Effects of particle sizes on structural and physicochemical properties of pomelo peel powders
Mingjing Zheng
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorJinling Hong
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorMeixiu Li
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorHuiqi He
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorZedong Jiang
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Hui Ni
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Correspondence
Hui Ni, College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorQingbiao Li
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorMingjing Zheng
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorJinling Hong
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorMeixiu Li
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorHuiqi He
College of Food and Biological Engineering, Jimei University, Xiamen, China
Contribution: Investigation
Search for more papers by this authorZedong Jiang
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Hui Ni
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Correspondence
Hui Ni, College of Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China.
Email: [email protected]
Contribution: Writing - review & editing
Search for more papers by this authorQingbiao Li
College of Food and Biological Engineering, Jimei University, Xiamen, China
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
Research Center of Food Biotechnology of Xiamen City, Xiamen, China
Contribution: Writing - review & editing
Search for more papers by this authorAbstract
The structural and physicochemical properties of pomelo peel powders with different particle sizes were investigated. The MasterSizer and scanning electron microscopy observations indicated that three pomelo peel powders with different particle sizes were successfully prepared via jet milling, of which the average diameters (d(90)) were 53.43 ± 0.49, 27.73 ± 0.13, and 20.15 ± 0.17 µm. Fourier-transform infrared spectroscopy, X-ray diffraction, and low field nuclear magnetic resonance analysis indicated that the functional groups of pomelo peel powders were not affected by particle size; while the crystal region, proportion of immobile water (A22) and free water (A23) decreased with reduced particle size. The decrease in the proportion of immobile water and free water resulted in reduced solubility and water-holding capacity of pomelo peel powders with the smallest particle size. Our findings suggest that the desirable properties of pomelo peel powders can be designed by appropriate particle size.
Practical application
The study investigated the structural and physicochemical properties of pomelo peel powders with different particle sizes. The data indicated that the desirable properties of pomelo peel powders can be designed by appropriate particle size. The study may be useful for the utilization of pomelo peels as a raw food material.
CONFLICT OF INTEREST
The authors have declared no conflict of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
REFERENCES
- Akinhanmi, T. F., Ofudje, E. A., Adeogun, A. I., Aina, P., & Joseph, I. M. (2020). Orange peel as low-cost adsorbent in the elimination of Cd(II) ion: Kinetics, isotherm, thermodynamic and optimization evaluations. Bioresources and Bioprocessing, 7, 34. https://doi.org/10.1186/s40643-020-00320-y
- Alfredo, V. O., Gabriel, R. R., Luis, C. G., & David, B. A. (2009). Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). LWT - Food Science and Technology, 42(1), 168–173. https://doi.org/10.1016/j.lwt.2008.05.012
- Chen, Y., Zhang, B. C., Sun, Y. H., Zhang, J. G., Sun, H. J., & Wei, Z. J. (2015). Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus sculentus) powder. Food and Function, 6, 3728–3736. https://doi.org/10.1039/c5fo00600g
- FAO. (2018). http://www.fao.org/faostat/en/#search/Grapefruit%20inc.%20pomelos, Accessed 21 September 2020.
- Gao, W., Chen, F., Wang, X., & Meng, Q. (2020). Recent advances in processing food powders by using superfine grinding techniques: A review. Comprehensive Reviews in Food Science and Food Safety, 19(4), 2222–2255. https://doi.org/10.1111/1541-4337.12580
- Granizo, D. P., Reuhs, B. L., Stroshine, R., & Mauer, L. J. (2007). Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry. LWT - Food Science and Technology, 40(1), 36–42. https://doi.org/10.1016/j.lwt.2005.08.012
- Huang, J. Y., Liao, J. S., Qi, J. R., Jiang, W. X., & Yang, X. (2021). Structural and physicochemical properties of pectin-rich dietary fiber prepared from citrus peel. Food Hydrocolloids, 110, 106140. https://doi.org/10.1016/j.foodhyd.2020.106140
- Jiang, G., Ramachandraiah, K., Wu, Z., Li, S., & Eun, J. B. (2020). Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder. Food Bioscience, 36, 100630. https://doi.org/10.1016/j.fbio.2020.100630
- Jiang, L., Xu, Q. X., Qiao, M., Ma, F. F., Thakur, K., & Wei, Z. J. (2017). Effect of superfine grinding on properties of Vaccinium bracteatum Thunb leaves powder. Food Science and Biotechnology, 26(6), 1571–1578.
