Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

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, e...

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Veröffentlicht in:	Food bioscience 2023-04, Vol.52, p.102436, Article 102436
Hauptverfasser:	Ouyang, Huan, Guo, Baoli, Hu, Yang, Li, Lijun, Jiang, Zedong, Li, Qingbiao, Ni, Hui, Li, Zhipeng, Zheng, Mingjing
Format:	Artikel
Sprache:	eng
Schlagworte:	Functional fiber In vitro hypolipidemic activity Pomelo fruitlets Structure Ultra-high pressure
Online-Zugang:	Volltext
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Zusammenfassung:	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
ISSN:	2212-4292 2212-4306
DOI:	10.1016/j.fbio.2023.102436