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Tan R, Tang Q, Xia B, Fu C, Wang L. Organic acid treatments on citrus insoluble dietary fibers and the corresponding effects on starch in vitro digestion. Int J Biol Macromol 2024:134082. [PMID: 39084968 DOI: 10.1016/j.ijbiomac.2024.134082] [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: 04/30/2024] [Revised: 07/09/2024] [Accepted: 07/20/2024] [Indexed: 08/02/2024]
Abstract
Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food.
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Affiliation(s)
- Ruilin Tan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Qingmiao Tang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Bin Xia
- Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China
| | - Caixia Fu
- HuBei TuLaoHan Ecological Agriculture Technology Co., Ltd., Yichang, Hubei 443000, China
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Wuhan Sanji Food Technology Co., Ltd., Wuhan, Hubei 430070, China.
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2
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Liu X, Wang B, Tang S, Yue Y, Xi W, Tan X, Li G, Bai J, Huang L. Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review. Int J Biol Macromol 2024; 269:131798. [PMID: 38677689 DOI: 10.1016/j.ijbiomac.2024.131798] [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: 10/19/2023] [Revised: 03/06/2024] [Accepted: 03/26/2024] [Indexed: 04/29/2024]
Abstract
Citrus fiber, a by-product of citrus processing that has significant nutritional and bioactive properties, has gained attention as a promising raw material with extensive developmental potential in the food, pharmaceutical, and feed industries. However, the lack of in-depth understanding regarding citrus fiber, including its structure, modification, mechanism of action, and potential applications is holding back its development and utilization in functional foods and drugs. This review explores the status of extraction methods and modifications applied to citrus fiber to augment its health benefits. With the aim of introducing readers to the potential health benefits of citrus fibers, we have placed special emphasis on their regulatory mechanisms in the context of various conditions, including type 2 diabetes mellitus, cardiovascular disease, obesity, and cancer. Furthermore, this review highlights the applications and prospects of citrus fiber, aiming to provide a theoretical basis for the utilization and exploration of this valuable resource.
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Affiliation(s)
- Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD., Jinan 250000, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, 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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4
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Tang L, Hu M, Bai S, Wang B, Fan B, Zhang L, Wang F. Extraction of insoluble soybean fiber by alternating ultrasonic/alkali and its improved superior physicochemical and functional properties. Int J Biol Macromol 2024; 263:130505. [PMID: 38423430 DOI: 10.1016/j.ijbiomac.2024.130505] [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: 07/12/2023] [Revised: 11/15/2023] [Accepted: 02/26/2024] [Indexed: 03/02/2024]
Abstract
Okara, as a by-product of soybean processing, is rich in insoluble dietary fiber (IDF), which is a carbohydrate polymer with various insoluble polysaccharides. Nowadays, the extraction of IDF with excellent functional properties has become a research hotspot. In this work, we further proposed an alternating alkali/ultrasound method for the efficient extraction of IDF. The sequential treatments of alkali (A-ISF), alkali-ultrasonic (AU-ISF), ultrasonic-alkali (UA-ISF), ultrasonic-alkali-ultrasonic (UAU-ISF) and alkali-ultrasonic-alkali (AUA-ISF) were applied to extract insoluble soybean fiber (ISF). FTIR and XRD results proved the typical structure of ISFs, and TGA results demonstrated the improved thermal stability of UAU-ISF and AUA-ISF. Chemical composition measurement showed that UAU-ISF and AUA-ISF exhibited higher cellulose content (>83 %). SEM results revealed that ultrasonic treatment led to a decomposition of okara matrix and significant porous structure in ISFs with an amplified collapse effect, resulting in an increase of the pore size of ISFs, and strengthening the properties of UAU-ISF and AUA-ISF in higher water (>15 g/g)/oil (>12 g/g) holding capacities, cholesterol binding capacity (>36 mg/g), and cation exchange capacity (>0.3 mmol/g), thus providing new insights for the preparation of ISF with high functional properties that are beneficial for human intestinal health.
