锦橙皮渣膳食纤维微粉化及其功能特性分析

以锦橙果汁加工副产物锦橙皮渣为原料制备锦橙皮渣膳食纤维,通过普通粉碎和球磨法微细化处理,得到不同粒径大小的锦橙皮渣膳食纤维微粉和超微粉,测定其理化性质和重金属离子结合力,并利用激光粒度仪、红外光谱、X射线衍射、热分析、扫描电镜对不同锦橙皮渣膳食纤维粉进行粒径测定和结构观察,探究超微粉碎对锦橙皮渣膳食纤维理化性质、微观结构及重金属离子吸附能力的影响。结果表明,球磨微细化处理后膳食纤维的粒径减小;粉体的持水性、持油性、溶胀性、重金属离子结合力显著升高(P0.05),色泽变浅。本实验为锦橙皮渣的综合利用以及作为一种潜在食品添加剂资源提供理论参考。

Functional and Structural Properties of Micronized Dietary Fiber Powder Extracted from Peel and Pomace of Jincheng Sweet Oranges (Citrus sinensis (L.) Osbeck cv. Jincheng)

The peel and pomace of Jincheng sweet oranges were used to prepare dietary fiber (DF). Ordinary and micronized DF powders were obtained using a multi-purpose grinder and a planetary ball mill, respectively. The physicochemical properties and heavy metal adsorption abilities of the DF powders were measured. A Laser particle analyzer, an infrared spectrometer, an X-diffractometer, a thermal analyzer, and a scanning electron microscope were used for particle size measurement and microstructural observation. Our aim was to evaluate the effect of micronization of sweet orange DF on its physicochemical properties, microstructure and heavy metal adsorption ability. Compared with the ordinary powder, the micronized powder had a smaller particle size as well as a lighter color and showed a significant increase in water retention capacity, oil retention capacity, swelling capacity, and adsorption ability toward heavy metal ions (P < 0.05). This experiment provides a theoretical basis for the comprehensive utilization of Jincheng organ peel and pomace as a potential source of food additive.