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Artículos de revistas sobre el tema "Citrus fibers"

Autor: Grafiati

Publicado: 21 de diciembre de 2024

Última modificación: 31 de julio de 2025

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1

Buljeta, Ivana, Ina Ćorković, Anita Pichler, Josip Šimunović, and Mirela Kopjar. "Application of Citrus and Apple Fibers for Formulation of Quercetin/Fiber Aggregates: Impact of Quercetin Concentration." Plants 11, no. 24 (2022): 3582. http://dx.doi.org/10.3390/plants11243582.

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Among flavonoids, quercetin has gained special attention due to its positive biological activities. Quercetin’s disadvantages, such as its hydrophobic nature, poor solubility, and permeability, could be overcome by complexation with different polymers. Dietary fibers are known as carriers of polyphenols, which can protect them from environmental conditions and thus allow them to be absorbed. In this study, apple and citrus fibers (as applicable food by-products) were used as carriers of quercetin. A constant amount of fibers (1%) and different concentrations of quercetin solution (5 mM, 10 mM,

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2

TYAGI, PREETI, MICHAEL JOYCE, SACHIN AGATE, MARTIN HUBBE, and LOKENDRA PAL. "Citrus-based hydrocolloids: A water retention aid and rheology modifier for paper coatings." July 2019 18, no. 7 (2019): 443–50. http://dx.doi.org/10.32964/tj18.7.443.

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The rheological and dewatering behavior of an aqueous pigmented coating system not only affects the machine runnability but also affects the product quality. The current study describes the use of natural hydrocolloids derived from citrus peel fibers as a rheology modifier in paper coating applications. The results were compared with carboxymethyl cellulose (CMC) in a typical paper coating system. Water retention of the coating formulation was increased by 56% with citrus peel fibers compared to a default coating, and it also was higher than a CMCcontaining coating. The Brookfield viscosity of

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3

Jiang, Zhanmei, Minghan Zhang, Yuxuan Huang, et al. "Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment." Foods 11, no. 17 (2022): 2665. http://dx.doi.org/10.3390/foods11172665.

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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

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4

Landikhovskaya, A. V., and A. A. Tvorogova. "Quality characteristics of milk ice cream with citrus fibers and gum." Food systems 6, no. 2 (2023): 261–68. http://dx.doi.org/10.21323/2618-9771-2023-6-2-261-268.

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Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the research was to define the possibility of using citrus fibers and their compositions together with guar and xanthan gums to stabilize the milk ice cream structure. Samples with gelatin and a complex stabilizer (emulsifier) were used as control samples. It was established that adding of citrus fibers in amount of 0.6% makes the product bitter, does not

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5

Kalla-Bertholdt, Ann-Marie, Anne Kathrin Baier, and Cornelia Rauh. "Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound." Foods 12, no. 19 (2023): 3663. http://dx.doi.org/10.3390/foods12193663.

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Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio

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6

Thoma, Green, and Ferguson. "Citrus Pectin and Oligofructose Improve Folate Status and Lower Serum Total Homocysteine in Rats." International Journal for Vitamin and Nutrition Research 73, no. 6 (2003): 403–9. http://dx.doi.org/10.1024/0300-9831.73.6.403.

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Low folate status leads to increased total homocysteine (tHcy) concentration, and this has been associated with an increased risk of several diseases. Many colonic bacteria are capable of synthesizing folate, and certain dietary fibers may enhance this effect. We assessed the ability of non-fermentable (cellulose) and fermentable (citrus pectin and oligofructose) fibers to improve folate status and lower tHcy in rats. Weanling Sprague-Dawley rats were fed a folate-deficient diet with 5% cellulose for four weeks. Rats were then randomly assigned to one of five folate-adequate (400 mug/kg diet)

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7

Noguerol, Ana Teresa, Marta Igual, and M. Jesús Pagán-Moreno. "Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods." Foods 10, no. 5 (2021): 1017. http://dx.doi.org/10.3390/foods10051017.

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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 fro

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8

Szafrańska, Jagoda O., Siemowit Muszyński, Igor Tomasevic, and Bartosz G. Sołowiej. "The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat." Foods 10, no. 4 (2021): 759. http://dx.doi.org/10.3390/foods10040759.