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Affiliation(s)
- Lu Tang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Miao Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shiru Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bo Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, 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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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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7
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Zhu R, Tan S, Wang Y, Zhang L, Huang L. Physicochemical Properties and Hypolipidemic Activity of Dietary Fiber from Rice Bran Meal Obtained by Three Oil-Production Methods. Foods 2023; 12:3695. [PMID: 37835348 PMCID: PMC10572562 DOI: 10.3390/foods12193695] [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: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/07/2023] [Indexed: 10/15/2023] Open
Abstract
This study investigated the effects of three oil production methods on the physicochemical properties of dietary fiber from rice bran flour, and the hypolipidemic effects of the dietary fibers were investigated in vitro and in vivo. The particle size results showed that the organic-solvent-impregnated rice bran meal dietary fiber (N-RBDF) had the smallest average particle size and the aqueous enzymatic rice bran meal dietary fiber (E-RBDF) had the narrowest particle size distribution. Scanning electron microscopy (SEM) results demonstrated that all three kinds of rice bran meal dietary fibers (RBDFs) were irregularly flaky. Fourier transform infrared spectroscopy (FT-IR) results revealed that the three RBDFs had similar reactive groups, and X-ray diffraction (XRD) results indicated that all three RBDFs were cellulose type I crystals. The results of thermogravimetric analysis showed that the lignin content of N-RBDF was significantly lower than that of the other two. Among the three kinds of RBDFs, E-RBDF had higher water retention capacity, swelling capacity, oil holding capacity, and adsorption capacity for cholesterol and sodium bile salts. The results of experimental studies in hyperlipidemic rats showed that all three kinds of RBDFs significantly reduced triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) and elevated high-density lipoprotein cholesterol (HDL-C) in the serum of hyperlipidemic rats; they also significantly lowered malondialdehyde (MDA) and elevated total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) activities in the livers of rats. In addition, all three kinds of RBDFs decreased aminotransferase (ALT) and aminotransferase (AST) activity in serum and also improved liver steatosis and reduced atherosclerosis index (AI) in rats with hyperlipidemia. Our study provides a reference for the development and utilization of rice bran meal and the application of rice bran meal dietary fiber in food processing.
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Affiliation(s)
- Renwei Zhu
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Sha Tan
- School of Materials and Chemical Engineering, Tongren University, Tongren 554300, China
| | - Yayi Wang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Linwei Zhang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
| | - Liang Huang
- School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
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8
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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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9
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Wang D, Wang Q, Sun Y, Qing Z, Zhang J, Chen Q. Effect of Insoluble Dietary Fiber Extracted from Feijoa ( Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread. Foods 2023; 12:foods12102019. [PMID: 37238837 DOI: 10.3390/foods12102019] [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: 04/03/2023] [Revised: 05/05/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
This study aimed to assess the effects of insoluble dietary fiber (IDF) from feijoa supplementation on the physicochemical and functional properties of wheat bread. The results showed that feijoa IDF (FJI) had the typical structures of hydrolysis fiber, polysaccharide functional groups, and crystal structure of cellulose. The gradual increase of FJI levels (from 2 to 8%) in wheat bread resulted in increased total DF, ash, and protein contents, accompanied by a reduction in moisture, carbohydrates, and energy value. The inclusion of FJI in the bread crumb caused a rise in both redness (a*) and yellowness (b*) values while decreasing the brightness (L*) relative to the control specimen. In addition, adding FJI up to 2% significantly increased total phenolic and flavonoid contents and antioxidant activity, as well as flavor score of supplemented bread samples, while additions above 2% resulted in undesirable taste and texture. FJI addition caused higher bile acid, NO2-, and cholesterol adsorption capacities. Moreover, FJI addition up to 4% significantly reduced glucose adsorption capacities at different in vitro starch digestion intervals. The findings revealed that FJI offers great potential as an ideal functional ingredient in food processing.
