Composition Profiles and Functional Properties of Dietary Fiber Powder from Lime Residues: Effects of Pretreatment and Drying Methods

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Jongaroontaprangsee S., Chiewchan N., Devahastin S.

ผู้เผยแพร่: Taylor and Francis Group

ปีที่เผยแพร่ (ค.ศ.): 2014

วารสาร: Drying Technology (0737-3937)

Volume number: 32

Issue number: 4

หน้าแรก: 484

หน้าสุดท้าย: 493

จำนวนหน้า: 10

นอก: 0737-3937

eISSN: 1532-2300

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84893968363&doi=10.1080%2f07373937.2013.863781&partnerID=40&md5=56aaaee9a6a344262107c46d899ac5d1

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

Lime residues after juice extraction have proven to be a potential raw material for producing dietary fiber (DF) powder due to their good functional properties. Compositions and antioxidant activity of DF powder from lime residues as affected by selected pretreatment (hot-water blanching and ethanolic soaking) and drying methods, viz. hot air drying, vacuum drying, and low-pressure superheated steam drying (LPSSD) at 60-80°C, were investigated. Fresh lime residues contained significant amounts of vitamin C, phenolic compounds, and flavonoids. Hesperidin was a major flavonoid and only one polymethoxyflavone (i.e., tangeretin) was detected in small amounts. A decrease in the amount of interested bioactive compounds and their antioxidant activity was noted at almost all steps of processing. Higher retention of bioactive compounds was noted when the residues were subject either to vacuum drying or LPSSD; the total antioxidant activities were 61-62% and 81-82% when being assessed by the β-carotene bleaching and DPPH assays, respectively. Vacuum drying at 80°C was the most suitable condition for preparing DF powder from lime residues due to its short required drying time and its ability to retain bioactive compounds. The in vitro analyses imply that DF powder prepared by vacuum drying at 80°C has the potential to reduce blood glucose and cholesterol levels by exhibiting high glucose retardation index (GRI) and bile acid retardation index (BRI). © 2014 Copyright Taylor and Francis Group, LLC.

คำสำคัญ

Citrus by-products