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Yu P, Pan X, Chen M, Ma J, Xu B, Zhao Y. Ultrasound-assisted enzymatic extraction of soluble dietary Fiber from Hericium erinaceus and its in vitro lipid-lowering effect. Food Chem X 2024; 23:101657. [PMID: 39113740 PMCID: PMC11304871 DOI: 10.1016/j.fochx.2024.101657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/10/2024] [Accepted: 07/11/2024] [Indexed: 08/10/2024] Open
Abstract
Dietary fiber (DF) is an important active polysaccharide in Hericium erinaceus. Obesity can lead to a wide range of diseases. In this work, we investigated the in vitro lipid-lowering effect of soluble dietary fiber (SDF) from H. erinaceus, aiming to provide a basis for the subsequent development of lipid-lowering products. Ultrasound-assisted enzymatic extraction (UAEE) of SDF from H. erinaceus was performed. The optimal extraction parameters determined via single-factor experiments and response surface methodology (RSM) were as follows: Lywallzyme concentration, 1.0%; complex protease concentration, 1.2%; ultrasonication time, 35 min; and ultrasonication power, 150 W. In vitro lipid-lowering experiments revealed that the adsorption amount of cholesterol micelles by H. erinaceus SDF was 11.91 mg/g. The binding amount and binding rate of sodium taurocholate were 3.73 mg/g and 42.47%, respectively, and those of sodium glycocholate were 3.43 mg/g and 39.12%, respectively. The pancreatic lipase inhibition rate reached 52.11%, and the type of inhibition was competitive. Therefore, H. erinaceus SDF has good in vitro lipid-lowering ability.
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Affiliation(s)
- Panling Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xueyu Pan
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Mingjie Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jianshuai Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Baoting Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
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2
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Shaikh JR, Chakraborty S, Odaneth A, Annapure US. A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application. Food Res Int 2024; 193:114847. [PMID: 39160052 DOI: 10.1016/j.foodres.2024.114847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2024] [Revised: 07/22/2024] [Accepted: 07/26/2024] [Indexed: 08/21/2024]
Abstract
Rice bran is abundant in dietary fiber and is often referred to as the seventh nutrient, recognized for its numerous health benefits. The objective of the current study is to investigate the extraction of both soluble and insoluble dietary fiber from defatted rice bran (DRB) using an alkali-enzymatic treatment through response surface methodology. The independent variables like substrate percentage (5-30 %), enzyme concentration (1-50 µL/g), and treatment time (2-12 h) and dependent variables were the yield of soluble and insoluble DF. The highest extraction yield was observed with alkali enzyme concentration (50 µL/g) treatment, resulting in 2 % SDF and 59.5 % IDF at 24 h of extraction. The results indicate that cellulase-AC enzyme aids in the hydrolysis of higher polysaccharides, leading to structural alterations in DRB and an increase in DF yield. Furthermore, the disruption of intra-molecular hydrogen bonding between oligosaccharides and the starch matrix helps to increase in DF yield, was also confirmed through FTIR and SEM. The extracted DF soluble and insoluble was then used to develop rice porridge. Sensory evaluation using fuzzy logic analysis reported the highest scores for samples containing 0.5 % insoluble DF and 1.25 % soluble DF.
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Affiliation(s)
- Jasmin R Shaikh
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Snehasis Chakraborty
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Annamma Odaneth
- Center of Energy Biosciences, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Uday S Annapure
- Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India.
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3
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Yang L, Zhu R, Zhang N, Zhao W, Wang C. Effects of Different Extraction Methods on the Structural and Functional Properties of Soluble Dietary Fibre from Sweet Potatoes. Foods 2024; 13:2395. [PMID: 39123586 PMCID: PMC11311565 DOI: 10.3390/foods13152395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 07/24/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, hot water treatment (WT), ultrasonic treatment (UT), ultrasonic-sodium hydroxide treatment (UST), ultrasonic-enzyme treatment (UET), and ultrasonic-microwave treatment (UMT) were used to treat sweet potatoes. The structural, physicochemical, and functional properties of the extracted soluble dietary fibres (SDFs) were named WT-SDF, UT-SDF, UST-SDF, UET-SDF, and UMT-SDF, respectively. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), thermal properties, and Brunauer-Emmett-Teller (BET) analysis were employed. The structural results indicated that the UST-SDF exhibited the best thermal stability, highest crystallinity, and maximum specific surface area. Moreover, compared to hot water extraction, ultrasonic extraction, or ultrasonic extraction in combination with other methods, enhanced the physicochemical and functional properties of the SDF, including extraction yield, water-holding capacity (WHC), oil-holding capacity (OHC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), sodium cholate adsorption capacity (SCAC), cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NIAC), and antioxidant properties. Specifically, the UST-SDF and UMT-SDF showed better extraction yield, WHC, OHC, GAC, CAC, SCAC, and NIAC values than the other samples. In summary, these results indicate that UST and UMT could be applied as ideal extraction methods for sweet potato SDF and that UST-SDF and UMT-SDF show enormous potential for use in the functional food industry.
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Affiliation(s)
| | | | | | | | - Chuyan Wang
- School of Biology, Food and Environment, Hefei University, Hefei 230601, China; (L.Y.); (R.Z.); (N.Z.); (W.Z.)
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4
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Zhang J, Guo J, Yang X, Yang X, Zhang X, Wu F. Extraction of Heracleum dissectum soluble dietary fiber by different methods: Structure and antioxidant properties. J Food Sci 2024; 89:3400-3411. [PMID: 38742366 DOI: 10.1111/1750-3841.17110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 03/30/2024] [Accepted: 04/21/2024] [Indexed: 05/16/2024]
Abstract
Heracleum dissectum is rich in nutrients, but there is little research on its soluble dietary fiber (SDF). In this study, SDF from H. dissectum was extracted by enzyme extraction (E-SDF), enzyme chemical extraction (EC-SDF), and fermentation extraction (F-SDF). The composition, molecular weight (Mw), structural characterization, and antioxidant activity of SDF extracted by the three methods were compared. This study showed that different extraction methods lead to differences in their structure. The Mw results showed that F-SDF had the largest Mw, the structure of SDF could be destroyed by enzymatic hydrolysis, and large molecules could be converted into small molecules. The monosaccharide composition analysis showed that the main sugars of E-SDF, EC-SDF, and F-SDF were galacturonic acid and galactose, and the main components of the three SDF samples were hemicellulose hydrolyzed pectin and soluble polysaccharide. Notably, E-SDF had the greatest antioxidant effect at the same concentration. In summary, different extraction methods can affect the structure and antioxidant capacity of H. dissectum SDF, among which E-SDF has potential as a functional food ingredient.
