Effect of Steam Explosion Modification and in Vitro Simulated Digestion on Antioxidant Capacity of Dietary Fiber of Pineapple Peel

Abstract

Pineapple peel is an important by-product in the processing of pineapple, which is rich in dietary fiber. In this paper, the dietary fiber of pineapple peel was modified by steam explosion method, and its effect on the morphology of dietary fiber was investigated. The dietary fiber was simulated in vitro to investigate its effect on the antioxidant activity of dietary fiber. The results showed that the steam explosion treatment can break the bulk volume of dietary fiber and increase the surface area. The in vitro simulated digestion, especially simulated gastric digestion, improved the FRAP antioxidant capacity of pineapple peel dietary fiber, and the antioxidant activity of dietary fiber modified by steam explosion was higher under the same conditions.