Influences of pretreatment and drying methods on composition, micro/molecular structures and some health-related functional characteristics of dietary fibre powder from orange pulp residues
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Publication Details
Author list: Sungsinchai S., Niamnuy C., Jaree A., Devahastin S.
Publisher: Wiley
Publication year: 2017
Journal: International Journal of Food Science + Technology (0950-5423)
Volume number: 52
Issue number: 10
Start page: 2217
End page: 2229
Number of pages: 13
ISSN: 0950-5423
eISSN: 1365-2621
Languages: English-Great Britain (EN-GB)
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Abstract
Influences of pretreatment methods (washing, blanching, soaking in ethanol), drying methods (hot air-drying, infrared-drying, microwave-drying) and drying temperature on selected characteristics of dietary fibre powder from orange pulp residues were investigated. Pretreatments improved the hydration properties, oil-holding capacity and glucose dialysis retardation index, but led to losses of fibres, decreased α-amylase inhibitory activity and aflatoxin B1 adsorption capacity. Hydration properties, oil-holding capacity and glucose uptake depended on the structure and porosity of the fibre, while the ability to inhibit α-amylase and AFB1 adsorption depended more on the content and molecular fingerprinting of the fibre. Drying condition did not significantly affect functional properties of the fibre, except for the ability to uptake glucose, inhibit α-amylase and adsorb AFB1 (P ≤ 0.05). Hot air-drying at 60 °C resulted in fibre with the highest ability to decrease the rate of glucose and AFB1 adsorption. © 2017 Institute of Food Science and Technology
Keywords
glucose dialysis retardation index, infrared-drying, microwave-drying, α-amylase inhibitory activity
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