In vitro study on the changes in digestive fluid characteristics as affected by consumption of dietary fiber from lime residues
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Publication Details
Author list: Jongaroontaprangsee S., Chiewchan N., Methacanon P., Devahastin S.
Publication year: 2016
Journal: Chiang Mai University Journal of Natural Sciences (1685-1994)
Volume number: 15
Issue number: 2
Start page: 141
End page: 150
Number of pages: 10
ISSN: 1685-1994
Languages: English-Great Britain (EN-GB)
Abstract
Lime (Citrus aurantifolia Swingle) residues, byproducts of juice extraction, contain significant amounts of dietary fiber and pectin, and hence offer significant potential to be transformed into functional dietary fiber powder. This study investigated the changes in digestive fluid characteristics and digested dietary fiber from lime residues after each step of in vitro digestion. The results showed that pectin in dietary fiber powder was released from the fiber matrix, leading to a significant increase in the viscosity of the gastric juice. Swollen dietary fiber powder with larger pore sizes was observed during gastric digestion; the mean particle size increased almost two-fold upon gastric digestion (from 44 μm to 76 μm). On the other hand, only slight modification in the fiber microstructure and pectin properties occurred during intestinal digestion.
Keywords
Citrus byproducts, In vitro digestion, Pectin
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