Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products
Jiaqi Sang,
Lu Li,
Jing Wen,
Qingqing Gu,
Jijun Wu,
Yuanshan Yu,
Yujuan Xu,
Manqin Fu,
Xian Lin
Affiliations
Jiaqi Sang
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Lu Li
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Jing Wen
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Qingqing Gu
College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, China
Jijun Wu
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Yuanshan Yu
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Yujuan Xu
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Manqin Fu
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Xian Lin
Sericulture and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
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.