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This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers

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9

Gutiérrez-Estupiñán, Cindy, José Gutiérrez-Gallego, and Melba Sánchez-Soledad. "Preparation of a Composite Material from Palm Oil Fiber and an Ecological Emulsion of Expanded Polystyrene Post-Consumption." Revista Facultad de Ingeniería 29, no. 54 (2020): e10489. http://dx.doi.org/10.19053/01211129.v29.n54.2020.10489.

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The overproduction of plastics and the wide availability of natural fibers that become a source of contamination before ending their useful life, in a context of environmental crisis, has led researchers to study how to integrate them into the production of biocomposites. For this project, the development of a composite material that integrated expanded post-consumer polystyrene (EPS) and palm fiber (OPEFB) was proposed. OPEFB fibers were obtained from palm growers in the region, being processed by drying, grinding and sieving with a particle size (Mesh of 30,40, 50, 60 and 70). To obtain the

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10

Li, Zhenqing, Xin Chen, Lulu Qiu, Yu Wang, and Zhiqin Zhou. "Nano Porous Carbon Derived from Citrus Pomace for the Separation and Purification of PMFs in Citrus Processing Wastes." Nanomaterials 10, no. 10 (2020): 1914. http://dx.doi.org/10.3390/nano10101914.

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The by-product of citrus juice processing is a huge source of bioactive compounds, especially polymethoxyflavones (PMFs) and fibers. In this study, a method for the separation and purification of PMFs from citrus pomace was established based on citrus nanoporous carbon (CNPC) enrichment. Different biomass porous carbons were synthesized, their adsorption/desorption characteristics were evaluated, and the CNPCs from the peel of Citrus tangerina Tanaka were found to be best for the enrichment of PMFs from the crude extracts of citrus pomace. Using this method, six PMF compounds including low-abu

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11

Tvorogova, A., Anna Landikhovskaya, and Svetlana Kochneva. "QUALITY INDICATORS OF MILK ICE CREAM WITH JOINT APPLICATION OF STABILIZERS-EMULSIFIERS AND CITRUS FIBERS." Bulletin of KSAU, no. 2 (February 23, 2024): 215–21. http://dx.doi.org/10.36718/1819-4036-2024-2-215-221.

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The purpose of research is to experimentally substantiate the possibility of using citrus fibers in the presence of a complex stabilizer-emulsifier in the production of dairy ice cream for additional stabilization of the structure, improvement of consistency and sensory increase in fat content. Objectives: to produce ice cream in an experimental laboratory using a traditional stabilization system and with the additional introduction of citrus fibers and to conduct a set of studies to determine quality indicators. The object of the study was milk ice cream with a fat mass fraction of 6 %. It wa

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12

Buljeta, Ivana, Drago Šubarić, Jurislav Babić, Anita Pichler, Josip Šimunović, and Mirela Kopjar. "Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review." Applied Sciences 13, no. 16 (2023): 9309. http://dx.doi.org/10.3390/app13169309.

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The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilization in the food industry and also in other industries. Such waste usually represents a valuable raw material in terms of dietary fibers or bioactive components. Dietary fibers, especially pectin, are usually derived from apple pomace or citrus peel. Currently, sources of dietary fibers include novel food waste streams and by-products. Also, the uti

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13

Cespi, Marco, Giulia Bonacucina, Matthew Roberts, et al. "Evaluation of Citrus Fibers as a Tablet Excipient." AAPS PharmSciTech 15, no. 2 (2013): 279–86. http://dx.doi.org/10.1208/s12249-013-0059-6.

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14

Gogakar, Yadilal Manda Manisha Eda Pavani Malladi Navya Chappala Alekhya G.Hema Chandini and Chandaka Madhu. "ESTIMATION OF CRUDE FIBRE CONTENT IN SPICES AND FRUITS." Indo American Journal of Pharmaceutical Sciences 04, no. 10 (2017): 3864–68. https://doi.org/10.5281/zenodo.1034544.

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Crude fiber consists largely of cellulose (60-80%) and lignin (4-6%) plus some mineral matter. These Fibers are beneficial in treating or preventing constipation, hemorrhoids, diverticulosis, coronary heart diseases, and some type of cancer. A rapid method was developed for the quantitative estimation of crude fiber present in different natural food stuff by using Hennerberg, Stohmann and Rauterberg method. The following fruits Citrus Sinensis, Vitis Vinifera, Beta Vulgaris, Ziziphus Jujube, Musa Balbisiana and Malus Domestica show the ascending order of crude fiber percentage. The following s

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15

Qurban, Faiza, Shabbir Hussain, Muhammad Waqas, Hafiza Hadiya Shahzad, Aqsa Rukhsar, and Atif Javed. "Phytochemistry, Nutritional, and Pharmacological Potential of Citrus Limonum." Scientific Inquiry and Review 8, no. 3 (2024): 1–23. http://dx.doi.org/10.32350/sir.83.01.

