Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiiber: Evaluation of its physicochemical, structural and functional properties
文献类型： 外文期刊
作者： Chen, Xiaowei 1 ; Chen, Jiajia 1 ; Peng, Jian 1 ; Yu, Yuanshan 1 ; Wu, Jijun 1 ; Wen, Jing 1 ; Kang, Zhiying 2 ; Wang, Yanhui 2 ; Xu, Yujuan 1 ; Li, Lu 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Minist Agr & Rural Affairs, 133 Yiheng St,Dongguanzhuang Rd, Guangzhou 510610, Peoples R China
2.Guangdong Xiangxue Wisdom Tradit Chinese Med Ind C, Guangzhou 510610, Peoples R China
关键词： Functional property; Physicochemical characteristics; Pomelo sponge layers; Soluble dietary fiber; Structure
期刊名称：JOURNAL OF FOOD AND DRUG ANALYSIS （ 影响因子：3.6； 五年影响因子：6.4 ）
ISSN： 1021-9498
年卷期： 2024 年 32 卷 1 期
页码：
收录情况： SCI
摘要： Pomelo sponge layer (PSL) had been considered as a potential source of soluble dietary fiber (SDF), while they were mostly disposed of as waste. To promote high-value utilization of pomelo wastes, this study extracted SDF from PSL of six varieties of pomelo, and their physicochemical, structural and functional properties were investigated. Results indicated that all PSL-SDFs showed good physicochemical and functional properties. Among them, PSL-SDF from grapefruit (GRSDF) showed better water holding capacity and swelling capacity, whereas Shatian pomelo PSL-SDF and Guanxi pomelo PSL-SDF had the highest thermal stability and oil holding capacity, respectively. Furthermore, compared with other PSL-SDFs, GRSDF displayed the lowest hydrolysis degree coupled with the best antioxidant and probiotic growth-promoting abilities. Finally, the correlation analysis showed that multiple beneficial effects of PSL-SDFs were markedly associated with their molecular weight and the concentrations of total phenolic, total flavonoids, rhamnose, galacturonic acid, glucose and arabinose. Collectively, these findings contributed to a better understanding of the physicochemical and functional properties of SDFs extracted from different PSLs, which provided a scientific basis for the development of PSL-SDFs into functional foods.
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