Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling
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 met...
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MDPI AG
2024-02-01
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| Series: | Foods |
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| author | Kuimin Yang Jieqiong Yao Kaixin Shi Chenxi Yang Yang Xu Peipei Zhang Siyi Pan |
| author_facet | Kuimin Yang Jieqiong Yao Kaixin Shi Chenxi Yang Yang Xu Peipei Zhang Siyi Pan |
| author_sort | Kuimin Yang |
| collection | DOAJ |
| description | 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% (<i>w</i>/<i>v</i>) and had higher storage stability: The D<sub>4,3</sub> increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (<i>w</i>/<i>v</i>), 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. |
| first_indexed | 2024-03-07T22:32:19Z |
| format | Article |
| id | doaj.art-2002d14a9d364c628212279777703ee5 |
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| language | English |
| last_indexed | 2024-03-07T22:32:19Z |
| publishDate | 2024-02-01 |
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| series | Foods |
| spelling | doaj.art-2002d14a9d364c628212279777703ee52024-02-23T15:16:37ZengMDPI AGFoods2304-81582024-02-0113462410.3390/foods13040624Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball MillingKuimin Yang0Jieqiong Yao1Kaixin Shi2Chenxi Yang3Yang Xu4Peipei Zhang5Siyi Pan6College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaTo 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% (<i>w</i>/<i>v</i>) and had higher storage stability: The D<sub>4,3</sub> increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (<i>w</i>/<i>v</i>), 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.https://www.mdpi.com/2304-8158/13/4/624pomelo peel insoluble dietary fiberacetylationcellulase hydrolysiswet ball millingemulsifying properties |
| spellingShingle | Kuimin Yang Jieqiong Yao Kaixin Shi Chenxi Yang Yang Xu Peipei Zhang Siyi Pan Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling Foods pomelo peel insoluble dietary fiber acetylation cellulase hydrolysis wet ball milling emulsifying properties |
| title | Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling |
| title_full | Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling |
| title_fullStr | Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling |
| title_full_unstemmed | Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling |
| title_short | Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling |
| title_sort | emulsification characteristics of insoluble dietary fibers from pomelo peel effects of acetylation enzymatic hydrolysis and wet ball milling |
| topic | pomelo peel insoluble dietary fiber acetylation cellulase hydrolysis wet ball milling emulsifying properties |
| url | https://www.mdpi.com/2304-8158/13/4/624 |
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