Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods
文献类型: 外文期刊
作者: Dong, Wenjiang 1 ; Wang, Dandan 1 ; Hu, Rongsuo 1 ; Long, Yuzhou 1 ; Lv, Lishuang 2 ;
作者机构: 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
2.Nanjing Normal Univ, Sch Food Sci & Pharmaceut Engn, Dept Food Sci & Technol, 2 Xuelin Rd, Nanjing 210023, Peoples R China
3.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Peoples R China
关键词: Coffee peel; Soluble dietary fiber; Chemical composition; Structural property; Functional property
期刊名称:FOOD RESEARCH INTERNATIONAL ( 影响因子:6.475; 五年影响因子:6.508 )
ISSN: 0963-9969
年卷期: 2020 年 136 卷
页码:
收录情况: SCI
摘要: This study aimed to evaluate the effects of chemical, enzymatic, chemical-enzymatic, ultrasound-assisted enzymatic, and shear emulsifying-assisted enzymatic extraction methods on the physicochemical, structural, and functional properties of soluble dietary fiber from coffee peel. We found that the highest extraction yield of soluble dietary fiber was obtained using the shear emulsifying-assisted enzymatic method, and that similar protein contents were obtained from coffee peel using the enzymatic and shear emulsifying-assisted enzymatic methods. Compared with the other extraction methods, shear emulsifying-assisted enzymatic processing resulted in a higher water-holding capacity (7.05 g/g) and oil-holding capacity (3.61 g/g), but a lower emulsifying capacity (58.50%) when compared with that of chemical, enzymatic, and chemical-enzymatic processings. The soluble dietary fiber obtained from coffee peel using shear emulsifying-assisted enzymatic extraction was also characterized by the highest glucose absorption activity (228.06 mg/g), and enzymatic processing resulted in the highest nitrite ion absorption capacity (10.09 mg/g, pH = 2). These results indicated that shear emulsifying-assisted enzymatic extraction method was the most appropriate extraction method for coffee peel soluble dietary fiber.
- 相关文献
作者其他论文 更多>>
-
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/ GC-MS and HS-GC-IMS
作者:Zhai, Huinan;Dong, Wenjiang;Tang, Yumei;Hu, Rongsuo;Yu, Xinxin;Chen, Xiaoai;Zhai, Huinan;Dong, Wenjiang;Hu, Rongsuo;Yu, Xinxin;Chen, Xiaoai
关键词:Yunnan Arabica coffee; Primary processing; Volatile flavour compounds; HS-GC-IMS
-
Integration of widely targeted metabolomics and the e-tongue reveals the chemical variation and taste quality of Yunnan Arabica coffee prepared using different primary processing methods
作者:Zhai, Huinan;Dong, Wenjiang;Hu, Faguang;Zhai, Huinan;Fu, Xingfei;Li, Guiping;Hu, Faguang;Zhai, Huinan;Dong, Wenjiang
关键词:Yunnan Arabica coffee; Primary processing methods; Widely targeted metabolomics; Electronic tongue
-
Comparative Evaluation of Flavor and Sensory Quality of Coffee Pulp Wines
作者:Hu, Rongsuo;Zhao, Liyan;Chen, Xiao;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Hu, Rongsuo;Xu, Fei;Dong, Wenjiang;Xiao, Xingyuan
关键词:coffee; coffee pulp wine; sensory characteristic; flavor profile
-
Microencapsulation of green coffee oil by complex coacervation of soy protein isolate, sodium casinate and polysaccharides: Physicochemical properties, structural characterisation, and oxidation stability
作者:Mu, Jingyi;Hu, Rongsuo;Tang, Yumei;Dong, Wenjiang;Mu, Jingyi;Zhang, Zhenzhen;Hu, Rongsuo;Tang, Yumei;Dong, Wenjiang;Dong, Wenjiang
关键词:Green coffee oil; Encapsulation; Soy protein isolate; Sodium carboxymethylcellulose; Oxidation kinetics analysis
-
Effects of coffee pericarp and litter mulsching on soil microbiomes diversity and functions in a tropical coffee plantation, South China
作者:Zhao, Shaoguan;Zhang, Ang;Zhao, Qingyun;Zhang, Yaoyu;Su, Lanxi;Lin, Xingjun;Sun, Yan;Yan, Lin;An, Na;Tan, Jun;Long, Yuzhou;Lu, Zhiqing;Zhang, Yaoyu;Dong, Yunping;Lu, Zhiqing;Li, Lihua;Wang, Dong;Yan, Lin;Wang, Xianwen;Dong, Yunping
关键词:coffee pericarp; coffee litter; mulch cultivation; soil microbiome; soil health
-
Scientometrics and visualized analysis of 3D food printing: A boost to future food customized development
作者:Wang, Mingshuang;Bao, Yiwen;Li, Dongnan;Bian, Yuanyuan;Si, Xu;Gao, Ningxuan;Cheng, Zhen;Gui, Hailong;Li, Bin;Dong, Wenjiang;Jiang, Hongzhou
关键词:Scientometric analysis; Visualization; 3D food printing; Keywords co-occurrence analysis; Research hotspots; Emerging trends
-
Transcriptomic Analysis of Alternative Splicing Events during Different Fruit Ripening Stages of Coffea arabica L.
作者:Yu, Haohao;Bi, Xiaofei;Li, Zhongxian;Fu, Xingfei;Li, Yanan;Li, Yaqi;Yang, Yang;Liu, Dexin;Li, Guiping;Hu, Faguang;Dong, Wenjiang
关键词:Coffea arabica L.; alternative splicing; fruit ripening; DSGs; DEGs



