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Li X, Wang L, Tan B, Li R. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship. Int J Biol Macromol 2024; 269:132214. [PMID: 38729489 DOI: 10.1016/j.ijbiomac.2024.132214] [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: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/07/2024] [Indexed: 05/12/2024]
Abstract
Dietary fibers come from a wide range of sources and have a variety of preparation methods (including extraction and modification). The different structural characteristics of dietary fibers caused by source, extraction and modification methods directly affect their physicochemical properties and functional activities. The relationship between structure and physicochemical properties and functional activities is an indispensable basic theory for realizing the directional transformation of dietary fibers' structure and accurately regulating their specific properties and activities. In this paper, since a brief overview about the structural characteristics of dietary fiber, the effect of structural characteristics on a variety of physicochemical properties (hydration, electrical, thermal, rheological, emulsifying property, and oil holding capacity, cation exchange capacity) and functional activities (hypoglycemic, hypolipidemic, antioxidant, prebiotic and harmful substances-adsorption activity) of dietary fiber explored by researchers in last five years are emphatically reviewed. Moreover, the future perspectives of structure-activity relationship are discussed. This review aims to provide theoretical foundation for the targeted regulation of properties and activities of dietary fiber, so as to improve the quality of their applied products and physiological efficiency, and then to realize high value utilization of dietary fiber resources.
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Affiliation(s)
- Xiaoning Li
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Liping Wang
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
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Huang Y, Li C, Zheng S, Fu X, Huang Q, Liu G, Chen Q. Influence of Three Modification Methods on the Structure, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Rosa roxburghii Tratt Pomace. Molecules 2024; 29:2111. [PMID: 38731600 PMCID: PMC11085671 DOI: 10.3390/molecules29092111] [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: 03/30/2024] [Revised: 04/19/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound-cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.
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Affiliation(s)
- Yumeng Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
| | - Chao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
| | - Siyuan Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
| | - Xiong Fu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
| | - Guang Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China;
| | - Qing Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (Y.H.); (S.Z.); (X.F.); (Q.H.)
- School of Food and Health, Guangzhou City Polytechnic, Guangzhou 510405, China
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Li H, He W, Xu S, Wang R, Ge S, Xu H, Shan Y, Ding S. Grafting chlorogenic acid enhanced the antioxidant activity of curdlan oligosaccharides and modulated gut microbiota. Food Chem X 2024; 21:101075. [PMID: 38205160 PMCID: PMC10776644 DOI: 10.1016/j.fochx.2023.101075] [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: 07/13/2023] [Revised: 12/10/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
In this study, the effects of grafting chlorogenic acid (CA) on the antioxidant and probiotic activities of curdlan oligosaccharides (CDOS) were investigated. CDOS with degrees of polymerization of 3-6 was first obtained by degradation of curdlan with hydrogen peroxide and then grafted with CA using a free radical-mediated method under an ultrasonication-assisted Fenton system. The thermal stability and antioxidant ability of CDOS were enhanced after grafting with CA. In vitro fermentation, supplementation of CDOS-CA stimulated the proliferation of Prevotella and Faecalibacterium while inhibiting the growth of harmful microbiota. Notably, the concentration of total short-chain fatty acids and the relative abundance of beneficial bacteria markedly increased after fermentation of CDOS-CA, indicating that CA grafting could improve the probiotic activity of CDOS. Overall, the covalent binding of CDOS and CA could enhance the antioxidant and probiotic activities of CDOS, suggesting potential improvements in gastrointestinal and colonic health.
