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Article

Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro

by
Mingjing Zheng
1,2,
Yiman Wei
1,2,
Jinling Hong
1,
Zhipeng Li
1,2,
Yanbing Zhu
1,2,
Tao Hong
1,2,*,
Zedong Jiang
1,2 and
Hui Ni
1,2,3
1
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
2
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China
3
School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361021, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(10), 1818; https://doi.org/10.3390/foods14101818
Submission received: 8 April 2025 / Revised: 11 May 2025 / Accepted: 14 May 2025 / Published: 20 May 2025
(This article belongs to the Special Issue Analysis of the Chemical Composition and Biological Function of Carbohydrates in Food)
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Abstract

The effects of pomelo peel-derived dietary fibers (total dietary fiber, cellulose, and microcrystalline cellulose) on in vitro simulated gastrointestinal digestion and fermentation characteristics of silver carp fish balls were systematically investigated. Our findings revealed that pomelo peel dietary fibers significantly enhanced protein digestibility (highest increased by 18.58%), free amino acid content (most elevated by 13.27%), and slow digestion starch content (highest increased by 64.97%) in fish balls, suggesting an improved nutritional quality of fish balls. Moreover, pomelo peel-derived dietary fibers increased the content of short-chain fatty acids in the digestive fish balls at the late stage of fermentation (48 h) and caused changes in gut microbiota with reducing the ratio of Firmicutes to Bacteroidetes (F/B), the abundance of Escherichia-Shigella and Streptococcus, and increasing the levels of probiotics Bacteroides and Phascolarctobacterium. These suggested that pomelo peel-derived dietary fibers could promote the digestive characteristics of fish balls, effectively exerting prebiotic effects by regulating gut microbiota. The results could provide a scientific basis for the enhanced modification of intestinal digestion and fermentation of fish balls with dietary fibers.
Keywords: pomelo peel dietary fiber; surimi product; simulated digestion in vitro; fermentation; gut microbiota pomelo peel dietary fiber; surimi product; simulated digestion in vitro; fermentation; gut microbiota

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MDPI and ACS Style

Zheng, M.; Wei, Y.; Hong, J.; Li, Z.; Zhu, Y.; Hong, T.; Jiang, Z.; Ni, H. Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro. Foods 2025, 14, 1818. https://doi.org/10.3390/foods14101818

AMA Style

Zheng M, Wei Y, Hong J, Li Z, Zhu Y, Hong T, Jiang Z, Ni H. Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro. Foods. 2025; 14(10):1818. https://doi.org/10.3390/foods14101818

Chicago/Turabian Style

Zheng, Mingjing, Yiman Wei, Jinling Hong, Zhipeng Li, Yanbing Zhu, Tao Hong, Zedong Jiang, and Hui Ni. 2025. "Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro" Foods 14, no. 10: 1818. https://doi.org/10.3390/foods14101818

APA Style

Zheng, M., Wei, Y., Hong, J., Li, Z., Zhu, Y., Hong, T., Jiang, Z., & Ni, H. (2025). Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro. Foods, 14(10), 1818. https://doi.org/10.3390/foods14101818

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