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Keywords = pomelo peel dietary fiber

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19 pages, 2193 KiB  
Article
Effects of Pomelo Peel-Derived Dietary Fibers on Simulated Intestinal Digestion and Fermentation of Fish Balls In Vitro
by Mingjing Zheng, Yiman Wei, Jinling Hong, Zhipeng Li, Yanbing Zhu, Tao Hong, Zedong Jiang and Hui Ni
Foods 2025, 14(10), 1818; https://doi.org/10.3390/foods14101818 - 20 May 2025
Viewed by 555
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Analysis of the Chemical Composition and Biological Function of Carbohydrates in Food)
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16 pages, 7143 KiB  
Article
Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling
by Kuimin Yang, Jieqiong Yao, Kaixin Shi, Chenxi Yang, Yang Xu, Peipei Zhang and Siyi Pan
Foods 2024, 13(4), 624; https://doi.org/10.3390/foods13040624 - 19 Feb 2024
Cited by 3 | Viewed by 2153
Abstract
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the [...] Read more.
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (w/v) and had higher storage stability: The D4,3 increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (w/v), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides. Full article
(This article belongs to the Special Issue Advances in the Design of Food Emulsions: Properties, Emulsification Techniques and Applications)
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