Effect of Steam Explosion Modification and in Vitro Simulated Digestion on Antioxidant Capacity of Dietary Fiber of Pineapple Peel

文献类型： 外文期刊

第一作者： Liu, Mengjie

作者： Liu, Mengjie;Jiang, Yongchao;Liu, Mengjie;Jiang, Yongchao;Li Zhang;Wang, Xiaofang;Lin, Lijing;Li Zhang;Wang, Xiaofang;Lin, Lijing

作者机构：

期刊名称：2019 INTERNATIONAL CONFERENCE ON ADVANCES IN CIVIL ENGINEERING, ENERGY RESOURCES AND ENVIRONMENT ENGINEERING

ISSN： 1755-1307

年卷期： 2019 年 330 卷

页码：

收录情况： SCI

摘要： Pineapple peel is an important by-product in the processing of pineapple, which is rich in dietary fiber. In this paper, the dietary fiber of pineapple peel was modified by steam explosion method, and its effect on the morphology of dietary fiber was investigated. The dietary fiber was simulated in vitro to investigate its effect on the antioxidant activity of dietary fiber. The results showed that the steam explosion treatment can break the bulk volume of dietary fiber and increase the surface area. The in vitro simulated digestion, especially simulated gastric digestion, improved the FRAP antioxidant capacity of pineapple peel dietary fiber, and the antioxidant activity of dietary fiber modified by steam explosion was higher under the same conditions.

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