Journal
FOOD CHEMISTRY-X
Volume 14, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fochx.2022.100274
Keywords
Dietary fiber; Polysaccharide; Molecular weight; Structure; Pectin
Categories
Funding
- Guangdong Provincial Key Research and Development Program of China [2020B020226010]
- Guangdong Graduate Innovation and Entrepreneurship Training Pro-gram [2017QTLXXM24]
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology [2021B1212040013]
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This study investigated the effects of gamma-irradiation on soluble dietary fiber in navel orange peel (OSDF). The results showed that gamma-irradiation improved the extraction yield and physicochemical properties of OSDF, as well as enhanced its health benefits.
Soluble dietary fibers are widely used in functional food. In this work, the effects of gamma-irradiation on molecular weight, structure, physicochemical properties and bioactivities of soluble dietary fiber in navel orange peel (OSDF) were investigated. Gamma-irradiation enhanced the extraction yield of OSDF. The molar ratio of glucose and galacturonic acid was increased. The molecular weight profile of OSDF was modified. Gamma-irradiation (3-6 kGy) improved the water holding capacity, water swelling capacity, oil holding capacity, cation-exchange capacity, nitrite adsorption capacity and total antioxidant capacity of OSDF. Glucose adsorption capacity and bifidobacterium proliferation capacity of OSDF were improved in a dose-dependent behaviour. Moreover, gamma-irradiation promoted the cracking of microstructure. FT-IR spectra showed that more carboxyl groups were newly formed by gamma-irradiation. These findings indicated that gamma-irradiation treatment was an efficient technique for improving physicochemical properties and health benefits.
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