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Affiliation(s)
- Dan Wang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Qingming Wang
- Lu'an Academy of Agricultural Sciences, Lu'an 237001, China
| | - Yunfei Sun
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Zilong Qing
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Junhui Zhang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Qiyang Chen
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
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10
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Kanwar P, Yadav RB, Yadav BS. Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties. Int J Biol Macromol 2023; 233:123638. [PMID: 36775223 DOI: 10.1016/j.ijbiomac.2023.123638] [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: 10/25/2022] [Revised: 02/01/2023] [Accepted: 02/07/2023] [Indexed: 02/12/2023]
Abstract
The effect of cross-linking (CL), carboxymethylation (CM), and hydroxypropylation (HP) on the physicochemical, micro-structural, and thermal properties of sorghum dietary fiber (SODF) was studied. Results reflected that all three modifications significantly (p < 0.05) increased the water absorption capacity, swelling capacity, oil absorption capacity, and soluble dietary fiber content of SODF with CM being the most effective treatment. The CM significantly (p < 0.05) improved the solubility (9.9 %), whereas CL (4.65 %) and HP (2.79 %) significantly reduced the solubility of native SODF. The color analysis reflected the decrease in L* value after all modifications, indicating an increase in brown color of SODF. XRD analysis reflected an increase in crystallinity value (14.47 to 17.94 %) of SODF after modifications, resulting in increased thermal stability of modified SODF. The DSC results revealed the increased decomposition temperature of cross-linked and hydroxypropylated dietary fiber showing improved thermal stability of these types of modified fibers. The changes in thermal, physicochemical, and microstructural properties of SODF after modification could be ascribed to the changes in structure and chemical composition as reflected from SEM, XRD, and FTIR analysis.
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Affiliation(s)
- Punam Kanwar
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
| | - Ritika B Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India.
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana, India
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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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Niu L, Guo Q, Xiao J, Li Y, Deng X, Sun T, Liu X, Xiao C. The effect of ball milling on the structure, physicochemical and functional properties of insoluble dietary fiber from three grain bran. Food Res Int 2023; 163:112263. [PMID: 36596174 DOI: 10.1016/j.foodres.2022.112263] [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: 07/13/2022] [Revised: 11/24/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022]
Abstract
The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food industry.
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Affiliation(s)
- Li Niu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Qianqian Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Jing Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Yinxia Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xu Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Tianrui Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Chunxia Xiao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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13
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Moreira BP, Draszewski CP, Rosa NC, Tres MV, Zabot GL, Pereira FC, Abaide ER, Castilhos F. Integrated rice bran processing by supercritical CO2 extraction and subcritical water hydrolysis to obtain oil, fermentable sugars, and platform chemicals. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2022.105786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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14
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Guo J, Shi F, Sun M, Ma F, Li Y. Antioxidant and aflatoxin B1 adsorption properties of Eucheuma cottonii insoluble dietary fiber. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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15
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Xie J, Peng G, Hu X, Xie J, Chen Y, Dong R, Si J, Yang C, Yu Q. Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam. Foods 2022; 11:foods11223735. [PMID: 36429327 PMCID: PMC9689297 DOI: 10.3390/foods11223735] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
Appropriate modification methods can increase the proportion of soluble dietary fiber (SDF). In this study, grapefruit peel insoluble dietary fiber (GP-IDF) was modified with the combined microwave and enzymatic method to obtain SDF. With regard to structural characterization, SDF from grapefruit peel IDF (GP-IDF-SDF) presented as a flat sheet with cracks, composed of a typical cellulose type I crystal, and had good stability below 200 °C. Galacturonic acid, arabinose and glucuronic acid were the main monosaccharide compositions, indicating that pectin might have been the principal component. Moreover, GP-IDF-SDF was excellent in water retention capacity (13.43 ± 1.19 g/g), oil retention capacity (22.10 ± 0.85 g/g) and glucose adsorption capacity (14.49 ± 0.068 mg/g). Thereafter, the effects of GP-IDF-SDF and commercial pectin addition on the color, rheology, texture and sensory properties of blueberry jam were compared. The results showed that the color of jam with GP-IDF-SDF was lighter. The addition of GP-IDF-SDF had less effects on the viscosity and gel strength of jam, but it enhanced the stability of jam. According to sensory data, the color, texture and spreadability of jam with GP-IDF-SDF or pectin were improved and more acceptable. Overall, GP-IDF-SDF had functional characteristics and played a positive role in jam, and it is expected to be a candidate for the development of functional food ingredients.
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16
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Tian M, Pak S, Ma C, Ma L, Rengasamy KRR, Xiao J, Hu X, Li D, Chen F. Chemical features and biological functions of water-insoluble dietary fiber in plant-based foods. Crit Rev Food Sci Nutr 2022; 64:928-942. [PMID: 36004568 DOI: 10.1080/10408398.2022.2110565] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases.
