Journal of Guangxi Normal University(Natural Science Edition) ›› 2025, Vol. 43 ›› Issue (1): 85-100.doi: 10.16088/j.issn.1001-6600.2024041201

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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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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

CLC Number:  TS209
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