PMID- 36076847
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220913
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 11
IP  - 17
DP  - 2022 Sep 1
TI  - Comparison and Characterization of the Structure and Physicochemical Properties 
      of Three Citrus Fibers: Effect of Ball Milling Treatment.
LID - 10.3390/foods11172665 [doi]
LID - 2665
AB  - 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.
FAU - Jiang, Zhanmei
AU  - Jiang Z
AUID- ORCID: 0000-0002-7296-658X
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Zhang, Minghan
AU  - Zhang M
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Huang, Yuxuan
AU  - Huang Y
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Ma, Chenglong
AU  - Ma C
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Mu, Sinan
AU  - Mu S
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Li, Hongyu
AU  - Li H
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Liu, Xianqi
AU  - Liu X
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Ma, Yue
AU  - Ma Y
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Liu, Yue
AU  - Liu Y
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
FAU - Hou, Juncai
AU  - Hou J
AD  - Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, 
      Northeast Agricultural University, Harbin 150030, China.
LA  - eng
GR  - No. ZD2021C007/Natural Key Science Foundation of Heilongjiang Province of China/
GR  - No. 2019ZX07B02-04/Key Program of Heilongjiang Province of China/
PT  - Journal Article
DEP - 20220901
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC9455636
OTO - NOTNLM
OT  - ball milling
OT  - citrus fiber
OT  - functional properties
OT  - physicochemical properties
COIS- The authors declare no conflict of interest.
EDAT- 2022/09/10 06:00
MHDA- 2022/09/10 06:01
PMCR- 2022/09/01
CRDT- 2022/09/09 01:04
PHST- 2022/07/19 00:00 [received]
PHST- 2022/08/24 00:00 [revised]
PHST- 2022/08/26 00:00 [accepted]
PHST- 2022/09/09 01:04 [entrez]
PHST- 2022/09/10 06:00 [pubmed]
PHST- 2022/09/10 06:01 [medline]
PHST- 2022/09/01 00:00 [pmc-release]
AID - foods11172665 [pii]
AID - foods-11-02665 [pii]
AID - 10.3390/foods11172665 [doi]
PST - epublish
SO  - Foods. 2022 Sep 1;11(17):2665. doi: 10.3390/foods11172665.