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Affiliation(s)
- Jing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jialiang Guo
- College of Life Sciences, Changchun Normal University, Changchun, Jilin, China
| | - Xiyue Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xu Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fei Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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5
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Kaur B, Panesar PS, Thakur A. Biovalorization of mango byproduct through enzymatic extraction of dietary fiber. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023:10.1007/s11356-023-31450-3. [PMID: 38102433 DOI: 10.1007/s11356-023-31450-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Accepted: 12/05/2023] [Indexed: 12/17/2023]
Abstract
Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.
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Affiliation(s)
- Brahmeet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
| | - Parmjit Singh Panesar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India.
| | - Avinash Thakur
- Department of Chemical Engineering, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, 148106, India
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6
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Zhao Z, Zhang Y, Li W, Tang Y, Wang S. Parameter Optimization of Ultrasonic-Microwave Synergistic Extraction of Taxanes from Taxus cuspidata Needles. Molecules 2023; 28:7746. [PMID: 38067476 PMCID: PMC10708025 DOI: 10.3390/molecules28237746] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/22/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
Taxanes are the best-known compounds in Taxus cuspidata owing to their strong anticancer effects. However, the traditional taxanes extraction method is the solid-liquid extraction method, which is limited by a large energy consumption and low yield. Therefore, it is urgent to find an efficient method for taxanes extraction. The ultrasonic microwave synergistic extraction (UME) method integrates the cavitation effect of ultrasound and the intensifying heat transfer (ionic conduction and dipole rotation of molecules) effect of microwave to accelerate the release of intracellular compounds and is used in active ingredient extractions. This study aimed to evaluate the performance of UME in extracting taxanes from T. cuspidata needles (dichloromethane-ethanol as extractant). A single-factor experiment, Plackett-Burman design, and the response surface method showed that the optimal UME parameters for taxanes extraction were an ultrasonic power of 300 W, a microwave power of 215 W, and 130 sieve meshes. Under these conditions, the taxanes yield was 570.32 μg/g, which increased by 13.41% and 41.63% compared with the ultrasound (US) and microwave (MW) treatments, respectively. The reasons for the differences in the taxanes yield were revealed by comparing the physicochemical properties of T. cuspidata residues after the UME, US, and MW treatments. The cell structures were significantly damaged after the UME treatment, and numerous tiny holes were observed on the surface. The absorption peaks of cellulose, hemicellulose, and lignin increased significantly in intensity, and the lowest peak temperature (307.40 °C), with a melting enthalpy of -5.19 J/g, was found after the UME treatment compared with the US and MW treatments. These results demonstrate that UME is an effective method (570.32 μg/g) to extract taxanes from T. cuspidata needles by destroying cellular structures.
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Affiliation(s)
| | | | | | | | - Shujie Wang
- College of Biology and Agricultural Engineering, Jilin University, Changchun 130022, China
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7
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Xiong M, Feng M, Chen Y, Li S, Fang Z, Wang L, Lin D, Zhang Q, Liu Y, Luo Y, Chen H. Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods. Food Chem X 2023; 19:100827. [PMID: 37780339 PMCID: PMC10534148 DOI: 10.1016/j.fochx.2023.100827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 10/03/2023] Open
Abstract
In this research, the different methods (acid extraction, alkaline extraction and enzymatic extraction) were used to extract soluble dietary fiber (SDF) from pomegranate peel and compared with water extraction. Results revealed that all three extraction methods influenced the structure, physicochemical and functional properties of SDF. Especially, SDF extracted by enzymes (E-SDF) and SDF extracted by alkali (A-SDF) had higher yield (27.30% and 27.17%), molecular weight and thermal stability than SDF extracted by water (W-SDF). Higher oil holding capacity (OHC) was found in SDF extracted by acid (C-SDF) (3.18 g/g), A-SDF (3.18 g/g) and E-SDF (5.36 g/g) compared with W-SDF. In addition, A-SDF showed the smallest particle size, lowest ζ-potential and highest viscosity among the tested samples. E-SDF presented a more porous structure, better glucose adsorption capacity (GAC) and antioxidant activity than C-SDF and A-SDF. To sum up, A-SDF and E-SDF may have great potential to be functional food ingredients in the food industry.
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Affiliation(s)
- Min Xiong
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Mei Feng
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yanli Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Lina Wang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yuheng Luo
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
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8
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Manthei A, López-Gámez G, Martín-Belloso O, Elez-Martínez P, Soliva-Fortuny R. Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies. Foods 2023; 12:3720. [PMID: 37893613 PMCID: PMC10606636 DOI: 10.3390/foods12203720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/20/2023] [Accepted: 10/06/2023] [Indexed: 10/29/2023] Open
Abstract
The preparation and processing of fruits and vegetables produce high amounts of underutilized fractions, such as pomace and peel, which present a risk to the environment but constitute a valuable source of dietary fiber (DF) and bioactive compounds. The utilization of these fiber-rich products as functional food ingredients demands the application of treatments to improve their techno-functional properties, such as oil and water binding, and health-related properties, such as fermentability, adsorption, and retardation capacities of glucose, cholesterol, and bile acids. The enhancement of health-promoting properties is strongly connected with certain structural and techno-functional characteristics, such as the soluble DF content, presence of hydrophobic groups, and viscosity. Novel physical, environmentally friendly technologies, such as ultrasound (US), high-pressure processing (HPP), extrusion, and microwave, have been found to have higher potential than chemical and comminution techniques in causing desirable structural alterations of the DF network that lead to the improvement of techno-functionality and health promotion. The application of enzymes was related to higher soluble DF content, which might be associated with improved DF properties. Combined physical and enzymatic treatments can aid solubilization and modifications, but their benefit needs to be evaluated for each DF source and the desired outcome.
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Affiliation(s)
| | | | | | | | - Robert Soliva-Fortuny
- Department of Food Technology, Engineering and Science, University of Lleida/Agrotecnio-CeRCA Center, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain; (A.M.)
