Citrus Fiber Research Articles

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis).

This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt on overall retention rate, shear force, and consumer sensory attributes. Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel. Pickup percentage, and overall retention was similar among treatments for chicken breast and inside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside beef skirt with CF050 were least liked overall by the consumer panel. Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with STPP.

Hydrophobic surface modification of citrus fiber using octenyl succinic anhydride (OSA): Preparation, characterization and emulsifying properties

We reported herein the modification of fiber acquired from citrus processing residue via the esterification with octenyl succinic anhydride. OSA-CF with degree of substitution (DS) of 0.904–0.103 were obtained. The chemical compositions of fiber were changed in pectin content. The hydration properties of the fiber increased significantly with the esterification reaction, especially the water holding capacity (WHC) increased from 12.42 g/g to 17.23 g/g. OSA-CF has more negative charge than CF since the exposure of hydrophilic group and addition of carboxyl (-COO - ). FT-IR spectrum of the OSA-CF at 1734 cm −1 revealed characteristic absorption peaks of the ester carbonyl groups (C O). Compared to original fiber, OSA-CF showed higher crystallinity and slightly lower thermal stability from the XRD, TG and DTG patterns. It can be seen from the scanning electron microscope (SEM) image that the surface of OSA-CF has more fold and porous structure. Meanwhile, emulsion prepared by OSA-CF showed superior emulsifying abilities such as higher emulsifying activity index (EAI) and emulsifying stability (ES) and smaller particle size. In conclusion, OSA esterification did improve the physicochemical properties and change chemical composition of fiber. The purposed mechanism and characterization for surface modification of citrus fiber using octenyl succinic anhydride (OSA). • The original water holding capacity of citrus fiber was retained. • Octenyl succinate citrus fiber ester (OSA-CF) displayed higher emulsifying capacities. • OSA-CF has more surface negative charge. • The carbonyl group (C O) decreased first and then increased. • OSA-CF has more folds and deeper pore structure.

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

SummaryThe aim of this study was to investigate the effect of the combination of citrus fibre (CF) and soy protein isolate (SPI) on pork myofibrillar protein (MP) gel properties under low‐sodium salt conditions during the heating process. The composite (with CF and SPI) and single (with 1% and 2% NaCl) MP gels properties were evaluated by colour, water holding capacity (WHC), gel strength, rheological properties, microstructure, secondary structure, and water state. The addition of 0.45% CF and 1.5% SPI significantly improved WHC and gel strength, as well as increased the values of G′ and G′′ (P < 0.05). The microstructure indicated that the CF/SPI could decrease the water channels and form a denser structure through filling effects, which was also proved by the fastT21relaxation time. However, the addition of 0.9% CF and 3.0% SPI could inhibit the protein aggregation and disrupt the stable and homogeneous structure. The analysis of the secondary structure showed that the CF/SPI resulted in a lower α‐helix content and a higher β‐sheet content compared with MP gels. This study may provide some guidance for the use of CF/SPI to improve MP gel properties in low‐salt meat products.

Optimization of pea protein and citrus fiber contents for plant based stirred soymilk yogurt using response surface methodology.

This study investigated the optimization of pea protein (PP) and citrus fiber (CF) contents with the goal of producing a clean-label plant-based stirred soymilk yogurt that is free of additives. If CF is absent, a greater PP concentration tends to produce soymilk yogurt with improved physical properties (viscosity, flowability and water holding capacity). A CF concentration of 0.1% helped to improve the physical properties necessary in the production of stirred yogurt; however, an increase in CF concentration to 0.2% or higher would instead cause the physical properties to become unfavorable. The lactic acid bacteria (LAB) count was unaffected by CF content and increased proportionally with PP content. Response surface methodology was employed to investigate how the physical properties were affected by the mixing ratio, and an optimization technique was used to obtain the optimal yogurt mixing ratio. According to the optimization process, the optimal contents of 4% PP and 0.1% CF was obtained with a desirability of 87.1%. This result could provide the basic and fundamental information for developing clean-label plant-based stirred soymilk yogurt as a reference in the future.

