Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

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

doi:10.1016/j.foodchem.2015.03.112

Cited by 147 publications

(84 citation statements)

References 38 publications

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“…WHC and OHC and SCs were evaluated according to the method described by Wang and others () with slight modification in triplicate. 0.05 g SDF was mixed with 10 mL of distilled water in a tube, and oscillated at room temperature for 24 h. Subsequently, the mixture was centrifuged at 4200 rpm for 10 min, and the sediment was collected and weighted.…”

Section: Methodsmentioning

confidence: 99%

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Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei

Xie

Wang

et al. 2016

Journal of Food Science

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This study comparatively investigated the functional properties, chemical compositions, and morphological characters of soluble dietary fibers (SDFs) from the root, stem, and leaf of Angelica keiskei. The SDFs showed relevant functional properties, with the root SDF (RSDF) exhibiting the highest water-holding capacity (22.6 g/g), oil-holding capacity (6.29 mL/g), swelling capacity (36.6 mL/g), emulsion stability, and fat adsorption (5.66 g/g). Stem SDF (SSDF) gave the highest foam stability, toxic ions adsorption (Pb: 1.12 mg/g; As: 3.22 mg/g), and bile acid salts adsorption (sodium cholate: 85.6 mg/g; sodium glycocholate: 93.1 mg/g; sodium taurocholate: 125.7 mg/g). RSDF and SSDF presented similar monosaccharide compositions, thermal property, chemical bonds and groups, and irregular, rough, and porous surfaces. It can be concluded that the obtained SDFs, especially for RSDF and SSDF, can be used in the food industry as fiber-rich functional ingredients.

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Section: Methodsmentioning

confidence: 99%

“…EA, emulsion stability (ES), and foam stability were determined following Wang and others () with slight modification. Twenty milliliters of distilled water was mixed with 0.1 g SDF in a graduated centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei

Xie

Wang

et al. 2016

Journal of Food Science

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“…The steam explosion breaks down the bagasse via the instant release of pressure, which leads to the degradation of hemicellulose and lignin reticular structure, a decrease in bagasse cellulose crystallinity, and an increase of the porosity of bagasse and specific surface area. These outcomes improve the accessibility of the surface (Qin and Chen 2015;Sui and Chen 2015;Wang et al 2015).…”

Section: Introductionmentioning

confidence: 90%

“…After reaction, the grafted fibers were boiled in water, and then changed for fresh water with continued boiling to remove the residual monomer and homopolymers. The Liang et al (2016 …”

Section: Preparation Of Bagasse Grafting Acrylamidementioning

confidence: 99%

“…Also there are physical and mechanical combination methods, such as ball milling, as well as physical and chemical combination methods, such as steam explosion (Elliston et al 2015;Su et al 2015). Among them, steam explosion is one of the most effective pretreatment methods Liang et al (2016). "Steam explosion & surface area," BioResources 11(3), 6185-6192.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Steam Explosion on Bagasse Specific Surface Area and Grafting Degree of Acrylamide-Grafted Bagasse

Liu¹,

Li²,

Zeng³

et al. 2016

BioResources

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The effect of steam explosion pretreatment conditions, such as steam explosion pressure, maintained pressure time, and bagasse water content, on bagasse specific surface area were investigated through single-factor experiments. After determining the optimal pretreatment conditions, bagasse graft acrylamide was prepared by grafting polymerization reaction of the acrylamide monomer onto the pretreated bagasse. The effects of surface area on the grafting degree were analyzed. Results showed that the grafting degree increased with increasing specific surface area. The optimized steam explosion pretreatment conditions were as follows: steam explosion pressure, 2.0 MPa; pressure maintaining time, 60 s; and bagasse water content, 25%.

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Bioenergy production from orange industrial waste: a case study

Jiménez-Castro

Buller

Sganzerla

et al. 2020

Biofuels Bioprod Bioref

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The present study focuses on a bibliometric analysis of the global production of scientific papers related to the recovery of bioenergy from orange industrial waste or by-products. The study also observed the top-cited papers, international collaborative networks, top countries, and journals. The timespan was from 1900 to 2019, and the Web of Science © database was used. A total of 161 documents (research and review papers) were selected to carry out the investigation. Two main clusters of literature were highlighted, related to the authorship of the top-cited papers and authorship collaboration networks, respectively. Recent scientific publications use different pre-treatments to achieve the best biogas yield with many configurations of the anaerobic digestion system. The data indicated that the countries with most publications are Spain, China, and the USA, and the journals with a higher impact factors related to environmental assessments were responsible for a higher number of publications. In a biorefinery concept, orange peel could be submitted to different pre-treatments to produce bioethanol and methane, as environmentally friendly fuels, and other co-products such as d-limonene and pectin. This study therefore presents trends in bioenergy production from orange industrial by-products with the aim of supporting further research on energy recovery from orange industry solid waste and to assist future decision making in this field of science.

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Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

Cited by 147 publications

References 38 publications

Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei

Functional Properties and Morphological Characters of Soluble Dietary Fibers in Different Edible Parts of Angelica Keiskei

Effects of Steam Explosion on Bagasse Specific Surface Area and Grafting Degree of Acrylamide-Grafted Bagasse

Bioenergy production from orange industrial waste: a case study

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