ArticleFoods (Basel, Switzerland)2023
Effect of Soluble Dietary Fiber of Navel Orange Peel Prepared by Mixed Solid-State Fermentation on the Quality of Jelly.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Advances in Dietary Fiber: Classification, Functional Properties, Interactions, and Valorization of Dietary Fiber from Food Processing By-Products.Foods (Basel, Switzerland) · 2026Review
- Article
- Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Optimization of Solid-State Fermentation Process for Dietary Fiber in Flaxseed Meal and Analysis of Its Microstructure and Functional Properties.Foods (Basel, Switzerland) · 2025Article
- Specific surface area changes and functional potential exploration ofFood chemistry: X · 2025Article
- Optimization of Liquid Fermentation ofMolecules (Basel, Switzerland) · 2024Article
- Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.Foods (Basel, Switzerland) · 2024Review
- Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
8 authors.
Funding
Abstract
The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and functional characteristics of SDF in comparison with untreated soluble dietary fiber (U-SDF) of NOP-IDF. Based on this, the contribution of two kinds of SDF to the texture and microstructure of jelly was further examined. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. In addition, M-SDF exhibited increased molecular weight and elevated thermal stability, and had significantly higher relative crystallinity than U-SDF. Fermentation modified the monosaccharide composition and ratio of SDF, as compared to U-SDF. The above results pointed out that the mixed solid-state fermentation contributed to alteration of the SDF structure. Furthermore, the water holding capacity and oil holding capacity of M-SDF were 5.68 ± 0.36 g/g and 5.04 ± 0.04 g/g, which were about six times and two times of U-SDF, respectively. Notably, the cholesterol adsorption capacity of M-SDF was highest at pH 7.0 (12.88 ± 0.15 g/g) and simultaneously exhibited better glucose adsorption capacity. In addition, jellies containing M-SDF exhibited a higher hardness of 751.15 than U-SDF, as well as better gumminess and chewiness. At the same time, the jelly added with M-SDF performed a homogeneous porous mesh structure, which contributed to keeping the texture of the jelly. In general, M-SDF displayed much excellent structural and functional properties, which could be utilized to develop functional food.
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