- Kethireddipalli, P., Hung, Y., Phillips, R., & McWatters, K. (2002). Evaluating the role of cell wall material and soluble protein in the functionality of cowpea (Vigna unguiculata) pastes. Journal of Food Science, 67(1), 53–59. https://doi.org/10.1111/j.1365-2621.2002.tb11358.x
- Khan, A., Munir, M. T., Yu, W., & Young, B. (2020). Wavelength selection FOR rapid identification of different particle size fractions of milk powder using hyperspectral imaging. Sensors, 20(16), 4645. https://doi.org/10.3390/s20164645
- Lazaridou, A., Vouris, D. G., Zoumpoulakis, P., & Biliaderis, C. G. (2018). Physicochemical properties of jet milled wheat flours and doughs. Food Hydrocolloids, 80, 111–121. https://doi.org/10.1016/j.foodhyd.2018.01.044
- Lee, Y. T., Shim, M. J., Goh, H. K., Mok, C., & Puligundla, P. (2019). Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour. Food Chemistry, 282, 164–168. https://doi.org/10.1016/j.foodchem.2018.07.179
- Li, B., Yang, W., Nie, Y., Kang, F., Goff, H. D., & Cui, S. W. (2019). Effect of steam explosion on dietary fiber, polysaccharide, protein and physicochemical properties of okara. Food Hydrocolloids, 94, 48–56. https://doi.org/10.1016/j.foodhyd.2019.02.042
- Lyu, Y., Bi, J., Chen, Q., Wu, X., Qiao, Y., Hou, H., & Zhang, X. (2021). Bioaccessibility of carotenoids and antioxidant capacity of seed-used pumpkin byproducts powders as affected by particle size and corn oil during in vitro digestion process. Food Chemistry, 343, 128541. https://doi.org/10.1016/j.foodchem.2020.128541
- Ma, S., Wang, C., Li, L., & Wang, X. (2020). Effects of particle size on the quality attributes of wheat flour made by the milling process. Cereal Chemistry, 97(2), 172–182. https://doi.org/10.1002/cche.10230
- Prasanna, N. S., & Mitra, J. (2020). Isolation and characterization of cellulose nanocrystals from Cucumis sativus peels. Carbohydrate Polymers, 247, 116706. https://doi.org/10.1016/j.carbpol.2020.116706
- Protonotariou, S., Drakos, A., Evageliou, V., Ritzoulis, C., & Mandala, I. (2014). Sieving fractionation and jet mill micronization affect the functional properties of wheat flour. Journal of Food Engineering, 134, 24–29. https://doi.org/10.1016/j.jfoodeng.2014.02.008
- Protonotariou, S., Ritzoulis, C., & Mandala, I. (2021). Jet milling conditions impact on wheat flour particle size. Journal of Food Engineering, 294, 110418. https://doi.org/10.1016/j.jfoodeng.2020.110418
- Rahman, N. F. A., Shamsudin, R., Ismail, A., Shah, N. N. A. K., & Varith, J. (2018). Effects of drying methods on total phenolic contents and antioxidant capacity of the pomelo (Citrus grandis (L.) Osbeck) peels. Innovative Food Science and Emerging Technologies, 50, 217–225. https://doi.org/10.1016/j.ifset.2018.01.009
- Sangnark, A., & Noomhorm, A. (2003). Effect of particles sizes on functional properties of dietary fibre prepared from sugarcane bagasse. Food Chemistry, 80, 221–229. https://doi.org/10.1016/S0308-8146(02)00257-1
- Ullah, I., Yin, T., Xiong, S., Huang, Q., Zia-ud-Din, N., Zhang, J., & Javaid, A. B. (2018). Effects of thermal pre-treatment on physicochemical properties of nano-sized okara (soybean residue) insoluble dietary fiber prepared by wet media milling. Journal of Food Engineering, 237, 18–26. https://doi.org/10.1016/j.jfoodeng.2018.05.017
