Rheology and composition of citrus fiber

Physicochemical characterization of five types of citrus dietary fibers

“…Generally, a lower G 0 and a higher tan δ (G″/ G 0 ) indicate a liquid-like material. This behavior corresponded to the characteristics of viscoelastic fluids according to the report in citrus fibers (Lundberg et al, 2014). At lower frequency (0.1 rad/s), phase angle (tan δ) values of the citrus fiber solutions were all around 861 and the system showed a liquid-like response.…”

“…In previous study, with a smaller particle size of SDF power, there was less yield stress and the shape of the shear stress versus shear rate was closer to being linear. A larger particle size correlated with higher shear stress for any given shear rate was observed, which was expected due to increased particle interactions with larger fiber length (Lundberg et al, 2014). Moreover, with a larger particle size of SDF powder, networks were easier to be formed which resulted in more particle interactions and thus higher apparent viscosity and yield stress (Mueller et al, 2009).…”

“…Porosity, available and the regiochemistry properties (adsorption or binding of some molecules) could be accounted for some physiological effects of dietary fibers. Changes in the external and internal structures of fibers made an impact on the water and fat absorption (Lundberg et al, 2014). Hence, the SDFs from grapefruit and ponkan peels, which featured a larger surface area, allowed more space for the storage of water molecules by hydrogen bonding and/or dipole formation (AlSheraji et al, 2011).…”

“…The SC of IDFs was found to be relatively high as compared to that of other available dietary fibers from different citrus fruit sources (Lundberg et al, 2014). The higher swelling properties of citrus IDFs might be able to create a concerted effect in reducing the number of intact micelles available, the transit time, and consequently the total time available for cholesterol absorption in the small intestine (Lan et al, 2012).…”

“…Chemical and physical properties of citrus fibers have been widely studied (Lundberg, et al, 2014;Sudha et al, 2007). Some researchers primarily analyzed the DF content of citrus fruits (Gorinstein, et al, the composition and functional properties of DFs from citrus fruit peels have not yet been compared for further application in food industry.…”