The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition...The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition,increased total dietary fiber and soluble dietary fiber from pomelo fruitlets,especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49%±0.23%to 41.92%±0.32%as compared to native one(p<0.05).Besides,ultra-high pressure treatment enhanced water-and oil-holding capacity,as well as swelling capacity of dietary fiber,which were related to its more porous structure and hydrophobic groups.Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased.Moreover,ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities,suggesting its better potential in vitro hypolipidemic activity.Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties,and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.展开更多
基金This work was supported by the National Natural Science Foundation of China(grant number 22038012)Natural Science Foundation of Fujian,China(grant number 2022N3011)+1 种基金Research Foundation of Jimei University(grant number ZQ2020006,ZR2020004)Xiamen Ocean and Fishery Development Special Fund project(grant number 21CZP005HJ07).
文摘The effects of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets were analyzed.The results showed that ultra-high treatment changed monosaccharide composition,increased total dietary fiber and soluble dietary fiber from pomelo fruitlets,especially at 400 MPa where soluble dietary fiber was greatly increased from 32.49%±0.23%to 41.92%±0.32%as compared to native one(p<0.05).Besides,ultra-high pressure treatment enhanced water-and oil-holding capacity,as well as swelling capacity of dietary fiber,which were related to its more porous structure and hydrophobic groups.Crystallinity and thermal stability of ultra-high pressure modified dietary fibers increased.Moreover,ultra-high pressure modified dietary fibers possessed stronger bile acid binding and pancreatic lipase inhibition capacities,suggesting its better potential in vitro hypolipidemic activity.Our findings suggested that ultra-high pressure treatment is a promising method to obtain dietary fiber with excellent functional properties,and can provide a basis for the high-value utilization of pomelo fruitlets as functional food with blood-lipid regulation.