- Vieyra, H., Figueroa-Lopez, U., Guevara-Morales, A., Vergara-Porras, B., Martín-Martínez, S., & Aguilar-Mendez, M. A. (2015). Optimized monitoring of production of cellulose nanowhiskers from Opuntia ficus-indica (Nopal cactus). International Journal of Polymer Science, 2015, 871345. https://doi.org/10.1155/2015/871345
- Wang, C., Liu, Y., Cui, Z., Yu, X., Zhang, X., Li, Y., Zhang, Q., Chen, L., & Ma, L. (2020). In situ synthesis of cu nanoparticles on carbon for highly selective hydrogenation of furfural to furfuryl alcohol by using pomelo peel as the carbon source. ACS Sustainable Chemistry and Engineering, 8(34), 12944–12955. https://doi.org/10.1021/acssuschemeng.0c03505
- Wang, L., Wang, P., Saleh Ahmed, S. M., Yang, Q., Ge, Y., Wang, N., Yang, S., & Xiao, Z. (2018). Influence of fluidized bed jet milling on structural and functional properties of normal maize starch. Starch - Stärke, 70, 11–12. https://doi.org/10.1002/star.201700290
- Wu, C., Teng, F., McClements, D. J., Zhang, S., Li, Y., & Wang, Z. (2020). Effect of cavitation jet processing on the physicochemical properties and structural characteristics of okara dietary fiber. Food Research International, 134, 109251. https://doi.org/10.1016/j.foodres.2020.109251
- Xiao, L., Ye, F., Zhou, Y., & Zhao, G. (2021). Utilization of pomelo peels to manufacture value-added products: A review. Food Chemistry, 351, 129247. https://doi.org/10.1016/j.foodchem.2021.129247
- Zhao, Y. L., Yang, X. W., Wu, B. F., Shang, J. H., Liu, Y. P., Dai, Z., & Luo, X. D. (2019). Anti-inflammatory effect of pomelo peel and its bioactive coumarins. Journal of Agricultural and Food Chemistry, 67(32), 8810–8818. https://doi.org/10.1021/acs.jafc.9b02511
- Zheng, M., Lin, Y., Wu, H., Zeng, S., Zheng, B., Zhang, Y., & Zeng, H. (2020). Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch. Food Chemistry, 315, 126240. https://doi.org/10.1016/j.foodchem.2020.126240
- Zheng, M., Liu, X., Chuai, P., Jiang, Z., Zhu, Y., Zhang, B., Ni, H., & Li, Q. (2021). Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products. Food Control, 122, 107806. https://doi.org/10.1016/j.foodcont.2020.107806
- Zheng, M., Ye, A., Singh, H., & Zhang, Y. (2021). The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocolloids, 116, 106647. https://doi.org/10.1016/j.foodhyd.2021.106647
- Zhong, C., Zu, Y., Zhao, X., Li, Y., Ge, Y., Wu, W., Zhang, Y., Li, Y., & Guo, D. (2016). Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel. International Journal of Food Science and Technology, 51(1), 212–221. https://doi.org/10.1111/ijfs.12982
- Zhu, K., Huang, S., Peng, W., Qian, H., & Zhou, H. (2010). Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Research International, 43(4), 943–948. https://doi.org/10.1016/j.foodres.2010.01.005
- Zhu, L., Wang, Y., Wang, Y., You, L., Shen, X., & Li, S. (2017). An environmentally friendly carbon aerogels derived from waste pomelo peels for the removal of organic pollutants/oils. Microporous and Mesoporous Materials, 241, 285–292. https://doi.org/10.1016/j.micromeso.2016.12.033