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The current research aimed to provide an overview of the phytochemical configuration, nutritional value, and therapeutic uses of Citrous Limonum (lemon). Its fruit contains a variety of phytochemicals including citric acid, polyphenols, terpenes, limonene, flavonoids, vitamin C, sugar, pectin, citric acid, malic acid, flavonoids, carotenoids, terpineol, fellander, camhenium, citrain, calcium oxalates, and mucilages. Vitamin C is abundant in citrous fruits, as well as macronutrients (dietary fibre and simple sugar) and micronutrients (copper, magnesium, phosphorus, calcium, potassium, pantothen

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16

Yalinkilic, Baris, and Ayhan Cigdem. "Effects of Various Citrus Fiber Coatings on the Color, Texture, and Sensory Properties of Chicken Nuggets." International Journal of Gastronomy Research 3, no. 1 (2023): 17–23. http://dx.doi.org/10.56479/ijgr-37.

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Wastes from the fruit juice industry are sources rich in functional compounds like dietary fiber. The present study aimed to investigate the suitability of dietary fibers derived from the orange, lemon, and grapefruit juice production wastes in the production of chicken nuggets as a coating material. In the control group, nugget samples were coated with breadcrumbs. Obtained chicken nuggets were analyzed for color, texture, pH, and sensory properties. The results indicated that the use of dietary fiber from different sources had a statistically significant effect on the pH and L*, a*, and b* v

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17

Akashi, Shiori, Akihito Morita, Yusuke Mochizuki, Fuka Shibuya, Yasutomi Kamei та Shinji Miura. "Citrus hassaku Extract Powder Increases Mitochondrial Content and Oxidative Muscle Fibers by Upregulation of PGC-1α in Skeletal Muscle". Nutrients 13, № 2 (2021): 497. http://dx.doi.org/10.3390/nu13020497.

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Peroxisome proliferator-activated receptor-γ coactivator-1α (PGC-1α) is expressed in skeletal muscles and regulates systemic metabolism. Thus, nutraceuticals targeting skeletal muscle PGC-1α have attracted attention to modulate systemic metabolism. As auraptene contained in citrus fruits promotes lipid metabolism and improves mitochondrial respiration, it could increase mitochondrial function through PGC-1α. Therefore, we hypothesized that PGC-1α is activated by auraptene and investigated its effect using Citrus hassaku extract powder (CHEP) containing >80% of auraptene. C2C12 myotubes were

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18

Zannini, Domenico, Giovanni Dal Poggetto, Mario Malinconico, Gabriella Santagata, and Barbara Immirzi. "Citrus Pomace Biomass as a Source of Pectin and Lignocellulose Fibers: From Waste to Upgraded Biocomposites for Mulching Applications." Polymers 13, no. 8 (2021): 1280. http://dx.doi.org/10.3390/polym13081280.

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Citrus pomace derived from the industrial processing of juice and essential oils mostly consists of pectin, cellulose, hemicellulose, and simple sugars. In this work, citrus pomace waste from an agricultural company in South Italy was used as source of pectin. The extraction conditions of the polysaccharide were optimized using a suitable combination of time and a concentration of a mild organic solvent, such as acetic acid; thus recovering high Mw pectin and bioactive molecules (flavonoids and polyphenols). The pectin was structurally (GPC, FTIR), morphologically (SEM), thermally (TGA/DTG), a

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19

Творогова, А. А., И. А. Гурский, Н. В. Казакова, and И. А. Королев. "Study on technological functionality of citrus fibers in production of the Creamy and the High Fatty ice cream." Food processing industry, no. 8 (August 2, 2023): 6–9. http://dx.doi.org/10.52653/ppi.2023.8.8.001.