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Affiliation(s)
- Huan Li
- DongTing Laboratory, 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
| | - Wenjiang He
- R&D Centre, Infinitus (China) Company Ltd., Guangzhou, 510520, China
| | - Saiqing Xu
- DongTing Laboratory, 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
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Shuai Ge
- DongTing Laboratory, 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
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Haishan Xu
- DongTing Laboratory, 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
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Yang Shan
- DongTing Laboratory, 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
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
| | - Shenghua Ding
- DongTing Laboratory, 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
- Longping Branch, College of Biology, Hunan University, Changsha, 410125, China
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Yan K, Liu J, Yan W, Wang Q, Huo Y, Feng S, Zhang L, Hu Q, Xu J. Effects of Alkaline Hydrogen Peroxide and Cellulase Modifications on the Physicochemical and Functional Properties of Forsythia suspensa Dietary Fiber. Molecules 2023; 28:7164. [PMID: 37894643 PMCID: PMC10608965 DOI: 10.3390/molecules28207164] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 10/29/2023] Open
Abstract
Besides active substances, Forsythia suspensa is rich in dietary fiber (DF), but it is often wasted or discarded and not put to good use. In order to improve the function of Forsythia DF, it was modified using alkaline hydrogen peroxide (AHP) and cellulase (EM). Compared to the control DF (ODF), the DF modified using AHP (AHDF) and EM (EMDF) had a looser microstructure, lower crystallinity, and higher oil holding capacity (OHC) and cation exchange capacity (CEC). The AHP treatment significantly increased the water holding capacity (WHC) and water swelling ability (WSA) of the DF, while the EM treatment achieved just the opposite. Moreover, the functional properties of AHDF and EMDF, including their cholesterol adsorption capacity (CAC), nitrite ion adsorption capacity (NAC), glucose adsorption capacity (GAC), glucose dialysis retardation index (GDRI), α-amylase inhibitory activity, and DPPH radical scavenging activity, were far better than those of ODF. Together, the results revealed that AHP and EM modifications could effectively improve or enhance the physicochemical and functional properties of Forsythia suspensa DF.
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Affiliation(s)
- Kejing Yan
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Jiale Liu
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Wensheng Yan
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Qing Wang
- College of Life Science, Shanxi Normal University, Taiyuan 030031, China;
| | - Yanxiong Huo
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Saisai Feng
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Liangliang Zhang
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
| | - Qingping Hu
- College of Life Science, Shanxi Normal University, Taiyuan 030031, China;
| | - Jianguo Xu
- College of Food Science, Shanxi Normal University, Taiyuan 030031, China; (K.Y.); (J.L.); (W.Y.); (Y.H.); (S.F.); (L.Z.)
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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Jiang G, Ramachandraiah K, Tan C, Cai N, Ameer K, Feng X. Modification of Ginseng Insoluble Dietary Fiber by Enzymatic Method: Structural, Rheological, Thermal and Functional Properties. Foods 2023; 12:2809. [PMID: 37509900 PMCID: PMC10379364 DOI: 10.3390/foods12142809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/18/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, the effects of enzymatic modification using cellulase/xylanase on the composition and structural and functional properties of ginseng insoluble dietary fiber (G-IDF) were evaluated. Fourier transform infrared spectroscopy and scanning electron microcopy showed that enzymatic extraction treatment caused obvious structural alterations in ginseng-modified (G-MIDF) samples, which exhibited more porous and completely wrinkled surfaces. Comparing the peak morphology of G-MIDF with untreated IDF using X-ray diffractometry, the G-MIDF sample exhibited split peaks at a 2θ angle of 23.71°, along with the emergence of sharp peaks at 28.02°, 31.78°, and 35.07°. Thermo-gravimetric analysis showed that G-MIDF exhibited a specified range of pyrolysis temperature and is suitable for food applications involving processing at temperatures below 300 °C. Overall, it was evident from rheograms that both G-IDF and G-MIDF exhibited a resemblance with respect to viscosity changes as a function of the shear rate. Enzymatic treatment led to significant (p < 0.05) improvement in water holding, oil retention, water swelling, nitrite ion binding, bile acid binding, cholesterol absorption, and glucose absorption capacities.
