Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties
Date
2021
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Article
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Research and Development Institute Suan Dusit University
Journal Title
Evaluation of Extraction Methods of Dietary Fiber from Pomelo Juice Byproducts and Particle Size Distribution on the Physicochemical and Functional Properties
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Abstract
Pomelo (Citrus grandis (L.) Osbeck) is the largest citrus fruit in Thailand, which pomelo juice is commercially produced during the pomelo juice extraction process. After extraction of the juice, the number of by-products that was produced could be a potential source of functional dietary fiber.The objective of this study was to evaluate extraction methods of dietary fiber from pomelo juice byproducts for functional foods and particle size distribution (150, 180, 250 and 425 _m) by pomelo pulp powder (PPP) that was prepared by simply air drying, milling, sieving and grinding. For pomelo pulp dietary fiber powder (PPDFP), the PPP was treated with NaOH and ethanol to remove protein and fat, respectively. After that, analysis of physicochemical and functional properties of PPP and PPDFP found that the PPDFP was richer in total dietary fiber (92.04%), especially insoluble dietary fiber (91.93%). Water holding capacity (WHC) and oil holding capacity (OHC) of PPDFP were higher than those of PPP. Components that can contribute to the bitter flavor of the powders, limonin, naringin and naringenin were considerably reduced in PPDFP, particularly limonin was totally eliminated. Also, the porous structure of PPDFP may facilitate its use in food processing compared to the more sheet-like structure of PPP. The optimum particle size was 150 _m that resulted in powders with increased WHC and OHC. From the above data, it was concluded that the PPDFP was a good source for food dietary fibers that could be used as a functional ingredient in fiber rich food products. © 2021, Research and Development Institute Suan Dusit University. All rights reserved.
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Journal of Food Health and Bioenvironmental Science