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Review | Publishing Language: Chinese | Open Access

Physicochemical Properties and Physiological Functions of Citrus Dietary Fiber and Its Application in Foods: A Review of Recent Research

Guiting CHEN , Tan HU, Yang XU, Gang XU, Lei TIAN, Siyu WU, Yiyi DAI, Siyi PAN ( )
Key Laboratory of Environment Correlative Dietology, Ministry of Education, Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Abstract

Citrus fruit contains a variety of bioactive ingredients and is particularly rich in dietary fiber (DF) with values of 50.13–68.00 g/100 g dry base. Citrus dietary fiber has excellent physicochemical properties in terms of water-holding capacity, water-swelling capacity and oil-holding capacity, making it widely used in meat products, baked products and dairy products. In addition, citrus dietary fiber has been proven to play a positive role in preventing several diseases such as diabetes, obesity, cardiovascular diseases and intestinal diseases due to diverse functional properties. In this review, the molecular composition, chemical structure, physicochemical properties, physiological activities and food application of citrus dietary fiber are summarized in order to provide a theoretical basis for the development and comprehensive utilization of citrus dietary fiber.

Keywords

citrusdietary fiberphysicochemical propertiesphysiological functionapplication
CLC number: TS201.2 Document code: A Article ID: 1002-6630(2022)23-0336-10

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Food Science
Volume 43 Issue 23,
December 2022
Pages 336-345
DOI: 10.7506/spkx1002-6630-20220110-085

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CHEN G, HU T, XU Y, et al. Physicochemical Properties and Physiological Functions of Citrus Dietary Fiber and Its Application in Foods: A Review of Recent Research. Food Science, 2022, 43(23): 336-345. https://doi.org/10.7506/spkx1002-6630-20220110-085

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Received: 10 January 2022
Published: 15 December 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).