Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

Lei Wang; Honggao Xu; Fang Yuan; Rui Fan; Yanxiang Gao

doi:10.1016/j.foodchem.2015.03.112

Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking

Food Chem. 2015 Oct 15:185:90-8. doi: 10.1016/j.foodchem.2015.03.112. Epub 2015 Apr 3.

Authors

Lei Wang¹, Honggao Xu², Fang Yuan², Rui Fan², Yanxiang Gao³

Affiliations

¹ Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Research Institute of Nutritional Resources, Beijing 100069, China.
² Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
³ Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: gyxcau@126.com.

PMID: 25952845
DOI: 10.1016/j.foodchem.2015.03.112

Abstract

The coupled pretreatment of orange peel with steam explosion (SE) and sulfuric-acid soaking (SAS) was investigated to enhance the yield and improve the functionality of soluble dietary fiber (SDF). When orange peel was pretreated by SE at 0.8MPa for 7 min, combined with 0.8% SAS, the content of SDF was increased from 8.04% to 33.74% in comparison to the control and SDF prepared with SE-SAS showed the high water solubility, water-holding capacity, oil-holding capacity, swelling capacity, emulsifying activity, emulsion stability and foam stability. SDF from orange peel treated by SE-SAS exhibited significantly (p < 0.05) higher binding capacity for three toxic cations (Pb, As and Cu) and smaller molecular weight (Mw = 174 kDa). Furthermore, differential scanning calorimetry (DSC) measurement showed that SDF from orange peel treated by SE-SAS had a higher peak temperature (170.7 ± 0.4 °C) than that of the untreated sample (163.4 ± 0.3 °C). Scanning electron micrograph (SEM) images demonstrated that the surface of SDF from orange peel treated by SE-SAS was rough and collapsed. It can be concluded that SDF from orange peel treated by SE-SAS has the higher potential to be applied as a functional ingredient in food products.

Keywords: Orange peel; Physicochemical properties; Soluble dietary fiber; Steam explosion; Sulfuric-acid soaking.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Calorimetry, Differential Scanning
Chemical Phenomena
Citrus sinensis / chemistry*
Dietary Fiber / analysis*
Food Handling / methods*
Fruit / chemistry
Microscopy, Electron, Scanning
Molecular Weight
Solubility
Steam*
Sulfuric Acids / chemistry
Water

Substances

Dietary Fiber
Steam
Sulfuric Acids
Water
sulfuric acid