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| Main Authors: | , , , , , , , |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Food chemistry
2026
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| Subjects: | |
| Online Access: | https://pubmed.ncbi.nlm.nih.gov/41539262/ |
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| _version_ | 1868266100199784449 |
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| author | Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia |
| author_facet | Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia |
| collection | PubMed - marine biology |
| contents | Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products. Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia Dietary Fiber Gels Citrus Animals Cellulose Swine Fruit Food, Processed Fish Products The structural and functional characteristics of three pomelo peel-derived dietary fibers, including total dietary fiber (PP), cellulose (PP-C), and microcrystalline cellulose (PP-MCC), were systematically characterized, and their effects on surimi gel properties were evaluated. PP exhibited the highest swelling capacity (8.59 mL/g). PP-C showed superior hydration performance with a water-holding capacity of 10.07 g/g (14.82% higher than PP while 69.24% higher than PP-MCC), and also displayed the highest oil-holding capacity (7.12 g/g). PP-MCC presented the highest crystallinity index (43.80 ± 0.51%) and greatest thermal stability. When incorporated at 1%-3% (w/w), 1% pomelo peel-derived dietary fibers exhibited the most pronounced improvements in surimi gels, with PP-C providing the strongest enhancement. PP-C increased immobilized water, improved water retention, and resulted in a more compact protein network by promoting disulfide bond formation and myofibrillar protein cross-linking. These findings indicated that PP-C can be a promising functional ingredient for improving surimi gel quality. |
| format | Artículo científico |
| id | pubmed_41539262 |
| institution | PubMed |
| language | en |
| publishDate | 2026 |
| publisher | Food chemistry |
| record_format | pubmed |
| spellingShingle | Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products. Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia Dietary Fiber Gels Citrus Animals Cellulose Swine Fruit Food, Processed Fish Products Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products. Zheng, Mingjing Shi, Jiawen Hong, Jinling Hong, Tao Yang, Yuanfan Jiang, Zedong Ni, Hui Ou, Yujia Dietary Fiber Gels Citrus Animals Cellulose Swine Fruit Food, Processed Fish Products The structural and functional characteristics of three pomelo peel-derived dietary fibers, including total dietary fiber (PP), cellulose (PP-C), and microcrystalline cellulose (PP-MCC), were systematically characterized, and their effects on surimi gel properties were evaluated. PP exhibited the highest swelling capacity (8.59 mL/g). PP-C showed superior hydration performance with a water-holding capacity of 10.07 g/g (14.82% higher than PP while 69.24% higher than PP-MCC), and also displayed the highest oil-holding capacity (7.12 g/g). PP-MCC presented the highest crystallinity index (43.80 ± 0.51%) and greatest thermal stability. When incorporated at 1%-3% (w/w), 1% pomelo peel-derived dietary fibers exhibited the most pronounced improvements in surimi gels, with PP-C providing the strongest enhancement. PP-C increased immobilized water, improved water retention, and resulted in a more compact protein network by promoting disulfide bond formation and myofibrillar protein cross-linking. These findings indicated that PP-C can be a promising functional ingredient for improving surimi gel quality. |
| title | Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products. |
| topic | Dietary Fiber Gels Citrus Animals Cellulose Swine Fruit Food, Processed Fish Products |
| url | https://pubmed.ncbi.nlm.nih.gov/41539262/ |