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     Advance Journal of Food Science and Technology

    Abstract
2014(Vol.6, Issue:9)
Article Information:

Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods

Tian Yi, Kexing Wang, Zimeng Zhuang, Siyi Pan and Xingjian Huang
Corresponding Author:  Xingjian Huang 
Submitted: ‎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&mumol/g; Cd2+, 30.92 &mumol/g). Together, these results support the use of fermentation treatment samples as potential property modifiers for formulated products.

Key words:  Citrus juice by-products, dietary fibre, fermentation treatment, functional properties, microstructure, physicochemical properties,
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Cite this Reference:
Tian Yi, Kexing Wang, Zimeng Zhuang, Siyi Pan and Xingjian Huang, . Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods. Advance Journal of Food Science and Technology, (9): 1058-1066.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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