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Мороженое сливочное и пломбир является наиболее производимым. Традиционно для стабилизации структуры мороженого используют комплексы стабилизаторов-эмульгаторов, содержащие 4–6 пищевых добавок. Что ограничивает потребление этих разновидностей у определенной категории людей. Целью исследований являлось установление возможности применения цитрусовых волокон и их композиции с гуаровой камедью взамен эффективных стабилизаторов-эмульгаторов в производстве мороженого с ограниченным содержанием пищевых добавок. В качестве объектов исследования были использованы образцы мороженого сливочного и пломбир

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20

Masmoudi, Manel. "Preparation of dietary fiber concentrate from Tunisian lemon (Citrus limon L.) by-products: Physico-chemical, functional and antioxidant properties." Journal of Nature, Science & Technology 2, no. 1 (2021): 1–6. http://dx.doi.org/10.36937/janset.2022.6536.

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Dietary fibers constitute an important element of a healthy diet. This study is a contribution to valorize Tunisian lemon (Citrus limon L.) by-products (LB) by preparation of a lemon fiber concentrate (LFC). The suitability of this by-product as a source of dietary fiber for food enrichment was investigated. Lemon fiber concentrate was prepared by LB washing in water at 90 °C for 5 min and then characterized by studying its physico-chemical, functional and antioxidant properties, in comparison with the original LB. The extraction method led to a total dietary fiber yield of 54.42 g/100g. LFC h

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21

Wang, Lei, Honggao Xu, Fang Yuan, Qiuyue Pan, Rui Fan, and Yanxiang Gao. "Physicochemical characterization of five types of citrus dietary fibers." Biocatalysis and Agricultural Biotechnology 4, no. 2 (2015): 250–58. http://dx.doi.org/10.1016/j.bcab.2015.02.003.

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22

Filinska, Tetiana, Antonina Filinska, and Larisa Fursova. "STUDY OF THE PROPERTIES OF CITRUS PROCESSING PRODUCTS AS ADDITIVES FOR MAYONNAISE SAUCES." TECHNICAL SCIENCES AND TECHNOLOGIES, no. 1(35) (2024): 225–31. http://dx.doi.org/10.25140/2411-5363-2024-1(35)-225-231.

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The growth of the cultivation and processing of citrus fruits is accompanied by the formation of a large amount of waste, which contains a number of useful nutrients and can serve as a valuable biological resource for various fields of application. The vitamins, trace elements, dietary fibers present inthe composition allow you to use them as effective functional additives. The specificity of citrus dietary fibers is a large amount of protopectin, which determines their significant sorption properties. The ability of fibers to retain water makes them effective thickeners and attractive compone

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23

Seyyedi-Mansour, S., M. Carpena, P. Donn, et al. "Citrus Seed Waste and Circular Bioeconomy: Insights on Nutritional Profile, Health Benefits, and Application as Food Ingredient." Applied Sciences 14, no. 20 (2024): 9463. http://dx.doi.org/10.3390/app14209463.

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Citrus fruits are widely grown, processed, and distributed in more than 140 countries, with annual global production exceeding 124.3 million metric tons. This substantial consumption generates significant organic waste, accounting for approximately 50–60% of the total fruit mass, primarily in the form of peel, pulp, and seeds. Often discarded or reused as animal feed, these wastes contribute to significant environmental pollution and economic losses. Therefore, the valorization of these by-products represents an important opportunity to mitigate these challenges and improve the sustainability

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24

Montrimaitė, Kristina, and Elena Moščenkova. "Possibilities of Usage of Oilcakes from Non-traditional Oil Plants for Development of Health-friendly Functional Food Products." Food Science and Applied Biotechnology 1, no. 2 (2018): 154. http://dx.doi.org/10.30721/fsab2018.v1.i2.25.

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Research studies have shown that the nutrition of Lithuanian population is not healthy. The objective of this study was to investigate the possibilities of usage of oilcakes from non- conventional oil plants for the development of new food products and estimation of their quality and nutritional properties. For this purpose the standard methods were used to determine and compare the nutritional value of non-traditional oilseed cakes, analyzed the possibilities of their use for development of new confectionery products. During experimental tests, the bread samples were developed and made enrich

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25

Ben Hsouna, Anis, Carmen Sadaka, Ivana Generalić Mekinić, et al. "The Chemical Variability, Nutraceutical Value, and Food-Industry and Cosmetic Applications of Citrus Plants: A Critical Review." Antioxidants 12, no. 2 (2023): 481. http://dx.doi.org/10.3390/antiox12020481.

