Abstract:The effects of six extraction methods on the properties of dietary fiber from bergamot were investigated, including hot water extraction (H), high temperature cooking-assisted hot water extraction (HTH), ultra-fine grinding-assisted hot water extraction (UMH), complex enzymolysis with cellulase and xylanase (E), high temperature cooking-assisted complex enzymolysis (HTE), and ultra-fine comminution-assisted complex enzymolysis (UME). The purity of H-TDF (82.49 g/100 g) was the highest. The highest yields were from E-TDF (59.15%), UMH-IDF (48.45%) and HTE-SDF (23.68%) respectively. In terms of structural properties, all IDF and SDF had characteristic polysaccharide structures, typical cellulose I-type structures, and similar surface structures. Except for H-SDF, the macromolecular components of other SDFs were degraded. In terms of physical and chemical properties, HTE-IDF had the highest water holding (8.37 g/g), oil holding (2.11 g/g), and cation exchange capacity (0.24 mol/g), whereas E-IDF had the highest expansion capacity (9.89 mL/g). The water holding (9.69 g/g) and expansion capacity (7.42 mL/g) of E-SDF were the highest, the oil holding capacity (13.76 g/g) of UME-SDF was the highest, and the cation exchange capacity (0.31 mol/g) of E-SDF was the highest. For nitrite adsorption capacity, UMH-IDF (7.28 mg/g) and H-SDF (3.80 mg/g) were the highest at pH value 2, and HTH-IDF (12.87 mg/g) and UME-SDF (1.55 mg/g) were the highest at pH value 7. High temperature cooking-assisted complex enzymolysis was generally superior to other methods, and SDF yield was the highest. This method could be popularized.