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Affiliation(s)
- Guihun Jiang
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | | | - Chaoyi Tan
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | - Nanjie Cai
- School of Public Health, Jilin Medical University, Jilin 132013, China
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Xiaoyu Feng
- School of Public Health, Jilin Medical University, Jilin 132013, China
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Guan Y, Xie C, Zhang R, Zhang Z, Tian Z, Feng J, Shen X, Li H, Chang S, Zhao C, Chai R. Characterization and the cholesterol-lowering effect of dietary fiber from fermented black rice ( Oryza sativa L.). Food Funct 2023. [PMID: 37334479 DOI: 10.1039/d3fo01308a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/20/2023]
Abstract
Black rice was fermented with Neurospora crassa, after which the dietary fiber (DF) extracted from it was characterized and evaluated for its cholesterol-lowering effect in mice. The findings demonstrated that fermentation increased the level of soluble DF from 17.27% ± 0.12 to 29.69% ± 0.26 and increased the adsorption capacity of DF for water, oil, cholesterol, glucose and sodium cholate. The fermented DF had a more loose and porous structure than that extracted from unfermented rice. Additionally, feeding with DF from the fermented black rice significantly reduced body weight, lowered total cholesterol levels and improved the lipid profile in mice gavaged with a high dose (5 g per kg bw) or a low dose (2.5 g per kg·bw). ELISA showed that the hepatic expression of typical proteins and enzymes that are involved in cholesterol metabolism was regulated by the fermented rice DF, leading to reduced cholesterol production and increased cholesterol clearance. The fermented DF also modified the gut microbiota composition (e.g. Firmicutes reduced and Akkermansia increased), which promoted the production of short-chain fatty acids. In conclusion, fermentation can modify the structure and function of DF in black rice and the fermented dietary fiber has excellent cholesterol lowering effects possibly by cholesterol adsorption, cholesterol metabolism modulation, and intestinal microflora regulation.
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Affiliation(s)
- Yuting Guan
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Chanyuan Xie
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Rui Zhang
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Ziyang Zhang
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Zhenyang Tian
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Jianing Feng
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Xiaoyong Shen
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Haiqin Li
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Shimin Chang
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
| | - Changhui Zhao
- Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
| | - Ran Chai
- College of Life Sciences and Food Engineering, Hebei University of Engineering, 19 Taiji Road, Handan, Hebei 056000, China.
- Handan Key Laboratory of Natural Products and Functional Foods, 19 Taiji Road, Handan, Hebei 056000, China
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Paiva MTP, da Silva JBMD, Brisola J, Carvalho GM, Mali S. Cellulose acetate from lignocellulosic residues: An eco-friendly approach based on a hydrothermal process. Int J Biol Macromol 2023; 243:125237. [PMID: 37290542 DOI: 10.1016/j.ijbiomac.2023.125237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 05/23/2023] [Accepted: 06/04/2023] [Indexed: 06/10/2023]
Abstract
The objective of this study was to produce cellulose acetate (CA) from oat (OH) and soybean (SH) hulls through an eco-friendly solvent-and catalyst-free hydrothermal process, and also to compare the acetylation of cellulose by the conventional synthesis process, employing sulfuric acid as the catalyst, and acetic acid as solvent. Cellulose was extracted from OH and SH using a one-step chlorine-free process, resulting in materials with 86 and 81 % cellulose, respectively. CA samples obtained by hydrothermal process had degrees of substitution ranging from 0.95 to 1.47, and from 1.10 to 1.50, for OH and SH samples, respectively, being classified as monoacetates, while the conventional acetylation resulted in cellulose di- and triacetates. The acetylation by the hydrothermal process did not affect cellulose fibers morphology or crystallinity. CA samples obtained by the conventional process showed changes in their surface morphology, with decrease in crystallinity indexes. Viscosimetric average molar mass increased for all modified samples, with mass gain ranging from 16.26 to 519.70 %. The hydrothermal treatment proved to be a promising process for obtaining cellulose monoacetates with some advantages, including short reaction times, it is a one-step process, and lower effluents generation when compared to the conventional processes.
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Affiliation(s)
- Mayara Thamela Pessoa Paiva
- Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO Box 6001, 86057-990 Londrina, PR, Brazil
| | | | - Juliano Brisola
- Department of Chemistry, CCE, State University of Londrina, PO Box 6001, 86057-990 Londrina, PR, Brazil
| | - Gizilene Maria Carvalho
- Department of Chemistry, CCE, State University of Londrina, PO Box 6001, 86057-990 Londrina, PR, Brazil
| | - Suzana Mali
- Department of Biochemistry and Biotechnology, CCE, State University of Londrina, PO Box 6001, 86057-990 Londrina, PR, Brazil.