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Citrus fruits occupy an important position in the context of the fruit trade, considering that both fresh fruits and processed products are produced on a large scale. Citrus fruits are recognized as an essential component of the human diet, thanks to their high content of beneficial nutrients such as vitamins, minerals, terpenes, flavonoids, coumarins and dietary fibers. Among these, a wide range of positive biological activities are attributed to terpenes and flavonoids derivatives. In this review, a list of bibliographic reports (from 2015 onwards) on the phytochemical composition, beneficia

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26

Kalla-Bertholdt, Ann-Marie, Anne Kathrin Baier, and Cornelia Rauh. "Influence of High-Intensity Ultrasound on Characteristics and Bioaccessibility of Pea Protein in Fiber-Enriched Suspensions." Foods 12, no. 17 (2023): 3160. http://dx.doi.org/10.3390/foods12173160.

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Pea protein is of high interest for the food industry owing to its low allergenicity and high nutritional value. However, it often exhibits poor functionality, such as low solubility. The presence of dietary fiber in food products is beneficial for human health but may decrease the bioaccessibility of nutrients. Ultrasound, as a promising green technology, may influence properties of fibers and proteins and, thus, bioaccessibility. Therefore, this study investigated the effects of high-intensity ultrasound on the characteristics and protein bioaccessibility of protein–fiber suspensions. Suspen

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27

Sendra, Esther, Patricia Fayos, Yolanda Lario, Juana Fernández-López, Estrella Sayas-Barberá, and José Angel Pérez-Alvarez. "Incorporation of citrus fibers in fermented milk containing probiotic bacteria." Food Microbiology 25, no. 1 (2008): 13–21. http://dx.doi.org/10.1016/j.fm.2007.09.003.

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28

Shin, Jae-Sung, Beom-Hee Kim, and Moo-Yeol Baik. "Applicable Plant Proteins and Dietary Fibers for Simulate Plant-Based Yogurts." Foods 10, no. 10 (2021): 2305. http://dx.doi.org/10.3390/foods10102305.

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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 c

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Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, et al. "Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers." Materials 15, no. 9 (2022): 3136. http://dx.doi.org/10.3390/ma15093136.

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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scannin

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30

Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, et al. "Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers." Materials 15, no. 9 (2022): 3136. http://dx.doi.org/10.3390/ma15093136.

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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scannin

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31

Losini, Alessia Emanuela, Anne-Cecile Grillet, Monika Woloszyn, et al. "Mechanical and Microstructural Characterization of Rammed Earth Stabilized with Five Biopolymers." Materials 15, no. 9 (2022): 3136. http://dx.doi.org/10.3390/ma15093136.

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This study aims to check the compatibility of a selection of waste and recycled biopolymers for rammed earth applications in order to replace the more common cement-based stabilization. Five formulations of stabilized rammed earth were prepared with different biopolymers: lignin sulfonate, tannin, sheep wool fibers, citrus pomace and grape-seed flour. The microstructure of the different formulations was characterized by investigating the interactions between earth and stabilizers through mercury intrusion porosimetry (MIP), nitrogen soprtion isotherm, powder X-ray diffraction (XRD) and scannin

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32

Menezes, Madalena Lima, Roberta Ariboni Brandi, Ives Cláudio da Silva Bueno, Júlio Cesar de Carvalho Balieiro, Camilla Garcia Moreira, and Olivia Carmen de Araújo Nascimento. "Effects of diets with increasing levels of citrus pulp on the blood parameters linked to energy metabolism in horses." Ciência e Agrotecnologia 38, no. 6 (2014): 589–97. http://dx.doi.org/10.1590/s1413-70542014000600008.

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Currently, the use of alternative energy ingredients for horses has increased because these foods contain "superfibers", making safer diet for these animals. To study the influence of diets containing increasing levels of citrus pulp on albumin, triglycerides, cholesterol, glucose, insulin and short chain fatty acid (SCFA) concentrations in the blood, five animals were used, with an average age of 3.5 years and a live weight of 460.66±76.86 kg, they were fed twice a day, at 7:00 am and 4:00 pm. The diets were formulated to meet the requirements of the animals at maintenance. 60% of the energy

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33

Yilmaz, Emin, and Elif Karaman. "Functional crackers: incorporation of the dietary fibers extracted from citrus seeds." Journal of Food Science and Technology 54, no. 10 (2017): 3208–17. http://dx.doi.org/10.1007/s13197-017-2763-9.

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Gao, Pu, Meiyu Zheng, Hanyu Lu, and Shengmin Lu. "The Progressive Utilization of Ponkan Peel Residue for Regulating Human Gut Microbiota through Sequential Extraction and Modification of Its Dietary Fibers." Foods 12, no. 22 (2023): 4148. http://dx.doi.org/10.3390/foods12224148.