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9
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Al-Quwaie DA, Allohibi A, Aljadani M, Alghamdi AM, Alharbi AA, Baty RS, Qahl SH, Saleh O, Shakak AO, Alqahtani FS, Khalil OSF, El-Saadony MT, Saad AM. Characterization of Portulaca oleracea Whole Plant: Evaluating Antioxidant, Anticancer, Antibacterial, and Antiviral Activities and Application as Quality Enhancer in Yogurt. Molecules 2023; 28:5859. [PMID: 37570829 PMCID: PMC10421184 DOI: 10.3390/molecules28155859] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
Purslane (Portulaca oleracea L.) is rich in phenolic compounds, protein, and iron. This study aims to produce functional yogurt with enhanced antioxidant, anticancer, antiviral, and antimicrobial properties by including safe purslane extract in yogurt formulation; the yogurt was preserved for 30 days at 4 °C, and then biochemical fluctuations were monitored. The purslane extract (PuE) had high phenolic compounds and flavonoids of 250 and 56 mg/mL, respectively. Therefore, PuE had considerable antioxidant activity, which scavenged 93% of DPPH˙, inhibited the viability of MCF-7, HCT, and HeLa cell lines by 84, 82, and 80%, respectively, and inhibited 82% of the interaction between the binding between Spike and ACE2 compared to a SARS-CoV-2 inhibitor test kit. PuE (20-40 µg/mL) inhibited the growth of tested pathogenic bacteria and Candida strains, these strains isolated from spoild yogurt and identified at gene level by PCR. Caffeic acid glucoside and catechin were the main phenolic compounds in the HPLC profile, while the main flavor compound was carvone and limonene, representing 71% of total volatile compounds (VOCs). PuE was added to rats' diets at three levels (50, 150, and 250 µg/g) compared to butylated hydroxyanisole (BHA). The body weight of the rats fed the PuE diet (250 µg/g) increased 13% more than the control. Dietary PuE in rats' diets lowered the levels of low-density lipoprotein (LDL) levels by 72% and increased the levels of high-density lipoprotein (HDL) by 36%. Additionally, liver parameters in rats fed PuE (150 µg/g) decreased aspartate aminotransferase (AST), alanine aminotransferase (ALT), and malondialdehyde (MDA) levels by 50, 43, and 25%, respectively, while TP, TA, and GSH were increased by 20, 50, and 40%, respectively, compared to BHA. Additionally, PuE acts as a kidney protector by lowering creatinine and urea. PuE was added to yogurt at three concentrations (50, 150, and 250 µg/g) and preserved for 30 days compared to the control. The yogurt's pH reduced during storage while acidity, TSS, and fat content increased. Adding PuE increased the yogurt's water-holding capacity, so syneresis decreased and viscosity increased, which was attributed to enhancing the texture properties (firmness, consistency, and adhesiveness). MDA decreased in PuE yogurt because of the antioxidant properties gained by PuE. Additionally, color parameters L and b were enhanced by PuE additions and sensorial traits, i.e., color, flavor, sugary taste, and texture were enhanced by purslane extract compared to the control yogurt. Concerning the microbial content in the yogurt, the lactic acid bacteria (LAB) count was maintained as a control. Adding PuE at concentrations of 50, 150, and 250 µg/g to the yogurt formulation can enhance the quality of yogurt.
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Affiliation(s)
- Diana A. Al-Quwaie
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
| | - Aminah Allohibi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia;
| | - Amira M. Alghamdi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.M.A.); (A.A.A.)
| | - Asmaa Ali Alharbi
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 21589, Saudi Arabia; (A.M.A.); (A.A.A.)
| | - Roua S. Baty
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Safa H. Qahl
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia;
| | - Ohud Saleh
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah 21959, Saudi Arabia;
| | - Amani Osman Shakak
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia (A.O.S.)
- Faculty of Medical Laboratory Sciences, University of Shendi, Shendi P.O. Box 142, Sudan
| | - Fatimah S. Alqahtani
- Department of Biology, Faculty of Sciences, University of Bisha, P.O. Box 551, Bisha 61922, Saudi Arabia;
| | - Osama S. F. Khalil
- Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt;
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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10
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Niu Y. Introduction to the Special Issue: Preparation, Physicochemical Properties and Application of Natural Plant Polysaccharides. Foods 2023; 12:2457. [PMID: 37444195 DOI: 10.3390/foods12132457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
As natural products, plant polysaccharides have been demonstrated to induce a variety of biological activities by numerous epidemiological investigations and interventional studies, including immunomodulation and antioxidant, antibacterial, antitumor, hypolipidemic, hypoglycemic processes, etc [...].
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Affiliation(s)
- Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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11
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Dong Y, Li Q, Zhao Y, Cao J. Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots. ULTRASONICS SONOCHEMISTRY 2023; 97:106462. [PMID: 37285633 DOI: 10.1016/j.ultsonch.2023.106462] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 05/03/2023] [Accepted: 05/25/2023] [Indexed: 06/09/2023]
Abstract
In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF1 was significantly higher than that of untreated D-SDF2. FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food.
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Affiliation(s)
- Yufan Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China; Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Qin Li
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yihe Zhao
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China.
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China.
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12
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Zhou L, Luo J, Xie Q, Huang L, Shen D, Li G. Dietary Fiber from Navel Orange Peel Prepared by Enzymatic and Ultrasound-Assisted Deep Eutectic Solvents: Physicochemical and Prebiotic Properties. Foods 2023; 12:foods12102007. [PMID: 37238825 DOI: 10.3390/foods12102007] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/28/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary fiber (DF) was extracted from navel orange peel residue by enzyme (E-DF) and ultrasound-assisted deep eutectic solvent (US-DES-DF), and its physicochemical and prebiotic properties were characterized. Based on Fourier-transform infrared spectroscopy, all DF samples exhibited typical polysaccharide absorption spectra, indicating that DES could separate lignin while leaving the chemical structure of DF unchanged, yielding significantly higher extraction yields (76.69 ± 1.68%) compared to enzymatic methods (67.27 ± 0.13%). Moreover, ultrasound-assisted DES extraction improved the properties of navel orange DFs by significantly increasing the contents of soluble dietary fiber and total dietary fiber (3.29 ± 1.33% and 10.13 ± 0.78%, respectively), as well as a notable improvement in the values of water-holding capacity, oil-holding capacity, and water swelling capacity. US-DES-DF outperformed commercial citrus fiber in stimulating the proliferation of probiotic Bifidobacteria strains in vitro. Overall, ultrasound-assisted DES extraction exhibited potential as an industrial extraction method, and US-DES-DF could serve as a valuable functional food ingredient. These results provide a new perspective on the prebiotic properties of dietary fibers and the preparation process of prebiotics.