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Binte Abdul Halim FN, Taheri A, Abdol Rahim Yassin Z, Chia KF, Goh KKT, Goh SM, Du J. Effects of Incorporating Alkaline Hydrogen Peroxide Treated Sugarcane Fibre on The Physical Properties and Glycemic Potency of White Bread. Foods 2023; 12:foods12071460. [PMID: 37048281 PMCID: PMC10094325 DOI: 10.3390/foods12071460] [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: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/14/2023] Open
Abstract
The consumption of dietary fibres can affect glycemic power and control diabetes. Sugarcane fibre (SCF) is known as insoluble dietary fibre, the properties of which can be affected by physical, chemical, and enzymatic treatments. In this study, alkaline hydrogen peroxide (AHP) treatments were conducted over time (0.5, 1, 3, and 5 h) at 12.6% (w/v) SCF and the effects on the physicochemical and structural properties of the SCF were evaluated. After making dough and bread with the SCF, with and without AHP treatments, the glycemic responses of the bread samples were evaluated. Shorter durations of AHP treatment (0.5 and 1 h) reduced lignin effectively (37.3 and 40.4%, respectively), whereas AHP treatment at 1 and 3 h duration was more effective in increasing particle sizes (50.9 and 50.1 μm, respectively). The sugar binding capacity, water holding capacity (from 2.98 to 3.86 g water/g SCF), and oil holding capacity (from 2.47 to 3.66 g oil/g SCF) increased in all AHP samples. Results from Fourier-transform infrared spectroscopy (FTIR) confirmed the polymorphism transition of cellulose (cellulose I to cellulose II). The morphology of SCF detected under scanning electron microscopy (SEM) indicated the conversion of the surface to a more porous, rough structure due to the AHP treatment. Adding SCF decreased dough extensibility but increased bread hardness and chewiness. All SCF-incorporated bread samples have reduced glycemic response. Incorporation of 1, 3, and 5 h AHP-treated SCF was effective in reducing the glycemic potency than 0.5 h AHP-treated SCF, but not significantly different from the untreated SCF. Overall, this study aims to valorize biomass as AHP is commonly applied to bagasse to produce value-added chemicals and fuels.
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Affiliation(s)
| | - Afsaneh Taheri
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Zawanah Abdol Rahim Yassin
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kai Feng Chia
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Kelvin Kim Tha Goh
- School of Food & Advanced Technology, Massey University, Private Bag 11222, Palmerston North 4410, New Zealand
| | - Suk Meng Goh
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
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10
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Feng X, Chen H, Liang Y, Geng M, He M, Huang Y, Li Y, Teng F. Effects of electron beam irradiation treatment on the structural and functional properties of okara insoluble dietary fiber. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:195-204. [PMID: 35860991 DOI: 10.1002/jsfa.12131] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 06/12/2022] [Accepted: 07/21/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Insoluble dietary fiber (IDF) has beneficial physiological effects, such as the promoting of intestinal peristalsis, the improving of intestinal flora, and the absorbing of some harmful substances. Okara, a byproduct of soybean processing, is a potential source of IDF. But the larger particle size and poor water solubility of okara IDF have adverse effects on sensory properties and functional characteristics. Therefore, we used an emerging type of physical method is electron beam irradiation (EBI) to modify okara, and investigated that the effects of EBI doses on the structure and functional properties of okara IDF. RESULTS It was found that the electron beam treatment damaged the crystalline structure of IDF. Observation of the surface of EBI-treated IDF revealed a loose and porous morphology rather than the typical smooth structure. At a dose of 6 kGy, a smallest particle size and largest specific surface area of IDF was obtained, and these factors increased the apparent viscosity of an IDF dispersion. The water holding capacity, swelling capacity and the oil holding capacity upon irradiation at 6 kGy increased 74.13%, 84.76% and 41.62%, respectively. In addition, the capacity for adsorption of cholesterol, sodium cholate, glucose and nitrite ion were improved after electron beam treatment. CONCLUSION The modified okara IDF showed improved particle sizes and hydration properties, and these changes correlated with an improvement to the rough taste of IDF and improvements to the texture and storage period upon supplementation into food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xumei Feng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hua Chen
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yaru Liang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mengjie Geng
