ArticleJournal of food and drug analysis2024
Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiber: Evaluation of its physicochemical, structural and functional properties.
Article in Journal of food and drug analysis, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Formulation-Driven Rational Architectonic Design of Pomelo (Foods (Basel, Switzerland) · 2026Article
- From Broad-Spectrum Health to Targeted Prevention: A Review of Functional Foods in Chronic Disease Management.Molecules (Basel, Switzerland) · 2025Review
- Pomelo by-products: A bibliometric review on enhancing gut health and digestive function for metabolic regulation through advanced processing techniques.Current research in food science · 2025Review
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pomelo sponge layer (PSL) had been considered as a potential source of soluble dietary fiber (SDF), while they were mostly disposed of as waste. To promote high-value utilization of pomelo wastes, this study extracted SDF from PSL of six varieties of pomelo, and their physicochemical, structural and functional properties were investigated. Results indicated that all PSL-SDFs showed good physicochemical and functional properties. Among them, PSL-SDF from grapefruit (GRSDF) showed better water holding capacity and swelling capacity, whereas Shatian pomelo PSL-SDF and Guanxi pomelo PSL-SDF had the highest thermal stability and oil holding capacity, respectively. Furthermore, compared with other PSL-SDFs, GRSDF displayed the lowest hydrolysis degree coupled with the best antioxidant and probiotic growth-promoting abilities. Finally, the correlation analysis showed that multiple beneficial effects of PSL-SDFs were markedly associated with their molecular weight and the concentrations of total phenolic, total flavonoids, rhamnose, galacturonic acid, glucose and arabinose. Collectively, these findings contributed to a better understanding of the physicochemical and functional properties of SDFs extracted from different PSLs, which provided a scientific basis for the development of PSL-SDFs into functional foods.
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Registered trials
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