2025年04月08日 星期二

广西师范大学学报（自然科学版） ›› 2025, Vol. 43 ›› Issue (1): 85-100.doi: 10.16088/j.issn.1001-6600.2024041201

• “生态保护与资源可持续利用”专辑 • 上一篇    下一篇

不同物理处理对柑橘皮粉和渣粉理化、功能和结构特性的影响

彭莉婷1,2,3,4, 阮瑞梅1,2,3,4, 赵广河1,2,3,4*, 赵丰丽1,2,3,4, 覃云斌1,2,3,4   

  1. 1.珍稀濒危动植物生态与环境保护教育部重点实验室(广西师范大学),广西 桂林 541006;
    2.广西漓江流域景观资源保育与可持续利用重点实验室(广西师范大学), 广西 桂林 541006;
    3.广西师范大学 生命科学学院, 广西 桂林 541006;
    4.广西师范大学 应用生物学研究所,广西 桂林 541004
  • 收稿日期:2024-04-12 修回日期:2024-05-18 出版日期:2025-01-05 发布日期:2025-02-07
  • 通讯作者: 赵广河(1977—),男,河南南阳人,广西师范大学副教授,博士。E-mail:377325019@qq.com
  • 基金资助:
    桂林市科学研究与技术开发计划项目(20210217-18);广西科技厅重点研发计划项目(2021AB27009)

Physicochemical, Functional and Structural Properties of Citrus Peel and Pomace Powders Affected by Different Physical Treatments

PENG Liting1,2,3,4, RUAN Ruimei1,2,3,4, ZHAO Guanghe1,2,3,4*, ZHAO Fengli1,2,3,4, QIN Yunbin1,2,3,4   

  1. 1. Key Laboratory of Ecology of Rare and Endangered Species and Enviromental Protection (Guangxi Normal University), Ministry of Education, Guilin Guangxi 541006, China;
    2. Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin (Guangxi Normal University), Guilin Guangxi 541006, China;
    3. College of Life Sciences, Guangxi Normal University, Guilin Guangxi 541006, China;
    4. Institute of Applied Biology, Guangxi Normal University, Guilin Guangxi 541004, China
  • Received:2024-04-12 Revised:2024-05-18 Online:2025-01-05 Published:2025-02-07

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摘要： 柑橘皮渣是柑橘汁加工业的副产物,富含优质膳食纤维。本文研究超高压、超微粉碎和湿热加压等技术对柑橘皮粉和渣粉理化、功能和结构特征的影响,旨在优选一项较好的物理加工技术。结果表明,与其他2种物理处理相比,湿热加压处理的柑橘皮粉和渣粉具有更好的填充性、水合作用、吸附性能、更高的SDF/TDF含量比和更强的体外抗氧化、降血脂和降血糖活性。与未处理的皮粉和渣粉相比,湿热加压处理可以显著提高皮粉的SDF含量,但显著降低渣粉的SDF含量。除此之外,湿热加压后的柑橘皮粉、渣粉显示出略深的颜色,可能会限制其在浅色食品中的应用。这些研究发现可为作为功能性食品原料的高品质柑橘纤维的开发提供新的视角。

关键词: 柑橘皮, 柑橘果渣, 膳食纤维, 超高压, 超微粉碎, 湿热加压

Abstract: Citrus peel and pomace are by-products of citrus juice processing industry and are known for their abundance of high-quality dietary fiber. However, the traditional method of preparing citrus fiber involves the use of chemicals, which not only contributes to environmental pollution but also results in resource wastage. In light of the principle of comprehensive utilization, this study seeks to develop a physical processing technique for citrus fiber concentrate. The physicochemical, functional, and structural characteristics of citrus peel and pomace powders following modification through ultra-high pressure, superfine grinding, and soaking-autoclaving treatments are investigated, respectively. Compared with ultra-high pressured and superfine ground citrus peel and pomace powders, soaking-autoclaved counterparts exhibit superior physicochemical and functional properties, albeit slightly darker color that might impose limitation on their utilizations in light-colored food products. These findings offer new perspectives on how to prepare high-value citrus fiber concentrateas functional food ingredients.

Key words: citrus peel, citrus pomace, dietary fiber, ultra-high pressure, superfine grinding, soaking-autoclaving

中图分类号:  TS209

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