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingyu He
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
- National Research Center of Soybean Engineering and Technology, Harbin, China
| | - Fei Teng
- College of Food Science, Northeast Agricultural University, Harbin, China
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11
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Luo M, Wang C, Wang C, Xie C, Hang F, Li K, Shi C. Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber. Front Nutr 2023; 9:1110706. [PMID: 36712504 PMCID: PMC9875377 DOI: 10.3389/fnut.2022.1110706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 12/20/2022] [Indexed: 01/13/2023] Open
Abstract
Bagasse is one of major by-product of sugar mills, but its utilization is limited by the high concentration of lignin. In this study, the optimal alkaline hydrogen peroxide (AHP) treatment conditions were determined by the response surface optimization method. The results showed that the lignin removal rate was 62.23% and the solid recovery rate was 53.76% when bagasse was prepared under optimal conditions (1.2% H2O2, 0.9% NaOH, and 46°C for 12.3 h), while higher purity of bagasse insoluble dietary fiber (BIDF) was obtained. To further investigate the modification effect, AHP assisted with high-temperature-pressure cooking (A-H) and enzymatic hydrolysis (A-E) were used to modify bagasse, respectively. The results showed that the water holding capacity (WHC), oil holding capacity (OHC), bile salt adsorption capacity (BSAC), and nitrite ion adsorption capacity (NIAC) were significantly improved after A-H treatment. With the A-E treatment, cation exchange capacity (CEC) and BSAC were significantly increased, while WHC, OHC, and glucose adsorption capacity (GAC) were decreased. Especially, the highest WHC, OHC, BSAC and NIAC were gained by A-H treatment compared to the A-E treatment. These changes in the physicochemical and functional properties of bagasse fiber were in agreement with the microscopic surface wrinkles and pore structure, crystallinity and functional groups. In summary, the A-H modification can effectively improve the functional properties of bagasse fiber, which potentially can be applied further in the food industry.
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Affiliation(s)
- Mengying Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Cheng Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Chenshu Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, China,*Correspondence: Fangxue Hang ✉
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China,Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, China
| | - Changrong Shi
- Faculty of Science, Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane, QLD, Australia
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12
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Zheng H, Sun Y, Zheng T, Zeng Y, Fu L, Zhou T, Jia F, Xu Y, He K, Yang Y. Effects of shear emulsifying/ball milling/autoclave modification on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus ( Nelumbo) leaves dietary fiber. Front Nutr 2023; 10:1064662. [PMID: 36908912 PMCID: PMC9995909 DOI: 10.3389/fnut.2023.1064662] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Accepted: 02/06/2023] [Indexed: 02/25/2023] Open
Abstract
Lotus (Nelumbo) leaves are rich in polyphenols and dietary fiber, which have the potential as a high-quality fiber material in functional food. However, lotus leaves exhibit dense structure and poor taste, it is vital to develop appropriate modification methods to improve the properties of lotus leaves dietary fiber. In this study, the effects of three modification methods with shear emulsifying (SE), ball milling (BM), and autoclave treatment (AT) on structure, physicochemical properties, phenolic compounds, and antioxidant capacity of lotus leave dietary fiber (LDF) were evaluated. SEM indicated that there were significant differences in the microstructure of modified LDFs. FT-IR spectra and X-ray diffraction pattern of modified LDFs revealed similar shapes, while the peak intensity and crystalline region changed by modification. SE showed the greatest effect on crystallization index. SE-LDF had the highest water holding capacity, water swelling capacity, and bound phenolic content in LDFs, which increased by 15.69, 12.02, and 31.81%, respectively, compared with the unmodified LDF. BM exhibited the most dramatic effect on particle size. BM-LDF had the highest free phenolic and total phenolic contents in LDFs, which increased by 32.20 and 29.05% respectively, compared with the unmodified LDF. Phenolic compounds in LDFs were mainly free phenolic, and modifications altered the concents of flavonoids. The BM-LDF and SE-LDF exhibited higher antioxidant capacity than that of AT-LDF. Overall, SE-LDF showed better physical properties, and BM-LDF showed better bioactive components. SE and BM were considered to be appropriate modification methods to enhance the properties of LDF with their own advantages.