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Affiliation(s)
- Liling Zhou
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Jiaqian Luo
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Lvhong Huang
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Dan Shen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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Goel A, Ncho CM, Jeong CM, Gupta V, Jung JY, Ha SY, Yang JK, Choi YH. Dietary supplementation of solubles from shredded, steam-exploded pine particles modifies gut length and cecum microbiota in cyclic heat-stressed broilers. Poult Sci 2023; 102:102498. [PMID: 36739799 PMCID: PMC9932117 DOI: 10.1016/j.psj.2023.102498] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/28/2022] [Accepted: 01/08/2023] [Indexed: 01/15/2023] Open
Abstract
This study was conducted to investigate the effect of supplementing solubles from steam-exploded pine particles (SSPP) on mitigating the adverse effects of cyclic heat stress (CHS) in broilers which were distributed into 3 dietary treatment groups and 2 temperature conditions. Heat stress (HS) exposure for 6 h daily for 7 d adversely affected performance parameters and rectal temperature of chickens. The absolute and relative weights of the liver and bursa of Fabricius decreased in the CHS group while the relative lengths of the jejunum and ileum increased, which was rescued by dietary supplementation with SSPP. The expression of mucin2 (MUC2) and occludin (OCLN) genes was decreased in CHS birds. The expression of heat shock protein -70 and -90 increased in 0% HS compared to that in 0% NT. Birds supplemented with 0.4% SSPP had higher NADPH oxidase -1 expression than birds in the 0% and 0.1% SSPP treatments. Beta diversity of gut microbiota evaluated through unweighted UniFrac distances was significantly different among treatments. Bacteroidetes was among the 2 most abundant phyla in the cecum, which decreased with 0.1% NT and increased with 0.1% HS in comparison to 0% NT. A total of 13 genera were modified by HS, 5 were altered by dose, and nine showed an interaction effect. In conclusion, CHS adversely affects performance and gut health which can be mitigated with dietary SSPP supplementation that modifies the cecal microbiota in broilers.
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Affiliation(s)
- Akshat Goel
- Department of Animal Science, Gyeongsang National University, Jinju 52828, Korea; Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Korea
| | - Chris Major Ncho
- Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Korea
| | - Chae-Mi Jeong
- Department of Animal Science, Gyeongsang National University, Jinju 52828, Korea; Division of Applied Life Sciences (BK21 Plus Program), Gyeongsang National University, Jinju 52828, Korea
| | - Vaishali Gupta
- Department of Animal Science, Gyeongsang National University, Jinju 52828, Korea; Division of Applied Life Sciences (BK21 Plus Program), Gyeongsang National University, Jinju 52828, Korea
| | - Ji-Young Jung
- Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Korea; Department of Environmental Materials Science, Gyeongsang National University, Jinju 52828, Korea
| | - Si-Young Ha
- Department of Environmental Materials Science, Gyeongsang National University, Jinju 52828, Korea
| | - Jae-Kyung Yang
- Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Korea; Department of Environmental Materials Science, Gyeongsang National University, Jinju 52828, Korea
| | - Yang-Ho Choi
- Department of Animal Science, Gyeongsang National University, Jinju 52828, Korea; Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju 52828, Korea; Division of Applied Life Sciences (BK21 Plus Program), Gyeongsang National University, Jinju 52828, Korea.
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14
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Huang Q, Sun Q, Tang Z, Zeng X. K2CO3 pretreated okara enhances physicochemical, structural, and starch digestion properties in rice tofu, a traditional China snack. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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15
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Wang L, Fan R, Yan Y, Yang S, Wang X, Zheng B. Characterization of the structural, physicochemical, and functional properties of soluble dietary fibers obtained from the peanut shell using different extraction methods. Front Nutr 2023; 9:1103673. [PMID: 36817066 PMCID: PMC9929463 DOI: 10.3389/fnut.2022.1103673] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Accepted: 12/20/2022] [Indexed: 02/05/2023] Open
Abstract
Objective To propose a possible solution for a peanut by-product, peanut shell (PS), this study evaluated the effects of different methods, including enzymatic extraction (E-SDF), microwave extraction (M-SDF), and pulsed electric field extraction (PEF-SDF), on the characterization of soluble dietary fibers (SDFs) from PS. Methods We determined the physicochemical properties, including water- and oil-holding capacities (WHC and OHC), emulsifying properties, rheological properties, functional properties, including pancreatic lipase activity inhibition (PRAI), glucose and cholesterol adsorption capacities (GAC and CAC), and the structural properties of SDFs. Results The results showed that PEF-SDF possessed the highest WHC, OHC, and emulsifying properties. M-SDF and PEF-SDF appeared to have more complex and porous structures, and they showed small molecular weights. Notably, PEF-SDF showed the strongest capacities in CAC, GAC, and PRAI. Conclusions The results indicate that PEF-SDF is a potential SDF preparation method for a promising dietary fiber (DF) source, PS.
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Affiliation(s)
- Lei Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Rui Fan
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China
| | - Yanhua Yan
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Shuo Yang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Xuesong Wang
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China
| | - Baiqin Zheng
- Tangshan Food and Drug Comprehensive Testing Center, Tangshan, China,Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Tangshan, China,Hebei Agricultural Products Quality and Safety Testing Innovation Center, Tangshan, China,Tangshan Institute of Industrial Technology for Functional Agricultural Products, Tangshan, China,*Correspondence: Baiqin Zheng ✉
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16
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Dong Y, Li Q, Guo Y, Zhao Y, Cao J. Comparison of physicochemical and in vitro hypoglycemic activity of bamboo shoot dietary fibers from different regions of Yunnan. Front Nutr 2023; 9:1102671. [PMID: 36712536 PMCID: PMC9879356 DOI: 10.3389/fnut.2022.1102671] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Accepted: 12/30/2022] [Indexed: 01/14/2023] Open
Abstract
In this study, the physicochemical properties, thermal characteristics, and in vitro hypoglycemic activity of dietary fibers extracted from four bamboo shoots were characterized and compared. The results showed that Dendrocalamus brandisii Munro (C-BSDF) had the highest dietary fiber content (6.1%) and the smallest particle size (222.21 μm). SEM observations found that C-BSDF exhibited a loose and porous microstructure, while FTIR and XRD confirmed that C-BSDF had a higher degree of decomposition of insoluble dietary fiber components and the highest crystallinity, resulting in a better microstructure. Furthermore, C-BSDF exhibited excellent physiochemical properties with the highest water hold capacity, water swelling capacity, and preferable oil holding capacity. Thermal analysis showed that C-BSDF had the lowest mass loss (64.25%) and the highest denaturation temperature (114.03°C). The hypoglycemic activity of dietary fibers from bamboo shoots were examined in vitro and followed this order of activity: C-BSDF>D-BSDF>A-BSDF>B-BSDF. The inhibition ratios of GAC, GDRI and α-amylase activity of C-BSDF were 21.57 mmol/g, 24.1, and 23.34%, respectively. In short, C-BSDF display excellent physicochemical and functional properties due to its high soluble dietary fiber content, small particle size with a high specific surface area, and loose microstructure. Thus, D. brandisii Munro can be considered a promising new source of dietary fiber for hypoglycemic health products.
