Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determine...

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Autores principales:	Jiaqi Sang, Lu Li, Jing Wen, Qingqing Gu, Jijun Wu, Yuanshan Yu, Yujuan Xu, Manqin Fu, Xian Lin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Newhall navel orange dietary fiber structural properties functional properties Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/331676fc68ac481da87a667f39ca9535
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spelling	oai:doaj.org-article:331676fc68ac481da87a667f39ca95352021-11-25T17:35:29ZEvaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products10.3390/foods101127722304-8158https://doaj.org/article/331676fc68ac481da87a667f39ca95352021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2772https://doaj.org/toc/2304-8158Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry.Jiaqi SangLu LiJing WenQingqing GuJijun WuYuanshan YuYujuan XuManqin FuXian LinMDPI AGarticleNewhall navel orangedietary fiberstructural propertiesfunctional propertiesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2772, p 2772 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Newhall navel orange dietary fiber structural properties functional properties Chemical technology TP1-1185
spellingShingle	Newhall navel orange dietary fiber structural properties functional properties Chemical technology TP1-1185 Jiaqi Sang Lu Li Jing Wen Qingqing Gu Jijun Wu Yuanshan Yu Yujuan Xu Manqin Fu Xian Lin Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
description	Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry.
format	article
author	Jiaqi Sang Lu Li Jing Wen Qingqing Gu Jijun Wu Yuanshan Yu Yujuan Xu Manqin Fu Xian Lin
author_facet	Jiaqi Sang Lu Li Jing Wen Qingqing Gu Jijun Wu Yuanshan Yu Yujuan Xu Manqin Fu Xian Lin
author_sort	Jiaqi Sang
title	Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
title_short	Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
title_full	Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
title_fullStr	Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
title_full_unstemmed	Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
title_sort	evaluation of the structural, physicochemical and functional properties of dietary fiber extracted from newhall navel orange by-products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/331676fc68ac481da87a667f39ca9535
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Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products

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