Composition Profiles and Functional Properties of Dietary Fiber Powder from Lime Residues: Effects of Pretreatment and Drying Methods
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Author list: Jongaroontaprangsee S., Chiewchan N., Devahastin S.
Publisher: Taylor and Francis Group
Publication year: 2014
Journal: Drying Technology (0737-3937)
Volume number: 32
Issue number: 4
Start page: 484
End page: 493
Number of pages: 10
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
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.
Keywords
Citrus by-products
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