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As a by-product of citrus processing, ponkan (Citrus reticulata Blanco, cv. Ponkan) peel residue is a source of high quality dietary fiber (DF). To make a full utilization of this resource and give a better understanding on the probiotic function of its DF, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from ponkan peel residue (after flavonoids were extracted) using an alkaline method, followed by modifications using a composite physical-enzymatic treatment. The in vitro fermentation properties of the modified SDF and IDF (namely, MSDF and MIDF) and their effects

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Bejanidze, Irina, Tina Kharebava, Nunu Nakashidze, Lamzira Komcelidze, and Nazi Davitadze. "INFLUENCE OF TECHNOLOGICAL PARAMETERS OF THE ULTRAFILTRATION PROCESS OF CITRUS JUICES ON THEIR QUALITY." CBU International Conference Proceedings 7 (September 30, 2019): 884–90. http://dx.doi.org/10.12955/cbup.v7.1470.

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Fresh fruit juices contain organic acids and mineral substances (potassium, calcium, iron, copper, magnesium, phosphorus, manganese, molybdenum, boron, iodine), and their salts, large amounts of fiber, pectin and enzymes - complex substances, that contribute to the food processing and absorption of nutritional elements. Natural citrus juices contain essential vitamins and nutrients for the human body. Therefore, they represent a good opportunity for the treatment and prevention of various diseases. With the vitamins, taken through the juice, the human body becomes more resistant to viruses and

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Zhou, Liling, Jiaqian Luo, Qiutao Xie, Lvhong Huang, Dan Shen, and Gaoyang Li. "Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties." Foods 12, no. 10 (2023): 2007. http://dx.doi.org/10.3390/foods12102007.

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Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properti

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Wong, Dominic W. S. "The Use of Plant Fibers for Oligosaccharide Production with Libraries Constructed by Combinatorial Enzyme Technology." Current Biotechnology 10, no. 3 (2021): 168–77. http://dx.doi.org/10.2174/2211550111666211216110556.

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: Combinatorial chemistry involves the chemical or biological synthesis of libraries of the diverse structural population of a template molecule and the screening for the variants expressing desirable target properties. The approach has been a focus of research activity in modern drug discovery and biotechnology for accelerating the discovery and development of novel therapeutic and bioactive compounds. This review describes the application of combinatorial chemistry in enzyme technology as a novel technique and invention developed in our laboratory to construct oligosaccharide libraries in th

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Jackson, Matthew, Brent K. Pope, Dayakar Badri, and Dennis Jewell. "Dietary Fiber-Bound Polyphenols Modify Canine Fecal Endocannabinoid Levels and Improve Stool Firmness." Current Developments in Nutrition 4, Supplement_2 (2020): 404. http://dx.doi.org/10.1093/cdn/nzaa045_037.

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Abstract Objectives Not all dietary fibers are equal in effect. Fiber may entrap bioactive polyphenols (PP), enabling them to bypass digestion and arrive in the colon. We documented effects of fiber combinations on stool firmness and fecal metabolomics in dogs fed a hydrolyzed meat diet, hypothesizing that fiber-bound PP would deliver these bioactives to the colon, improve stool firmness and alter the fecal metabolome. Methods Dogs were group housed, provided daily exercise in outdoor grassy runs, had access to natural light that varied with season and were fed to healthy body weight. Health w

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Borges, Josileide Gonçalves, Jackson Roberto Guedes da Silva Almeida, João Victor Pinheiro, Juliana Anielle Ribeiro de Sá, Kaline Stela Pires Bezerra, and Ingrid Lessa Leal. "Nutritional and Phytochemical Composition of Fruit Bioproducts." Journal of Agricultural Studies 7, no. 2 (2019): 252. http://dx.doi.org/10.5296/jas.v7i3.15116.

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Interest in fiber-rich foods, phytochemicals with antioxidant potential has been steadily increasing as people want to get health benefits other than basic nutrition. This study aimed to draw a profile of chemical composition, phytochemical profile of fruit pomaces grown in semi arid region of Brazil. Grapes, passion fruit, orange and pomegranate were analyzed for crude protein, lipid, moisture, mineral residue, non-fibrous carbohydrate, acid detergent fiber, neutral detergent fiber levels. Quantities of total tannins, flavonoids, anthocyanins were also quantified. All ointments have a varied

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MUNIR, H., S. AHMAD, MB CHATTHA, et al. "EMPLOYING MALE ANNIHILATION OR BAIT APPLICATION TECHNIQUES TO SUPPRESS THE PEACH FRUIT FLY, BACTROCERA ZONATA (DIPTERA: TEPHRITIDAE)." Biological and Clinical Sciences Research Journal 2023, no. 1 (2023): 525. http://dx.doi.org/10.54112/bcsrj.v2023i1.525.

