Journal
FOOD CHEMISTRY
Volume 311, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.125873
Keywords
Citrus dietary fiber; Alkaline hydrogen peroxide treatment; Homogenization; NMR; Physicochemical properties; Water holding capacity
Funding
- National Natural Science Foundation of 351 China [31370036]
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In this research, citrus dietary fiber (CF) was modified by two methods, homogenization or alkaline hydrogen peroxide (chemical) treatment, to improve its physicochemical properties. The homogenization and chemical treatment highly increased the CF's water swelling capacity by 433% and 276%, respectively. The water holding capacity of CF significantly increased by 253% after homogenization and 197% after chemical treatment. Both treatments increased CF's total dietary fiber content and thermal stability. Moreover, the chemically treated CF thermal stability was higher than the homogenized one. Scanning electron microscopy (SEM) results showed the modified CFs exhibited porous structure. XRD and NMR results showed that the CF's crystalline region could be disrupted by both treatments. Overall results suggest that the two treatments could effectively improve CF physicochemical properties. The modified fibers might be potentially used as functional food ingredients.
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