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Affiliation(s)
- Yufan Dong
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Qin Li
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yuhong Guo
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China
| | - Yihe Zhao
- Institute of Forestry Industry, Yunnan Academy of Forestry and Grassland, Kunming, China,*Correspondence: Yihe Zhao,
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China,Jianxin Cao,
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17
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Ouyang H, Guo B, Hu Y, Li L, Jiang Z, Li Q, Ni H, Li Z, Zheng M. Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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Zou X, Xu X, Chao Z, Jiang X, Zheng L, Jiang B. Properties of plant-derived soluble dietary fibers for fiber-enriched foods: A comparative evaluation. Int J Biol Macromol 2022; 223:1196-1207. [PMID: 36347374 DOI: 10.1016/j.ijbiomac.2022.11.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/08/2022]
Abstract
Plant-derived soluble dietary fibers (SDF) have many important physiological functions and the applications of SDF vary based on their properties, which are worth further investigating for fiber-enriched food production. In this study, SDF derived from konjac, apple, chicory, flaxseed, orange, psyllium seed, soybean and oat were purified, and their structural, physicochemical and functional properties were systematically evaluated. Monosaccharide composition analysis showed that these SDF belonged to heteropolysaccharides, of which konjac, psyllium seed, apple, soybean and oat SDF were glucomannan, arabinoxylan, pectin, arabinogalactan and glucan, respectively. The molecular weight of konjac glucomannan (KGM, 5.22 × 106 Da) was the highest, and inulin, soybean arabinogalactan (SA) and oat glucan (OG) had higher water solubility. Moreover, KGM, apple pectin (AP), flaxseed SDF (FS) and psyllium seed arabinoxylan (PA) exhibited better water-holding capacity, swelling capacity, emulsifying activity and stability. Rheological studies and texture profile analysis suggested that KGM had the best viscosity and gelation ability. In addition, AP and orange SDF (OS) showed better α-amylase inhibitory activity, while OS and KGM had higher pancreatic lipase inhibitory activity. Also, KGM and FS displayed fine cholesterol absorption capacity. To summary, these functional properties illustrated the feasibility of SDF to regulate blood sugar and blood lipid levels.
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Affiliation(s)
- Xiaoqiang Zou
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
| | - Xiuli Xu
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Zhonghao Chao
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Xuan Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Lei Zheng
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
| | - Bangzhi Jiang
- State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01703-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Moczkowska-Wyrwisz M, Jastrzębska D, Wyrwisz J. Application of New Sources of Bioactive Substances ( Perilla frutescens L. and Tagetes erecta L.) in the Chosen Cookies Production. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11504. [PMID: 36141786 PMCID: PMC9517677 DOI: 10.3390/ijerph191811504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 06/16/2023]
Abstract
Today, one of the most important challenges of ensuring the society's health is the prevention of civilization diseases. Most of them are associated with an imbalance between antioxidants and free radicals in the human body. Due to the need to increase the intake of antioxidants, opportunities are being studied to increase their consumption. Therefore, the aim of this study was to evaluate the influence of plant extracts of marigold (Tagetes erecta spp.) (MEx) and perilla (Perilla frutescens L.) (PEx) on selected qualitative properties of muffins. We studied the effects of the extracts in amounts of 1% (1), 3% (3), and 5% (5) on selected muffin characteristics, i.e., crust and crumb color, cooking yield, specific volume, and water activity, and changes in textural properties as well as sensory acceptance analysis. The level of crust lightness (L*) of muffins was lower than that of the control sample only for the samples with the PEx. For the crumb, the muffins with MEx and PEx were darker than the control sample. Fortification of muffins resulted in a concentration-dependent increase in antioxidant capacity. The PEx_3 and PEx_5 samples were rated highest in the sensory acceptance evaluation. The other quality attributes were similar to the control sample, indicating the validity of introducing extracts in the muffin recipe.
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Affiliation(s)
- Małgorzata Moczkowska-Wyrwisz
- Institute of Human Nutrition Sciences, Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Dominika Jastrzębska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Institute of Human Nutrition Sciences, Department of Technique and Food Product Development, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
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24
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Perez-Pirotto C, Moraga G, Quiles A, Hernando I, Cozzano S, Arcia P. Techno functional characterization of green-extracted soluble fibre from orange by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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The Influence of Different Extraction Methods on the Structure, Rheological, Thermal and Functional Properties of Soluble Dietary Fiber from Sanchi (Panax notoginseng) Flower. Foods 2022; 11:foods11141995. [PMID: 35885237 PMCID: PMC9318018 DOI: 10.3390/foods11141995] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2022] [Revised: 06/28/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
The influence of different extraction methods, such as acidic (AC), enzymatic (EN), homogenization (H), ultrsonication (U) and alkali (AL), on structure, rheological, thermal and functional properties of soluble dietary fiber (SDF) from Sanchi flower was evaluated in this study. The highest extraction yield (23.14%) was obtained for AL-SDF extract. Glucose (Glc) and galactose (Gal) were found to be the major constituents in Sanchi SDF. Homogenization and Ultrsonication treatments caused significant compaction of pores in the microstructures. FTIR analysis showed increased hydrolysis of pectin and hemicellulose in U, AL and AC-SDF extracts. H-SDF and AC-SDF exhibited similar shear rate change with the rise in shear stress. H-SDF was thermally more stable than other SDF extracts. Among all extraction methods, H-SDF and U-SDF exhibited the highest water holding capacity (WHC), oil-holding capacity (OHC), Bile acid-adsorption capacity (BAC), Cholesterol-adsorption capacity (CAC) and Glucose adsorption capacity (GAC). Thus, Sanchi flower SDF with improved functional properties could be utilized as a functional food ingredient in the development of various food products.
