Physicochemical properties of insoluble dietary fiber from pomelo (Citrus grandis) peel modified by ball milling
Corresponding Author
Zhuqian Xiao
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Correspondence
Zhuqian Xiao, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, P.R. China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Visualization, Writing - original draft
Search for more papers by this authorXinyi Yang
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Investigation, Methodology
Search for more papers by this authorWenwen Zhao
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Data curation, Formal analysis, Resources
Search for more papers by this authorZhenzhen Wang
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Data curation, Methodology, Software
Search for more papers by this authorQing Ge
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Project administration
Search for more papers by this authorCorresponding Author
Zhuqian Xiao
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Correspondence
Zhuqian Xiao, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, P.R. China.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Visualization, Writing - original draft
Search for more papers by this authorXinyi Yang
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Investigation, Methodology
Search for more papers by this authorWenwen Zhao
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Data curation, Formal analysis, Resources
Search for more papers by this authorZhenzhen Wang
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Data curation, Methodology, Software
Search for more papers by this authorQing Ge
Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Zhejiang University of Science and Technology, Hangzhou, P.R. China
Contribution: Project administration
Search for more papers by this authorAbstract
This work is focused on the modification of insoluble dietary fiber from pomelo (Citrus grandis) peel (PP-IDF) by ball milling. Ball milling intensified water and oil holding capacity and water swelling capacity by 43.7%, 65.1%, and 107.5%, respectively. Besides, 97.1% of taurocholic acid, 45.3% of glucose, and 9.3 μg/mg of NO2− were bound by milled insoluble dietary fibers (IDFs). The oil-in-water Pickering emulsions were successfully emulsified by ball-milled PP-IDFs. The ball-milled PP-IDF for 2.0 hr (PP-IDF-BM2h) exhibited higher stability after storage owing to its relative strong electrostatic and steric repulsions intensified by milling process. A simulated three-stage gastrointestinal tract (GIT) model was employed to explore the physical stability of emulsion in the digestive system. Ball milling contributed promotion on stability emulsion but ion strength in simulated liquids predominated in affecting ζ potential. Overall, ball milling extended green protocols for modification of properties for dietary fiber, providing a promising application in food industry.
Practical applications
For safety consideration, materials used for food processing should be in low toxicity with less employment of chemicals. Hence, it is essential to develop a green and renewable strategy to modify properties of dietary fiber (DF) in food applications. Ball milling is a simple and low cost strategy that can effectively improve or modify physicochemical properties including crystallinity, surface potential, water and oil holding capacities, and hydrophilic and hydrophobic properties. Importantly, ball milling can treat dietary fiber in batch processing with no waste and chemicals, which is suitable for industrial applications.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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| jfpp16242-sup-0001-FigS1-2.docWord document, 178 KB | Fig S1-2 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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