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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
Author(s) -
Sungsinchai Sirada,
Niamnuy Chalida,
Jaree Attasak,
Devahastin Sakamon
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13501
Subject(s) - chemistry , blanching , adsorption , food science , pulp (tooth) , orange (colour) , ethanol , amylase , biochemistry , organic chemistry , enzyme , dentistry , medicine
Summary 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 B 1 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 AFB 1 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 AFB 1 ( P ≤ 0.05). Hot air‐drying at 60 °C resulted in fibre with the highest ability to decrease the rate of glucose and AFB 1 adsorption.