Food Science Commons^™

Effects Of Extraction Methods On The Structural Characteristics And Functional Properties Of Dietary Fiber Extracted From Papaya Peel And Seed, Xiaoyu Feng, Kashif Ameer, Guihun Jiang, Karna Ramachandraiah

School of Medicine Faculty Publications

This study aimed to characterize dietary fibers (DF) produced from papaya peel (PP) and seed (PS) using three different extraction methods (acidic: AC, enzymatic: EN and alkaline: AL). The scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), thermal and rheological properties, X-ray diffraction (XRD), monosaccharide composition were adopted for characterizing DF samples. All the DF samples showed representative infrared spectral features and crystalline structure, whereas DF derived from PP and PS extracted by AC had looser and more complicated structures. DF derived from PP and PS extracted by EN displayed greater thermal stability among DFs. DF extracted by PP-AC …