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Yang C, Si J, Chen Y, Xie J, Tian S, Cheng Y, Hu X, Yu Q. Physicochemical structure and functional properties of soluble dietary fibers obtained by different modification methods from Mesona chinensis Benth. residue. Food Res Int 2022; 157:111489. [PMID: 35761712 DOI: 10.1016/j.foodres.2022.111489] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/03/2022] [Accepted: 06/05/2022] [Indexed: 11/16/2022]
Abstract
Alkaline hydrogen peroxide (AHP), high-temperature cooking combined with ultrasonic (HTCU) and high-temperature cooking combined with complex enzyme hydrolysis (HTCE) were used to modify soluble dietary fiber (SDF) in Mesona chinensis Benth. residue (MCBR), then the structural and in vitro functional properties of A-SDF, HU-SDF and HE-SDF were investigated. Results showed that the three treatments significantly increased the yield of SDF. Scanning electron microscopy, FT-IR, monosaccharide composition, X-ray diffraction, molecular weight distribution and thermal stability analysis were employed to determine the structural changes. Compared with the control SDF (CK-SDF), HE-SDF and HU-SDF had looser and more porous microstructure, as well as lower crystallinity. In contrast to HE-SDF and HU-SDF, A-SDF exhibited a dense wavy microstructure, and elevated crystallinity and thermal stability. In addition, the monosaccharide composition and molecular weight of HU-SDF, HE-SDF and A-SDF were significantly altered as compared to CK-SDF. Moreover, the functional properties of HE-SDF and HU-SDF, including water holding capacity (WHC), oil holding capacity (OHC), glucose adsorption capacity (GAC), α-amylase activity inhibition ratio (α-AAIR), cholesterol adsorption capacity (CAC) and nitrite ion adsorption capacity (NIAC), were significantly higher than those of CK-SDF. However, the dense structure and high crystallinity of A-SDF resulted in a significantly lower GAC and NIAC than that of CK-SDF, with only WHC and α-AAIR being improved. Overall, this study showed that HTCU and HTCE could be used as ideal modification methods for MCBR SDF, HE-SDF and HU-SDF have potential as functional additives in food.
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Affiliation(s)
- Chaoran Yang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jingyu Si
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shenglan Tian
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yanan Cheng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Selection and Optimization of an Innovative Polysaccharide-Based Carrier to Improve Anthocyanins Stability in Purple Corn Cob Extracts. Antioxidants (Basel) 2022; 11:antiox11050916. [PMID: 35624780 PMCID: PMC9138105 DOI: 10.3390/antiox11050916] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/28/2022] [Accepted: 05/03/2022] [Indexed: 02/06/2023] Open
Abstract
The extraction process of alcohol-insoluble polysaccharides from exhausted Moradyn cob (Zea mays L. cv. Moradyn) (EMCP), camelina cake (Camelina sativa L. Crantz) (CCP), and common bean seeds (Phaseolus vulgaris L.) (CBP) was investigated and optimized by Response Surface Methodology. Each fraction was tested at different core/carrier ratios in the encapsulation of Moradyn cob extract (MCE), a rich source of antioxidant anthocyanins, and the obtained ingredients were screened for their encapsulation efficiency (EE%) and extraction process sustainability. The ingredients containing 50% and 75% CCP had EE% higher than 60% and 80%, respectively, and were selected for further studies. Preliminary structural analysis indicated CCP was mostly composed of neutral polysaccharides and proteins in a random-coiled conformation, which was also unchanged in the ingredients. CCP-stabilizing properties were tested, applying an innovative stress testing protocol. CCP strongly improved MCE anthocyanins solid-state stability (25 °C, 30% RH), and therefore it could be an innovative anthocyanins carrier system.
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28
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A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04017-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Li J, Yang Z, Zhang Y, Gao B, Niu Y, Lucy Yu L. The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene. Food Chem 2022; 382:132333. [PMID: 35149462 DOI: 10.1016/j.foodchem.2022.132333] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 01/26/2022] [Accepted: 01/31/2022] [Indexed: 11/24/2022]
Abstract
The tomato pomace, a by-product of tomato processing, was rich in nutrients such as lycopene (Lyc), vitamins, phenols and soluble dietary fibers (SDF). Homogenization combined with enzymatic hydrolysis (HE) was firstly applied to obtain HE-pomace. The yield of Lyc was raised by 57.2% after HE treatment by the optimal condition. The extraction rate of HE-SDF was increased by 73.4%. In order to clarify the relationship between the SDF and the release of Lyc, SDFs were characterized by structural analysis and morphological determination. The results suggested that HE-SDF possessed smaller molecular weight and loose microstructure with shorter chains. It implied that the degradation of dietary fiber led to the release of Lyc molecules. Besides, HE-SDF exhibited stronger capacity of water-holding, glucose adsorption and bile acid binding. In conclusion, HE treatment possessed the potential to be applied as an excellent modification method, which improved the nutritional and economic value of tomato pomace.
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Affiliation(s)
- Jiaoyong Li
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zongyuan Yang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yufan Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuge Niu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States
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30
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Zhu L, Yu B, Chen H, Yu J, Yan H, Luo Y, He J, Huang Z, Zheng P, Mao X, Luo J, Chen D. Comparisons of the micronization, steam explosion, and gamma irradiation treatment on chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls. Food Chem 2022; 366:130618. [PMID: 34330028 DOI: 10.1016/j.foodchem.2021.130618] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 01/28/2023]
Abstract
The objective of this study was to compare the effects of the micronization (MT), steam explosion (SE), and gamma irradiation (GI) treatment on the chemical composition, structure, physicochemical properties, and in vitro digestibility of dietary fiber from soybean hulls. GI (1200 kGy) treatment exerted the optimum effects on improving soluble dietary fiber content, in vitro gross energy digestibility (IVGED), and reducing sugar yield (RS) in the three modification methods, increased by 342.88%, 55.24%, and 117.02%, respectively. Compared with GI treatment, MT-GI combined treatment could further enhance the degradation effect of irradiation and improve the physicochemical properties (p<0.05) in soybean fibers. From the results of correlation analysis, RS was a significant positive correlation (p<0.05) with IVGED, and RS = -112.24 + 4.90 × IVGED (r2 = 0.82, p<0.01). In summary, MT-GI combined treatment could be considered the ideal modification method to improve the quality of soybean fiber.
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Affiliation(s)
- Li Zhu
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Bing Yu
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jie Yu
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Hui Yan
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuheng Luo
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Jun He
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhiqing Huang
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Ping Zheng
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiangbing Mao
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Junqiu Luo
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Daiwen Chen
- Key Laboratory of Animal Disease-Resistance Nutrition, Ministry of Education, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.
