Wang Yuerong, Bao Xiaodan, Zhao Guanghe, Peng Liting, Zhao Fengli, Qin Yunbin, Zhang Ruifen
Key Laboratory of Ecology of Rare and Endangered Species and Enviromental Protection, Ministry of Education, Guilin, China.
Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin, Ministry of Education, Guilin, China.
J Sci Food Agric. 2025 Jun;105(8):4515-4523. doi: 10.1002/jsfa.14186. Epub 2025 Feb 18.
Citrus fruits are an important source of dietary fiber. However, on the one hand, traditional preparation methods of citrus fiber rely on chemical hydrolysis, resulting in unavoidable environmental contamination and nutrients loss. On the other hand, citrus fiber usually requires modification due to its low soluble dietary fiber content. Therefore, we explored green preparation methods of citrus fiber, and evaluated the impact of high-speed homogenization alone or combined with cellulase hydrolysis, Trichoderma viride or Lactobacillus plantarum fermentation on the physicochemical, structural and functional properties of dietary fiber derived from navel orange peel.
Cellulase-hydrolyzed navel orange peel dietary fiber (NOPDF) had better water solubility and oil holding capacity but lower thermal stability. In contrast, T. viride-fermented NOPDF demonstrated the best thermal stability and glucose adsorption (4.62 ± 0.06 mmol g dried weight), along with the highest soluble dietary fiber yield (2.27 g kg dried weight), the best soluble dietary fiber/total dietary fiber ratio (29.64 ± 0.17%), water holding capacity (12.48 ± 0.44 g g dried weight), swelling capacity (12.10 ± 0.24 g g dried weight) and the darkest color. Lactobacillus plantarum-fermented NOPDF exhibited the best fillibility (tap density, 0.68 ± 0.01 g mL dried weight) and strongest in vitro prebiotic activity and antioxidant properties (total phenolic content, 5.81 ± 0.26 mg gallic acid equivalents 100 g dried weight; DPPH scavenging capacity, 2.21 ± 0.01 mg Trolox equivalents g dried weight).
Both modification methods of T. viride or L. plantarum fermentation could significantly improve the physicochemical, structural and functional properties of NOPDF, and offer a valuable approach for utilizing navel orange peel in the functional food industry. © 2025 Society of Chemical Industry.
柑橘类水果是膳食纤维的重要来源。然而，一方面，传统的柑橘纤维制备方法依赖化学水解，导致不可避免的环境污染和营养成分损失。另一方面，由于柑橘纤维的可溶性膳食纤维含量较低，通常需要进行改性。因此，我们探索了柑橘纤维的绿色制备方法，并评估了单独高速均质或结合纤维素酶水解、绿色木霉或植物乳杆菌发酵对脐橙皮膳食纤维的物理化学、结构和功能特性的影响。
纤维素酶水解的脐橙皮膳食纤维（NOPDF）具有更好的水溶性和持油能力，但热稳定性较低。相比之下，绿色木霉发酵的NOPDF表现出最佳的热稳定性和葡萄糖吸附能力（4.62±0.06 mmol g干重），以及最高的可溶性膳食纤维产量（2.27 g kg干重）、最佳的可溶性膳食纤维/总膳食纤维比例（29.64±0.17%）、持水能力（12.48±0.44 g g干重）、膨胀能力（12.10±0.24 g g干重）和最深的颜色。植物乳杆菌发酵的NOPDF表现出最佳的填充性（振实密度，0.68±0.01 g mL干重）和最强的体外益生元活性及抗氧化性能（总酚含量，5.81±0.26 mg没食子酸当量100 g干重；DPPH清除能力，2.21±0.01 mg Trolox当量g干重）。
绿色木霉或植物乳杆菌发酵这两种改性方法均可显著改善NOPDF的物理化学、结构和功能特性，并为脐橙皮在功能性食品工业中的利用提供了一种有价值的方法。© 2025化学工业协会。
