Physicochemical properties and structure characterization of microcrystalline cellulose from pomelo fruitlets

Abstract

In this study, physicochemical and structural properties of microcrystaline cellulose (MCC) from pomelo fruitlets using different drying methods were analyzed and compared with commercial MCC. The results showed that oil‐holding capacity (OHC), water‐holding capacity (WHC), swelling properties, cholesterol adsorption capacity, and pancreatic lipase inhibition of MCC from pomelo fruitlets especially using freeze drying were higher than those of commercial MCC (p < .05), indicating their better application properties in food processing and functional activity in gastrointestinal health. Through freeze drying, the decreased particle size and crystallinity were much related with its better OHC, WHC, swelling properties, and cholesterol adsorption capacity when compared to that using hot‐air drying. The reduction effect of freeze‐drying on thermal stability of MCC might be caused by the decreased crystallinity. Overall, MCC from pomelo fruitlets especially with freeze‐drying had higher OHC, hydration property, and potential hypolipidemic activity, suggesting its potential applications in pharmaceuticals and food industry. Practical applications This study investigated physicochemical and structural properties of MCC from pomelo fruitlets using different drying methods and compared it with those of commercialized MCC. It was suggested that MCC from pomelo fruitlets especially with freeze‐drying had higher OHC, hydration property, and potential hypolipidemic activity than those of commercial MCC. The results can provide comprehensive evaluation on high‐value application of pomelo fruitlets to produce MCC with desirable properties.