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
作者： Liu, Mengjie 1 ; Jiang, Yongchao 1 ; Li Zhang 2 ; Wang, Xiaofang 2 ; Lin, Lijing 2 ;
作者机构： 1.Huazhong Agr Univ, Sch Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Minist Agr & Rural Affairs, Key Lab Trop Crop Prod Proc, Zhanjiang 524001, Guangdong, Peoples R China
3.Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
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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