Journal
FOOD CHEMISTRY
Volume 185, Issue -, Pages 90-98Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.03.112
Keywords
Orange peel; Soluble dietary fiber; Steam explosion; Sulfuric-acid soaking; Physicochemical properties
Funding
- Key Science and Technology Projects of Hunan province of China [2011FJ1047]
- China Postdoctoral Science Foundation - China [2013BH029]
Ask authors/readers for more resources
The coupled pretreatment of orange peel with steam explosion (SE) and sulfuric-acid soaking (SAS) was investigated to enhance the yield and improve the functionality of soluble dietary fiber (SDF). When orange peel was pretreated by SE at 0.8 MPa for 7 min, combined with 0.8% SAS, the content of SDF was increased from 8.04% to 33.74% in comparison to the control and SDF prepared with SE-SAS showed the high water solubility, water-holding capacity, oil-holding capacity; swelling capacity, emulsifying activity, emulsion stability and foam stability. SDF from orange peel treated by SE-SAS exhibited significantly (p<0.05) higher binding capacity for three toxic cations (Pb, As and Cu) and smaller molecular weight (Mw = 174 kDa). Furthermore, differential scanning calorimetry (DSC) measurement showed that SDF from orange peel treated by SE-SAS had a higher peak temperature (170.7 +/- 0.4 degrees C) than that of the untreated sample (163.4 +/- 0.3 degrees C). Scanning electron micrograph (SEM) images demonstrated that the surface of SDF from orange peel treated by SE-SAS was rough and collapsed. It can be concluded that SDF from orange peel treated by SE-SAS has the higher potential to be applied as a functional ingredient in food products. (C) 2015 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available