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Guava (Psidium guajava) is one of the important crops of tropical regions and a major source of antioxidants and fibers. Peach fruit fly (PFF) Bactrocera zonata is a pest of many fruit crops like guava. The purpose was to extract the most efficient method among MAT, BAT, or Botanicals by considering their mortality in 24, 48, 72, and 96-hour intervals. In both BAT and Botanicals, the efficiency of extracts of Neem (A. indica), Moringa (Moringa oleifera), Citrus, and Parthenium (Parthenium hysterophorus) at concentrations (100%, 50%, and 25%) was observed. We placed 39 traps in the field with 4

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Goulart, Fernanda Rodrigues, Marina Osmari Dalcin, Naglezi de Menzes Lovatto, Ana Betine Beutinger Bender, Leila Picolli da Silva, and Alexandra Pretto. "Characterization and physicochemical properties of dietary fiber concentrates as potential prebiotic ingredients for use in fish nutrition." Caderno de Ciências Agrárias 12 (April 6, 2020): 1–9. http://dx.doi.org/10.35699/2447-6218.2020.18926.

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Dietary fibers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages, β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut, reaching intact in the colon and altering the microflora of the colon. In developing, beneficial microflora produces physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional properties of dietary fibers has led to the development of methods of obtaining these compounds for possible use in animal nutrition. Then, t

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Miller, Sherry, Teresa D. Shippy, Blessy Tamayo, et al. "In silico characterization of chitin deacetylase genes in the Diaphorina citri genome." Gigabyte 2021 (June 11, 2021): 1–11. http://dx.doi.org/10.46471/gigabyte.25.

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Chitin deacetylases (CDAs) are one of the least understood components of insect chitin metabolism. The partial deacetylation of chitin polymers appears to be important for the proper formation of higher order chitin structures, such as long fibers and bundles, which contribute to the integrity of the insect exoskeleton and other structures. Some CDAs may also be involved in bacterial defense. Here, we report the manual annotation of four CDA genes from the Asian citrus psyllid, Diaphorina citri, laying the groundwork for future study of these genes.

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Zhu, Xindi, Brock Lundberg, Yanling Cheng, et al. "Effect of high-pressure homogenization on the flow properties of citrus peel fibers." Journal of Food Process Engineering 41, no. 3 (2017): e12659. http://dx.doi.org/10.1111/jfpe.12659.

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Moaveni, Raouf, Mohammad Ghane, Parham Soltani, Akram Zamani, and Sunil Kumar Ramamoorthy. "Production of Polymeric Films from Orange and Ginger Waste for Packaging Application and Investigation of Mechanical and Thermal Characteristics of Biofilms." Applied Sciences 14, no. 11 (2024): 4670. http://dx.doi.org/10.3390/app14114670.

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Citrus waste has been used as a source of bioplastics for research in different ways. Because the juice industry produces significant amounts of residue each year, it would be advantageous to use the byproducts in the creation of new materials. Researchers have long explored eco-friendly methods to convert citrus and other organic waste into polymers for producing biodegradable films. The goal of this study is to create biofilms from orange waste (OW) and ginger waste (GW) using an ultrafine grinder and study the films’ properties. Since pectin has the ability to gel, and because cellulosic fi

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Sergeeva, Irina, Olga Golub, Maria Sevostyanova, and Valentina Kalegova. "Qualitative Characteristics Research of New Fruit Sauces." Food Industry 5, no. 2 (2020): 5–12. http://dx.doi.org/10.29141/2500-1922-2020-5-2-1.

