标题：Comparative Analysis of Dietary Fibre Extract Isolated from Citrus Juice By-products using Water Extraction, Fermentation and Enzymatic Treatment Methods
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2014
卷号：6
期号：9
页码：1058-1066
DOI：10.19026/ajfst.6.160
出版社：MAXWELL Science Publication
摘要：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.
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