Citrus dietary fiber

Other organic fiber products which are mostly used in foods as dietary ballast additives are made from wheat, oats, tomato, apples, and citrus. Such dietary fibers are non-starch polysaccharides obtained from cell walls only, which can not be broken down by the digestive enzymes of the human organism and, therefore, constitute inert ballast materials. Color, taste, and odor relate to the fiber source. Unlike cereal brans or dietary fibers derived from, for example, sugar beets, which are often rejected by consumers because of their specific taste, wheat, oat, tomato, apple, and citrus fibers offer physiological properties that are much more readily accepted. 

Dietary Fiber from Citrus Wastes Characterization... 

Nearly 5 million metric tons of citrus peel and pulp waste materials are produced annually In the manufacturing of concentrated citrus juices In Florida. Although these materials are currently processed Into cattle feed, they are rich In polysaccharides and can be considered as a source of dietary fiber. Alcohol-Insoluble solids (AIS) of 3 different fractions of the processing residues discharged from commercial juice manufacturing equipment were analyzed for pectin, easily hydrolyzable polysaccharides, and cellulose. Two varieties of orange and one of grapefruit that are the predominant citrus fruit used in Juice production were included In this study. 

Viscous fiber (10 grams per 1,000 calories) Viscous fiber is a type of dietary fiber that forms a gel in solution with water. The dietary sources used in this study included oats, barley, psyllium, okra, and eggplant. Other good sources of soluble fiber not included in this study include beans, legumes, citrus fruit, and apples. 

The indigestible polysaccharides are collectively referred to as dietary fiber. All dietary fiber comes from plants. There is insoluble fiber, mainly from the structural cellulose parts of plants, and soluble fiber—the gums and pectins. Barley, legumes, apples, and citrus fruits are foods with a high content of gums and pectins. 

Pectin is a polysaccharide obtained from citrus peel and remains of apples or other fmits used to obtain juice. It is a bonding material of plant cells. It is used as thickener, gelforming agent, emulsion stabilizer, dietary fiber that is not digested by humans, etc.. 

Aleson-Carbonell et al., (2005) assessed that albedo of citrus fruits could be an interesting functional ingredient to improve the cooking properties of beef patties, because better fat and water retention reduces cooking losses in meats. Furthermore, if an increase in dietary fiber is normally recommended in some specific diets, the increased fiber content constitutes an additional nutritional benefit for the consumer. The use of citrus fiber could be attractive to some consumers as a positive alternative to conventional fillers in meat-based products. The effects of citrus fruit (lemon, orange, mandarin, etc.) extracts and their byproducts (albedo, rind and fiber powder, etc.) have been reported on Upid oxidation of meat products, whether fresh (Aleson-Carbonell et al., 2005), cooked (Viuda-Martos et al., 2009) or dry cured (Femandez-Lopez et al., 2008). 

Baker RA. 1994. Potential dietary benefits of citrus pectin and fiber. Food Technol 1994(November) 133-139. 

Reddy BS, Mori H and Nicolais M. 1981. Effect of dietary wheat bran and dehydrated citrus fiber on azoxymethane-induced intestinal carcinogenesis in Fischer 344 rats. J Natl Cancer Inst 66 553-557. 

The effect of dietary wheat bran and dehydrated citrus fiber at 15% level and 5% dietary fat on intestinal carcinogenesis induced by AOM and DMAS was studied in male F344 rats (44,45). Composition of diets was adjusted so that all animals in different experimental groups consumed approximately the same amount of protein, fat, minerals and vitamins. The animals fed the wheat bran or citrus fiber and treated with AOM had a lower Incidence (number of animals with tumors) and multiplicity (number of tumors/tumor bearing rat) of colon tumors and tumors of the small Intestine than did those fed the control diet and treated with AOM (Table II 15). Although 15% purified pectin in the diet (41) inhibited the colon tumor incidence better than did 15% dehydrated citrus fiber, in this study the Inhibition of colon tumor multiplicity was more pronounced with the dehydrated citrus fiber compared with purified pectin. Because dehydrated citrus fiber contains about 20% pectin, the pectin content of this diet was considerably lower than that of the diet used in... 

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