Research Article | OPEN ACCESS
Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods
1Tian Yi, 1Kexing Wang, 1Zimeng Zhuang, 1Siyi Pan and 2Xingjian Huang
1College of Food Science and Technology
2College of Animal Science and Technology, Huazhong Agricultural University, Shizishan Street No. 1, Wuhan, Hubei 430070, P.R. China
Advance Journal of Food Science and Technology 2014 9:1058-1066
Received: April 29, 2014 | Accepted: May 25, 2014 | Published: September 10, 2014
Abstract
Citrus juice by-products are raw materials that have attracted considerable attention as a potential Dietary Fibre (DF) source and a potential ingredient in a healthy diet. In the present study, we evaluate physico-chemical, nutritional and microstructure characteristics of dietary fibres from citrus juice by-products. The effect of three treatments methods (fermentation, enzyme and water bath treatment) on physico-chemical properties was evaluated in order to enhance the value of DF from a functional point of view. Fermentation treatment samples exhibit the highest DF content (77.91 g/100 g) compared with water bath (62.69 g/100 g) and enzyme (64.12 g/100 g) treated samples. Furthermore, when compared to previous reported data, these fermentation samples display some favourable functional characteristics, such as enhanced water retention (13.31 mL water/g powder), increased swelling (8.55 mL/g powder) and oil-holding (8.37 g oil/g powder) capacity, as well as improved heavy metals bounding ability (Cu2+, 27.54 &mumol/g; Pb2+, 42.85 μmol/g; Cd2+, 30.92 &mumol/g). Together, these results support the use of fermentation treatment samples as potential property modifiers for formulated products.
Keywords:
Citrus juice by-products, dietary fibre, fermentation treatment, functional properties, microstructure, physicochemical properties,
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Competing interests
The authors have no competing interests.
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