The role of hydration properties of soluble dietary fibers on glucose diffusion

The inclusion of high levels of dietary fibers in meals is associated with a reduction of the glucose release in the human gut. However, the commonly considered viscous effects of soluble dietary fibers (SDF) are insufficient to explain the altered glucose release. In this study, we therefore, aimed to investigate the effect of hydration properties (i.e. water holding capacity (WHC), amount of bound water, osmotic pressure) on in vitro glucose diffusion along an osmotic gradient using a side-by-side cell system. For this, five types of SDF (low-and high-methylester pectin, xanthan gum, locust bean gum, carboxymethyl cellulose) and citrus fiber comprising 16% of soluble fibers and 72% of insoluble fibers were used. The diffusivity of glucose decreased significantly in all fiber solutions at low concentrations, which were above the critical concentration for SDF. We observed a strong correlation between the hydration properties of SDF and the glucose diffusivity revealing correlation coefficients ranging from R 2 = 0.94 for WHC to R 2 = 0.81 for the amount of bound water and R 2 = 0.79 for water mobility. The partly insoluble swollen citrus fiber exhibited a gel-like behavior, which resulted in reduced glucose diffusivity. Therefore, we were able to show that – besides viscosity and molecular weight – the hydration properties, particularly WHC, the amount of bound water and water mobility should be investigated for the characterization of soluble dietary fibers and their impact on glucose diffusion in an osmotic-driven system. • Fiber solutions above the c* significantly decreased the diffusion of glucose. • Hydration properties of SDF strongly correlated (up to R 2 = 0.94) with D of glucose. • High hydration properties of SDF reduce D under in vitro setup with applied osmoticum. • Gel-like behavior of citrus fiber decrease D of glucose.

Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment.

Effects of ball milling (BM) on the structure and physicochemical properties of three types of citrus fibers were investigated. With the extension of the grinding time, the particle size of citrus fibers significantly decreased. Fourier transform infrared spectroscopy (FTIR) showed that the three citrus fibers had similar chemical groups, and more -OH and phenolic acid groups were exposed after BM, and pectin and lignin were not degraded. Scanning electron microscope (SEM) results showed that the appearance of particles changed from spherical to fragmented, irregular shapes. The water holding capacity (WHC), oil holding capacity (OHC), and water swelling capacity (WSC) of citrus fibers LM, JK, and FS reached the maximum value after BM of 2 h (increasing by 18.5%), 4 h (increasing by 46.1%), and 10 h (increasing by 38.3%), respectively. After 10 h BM, citrus fibers FS and JK had the highest adsorption capacity of cholesterol and sodium cholate, increasing by 48.3% and 48.6%, respectively. This indicates that BM transforms the spatial structure of citrus fibers and improves their physicochemical properties.

Meat productivity of broiler chickens depending on the conditions of keeping and feeding when using microbial additives in the diet

The publication presents the results of the study of the influence of conditions of keeping and feeding with the use of a microbial feed additive in the diet of broiler chickens of the Ross 308 cross. The birds were kept both in the outdoor way and in cages. The additive is a lyophilized mass of beneficial microorganisms (Bifidobacterium lactis, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus) and vegetable fillers (edible citrus fiber and maltodextrin). The conducted scientific, production and laboratory studies have demonstrated that the conditions of broiler chickens did not have a significant impact on the studied parameters, however, the use of probiotics in the poultry diet contributed to the improvement of the safety, live weight and meat productivity of the cross. It was found that the safety of the experimental poultry contained by outdoor and cage methods, which additionally received the studied microbial additive in the diet, increased compared to similar groups, but without additives by 4.0 and 6.0 %, the live weight of broiler chickens on the last day of the experiment was 5.5 and 5.6 % more, there was also a decrease in feed costs by 1.0 kg of poultry growth by 3.9 and 4.4 %. The use of microbial additive contributed to an increase in the slaughter yield of the gutted carcass of experimental groups of broiler chickens by 3.2-4.0 % with statistically significant differences in the mass of the body parts of experimental birds compared with control groups.

