title: Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking.
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.
authors.affiliation: 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.
authors.forename: Lei
authors.initials: L
authors.lastname: Wang
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Honggao
authors.initials: H
authors.lastname: Xu
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Yuan
authors.affiliation: Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Rui
authors.initials: R
authors.lastname: Fan
authors.affiliation: 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.
authors.forename: Yanxiang
authors.initials: Y
authors.lastname: Gao
mesh_terms: D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D032084:Citrus sinensis / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D008855:Microscopy, Electron, Scanning; D008970:Molecular Weight; D012995:Solubility; D013227:Steam; D013464:Sulfuric Acids / Q000737:chemistry; D014867:Water
chemical_list: D004043:Dietary Fiber; D013227:Steam; D013464:Sulfuric Acids; D014867:Water; C033158:sulfuric acid
keywords: Orange peel; Physicochemical properties; Soluble dietary fiber; Steam explosion; Sulfuric-acid soaking