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Affiliation(s)
- Hui Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yan Sun
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tao Zheng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yiqiong Zeng
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Liping Fu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Tingting Zhou
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Fan Jia
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Yao Xu
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
| | - Kai He
- School of Pharmaceutical Science, Hunan University of Medicine, Huaihua, China
| | - Yong Yang
- College of Pharmacy, Hunan University of Chinese Medicine, Changsha, China
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13
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Yin W, Liu M, Xie J, Jin Z, Ge S, Guan F, Liu H, Zheng M, Cai D, Liu J. Removal of bound polyphenols and its effect on structure, physicochemical and functional properties of insoluble dietary fiber from adzuki bean seed coat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Gu WT, Li LY, Rui WJ, Diao ZW, Zhuang GD, Chen XM, Qian ZM, Wang SM, Tang D, Ma HY. Non-targeted metabolomic analysis of variation of volatile fractions of ginseng from different habitats by HS-SPME-GC-MS coupled with chemometrics. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:3583-3597. [PMID: 36043471 DOI: 10.1039/d2ay01060g] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Cultivated ginseng (CG), transplanted ginseng (TG) and mountain cultivated ginseng (MCG) classified by the habitat type all belong to Panax ginseng and were reported to have similar types of secondary metabolites. Nonetheless, owing to the distinctly diverse habitats in which these ginseng types grow, their pharmacological effects differ. In the present study, an emerging analytical approach involving headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was established to effectively distinguish among CG, TG and MCG. First, the volatile components were analysed and identified by using the NIST library combined with measured retention indices (Kovats', RI), and a total of 78 volatile components were finally characterized, which included terpenes, alcohols, esters, aldehydes and alkynols. Furthermore, multivariate statistical approaches, principal component analysis (PCA) and orthogonal partial least-squares discrimination analysis (OPLS-DA) were subsequently utilized to screen for compounds of significance. Under optimized HS-SPME-GC-MS conditions, 12, 16, and 16 differential markers were screened in the CG-TG, CG-MCG and TG-MCG groups, respectively. Our study suggested that HS-SPME-GC-MS analysis combined with metabolomic analytical methods and chemometric techniques can be applied as potent tools to identify chemical marker candidates to distinguish CG, TG and MCG.
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Affiliation(s)
- Wen-Ting Gu
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Lin-Yuan Li
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
- Hutchison Whampoa Guangzhou Baiyunshan Chinese Medicine Company Limited, Guangzhou 51006, China
| | - Wen-Jing Rui
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Zhong-Wen Diao
- Guangzhou Forensic Science Institute, Guangzhou 51006, China
| | - Guo-Dong Zhuang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Xiao-Mei Chen
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | | | - Shu-Mei Wang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Dan Tang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
| | - Hong-Yan Ma
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of State Administration of TCM and Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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15
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Jiang C, Wang R, Liu X, Wang J, Zheng X, Zuo F. Effect of Particle Size on Physicochemical Properties and in vitro Hypoglycemic Ability of Insoluble Dietary Fiber From Corn Bran. Front Nutr 2022; 9:951821. [PMID: 35911126 PMCID: PMC9335050 DOI: 10.3389/fnut.2022.951821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 06/14/2022] [Indexed: 11/13/2022] Open
Abstract
This study was designed for determining the effect of particle size on the functional properties of corn bran insoluble dietary fiber (IDF). Results showed that some physicochemical properties were improved with the decrease in particle size. The structure of the IDF was observed by the scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). The surface was found wrinkled and sparse, the particle size was smaller, the crystallinity of IDF had increased slightly, and more -OH and C-O groups were exposed. Moreover, the corn bran IDF with a smaller particle size had a better hypoglycemic effect in vitro, and the inhibitory activity of α-glucosidase and α-amylase were also increased significantly with the decrease in particle size (p < 0.05). When the IDF was 300 mesh, the inhibitory rate of α-glucosidase was 61.34 ± 1.12%, and the inhibitory rate of α-amylase was 17.58 ± 0.33%. It had increased by 25.54 and 106.83%, respectively compared to the control treatment (CK) group. In addition, correlation analysis found that the particle size was highly negatively correlated with some functional properties of IDF (p < 0.05), and the content of cellulose was positively correlated with the functional properties of IDF except WHC (p < 0.05). To sum up, reducing particle size was suitable for the development of high value-added IDF products. This study also revealed the potential value of corn bran IDF and provided a new idea for the diversified application of IDF.
