Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
文献类型： 外文期刊
作者： Zhang, Mengmeng 1 ; Yang, Nana 1 ; Wu, Caiyun 1 ; Zhang, Hexin 1 ; Wang, Chengxin 1 ; Zhang, Ting 2 ; Lei, Hongjie 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
关键词： Kiwifruit pomace dietary fiber; High-pressure homogenization; High-temperature cooking; Ultrasonic treatment; Electron beam irradiation; Physicochemical and functional properties
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 484 卷
页码：
收录情况： SCI
摘要： The impacts of high pressure homogenization (HPH), high temperature cooking (HTC), ultrasonic treatment (UT) and electron beam irradiation (EBI) on the composition of monosaccharides, physicochemical characteristics as well as structural and functional properties of kiwifruit pomace dietary fibers (KPDFs) were evaluated. The results demonstrated that all the four modification technologies significantly enhanced the soluble dietary fiber (SDF) yield and improved functional properties, including water and oil retention capacities, nitrite ion binding capacity, glucose adsorption capacity, and cholesterol adsorption capacity. Notably, HTC exhibited superior water holding capacity (16.3 g/g), yet it was accompanied by an increase in particle size and a reduction in antioxidant activity. In contrast, HPH demonstrated superior efficacy in the modification of KPDFs, resulting in a significant increase in the SDF content by 2.08 times, exhibiting a microstructure with the smallest particle size and loose dispersion. Therefore, HPH technology was suggested as the best option for modified KPDFs.
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