Wang Tianlin, Xiao Zhongshan, Li Tiange, Guo Ge, Chen Suyun, Huang Xianqing
Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China.
Department of Pharmacy, Puyang Medical College, Puyang 457000, Henan, China.
Food Chem X. 2023 Aug 7;19:100829. doi: 10.1016/j.fochx.2023.100829. eCollection 2023 Oct 30.
peel residue (PCPR) still contains much soluble dietary fiber (SDF), steam explosion (SE) treatment was applied to PCPR to create a superior SDF. Steam pressure of 1.2 MPa, residence period of 120 s, and moisture content of 13% were the optimized parameters for SE treatment of PCPR. Under optimized circumstances, SE treatment of PCPR enhanced its SDF yield from 5.24% to 23.86%. Compared to the original SDF, the SE-treated SDF displayed improved enzyme inhibition, including the inhibition of α-amylase and pancreatic lipase, also enhanced water holding, oil holding, water swelling, nutrient adsorption including cholesterol, nitrite ions, and glucose and antioxidant abilities. Additionally, it had a decreased molecular weight, improved thermal stability, and a rough surface with many pores of different sizes. Given that SDF had been improved physiochemical and functional characteristics thanks to SE treatment, it might be the excellent functional ingredient for the food business.
果皮残渣(PCPR)仍含有大量可溶性膳食纤维(SDF),因此对PCPR进行了蒸汽爆破(SE)处理以制备优质的SDF。1.2兆帕的蒸汽压力、120秒的停留时间和13%的水分含量是PCPR进行SE处理的优化参数。在优化条件下,PCPR的SE处理将其SDF产率从5.24%提高到23.86%。与原始SDF相比,经SE处理的SDF表现出更好的酶抑制作用,包括对α-淀粉酶和胰脂肪酶的抑制,还增强了持水、持油、水溶胀、对包括胆固醇、亚硝酸根离子和葡萄糖在内的营养物质的吸附以及抗氧化能力。此外,它的分子量降低,热稳定性提高,表面粗糙且有许多不同大小的孔隙。鉴于SE处理使SDF的理化和功能特性得到改善,它可能是食品行业的优质功能成分。