ArticleFoods (Basel, Switzerland)2022
Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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16 citing papers in PubMed.
- Effects of Physical Modification Methods on Physicochemical, Structural and Functional Characteristics of Insoluble Dietary Fiber from Okara.Foods (Basel, Switzerland) · 2026Article
- Article
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- Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability.Foods (Basel, Switzerland) · 2026Review
- Physicochemical Characterization of Soluble and Insoluble Fibers from Berry Pomaces.Gels (Basel, Switzerland) · 2025Article
- Advanced Modification Strategies of Plant-Sourced Dietary Fibers and Their Applications in Functional Foods.Foods (Basel, Switzerland) · 2025Review
- Enhancing Rice Bran Soluble Dietary Fiber Yield Through Sequential Ultrasound-Xylanase Treatment.Foods (Basel, Switzerland) · 2025Article
- Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties.Molecules (Basel, Switzerland) · 2024Article
- Comparative Analysis of Structural and Functional Properties of Dietary Fiber from Four Grape Varieties.Molecules (Basel, Switzerland) · 2024Article
- Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber fromMolecules (Basel, Switzerland) · 2024Article
- Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiber: Evaluation of its physicochemical, structural and functional properties.Journal of food and drug analysis · 2024Article
- Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods.Molecules (Basel, Switzerland) · 2024Article
- Effects of Alkaline Hydrogen Peroxide and Cellulase Modifications on the Physicochemical and Functional Properties ofMolecules (Basel, Switzerland) · 2023Article
- Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties.Foods (Basel, Switzerland) · 2023Article
- Genome-wide analysis of the cellulose toolbox of Primulina eburnea, a calcium-rich vegetable.BMC plant biology · 2023Article
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization.Foods (Basel, Switzerland) · 2022Article
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7 authors.
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Abstract
Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry.
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