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31
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Wei H, Liang B, Wei K, Xue L, Zeng S, Yin X. Effects of high‐pressure cooking processing on the physicochemical properties, structure and digestibility of citric acid‐esterified starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Haixiang Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Baodong Liang
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Keyi Wei
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Liping Xue
- Department of Life Science and Engineering Jining University 1 Xingtan Road Qufu 273155 China
| | - Shunde Zeng
- Chongqing Academy of Agricultural Science Chongqing 401329 China
| | - Xumin Yin
- Chongqing Academy of Agricultural Science Chongqing 401329 China
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32
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Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Soukoulis C. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol 2021; 192:1217-1230. [PMID: 34666134 DOI: 10.1016/j.ijbiomac.2021.10.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/02/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan-I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34-1.15 × 106 Da) and intrinsic viscosities (6.63-5.13 dL g-1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Jennyfer Fortuin
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Trier University of Applied Sciences, Department of Food Technology, Schneidershof, 54293 Trier, Germany
| | - Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, L4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, Nancy, France; Institut Universitaire de France (IUF), France
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
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33
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Evaluation of the Structural, Physicochemical and Functional Properties of Dietary Fiber Extracted from Newhall Navel Orange By-Products. Foods 2021; 10:foods10112772. [PMID: 34829055 PMCID: PMC8625875 DOI: 10.3390/foods10112772] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 11/04/2021] [Accepted: 11/06/2021] [Indexed: 11/23/2022] Open
Abstract
Ultrasound-assisted enzymatic treatment was used to treat Newhall navel orange peel and residue, and then the structural, physicochemical and functional properties of extracted soluble dietary fibers (SDF) and insoluble dietary fibers (IDF) were investigated. The structural properties were determined using scanning electron microscopy, X-ray diffraction, FT-IR and monosaccharide composition. Among these dietary fibers, residue-SDF showed a more complex structure, while peel-IDF exhibited a looser structure. Four samples showed representative infrared spectral features of polysaccharides, typical cellulose crystalline structure and diverse monosaccharide composition. Furthermore, residue-IDF exhibited higher oil-holding capacity (2.08 g/g), water-holding capacity (13.43 g/g) and nitrite ion adsorption capacity (NIAC) than other three samples, and residue-SDF showed the highest swelling capacity (23.33 mL/g), cation exchange capacity (0.89 mmol/g) and cholesterol adsorption capacity (CAC) among these dietary fibers. In summary, this study suggests that the residue-SDF and residue-IDF could be used as the ideal dietary fibers for application in the functional food industry.
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34
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Liu Y, Yi S, Ye T, Leng Y, Alomgir Hossen M, Sameen DE, Dai J, Li S, Qin W. Effects of ultrasonic treatment and homogenization on physicochemical properties of okara dietary fibers for 3D printing cookies. ULTRASONICS SONOCHEMISTRY 2021; 77:105693. [PMID: 34343823 PMCID: PMC8348173 DOI: 10.1016/j.ultsonch.2021.105693] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 06/13/2023]
Abstract
This paper presents a means to modify the attributes of okara fiber using ultrasonic and high-speed shearing treatment. The results of scanning electron microscopy and differential scanning calorimetry reveal that the modified okara fiber demonstrates small particle size and high thermal stability. When the 500 W-15,000 rpm combination is used for okara-fiber treatment, the latter exhibits excellent swelling (SC) as well as water- and oil-holding capacities. When 6% of modified okara fiber is added to the dough, the resulting cookies demonstrate the best printing performance. Subsequently, the printing parameters can be optimized to obtain the best filling rate of 30%. The corresponding nozzle diameter and printing speed equal 0.8 mm and 50 mm/s, respectively. Finally, the 3D-printed cookies containing okara fiber are compared against those commonly available in the market via sensory evaluation. As observed, the 3D-printed cookies were more acceptable to people. Therefore, the addition of the okara dietary fiber to the cookie dough not only improves the okara utilization rate but also increases the dietary-fiber content in the cookie, thereby alleviating the occurrence of obesity in modern society.
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Affiliation(s)
- Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Shengkui Yi
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Tingting Ye
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Ying Leng
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Md Alomgir Hossen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
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35
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Geng DH, Lin Z, Liu L, Qin W, Wang A, Wang F, Tong LT. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111543] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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36
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Du X, Wang L, Huang X, Jing H, Ye X, Gao W, Bai X, Wang H. Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111031] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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37
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Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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38
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Fan X, Chang H, Lin Y, Zhao X, Zhang A, Li S, Feng Z, Chen X. Effects of ultrasound-assisted enzyme hydrolysis on the microstructure and physicochemical properties of okara fibers. ULTRASONICS SONOCHEMISTRY 2020; 69:105247. [PMID: 32634727 DOI: 10.1016/j.ultsonch.2020.105247] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 06/29/2020] [Accepted: 06/29/2020] [Indexed: 05/17/2023]
Abstract
This work focuses on the effects of different ultrasound power densities on the microstructural changes and physicochemical properties of okara fibers, which are composed of carbohydrate-based polymers. Okara suspensions were treated with ultrasound at different power densities (0, 1, 2, 3, 4, and 5 W/mL) for 30 min, after which the ultrasound-treated okara were hydrolyzed by trypsin to obtain okara fibers. The ultrasound treatment of the okara fibers induced structural disorganization and changes, evidenced mainly in their morphological characteristics and their relative crystallinity degrees. Increasing the ultrasound power broke the okara fibers into flaky and stacked structures. When the ultrasound power density reached 4 W/mL, the parenchyma became compact and the hourglass structure fractured. The mean particle size of the okara fiber was reduced from 82.24 µm to 53.96 µm, and the homogeneity was enhanced significantly. The relative crystallinity of the okara fibers was reduced from 55.14% to 36.47%. The okara fiber surface charge decreased when the ultrasound power was increased. However, after ultrasound treatment at 4 W/mL (800 W), the okara fiber suspension exhibited the highest viscosity value and a higher swelling capacity, water-holding capacity, and oil-holding capacity. Therefore, the results indicated that the selection of processing conditions for okara fibers is critical and that okara fiber modification using a high ultrasound treatment might improve their use in potential applications.
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Affiliation(s)
- Xuejing Fan
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Haode Chang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Yanan Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xingming Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Shuang Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
| | - Xi Chen
- Institute of Integrated Agricultural Development Research, Guizhou Academy of Agricultural Sciences, Guiyang, Guizhou 550006, China.
