Enhancing functionality of citrus fibers from peel and pulp pomace via combined alkaline hydrogen peroxide and xylanase modification

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-05-07 DOI:10.1016/j.foodhyd.2025.111526

Xu Zhao , Yujie Liu , Xiaoling Huang, Chun Cui, Wei Wang

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引用次数: 0

Abstract

This study focused on enhancing the functionality of citrus fibers from peel and pulp pomace through physical, chemical, enzymatic, and combined modification methods. The primary aim was to increase the soluble dietary fiber (SDF) content while improving physicochemical properties such as water holding capacity, oil holding capacity, and thermal stability. The combined alkaline hydrogen peroxide and xylanase treatment emerged as the most effective method, significantly increasing SDF content from 9.67 % to 31.45 % and modifying the monosaccharide composition, especially with an increase in the ratio of arabinose to xylose. Structural characterization revealed substantial changes in the fiber's physical structure, such as enhanced porosity and specific surface area, without altering the fundamental chemical framework. Additionally, the modified citrus fibers exhibited notable improvements in thermal stability, with residual mass increasing from 10.22 % to 33.10 % at 600 °C. Furthermore, the water holding capacity and swelling capacity were enhanced by 123.61 % and 214.56 %, respectively. These findings provide valuable insights into the high-value utilization of citrus processing by-products and support the development of functional foods with enhanced nutritional profiles, highlighting the potential of modified citrus fibers in sustainable food industry applications.

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碱性过氧化氢和木聚糖酶复合改性柑橘果皮和果肉渣纤维的功能性研究

本研究主要通过物理、化学、酶和联合改性等方法来提高柑橘果皮和果肉渣纤维的功能性。主要目的是提高可溶性膳食纤维（SDF）含量，同时改善其理化性质，如保水能力、保油能力和热稳定性。碱性过氧化氢和木聚糖酶联合处理是最有效的处理方法，可将SDF的含量从9.67%提高到31.45%，并改变单糖的组成，特别是阿拉伯糖与木糖的比例增加。结构表征表明纤维的物理结构发生了实质性的变化，如孔隙率和比表面积的增加，而基本的化学框架没有改变。此外，改性后的柑橘纤维在600℃时的热稳定性得到了显著改善，残余质量从10.22%提高到33.10%。保水能力和溶胀能力分别提高123.61%和214.56%。这些发现为柑橘加工副产品的高价值利用提供了有价值的见解，并支持开发具有增强营养特征的功能食品，突出了改性柑橘纤维在可持续食品工业中的应用潜力。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.