Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology
To make full use of apple pomace, pretreatment with steam explosion (SE) was investigated to determine its effects on the yield and functionality of soluble dietary fiber (SDF). Response surface methodology (RSM) was used to optimize the effects of SE parameters. According to the quadratic polynomia...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2017.1333158 |
| _version_ | 1818899245142376448 |
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| author | Xinhong Liang Junjian Ran Junliang Sun Tianlin Wang Zhonggao Jiao Hongju He Mingming Zhu |
| author_facet | Xinhong Liang Junjian Ran Junliang Sun Tianlin Wang Zhonggao Jiao Hongju He Mingming Zhu |
| author_sort | Xinhong Liang |
| collection | DOAJ |
| description | To make full use of apple pomace, pretreatment with steam explosion (SE) was investigated to determine its effects on the yield and functionality of soluble dietary fiber (SDF). Response surface methodology (RSM) was used to optimize the effects of SE parameters. According to the quadratic polynomial model, the optimum SE parameters were as follows: steam pressure, 0.51 MPa; residence time, 168 s; and sieving mesh size, 60. Under the optimized conditions, the SDF yield from apple pomace after SE was 29.85%, which is 4.76 times the yield of SDF (6.27%) in untreated apple pomace. The SDF prepared with SE also exhibited higher functionality values. Scanning electron micrographs (SEM) indicated that the SDF surface from apple pomace was poriferous, rough and lax after SE treatment; therefore, it can be concluded that the SDF morphology was altered by the steam explosion. |
| first_indexed | 2024-12-19T19:44:54Z |
| format | Article |
| id | doaj.art-e81d12333c784f8dab5f3252df48fe12 |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-19T19:44:54Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-e81d12333c784f8dab5f3252df48fe122022-12-21T20:08:10ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452018-01-01161202610.1080/19476337.2017.13331581333158Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodologyXinhong Liang0Junjian Ran1Junliang Sun2Tianlin Wang3Zhonggao Jiao4Hongju He5Mingming Zhu6Henan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyZhengzhou Fruit Research InstituteHenan Institute of Science and TechnologyHenan Institute of Science and TechnologyTo make full use of apple pomace, pretreatment with steam explosion (SE) was investigated to determine its effects on the yield and functionality of soluble dietary fiber (SDF). Response surface methodology (RSM) was used to optimize the effects of SE parameters. According to the quadratic polynomial model, the optimum SE parameters were as follows: steam pressure, 0.51 MPa; residence time, 168 s; and sieving mesh size, 60. Under the optimized conditions, the SDF yield from apple pomace after SE was 29.85%, which is 4.76 times the yield of SDF (6.27%) in untreated apple pomace. The SDF prepared with SE also exhibited higher functionality values. Scanning electron micrographs (SEM) indicated that the SDF surface from apple pomace was poriferous, rough and lax after SE treatment; therefore, it can be concluded that the SDF morphology was altered by the steam explosion.http://dx.doi.org/10.1080/19476337.2017.1333158Apple pomacesteam explosionresponse surfacesoluble dietary fiber |
| spellingShingle | Xinhong Liang Junjian Ran Junliang Sun Tianlin Wang Zhonggao Jiao Hongju He Mingming Zhu Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology CyTA - Journal of Food Apple pomace steam explosion response surface soluble dietary fiber |
| title | Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| title_full | Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| title_fullStr | Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| title_full_unstemmed | Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| title_short | Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| title_sort | steam explosion modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology |
| topic | Apple pomace steam explosion response surface soluble dietary fiber |
| url | http://dx.doi.org/10.1080/19476337.2017.1333158 |
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