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The article presents the study results of the thickeners influence on the quality (organoleptic) characteristics of sauces made from locally grown raw material such as black currant berries and plum fruits. The researchers used standard methods of testing and data processing and developed the following recipe composition of fruit sauces based on preliminary tests: flavoring ingredients like berries / black currant fruits / plums of local origin, sugar, citric acid and ground red pepper; refined deodorized sunflower oil of the highest grade for the better polyphenol compounds extraction; xantha

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Siregar, Saadah, Indriani Indriani, Vincentia Vincentia Ade Rizky, Visensius Visensius Krisdianilo, and Romauli Anna Teresia Marbun. "PERBANDINGAN AKTIVITAS ANTIBAKTERI INFUSA DAUN JERUK NIPIS (CITRUS AURANTIFOLIA) DAN DAUN JERUK PURUT (CITRUS HYSTRIX) TERHADAP BAKTERI ESCHERICHIA COLI." JURNAL FARMASIMED (JFM) 3, no. 1 (2020): 39–46. http://dx.doi.org/10.35451/jfm.v3i1.524.

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Plant Lime (Citrus aurantifolia) and Plant Kaffir Lime (Citrus hystrix) including Rutacea family. Part of the plant lemon and lime are used as a drug other than fruit and leaves that can be used as medicine. This study aims to determine the antibacterial activity infuse lime leaves and lime leaves. Examination of the characteristics simplicia macroscopic examination. Phytochemical screening of compounds includes examining alkaloids, flavonoids, tannins and infuse saponin. Ekstrak conducted using distilled water solvent. Test of antibacterial activity against Escherichia coli bacteria carried b

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Tinh, Nguyen Thi Thanh, Gertrude Cynthia Sitolo, Yoshinari Yamamoto, and Takuya Suzuki. "Citrus limon Peel Powder Reduces Intestinal Barrier Defects and Inflammation in a Colitic Murine Experimental Model." Foods 10, no. 2 (2021): 240. http://dx.doi.org/10.3390/foods10020240.

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This study examines the ameliorative effects of lemon (Citrus limon) peel (LP) powder on intestinal inflammation and barrier defects in dextran sulfate sodium (DSS)-induced colitic mice. The whole LP powder was fractionated into methanol (MetOH) extract and its extraction residue (MetOH residue), which were rich in polyphenolic compounds and dietary fibers, respectively. Mice were fed diets containing whole LP powder, MetOH extract, and MetOH residue for 16 d. DSS administration for 9 d induced bodyweight loss, reduced colon length, reduced the colonic expression of tight junction proteins inc

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Zhang, Yue, Ziheng Li, Jie Zeng, Haiyan Gao, and Junru Qi. "Barrier properties characterization and release kinetics study of citrus fibers-reinforced functional starch composites." Food Hydrocolloids 164 (July 2025): 111195. https://doi.org/10.1016/j.foodhyd.2025.111195.

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Debernardi-Vazquez, Teresita de Jesus, Noe Aguilar-Rivera, and Rosalia Nuñez-Pastrana. "Composting of byproducts from the orange (Citrus sinensis (L.) Osbeck) and sugarcane (Saccharum spp. hybrids) agroindustries." Ingeniería e Investigación 40, no. 3 (2020): 81–88. http://dx.doi.org/10.15446/ing.investig.v40n3.82877.

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There is a global problem involving the generation, management, disposal, and treatment of agro-industrial waste, since it requires technologies for its transformation into the sustainable production of food, fodder, biofuels, fibers, bioproducts, and biofertilizers. The citrus and sugarcane agroindustries generate waste or byproducts that require a special treatment to be reused. Sugarcane byproducts already have an established but unsustainable use. In the case of citrus fruits, 50-60% of the organic waste has an acidic pH (3-4), 95% organic matter, and 80-90% moisture. The objective of this

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Chollakup, Rungsima, Wuttinant Kongtud, Udomlak Sukatta, Kanyanut Piriyasatits, Maneenuch Premchookiat, and Amnat Jarerat. "Development of Rice Straw Paper Coated with Pomelo Peel Extract for Bio-Based and Antibacterial Packaging." Key Engineering Materials 847 (June 2020): 141–46. http://dx.doi.org/10.4028/www.scientific.net/kem.847.141.

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This study aimed to develop paper packaging from rice straw fibers with its function as antibacterial activity obtained from pomelo (Citrus maxima) peels. Paper with ca. 106.42 g/m2 basis weight, 0.34 mm thickness, 34.15 % brightness and 78.7 N.m/g tensile index was prepared from rice straw fibers and pulps. Bioactive compounds of crude pomelo peels extracted using maceration technique with 75% (v/v) ethanol were coated onto rice straw papers at concentration of 10, 15 and 20 % (w/v). The coated papers had similar thickness, and slightly lower tensile index and brightness as compared to those

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