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<p>Dietary fibers from citrus cell walls exhibit limited solubility and interfacial activity due to their compacted polysaccharide network, restricting their functionality in multiphase food systems. This study investigated the effects of an acid-ultrasound treatment on the structural and functional properties of pomelo fiber (PF). PF was treated with phosphoric acid and ultrasound at sonication times of 5 and 10&#xa0;min and reaction times of 1, 3, and 24&#xa0;h with untreated PF as the control. Structural modifications of PF were confirmed by Fourier Transform Infrared Spectroscopy (FTIR) band shifts and morphological changes observed by Scanning Electron Microscopy (SEM). The treatment increased soluble dietary fiber (SDF) from 18% to 49%, improved oil-holding capacity (OHC), and decreased water-holding capacity (WHC). The modified fiber also showed improved emulsion properties, suggesting its potential as an emulsion-supporting ingredient in oil-in-water systems. The optimal balance between structural transformation and functional properties was achieved with 10&#xa0;min of sonication and a 3&#xa0;h reaction time. Findings indicated that acid-ultrasound treatment can contribute to zero waste by converting pomelo fiber into a functional, soluble dietary fiber with potential use as a natural stabilizer in emulsion systems.</p> Graphical Abstract <p></p>

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Acid-ultrasound-induced structural reconstruction of pomelo fiber enhances hydration and interfacial properties with potential as a natural stabilizer

  • 期刊论文

  • 发表日期：

    2026年8月4日

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  • Kartika Sari Dewi,
  • Mohsen Gavahian,
  • Idris Kaida Zubairu,
  • Nareekan Chaiwong,
  • Pavalee Chompoorat Tridtitanakiat,
  • Pornchai Rachtanapun,
  • Yuthana Phimolsiripol

摘要

Dietary fibers from citrus cell walls exhibit limited solubility and interfacial activity due to their compacted polysaccharide network, restricting their functionality in multiphase food systems. This study investigated the effects of an acid-ultrasound treatment on the structural and functional properties of pomelo fiber (PF). PF was treated with phosphoric acid and ultrasound at sonication times of 5 and 10 min and reaction times of 1, 3, and 24 h with untreated PF as the control. Structural modifications of PF were confirmed by Fourier Transform Infrared Spectroscopy (FTIR) band shifts and morphological changes observed by Scanning Electron Microscopy (SEM). The treatment increased soluble dietary fiber (SDF) from 18% to 49%, improved oil-holding capacity (OHC), and decreased water-holding capacity (WHC). The modified fiber also showed improved emulsion properties, suggesting its potential as an emulsion-supporting ingredient in oil-in-water systems. The optimal balance between structural transformation and functional properties was achieved with 10 min of sonication and a 3 h reaction time. Findings indicated that acid-ultrasound treatment can contribute to zero waste by converting pomelo fiber into a functional, soluble dietary fiber with potential use as a natural stabilizer in emulsion systems.

Graphical Abstract