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Affiliation(s)
- Caixia Jiang
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Rui Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiaolan Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar, China
- Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology, Qiqihar, China
- *Correspondence: Xiaolan Liu
| | - Juntong Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Xiqun Zheng
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Xiqun Zheng
| | - Feng Zuo
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
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16
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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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17
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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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18
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Bai C, Chen R, Tan L, Bai H, Tian L, Lu J, Gao M, Sun H, Chi Y. Effects of multi-frequency ultrasonic on the physicochemical properties and bioactivities of polysaccharides from different parts of ginseng. Int J Biol Macromol 2022; 206:896-910. [PMID: 35318082 DOI: 10.1016/j.ijbiomac.2022.03.098] [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: 01/18/2022] [Revised: 02/23/2022] [Accepted: 03/15/2022] [Indexed: 11/05/2022]
Abstract
The effect of multi-frequency ultrasonic extraction (MUE) on the yields, physicochemical properties, antioxidant and α-glucosidase inhibitory activities of polysaccharides (GPs) from different parts of ginseng were compared. Results demonstrated that yields of polysaccharides from different parts were found to vary significantly differences, in the order of roots (M-GRPs) > flowers (M-GFPs) > leaves (M-GLPs). Compared with heat reflux extraction, MUE not only increased the yield of GPs by up to 9.14%-210.87%, with higher uronic acid content (UAC: increased by 4.99%-53.48%), total phenolics content (TPC: increased by 7.60% to 42.61%), total flavonoids content (TFC: increased by 2.52%-5.45%), and lower molecular weight (Mw: reduced by 6.51%- 33.08%) and protein content (PC: reduced by 5.15%-8.95%), but also improved their functional properties and bioactivities. All six purified polysaccharides extracted by MUE were acidic pyran polysaccharide with different monosaccharide composition, possessed remarkable antioxidant and α-glucosidase inhibitory activities. Especially, M-GFP-1 exhibited the highest bioactivities, illustrated that the activities were highly correlated with UAC and TPC, Mw, and triple helical structure. These results indicate that MUE was an efficient technique for improving yields, physicochemical and functional properties and enhancing biological activities of polysaccharide.
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Affiliation(s)
- Chunlong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ruizhan Chen
- College of Chemistry, Changchun Normal University, Changchun 130032, China.
| | - Li Tan
- Institute of Agricultural Quality Standard and Testing Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Helong Bai
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Li Tian
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Juan Lu
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Ming Gao
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Hui Sun
- College of Chemistry, Changchun Normal University, Changchun 130032, China
| | - Yu Chi
- College of Chemistry, Changchun Normal University, Changchun 130032, China
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19
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Kumari T, Das AB, Deka SC. Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Tapasya Kumari
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Amit Baran Das
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology Tezpur University Napaam India
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20
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He X, Dai T, Sun J, Liang R, Liu W, Chen M, Chen J, Liu C. Disintegrating the Structure and Improving the Functionalities of Pea Fiber by Industry-Scale Microfluidizer System. Foods 2022; 11:foods11030418. [PMID: 35159568 PMCID: PMC8834372 DOI: 10.3390/foods11030418] [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: 12/23/2021] [Revised: 01/22/2022] [Accepted: 01/29/2022] [Indexed: 11/16/2022] Open
Abstract
In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.
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Affiliation(s)
- Xiaohong He
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
| | - Taotao Dai
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
| | - Jian Sun
- Agro-Food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China; (T.D.); (J.S.)
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.H.); (R.L.); (W.L.); (M.C.); (J.C.)
- Correspondence:
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21
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Zhu Y, Ji X, Yuen M, Yuen T, Yuen H, Wang M, Smith D, Peng Q. Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber. Front Nutr 2022; 8:820672. [PMID: 35155531 PMCID: PMC8837271 DOI: 10.3389/fnut.2021.820672] [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: 11/23/2021] [Accepted: 12/30/2021] [Indexed: 12/17/2022] Open
Abstract
To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | | | | | | | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Deandrae Smith
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, United States
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Qiang Peng
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22
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Ge Q, Li H, Huang L, Li P, Xiao Z, Jin K. Structure, physicochemical and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Ge
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Hang‐Qing Li
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Lu‐cheng Huang
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Peng Li
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Zhu‐Qian Xiao
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
| | - Kai‐Ning Jin
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Key Laboratory of Chemical and Biological Processing Technology for Farm Products of Zhejiang Province, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology Hangzhou China
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