ArticleFoods (Basel, Switzerland)2021
Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Ultrasound-assisted enzymatic extraction of citrus pomace yields dietary fiber-rich extract with skin-protective effects.Journal of the science of food and agriculture · 2026Article
- Recent Advances in Drying Technologies for Orange Products.Foods (Basel, Switzerland) · 2025Review
- Characterization of dietary fiber and soluble carbohydrates in date fruits (Phoenix dactylifera L.).Scientific reports · 2025Article
- Enhancing Product Quality, Nutrition, Antioxidant Capacity, and Sensory Quality of Chicken Sausages by Replacing Fats withFoods (Basel, Switzerland) · 2025Article
- Ultrasonic-assisted enzymatic extraction, physicochemical properties and prebiotic activities of polysaccharides from Saccharomyces cerevisiae spore wall.Ultrasonics sonochemistry · 2025Article
- Navel orange peel essential oil inhibits the growth and progression of triple negative breast cancer.BMC complementary medicine and therapies · 2024Article
- Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling.Foods (Basel, Switzerland) · 2024Article
- Optimization of Chemical Extraction Conditions of Dietary Fiber fromMolecules (Basel, Switzerland) · 2023Article
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization.Foods (Basel, Switzerland) · 2022Article
- Effect of γ-irradiation on structure, physicochemical property and bioactivity of soluble dietary fiber in navel orange peel.Food chemistry: X · 2022Article
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9 authors.
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Abstract
Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry.
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