广西师范大学学报（自然科学版）2025，Vol.43Issue(1)：85-100,16.DOI:10.16088/j.issn.1001-6600.2024041201
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
Physicochemical,Functional and Structural Properties of Citrus Peel and Pomace Powders Affected by Different Physical Treatments
摘要
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.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Key words
citrus peel/citrus pomace/dietary fiber/ultra-high pressure/superfine grinding/soaking-autoclaving分类
轻工纺织引用本文复制引用
彭莉婷,阮瑞梅,赵广河,赵丰丽,覃云斌..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[J].广西师范大学学报（自然科学版）,2025,43(1):85-100,16.基金项目
桂林市科学研究与技术开发计划项目(20210217-18) （20210217-18）
广西科技厅重点研发计划项目(2021AB27009) （2021AB27009）
