The aim of this work was to prepare soluble dietary fibers (SDFs) from insoluble dietary fiber of navel orange peel (NOP-IDF) by mixed solid-state fermentation (M-SDF) and to investigate the influence of fermentation modification on the structural and functional characteristics of SDF in comparison with untreated soluble dietary fiber (U-SDF) of NOP-IDF. Based on this, the contribution of two kinds of SDF to the texture and microstructure of jelly was further examined. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. The analysis of scanning electron microscopy indicated that M-SDF exhibited a loose structure. In addition, M-SDF exhibited increased molecular weight and elevated thermal stability, and had significantly higher relative crystallinity than U-SDF. Fermentation modified the monosaccharide composition and ratio of SDF, as compared to U-SDF. The above results pointed out that the mixed solid-state fermentation contributed to alteration of the SDF structure. Furthermore, the water holding capacity and oil holding capacity of M-SDF were 5.68 ± 0.36 g/g and 5.04 ± 0.04 g/g, which were about six times and two times of U-SDF, respectively. Notably, the cholesterol adsorption capacity of M-SDF was highest at pH 7.0 (12.88 ± 0.15 g/g) and simultaneously exhibited better glucose adsorption capacity. In addition, jellies containing M-SDF exhibited a higher hardness of 751.15 than U-SDF, as well as better gumminess and chewiness. At the same time, the jelly added with M-SDF performed a homogeneous porous mesh structure, which contributed to keeping the texture of the jelly. In general, M-SDF displayed much excellent structural and functional properties, which could be utilized to develop functional food.Keywords:navel orange peel;soluble dietary fiber;mixed solid-state fermentation;structural and functional properties;jelly
Biogel-based ionic devices have emerged as versatile platforms for broad applications in wearable electronics, healthcare monitoring and bioelectronic interfaces. Electronic functions derived from fully edible natural soft materials are particularly attractive to allow low cost, green, biocompatible and biodegradable devices in biomedical areas as well as smart food package. This work presents a gummy-inspired protein eutectogel by simply soaking gelatin hydrogels into solutions of natural deep eutectic solvent (NADES) consisting of sorbitol and citric acid to allow solvent exchange. Compared with the gelatin hydrogel, this natural eutectogel (NEG) exhibited anti-drying and anti-freezing performance, remarkably improved adhesiveness, room temperature degradability, as well as high mechanical toughness. The soaking conditions were investigated to tune the softness and ionic conductivity of the NEG, which revealed that the water content and acid ratio could significantly impact on the gel properties. Additionally, the eutectogel thin film exhibited good humidity sensing capability with a wide linear detection range (22%–98% RH), in which a soft patch was further demonstrated for breath test to detect various respiration frequencies. Thus, we believe the concept of NEG combining biopolymers and NADES can be explored in a broad range of soft devices for sensing, bio-adhesives, energy supply or drug delivery. Graphical
危险品化学品经营许可证（带存储）