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Affiliation(s)
- Meiling Tian
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - SolJu Pak
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Chen Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Lingjun Ma
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Kannan R R Rengasamy
- Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai 600077, India, Sovenga, South Africa
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Daotong Li
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Health Science Center, Department of Anatomy, Histology and Embryology, Peking University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetables Processing Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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17
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Chemical composition, structural and functional properties of insoluble dietary fiber obtained from the Shatian pomelo peel sponge layer using different modification methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113737] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Xia Y, Meng P, Liu S, Tan Z, Yang X, Liang L, Xie F, Zhang H, Wang G, Xiong Z, Lo J, Ai L. Structural and Potential Functional Properties of Alkali-Extracted Dietary Fiber From Antrodia camphorata. Front Microbiol 2022; 13:921164. [PMID: 35875549 PMCID: PMC9301256 DOI: 10.3389/fmicb.2022.921164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Accepted: 05/30/2022] [Indexed: 11/27/2022] Open
Abstract
Antrodia camphorata is rich in a variety of bioactive ingredients; however, the utilization efficiency of the residue of A. camphorata is low, resulting in serious waste. It is necessary to deeply study the functional components of A. camphorata residues to achieve high-value utilization. In this study, the components, structural characteristics, and functional properties of alkali-extracted dietary fiber extracted from residues of A. camphorata (basswood and dish cultured fruiting body, respectively) were investigated. There were similar components and structural characteristics of ACA-DK (extract from basswood cultured) and ACA-DF (extract from dish cultured). The two alkali-extracted dietary fiber were composed of mainly cellulose and xylan. However, ACA-DK has better adsorption capacities than ACA-DF on lipophilic substances such as oil (12.09 g/g), cholesterol (20.99 mg/g), and bile salts (69.68 mg/g). In vitro immunomodulatory assays stated that ACA-DK had a good effect on promoting the proliferation of RAW 264.7 cells and can activate cell phagocytosis, NO synthesis, and other immune capabilities. The edible fungus A. camphorata is a good source of functional dietary fiber. The alkali-extracted dietary fiber of A. camphorata might be used as a functional ingredient in the medicine and food industry.
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Affiliation(s)
- Yongjun Xia
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Peng Meng
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Shaodong Liu
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhuoming Tan
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Xi Yang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Lihong Liang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Fan Xie
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Hui Zhang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Guangqiang Wang
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Zhiqiang Xiong
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
| | - Jenyu Lo
- Honest and Humble Biotechnology Co., Ltd., New Taipei City, China
| | - Lianzhong Ai
- School of Health Science and Engineering, Shanghai Engineering Research Center of Food Microbiology, University of Shanghai for Science and Technology, Shanghai, China
- *Correspondence: Lianzhong Ai
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19
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Li H, Zhao P, Zhuo S, Zhang T. Structural characterization, free radical scavenging activity and α-glucosidase inhibitory activity of insoluble dietary fiber from Pholiota nameko. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01409-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Liao W, Liu S, Dong R, Xie J, Chen Y, Hu X, Xie J, Xue P, Feng L, Yu Q. Mixed solid-state fermentation for releasing bound polyphenols from insoluble dietary fiber in carrots via Trichoderma viride and Aspergillus niger. Food Funct 2022; 13:2044-2056. [PMID: 35107107 DOI: 10.1039/d1fo03107d] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed to explore the release mechanism of bound polyphenols (BP) from the insoluble dietary fiber (IDF) in carrots via mixed solid-state fermentation (MSF) using Trichoderma viride and Aspergillus niger. The results indicated that BP released by MSF (80.8759 mg GAE per 10 g DW) was significantly higher than that by alkaline hydrolysis. In addition, 17 polyphenols were detected and their biotransformation pathways were proposed. Quantitative analysis showed that MSF released numerous p-coumaric and organic acids, which led to both an enhancement in α-amylase inhibitory activity and elevated antioxidant enzyme activity in Caenorhabditis elegans (C. elegans). Furthermore, the dynamic changes in the carbohydrate-hydrolyzing enzymes and the structural characteristics indicated that the destruction of hemicellulose, the deposition of lignin and the secretion of xylanase were vital for the release of BP. Overall, this study demonstrated that MSF is beneficial for the release of BP from IDF, which could provide new insight into the utilization of agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Wang Liao
- 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.
