Comparison of the Physicochemical Properties of Dietary Fiber from Lychee Pomace Treated with Different Desugarization Methods
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Abstract:
This study investigated the effects of three different pretreatments (alcohol wash, water wash and fermentation with yeast) on the desugarization of lychee pomace and the physicochemical properties of dietary fiber. The results showed that the contents of total sugar, fructose, and glucose in the lychee pomace were 11.13%, 4.89% and 4.33% (m/m), respectively. All the three desugarization methods could effectively remove the reducing sugar from the lychee pomace. Among them, the loss rate of lychee pomace in the alcohol-washing group and water-washing group exceeded 60%, which in turn decreased the yields of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF). When the desugarization rate of lychee pomace of the yeast-fermentation group reached 91.24%, with the loss rate of lychee pomace being only 36.07%, the IDF yield decreasing by 3.34%, and the SDF yield increasing slightly (the difference was insignificant, p>0.05). Compared with the undesugarized, the water-holding capacity, water-binding capacity and swelling capacity of the total dietary fiber (TDF) in the alcohol-washing group increased by 1.53 g/g, 1.19 g/g and 0.70 g/g, respectively, whilst the hydration properties of the water-washing group and yeast-fermentation group decreased (p>0.05). The three desugarization methods all significantly improved the compression index and cation exchange capacity (CEC) of TDF, and the CEC of the TDF in the yeast-fermentation was the highest (0.67 mmoL/g). In summary, the fermentation with yeast can be used as a suitable desugarization method used before the extraction of dietary fiber from lychee pomace.