Effect of microwave technology and upcycled orange fibre on the quality of gluten-free muffins

The objective of this study was to analysis of the impact on the quality of gluten-free muffins of the application of two baking technologies (microwave (MW) and conventional oven (CO)) and the incorporation of two citrus fibres (MF - fibre obtained by the combination of hot air and microwave drying and CF – commercial fibre). Height measurement, instrumental texture and sensory analyses (Quantitative Descriptive Analysis and preference) were performed. Results showed that the height of MW muffins was higher than when CO was applied. The MW reduced the hardness and chewiness regardless of the fibre used, obtaining MF-MW muffins with similar hardness to the CF-CO. The MF muffins presented a more convex appearance and a slightly more intense orange internal colour regardless of the baking technology used. Consequently, the use of MW and the MF resulted in a potential combination for the development of gluten-free products with improved sensory properties.

Consequences of ball milling combined with high-pressure homogenization on structure, physicochemical and rheological properties of citrus fiber

Impacts of ball milling (BM) (4, 6, 8, 10 h) combined with high-pressure homogenization (HPH) (60 and 100 MPa, 4 cycles) on structure, physicochemical and rheological properties of citrus fiber were investigated. Compared with single BM treatment, particle size of combined treatment citrus fiber significantly reduced. Scanning electron microscope (SEM) demonstrated that BM combined with HPH unfolded flaky structure of citrus fiber and caused more pores occurred. Fourier transform infrared spectroscopy analysis (FTIR) indicated that combined treatment increased its hydroxyl. At BM 4 h combined with HPH 100 MPa, water holding capacity (WHC), oil holding capacity (OHC), water swelling capacity (WSC), DPPH, ABTS+-radical scavenging capacity and apparent viscosity of citrus fiber increased by 144.74%, 884.52%, 109.56%, 43.90%, 56.80% and 180.49%, respectively, whereas median particle size (D50) decreased by 65.24%, compared with single BM treatment. Therefore, BM combined with HPH was an effective physical treatment to modify citrus fiber, remarkably changing its spatial structure and improving its physicochemical properties and apparent viscosity, thus providing a theoretical basis for food industry to obtain excellent citrus fibers.

Effects of different moisture contents on the structural and functional properties of cellulose with cell wall components in different citrus fibres.

This research used a multi-method approach to analyse the influence of different moisture levels (low, medium and high) on the structural and functional properties of cellulose with cell wall materials such as pectin, lignin, and hemicellulose present in citrus fibres. The influence of the drying and purification processes and the source of the citrus fibres on these interactions were also considered. A fluidized bed dryer results in a higher aggregation of cellulose fibres, which limits their interactions with water, pectin, lignin, and hemicellulose. Citrus fibre suspension produce by a alcohol washing in combination with a centrifugal drying process showed higher storage modulus (G'), loss modulus (G'') and water retention capacity. The compositions of the citrus fibres and the type of hydrogen bonding (analysed by FTIR) play a key role in generating stable rheological and thermal properties as well as controlling the moisture sorption behaviour of the citrus fibres.

High-pressure homogenized citrus fiber cellulose dispersions: Structural characterization and flow behavior

Functionalized biomass waste sources of cellulose have drawn attention due to their high availability and sustainability properties. In this work we characterize the structural and flow properties of high-pressure homogenized citrus fiber cellulose dispersions, employing SAXS, rheology and rheo-MRI techniques. The high-pressure treatment disrupts the microfibrillar network within the citrus fibers, but leaves the individual microfibrils intact. Under moderate shear (0.1-100 s-1) in a confined (<1 mm) geometry, these functionalized citrus fiber cellulose dispersions exhibit thixotropic shear-banding behavior accompanied by cooperative flow of microfibril flocs with correlation lengths ξ~ 100 μm. The presented findings form a basis towards understanding and manipulating the structural and rheological properties of non-wood biomass cellulose microfibrils under industrially-relevant conditions.

Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts.

Effects of plant proteins and dietary fibers on the physical properties of stirred soy yogurt were investigated. Buffering capacity against lactic acid was not affected by the protein concentration for any of the four proteins that were examined: isolate soy protein (ISP), pea protein (PP), rice protein (RP), and almond protein (AP). Three proteins other than AP exhibited an increase in buffering capacity (dB/dPH) following a physical treatment, whereas AP saw a decrease in buffering capacity. Furthermore, physically treated PP revealed a significant increase in viscosity, reaching up to 497 cp in the pH 6.0~6.2 range during the titration process. Following fermentation, PP produced the highest viscosity and coagulum strength with no syneresis. In the case of dietary fiber, Acacia Fiber (AF) was completely dissolved in the solvent and did not affect the physical properties of the fermented coagulum. Soy fiber (SF) was also not suitable for fermented milk processes because precipitation occurred after the physical treatment. In the case of citrus fiber (CF), however, syneresis did not occur during storage after the physical treatment, and the viscosity also increased up to 2873 cP. Consequently, PP and CF were deemed to be a suitable plant protein and dietary fiber for stirred soy yogurt, respectively.

Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

The effects of citrus fiber on the color, texture, lipid oxidation, and sensory characteristics of fully cooked deli-style turkey breast during storage (3°C) were studied. Four treatments were evaluated: control, 0.25% citrus fiber, 0.50% citrus fiber, and 0.105% sodium tripolyphosphate. The study was independently replicated 3 times. Proximate analysis and pH were measured once, and color (Hunter L, a, b), lipid oxidation (thiobarbituric acid-reactive substances), texture (Texture Profile Analysis hardness, resilience, cohesiveness, springiness, and chewiness), and sensory parameters (turkey aroma, texture, moistness, turkey flavor, off-flavor, and color) were measured at regular intervals on vacuum-packaged samples throughout an 84-d storage period. Aside from Texture Profile Analysis resiliency and sensory moistness lower in the 0.105% sodium tripolyphosphate group, all experimental treatments resulted in product with equivalent quality attributes to the control. At the levels tested in this specific application (high moisture, low fat), the citrus fiber evaluated did not affect the product’s quality attributes in a measurable way.

Influence of different dispersing systems on rheological and microstructural properties of citrus fiber suspensions

The propensity of edible fiber to structure aqueous suspensions can be tuned also by modifying the process adopted to disperse it in water. In this paper a rotor-stator homogenizer and a high pressure microfluidizer are used to produce fiber aqueous suspensions with increasing fiber content, investigating the effects of process conditions on rheological properties and particles-size distribution of these materials. An isoenergy criterion was chosen to vary the power supplied by the rotor-stator device to suspensions, and, on the other hand, two operating pressures were used to produce a second set of suspensions via microfluidization. The obtained results highlighted the greater propensity of microfluidizer to disrupt particles, stabilizing the final system by varying mainly the network extension. Finally, a fractal model was adopted to predict the rheological behavior of suspensions as a function of fiber content.

Polyphenols and Antioxidant Activity of Citrus Fiber/Blackberry Juice Complexes.

The objective of this study was to investigate the use of citrus fiber as a carrier of blackberry juice polyphenols. For that purpose, freeze-dried complexes with blackberry juice and different amounts of citrus fiber (1%, 2% and 4%) were prepared. Complexes were evaluated spectrophotometrically for total polyphenols, proanthocyanidins and antioxidant activity. Analyses of individual polyphenols were performed using high-performance liquid chromatography. IR spectra were recorded to confirm encapsulation. All analyses were performed after preparation and after eight months of storage, in order to examine the stability of formed complexes. The obtained results indicated that increasing the amount of fiber led to a decrease in the concentration of polyphenols and the antioxidant activity of complexes. Cyanidin 3-glucoside was the prevalent anthocyanin in complexes (138.32–246.45 mg/100 g), while cyanidin 3-dioxalylglucoside was present at lower concentrations (22.19–31.45 mg/100 g). The other identified and quantified polyphenols were hesperidin (from citrus fiber), ellagic acid and quercetin (1317.59–1571.65 mg/100 g, 31.94–50.11 mg/100 g and 20.11–33.77 mg/100 g, respectively). Degradation of polyphenols occurred during storage. Results obtained in this study confirmed that citrus fiber could be used for the formulation of novel bioactive additives. Such additives could enhance the antioxidant potential of products to which they are added, such as baked goods, dairy, or fruit products.

Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment

In this work, three methods were utilized to modify citrus fiber (CF), xylanase hydrolysis, combination of xylanase treatment and water media ball milling (WMBM) or dry micronization by ball mill (DMBM). The chemical composition results showed xylanase treatment could increase the content of soluble dietary fiber (SDF) from 10.31 to 19.12 g/100 g CF and decrease the cellulose content from 38.97 to 35.85 g/100 g as well as the hemicellulose content from 22.16 to 18.83 g/100 g. WMBM could further change the chemical components, while DMBM showed tiny effects. The physicochemical properties of all modified CF are higher than the raw material, especially the enzyme-WMBM treatment could significantly increase the water holding capacity (WHC) by 2.08-folds, the oil retention capacity (ORC) by 1.53-folds and the water swelling capacity (WSC) by 4.56-folds higher than the unmodified CF. Besides, the modifications improved the cholesterol adsorption capacity (CAC), the glucose adsorption (GAC) and total antioxidant capacity (TAC) of the CFs progressively. The FT-IR spectra showed no spectra transform but peak intensity changes in the three modified CFs, the crystalline decreased from 28.16% to 18.60% after xylanase treatment, while increased from 18.60% to 24.00% (19.05%) after WMBM (DMBM) treatment, the SEM results showed the structure of CFs became looser and more porous, the thermogravimetric analysis showed the thermal ability of CF was improved after the modifications. The modifications altered the distribution of monosaccharides of CF as well. Overall results suggest that the modifications could change the structure of CF, the xylanase and xylanase-WMBM treatment could effectively improve the hydration capacities of CF.

Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods

The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.

The effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties

Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fibre, citrus fibre or microcrystalline cellulose. This replacement was limited to a maximum level of 3% w/w for asparagus and citrus fibres, and 10% w/w for microcrystalline cellulose, due to fibre insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% w/w showed better physical properties and aroma retention than 30% w/w. Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar physical properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatography–mass spectrometry. This research shows that fibre obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-isopropyl pyrazine.

Antioxidant properties of citrus fibre and the prediction of oxidation in ground beef meatballs made with citrus fibre by ATR-FTIR spectroscopy with principal component analysis

The objectives of the present work were (1) to determine the total polyphenol content (TPC), total flavonoid content (TFC), and oxygen radical absorbance capacity (ORAC) of citrus fibre, and (2) to predict, by attenuated total reflection (ATR)-Fourier transform infrared spectroscopy (FTIR), the oxidative stability of ground beef made with different levels (i.e., 0, 1, 3, and 5%) of citrus fibre (CF) during 1, 3, 5, or 7 days of refrigerated storage. The TPC, TFC, and ORAC values of citrus fibre were 3.753 ± 0.49 mg/g, 2.825 ± 0.008 mg/g, and 10.036 ± 1.94 μmol/g in dry basis, respectively. The citrus fibre pH was 4.45 ± 0.075. To monitor lipid oxidation, the peaks at 2924, 2853, and 1743 cm-1 were useful. Principal component analysis (PCA) was applied at a 5% significance level between 1780 - 1700 cm-1. The results of the present work demonstrated that the addition of citrus fibre at higher levels (i.e., 3 and 5%) had a pro-oxidative effect on ground beef meatballs. FTIR helped to predict oxidation in meat products.

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings.

The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.