| | - Ruihong Dong
- 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.
| | - 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.
| | - 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.
| | - Jiayan 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.
| | - Puyou Xue
- 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.
| | - Lei Feng
- 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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21
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Li Y, Yu Y, Wu J, Xu Y, Xiao G, Li L, Liu H. Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification. Foods 2022; 11:foods11030248. [PMID: 35159400 PMCID: PMC8833994 DOI: 10.3390/foods11030248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/04/2022] [Accepted: 01/14/2022] [Indexed: 01/25/2023] Open
Abstract
Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry.
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Affiliation(s)
- Yina Li
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
- College of Food Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Yuanshan Yu
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
- Correspondence: ; Tel.: +86-159-7559-6649
| | - Jijun Wu
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Yujuan Xu
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Gengsheng Xiao
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Lu Li
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Haoran Liu
- Sericultural & Argi-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; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
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22
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Soaking, heating and high hydrostatic pressure treatment degrade the flavonoids in rice bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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23
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Wang L, Tian Y, Chen Y, Chen J. Effects of acid treatment on the physicochemical and functional properties of wheat bran insoluble dietary fiber. Cereal Chem 2021. [DOI: 10.1002/cche.10494] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yingpeng Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Yixuan Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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24
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Effects of modification methods on microstructural and physicochemical characteristics of defatted rice bran dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112161] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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25
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Wang S, Sun W, Swallah MS, Amin K, Lyu B, Fan H, Zhang Z, Yu H. Preparation and characterization of soybean insoluble dietary fiber and its prebiotic effect on dyslipidemia and hepatic steatosis in high fat-fed C57BL/6J mice. Food Funct 2021; 12:8760-8773. [PMID: 34369950 DOI: 10.1039/d1fo01050f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The potential benefits of insoluble dietary fiber (IDF) in the regulation of lipid metabolism have been reported in large prospective cohort studies although the molecular regulatory mechanism is still unclear. Okara is a by-product obtained during soybean processing for soy milk and soybean curd (tofu), which is rarely utilized and can be a cheap potential dietary fiber (DF) resource. In this study, the structure and physicochemical properties of insoluble dietary fiber (SIDF) extracted from okara were characterized, and the prebiotic effects on fat metabolism were investigated in vivo. The results showed that the main monosaccharides of SIDF (90.50%) identified were galactose, arabinose, xylose, rhamnose and glucose. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) analyses suggested that SIDF had a loose and porous structure, polysaccharide functional groups, and a typical crystalline cellulose I structure. In addition, SIDF had ideal oil-adsorption capacity (OAC; 7.95 g g-1) and significantly improved cholesterol adsorption (11.14 mg g-1) at pH 7.0. In vivo, IDF supplementation reduced the serum lipid levels and inhibited hepatic fat accumulation. Additionally, SIDF administration improved hepatic steatosis by stimulating lipolysis via upregulation of PPARα, CYP4a10 and CPT1a. This is the first systematic study on the composition, structure, physicochemical properties, adsorption function and biological effects of SIDF. The above results show that SIDF could be used as an ideal functional ingredient in food processing as well as play a positive role in improving the added value of okara and promoting its comprehensive utilization.
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Affiliation(s)
- Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Wanling Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Khalid Amin
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Bo Lyu
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
| | - Zhao Zhang
- Shandong Jiahua Health Care Products Co., Ltd., Liaocheng, Shandong, 252000, China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, Jilin, 130118, China.