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39
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Ding Q, Li Z, Wu W, Su Y, Sun N, Luo L, Ma H, He R. Physicochemical and functional properties of dietary fiber from Nannochloropsis oceanica: A comparison of alkaline and ultrasonic-assisted alkaline extractions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110080] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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40
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EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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41
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Dong W, Wang D, Hu R, Long Y, Lv L. Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Res Int 2020; 136:109497. [DOI: 10.1016/j.foodres.2020.109497] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 11/28/2022]
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42
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Jiang Y, Yin H, Zheng Y, Wang D, Liu Z, Deng Y, Zhao Y. Structure, physicochemical and bioactive properties of dietary fibers from Akebia trifoliata (Thunb.) Koidz. seeds using ultrasonication/shear emulsifying/microwave-assisted enzymatic extraction. Food Res Int 2020; 136:109348. [DOI: 10.1016/j.foodres.2020.109348] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 02/05/2023]
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43
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Balicki S, Pawlaczyk-Graja I, Gancarz R, Capek P, Wilk KA. Optimization of Ultrasound-Assisted Extraction of Functional Food Fiber from Canadian Horseweed ( Erigeron canadensis L.). ACS OMEGA 2020; 5:20854-20862. [PMID: 32875220 PMCID: PMC7450493 DOI: 10.1021/acsomega.0c02181] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Accepted: 07/30/2020] [Indexed: 06/11/2023]
Abstract
Much attention has been recently paid to the design of sustainable processes for the production of functional food additives based on renewable resources. Thus, methods for incorporation of green techniques in treatment of undeveloped biomass, resulting in value-added bioproducts, are in great demand. We focus here on the biological activity and chemical properties of Erigeron canadensis (horseweed) functional food fiber, which can be strongly affected by the extraction procedure employed. In the present contribution, we report on an attempt to introduce a sustainable and energy-efficient ultrasound-assisted extraction process, followed by a multistep purification procedure, resulting in a macromolecular plant-derived anticoagulant agent. The most efficient ultrasound-assisted process was determined by optimization through the response surface methodology I-optimal design (24). A comparison with the conventional procedure for retrieval of horseweed biomacromolecules revealed that the optimized ultrasound-assisted extraction was more sustainable, with the cumulative energy demand being 38% lower (12.2 MJ), 6.6 times reduced water consumption (3.5 L), and 1.2 times shorter (41 h) total processing time. Moreover, the optimal ultrasound-assisted extraction process-purified food fiber turned out to be a better anticoagulant agent by 57%, compared to a conventional product, and was a more selective indirect inhibitor of the human Xa coagulation factor.
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Affiliation(s)
- Sebastian Balicki
- Department
of Engineering and Technology of Chemical Processes, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego
27, 50-370 Wrocław, Poland
| | - Izabela Pawlaczyk-Graja
- Department
of Engineering and Technology of Chemical Processes, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego
27, 50-370 Wrocław, Poland
| | - Roman Gancarz
- Department
of Engineering and Technology of Chemical Processes, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego
27, 50-370 Wrocław, Poland
| | - Peter Capek
- Institute
of Chemistry, Center for Glycomics, Slovak
Academy of Sciences, Dubravská cesta 9, 845 38 Bratislava, Slovakia
| | - Kazimiera A. Wilk
- Department
of Engineering and Technology of Chemical Processes, Faculty of Chemistry, Wrocław University of Science and Technology, Wybrzeże Wyspiańskiego
27, 50-370 Wrocław, Poland
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44
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Gan J, Peng G, Liu S, Hu X, Wang X, Guo S, Xie J, Chen Y, Yu Q. Comparison of structural, functional and in vitro digestion properties of bread incorporated with grapefruit peel soluble dietary fibers prepared by three microwave-assisted modifications. Food Funct 2020; 11:6458-6466. [PMID: 32618304 DOI: 10.1039/d0fo00760a] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
In our previous study, three kinds of grapefruit peel soluble dietary fibers (SDFs) were prepared by microwave-assisted modifications, including microwave-sodium hydroxide treatment SDF (MST-SDF), microwave-enzymatic treatment SDF (MET-SDF) and microwave-ultrasonic treatment SDF (MUT-SDF). The present study aimed to investigate the structural, functional and in vitro digestion properties of three kinds of bread incorporated with SDFs, named MST-SDF bread (SB), MET-SDF bread (EB), and MUT-SDF bread (UB). Scanning electron microscopy, X-ray diffraction, differential scanning calorimetry and texture profile analysis were used to determine the structural properties. In comparison with the SB and EB, the UB showed an ideal hardness and internal structure, and also significant improvement of the thermal stability. Meanwhile, the UB exhibited the highest overall acceptability in the sensory evaluation. In addition, the water holding capacity (WHC), cholesterol adsorption capacity (CAC) and nitrite ion adsorption capacity (NIAC) of UB were superior to those of the other two samples. Moreover, the in vitro digestive glucose release rates of breads were all significantly reduced by the addition of SDFs, especially that of UB. In summary, the present study showed that UB presented the best performance in terms of structural, functional and in vitro digestion properties, implying that MUT-SDF could be utilized in bread with high quality and low glucose release rate, and developed as a potential ingredient of functional food.
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Affiliation(s)
- Jiapan Gan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Guanyi Peng
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shuai Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xiaobo Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xuanting Wang
- School of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Shuqi Guo
- School of Food Science and Technology, Nanchang University, Nanchang, 330031, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Biao Y, Jiannan H, Yaolan C, Shujie C, Dechun H, Julian Mcclements D, Chongjiang C. Identification and characterization of antioxidant and immune-stimulatory polysaccharides in flaxseed hull. Food Chem 2020; 315:126266. [DOI: 10.1016/j.foodchem.2020.126266] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 12/16/2019] [Accepted: 01/17/2020] [Indexed: 12/24/2022]
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46
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Flaxseed Gum Solution Functional Properties. Foods 2020; 9:foods9050681. [PMID: 32466206 PMCID: PMC7278798 DOI: 10.3390/foods9050681] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 °C. Solutions of FG prepared at 98 °C had lower initial viscosity than solutions extracted at 70 °C; though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 °C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 °C. Therefore, the FG solution extracted at 98 °C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.
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Gan J, Huang Z, Yu Q, Peng G, Chen Y, Xie J, Nie S, Xie M. Microwave assisted extraction with three modifications on structural and functional properties of soluble dietary fibers from grapefruit peel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105549] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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48
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Görgüç A, Özer P, Yılmaz FM. Simultaneous effect of vacuum and ultrasound assisted enzymatic extraction on the recovery of plant protein and bioactive compounds from sesame bran. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103424] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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49
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Zhang F, Yi W, Cao J, He K, Liu Y, Bai X. Microstructure characteristics of tea seed dietary fibre and its effect on cholesterol, glucose and nitrite ion adsorption capacities
in vitro
: a comparison study among different modifications. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14465] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fangfang Zhang
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Wangrui Yi
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Jun Cao
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Kunming He
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Yawen Liu
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
| | - Xinpeng Bai
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Hainan University Haikou 570228 China
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50
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Gabiatti C, Neves IC, Lim LT, Bohrer BM, Rodrigues RC, Prentice C. Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105398] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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