and increased the viscosity of soluble dietary fiber solutions (36.33 mPa s). Hot air drying caused a decrease in the molecular weight of soluble dietary fiber compared with freeze‐drying. Freeze‐dried dietary fibers exhibited a higher glucose adsorption capacity and glucose dialysis retardation index than fibers from other drying conditions, and this method enhanced the inhibitory effect of dietary fiber on α‐amylase activity. Based on these results, freeze‐drying is suggested for use in dietary fiber processing to obtain high‐quality products for use in functional foods. Practical applications When formulating fiber‐rich food products, the functional properties of dietary fiber must be considered. The functional properties depend on the processing conditions and physicochemical properties of the fiber. The results show that freeze‐drying has significant advantages in improving physicochemical properties and in vitro hypoglycemic effects of dietary fiber, and the application of freeze‐drying in dietary fiber processing could enhance its nutrient and commercial values.

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Section: Resultsmentioning

confidence: 99%

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Liu

Fan

Tian

et al. 2017

J Food Process Preserv

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“…SDF and IDF are found in various food sources, such as cereals, vegetables, fruits, nuts, and legumes, in different proportions. The IDF content of citrus fruit peels (orange, grapefruit, lemon, gonggan, and ponkan) is 48.5% to 50.3%, while that of SDF is 12.9% to 14.1% (Wang et al., ). The IDF and SDF contents (Table ) of tropical exotic fruits (mango, passion fruit, pineapple, and guava) by‐products vary markedly (Martínez et al., ).…”

Section: Dfs From Fruits and Vegetablesmentioning

confidence: 99%

“…Monosaccharide composition of SDF from fruits and vegetables is summarized in Table . In citrus fruits, the major monosaccharide of SDF from orange peel is galacturonic acid (38.3%) and glucose, while galacturonic acid and arabinose are the two most abundant monosaccharides in the peels of grapefruit, lemon, gonggan, and ponkan (Wang et al., ). Dragon‐fruit peel pectin comprises galacturonic acid predominantly (39.1%), as well as mannose and rhamnose (Muhammad, Zahari, Gannasin, Adzahan, & Bakar, ).…”

Section: Dfs From Fruits and Vegetablesmentioning

confidence: 99%

Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota

Cui

Lian²,

Zhao

et al. 2019

Comp Rev Food Sci Food Safe

131

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Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary sources, specific physicochemical structures, fermentability, and physiological properties in the gut. Considering the numerous types and sources of DFs and their different physicochemical and physiological properties, it is challenging yet important to establish the key mechanisms for the beneficial health effects of DFs. In this review, the types and structures of DFs from different fruits and vegetables were summarized and the effects of different processing methods on DF properties were discussed. Moreover, the impacts of DFs on gut microbial ecology, host physiology, and health were described. Understanding the complex interaction between different DFs and gut microbiota is vital for personalized nutrition. It is also important to comprehend factors influencing gut microbiota and strategies to regulate the microbiota, thereby augmenting beneficial health responses. The exploration of molecular mechanism linking DFs, gut microbiota, and host physiology may allow for the identification of effective targets to fight against major chronic diseases.

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“…Although the pretreatment processes decreased the contents of dietary fibre as well as the extent of its functional groups, the ability to swell and hold both water and oil of the fibre increased. Lundberg et al (2014) and Wang et al (2015) later demonstrated that hydration properties could be improved by increasing the surface area of fibre. This in turn facilitated both water and oil to move and be held within the fibre structure.…”

Section: Fibre Compositionmentioning

confidence: 99%

“…GDRI increased with a decrease in the contents of dietary fibre and extent of its functional groups (Fig. Increased viscosity of the gastrointestinal fluid due to the presence of the fibre might also play a role in retarding the glucose absorption as well (Jongaroontaprangsee et al, 2014;Lundberg et al, 2014;Wang et al, 2015). This is again because some components of the residues were lost during the pretreatments, resulting in turn in an increase in the surface area and porosity (Fig.…”

Section: Glucose Dialysis Retardation Indexmentioning

confidence: 99%

Influences of pretreatment and drying methods on composition, micro/molecular structures and some health‐related functional characteristics of dietary fibre powder from orange pulp residues

Sungsinchai

Niamnuy

Jaree

et al. 2017

Int J of Food Sci Tech

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Summary Influences of pretreatment methods (washing, blanching, soaking in ethanol), drying methods (hot air‐drying, infrared‐drying, microwave‐drying) and drying temperature on selected characteristics of dietary fibre powder from orange pulp residues were investigated. Pretreatments improved the hydration properties, oil‐holding capacity and glucose dialysis retardation index, but led to losses of fibres, decreased α‐amylase inhibitory activity and aflatoxin B1 adsorption capacity. Hydration properties, oil‐holding capacity and glucose uptake depended on the structure and porosity of the fibre, while the ability to inhibit α‐amylase and AFB1 adsorption depended more on the content and molecular fingerprinting of the fibre. Drying condition did not significantly affect functional properties of the fibre, except for the ability to uptake glucose, inhibit α‐amylase and adsorb AFB1 (P ≤ 0.05). Hot air‐drying at 60 °C resulted in fibre with the highest ability to decrease the rate of glucose and AFB1 adsorption.

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Physicochemical characterization of five types of citrus dietary fibers

Cited by 96 publications

References 68 publications

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Effect of drying methods on physicochemical properties and in vitro hypoglycemic effects of orange peel dietary fiber

Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota

Influences of pretreatment and drying methods on composition, micro/molecular structures and some health‐related functional characteristics of dietary fibre powder from orange pulp residues

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