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agricultural Research System, Changchun, Jilin 130118, China
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26
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Yang X, Dai J, Zhong Y, Wei X, Wu M, Zhang Y, Huang A, Wang L, Huang Y, Zhang C, Chen X, Xiao H. Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects. Food Funct 2021; 12:6576-6587. [PMID: 34100044 DOI: 10.1039/d1fo00521a] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Dietary fiber is an important nutrient for improving human health and controlling calorie intake, and is used to produce functional foods. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and oats) was characterized and their hypoglycemic and hypolipidemic effects were determined with in vitro and in vivo models. The results of Scanning electron microscopy (SEM) showed that the IDF from the three sources have different morphologies. The Fourier transform infrared spectroscopy (FT-IR) results showed that the IDF samples from the three sources have similar active groups, but the X-ray diffraction (XRD) and thermogravimetric analysis/differential scanning calorimetry (TGA/DSC) results indicated that oat IDF mainly contained cellulose, and enoki mushroom IDF and carrot IDF contained hemicelluloses and cellulose. Among three IDF, carrot IDF had stronger water holding capacity, swelling capacity, and adsorption capacity of oil and cholate; enoki mushroom IDF had stronger glucose adsorption capacity and the ability to inhibit fat digestion; while oat IDF had stronger cholesterol adsorption capacity. None of the three IDF showed significant inhibition on starch digestion. Results from mouse feeding studies showed that IDF from three sources all improved glucose tolerance and inhibited the rise of blood lipid after the fat loading. Thus, this study demonstrated the functional significance of the IDF from three sources, which provides a reference for their application in functional food products aiming at maintaining healthy glucose and blood lipid levels.
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Affiliation(s)
- Xiao Yang
- School of Food and Bioengineering, Xihua University, Chengdu, 610039, P. R. China.
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Xie J, Liu S, Dong R, Xie J, Chen Y, Peng G, Liao W, Xue P, Feng L, Yu Q. Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5026-5039. [PMID: 33902286 DOI: 10.1021/acs.jafc.1c00752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
This study is aimed at exploring the release of bound polyphenols (BP) from insoluble dietary fiber (IDF) and its mechanism by solid-state fermentation (SSF) via Trichoderma viride. The results indicated that BP released by SSF (5.55 mg GAE/g DW) was significantly higher than by alkaline hydrolysis. In addition, 39 polyphenols and catabolites were detected, and the related biotransformation pathways were speculated. Quantitative analysis showed that SSF released more ferulic acid, p-coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities. Furthermore, structural characteristics (scanning electron microscopy, X-ray diffraction, thermos gravimetric analysis, and Fourier transform infrared spectroscopy) and dynamic changes of carbohydrate-hydrolyzing enzymes indicated that the destruction of hemicellulose and the secretion of xylanase were vital for releasing BP. Overall, this study demonstrated that SSF was beneficial to release BP from IDF, which could provide insight into utilizing agricultural byproducts in a more natural and economical way.
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Affiliation(s)
- Jiayan 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
| | - 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
| | - Ruihong Dong
- 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
| | - 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
| | - 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
| | - Wang Liao
- 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
| | - Puyou Xue
- 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
| | - Lei Feng
- 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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28
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Liu T, Wang K, Xue W, Wang L, Zhang C, Zhang X, Chen Z. In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111008] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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29
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Zhu W, Yang J, Hu D, Wang Z. Removing Pb 2+ with a pectin-rich fiber from sisal waste. Food Funct 2021; 12:2418-2427. [PMID: 33502420 DOI: 10.1039/d0fo02829k] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A pectin-rich dietary fiber from sisal waste (P-SF), containing 11.8% pectin, was produced by a sequential enzymatic-ultrasonic process. P-SF was effective in adsorbing Pb2+ from aqueous solution with a maximum adsorption amount of 184 mg g-1. Adsorption isotherms were fitted well by the Langmuir equation, and the adsorption kinetics could be described by a pseudo-second-order model. X-ray photoelectron spectroscopy and energy dispersive spectroscopy suggested that Pb2+ was adsorbed by P-SF via ion exchange, complexation and mineral precipitation. Dietary supplementation with 10% (w/w) P-SF in basal feed led to a significant decrease in Pb2+ in the brain, liver and kidney. P-SF has greater in vivo efficacy of Pb2+ removal as compared to commercial soybean dietary fiber. The reduction of brain Pb2+ level by P-SF was as effective as by a Pb2+ excretion drug. These findings suggested that P-SF has a great potential to be used as a dietary supplement to cope with Pb2+ poisoning.
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Affiliation(s)
- Wei Zhu
- School of Food Science & Engineering, South China University of Technology, Guangzhou, Guangdong Province 510640, P. R. of China.
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30
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Fang D, Wang Q, Chen C, Li Z, Li S, Chen W, Zheng Y. Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14709] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dongya Fang
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
| | - Qi Wang
- Institute of Agricultural Engineering Fujian Academy of Agriculture Sciences Fuzhou350003China
| | - Canhui Chen
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
| | - Zhengyi Li
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
| | - Shuting Li
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
| | - Wen Chen
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
| | - Yafeng Zheng
- College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou350002China
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31
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Jiang G, Ameer K, Eun JB. Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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32
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Hashimoto M, Hossain S, Matsuzaki K, Shido O, Yoshino K. The journey from white rice to ultra-high hydrostatic pressurized brown rice: an excellent endeavor for ideal nutrition from staple food. Crit Rev Food Sci Nutr 2020; 62:1502-1520. [PMID: 33190522 DOI: 10.1080/10408398.2020.1844138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Although brown rice (BR) contains significantly higher levels of nutrients than the traditionally used polished white rice (WR), its consumption among the population is still not noteworthy. WR and BR are essentially same grain. The only difference between the two is the application of an exhaustive milling procedure during the processing of WR that removes all other layers of the grain except the portion of its white endosperm. BR, on the other hand, is prepared by removing only the outer hull of the rice seed. Thus, in addition to its inner endosperm, the bran and germ are also left on the BR. Hence, BR retains all its nutrients, including proteins, lipids, carbohydrates, fibers, vitamins, minerals, tocopherols, tocotrienols, γ-oryzanol, and γ-aminobutyric acid (GABA) packed into the bran and germ of the seed. Since BR tastes nutty and takes longer to cook than WR, it is not appreciated by the consumers. However, these problems have been circumvented using non-thermal ultra-high hydrostatic pressure (UHHP)-processing for the treatment of BR. A superior modification in the physicochemical and functional qualities of UHHPBR, along with its ability to curb human diseases may make it a more palatable and nutritious choice of rice over WR or the untreated-BR. Here, we have reviewed the mechanism by which UHHP treatment leads to the modification of nutrients such as proteins, lipids, carbohydrates, and fibers. We have focused on the effects of rice on cell and animal models of different conditions such as hyperlipidemia, diabetes, and hypertension and the possible mechanisms. Finally, we have emphasized the effects of UHHPBR in human cases with rare conditions such as osteoporosis and brain cognition - two age-related degenerative diseases of the elderly population.
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Affiliation(s)
- Michio Hashimoto
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
| | - Shahdat Hossain
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan.,Departmnet of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Bangladesh
| | - Kentaro Matsuzaki
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
| | - Osamu Shido
- Department of Environmental Physiology, Shimane University, Faculty of Medicine, Izumo, Japan
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33
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Zheng Y, Li Y, Tian H. Effects of carboxymethylation, acidic treatment, hydroxypropylation and heating combined with enzymatic hydrolysis on structural and physicochemical properties of palm kernel expeller dietary fiber. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109909] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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34
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Chemical composition, structure, physicochemical and functional properties of rice bran dietary fiber modified by cellulase treatment. Food Chem 2020; 342:128352. [PMID: 33268168 DOI: 10.1016/j.foodchem.2020.128352] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 10/06/2020] [Accepted: 10/07/2020] [Indexed: 12/20/2022]
Abstract
Rice bran dietary fiber (ERBDF) subjected to pre-water-washing and complex enzyme treatment using heat-stable α-amylase, alcalase, and glucoamylase had significantly higher (p < 0.05) proportions of cellulose, hemicellulose, lignin, and lower proportions of lipid, protein, and starch than rice bran dietary fiber subjected to complex enzyme treatment without pre-water-washing. Cellulase modification of ERBDF significantly decreased (p < 0.05) cellulose, hemicellulose, starch, and protein contents while the relative lignin content increased. Cellulase modification significantly improved (p < 0.05) water-holding capacity, oil-holding capacity, swelling capacity, cholesterol absorption capacity, and glucose adsorption capacity, while decreasing the emulsifying capacity and glucose dialysis retardation index. The changes of physicochemical and functional properties of fiber samples after cellulase modification were attributed to the increased porosity of the fiber surface, greater exposure of binding sites caused by reduced crystallinity, and changes to the chemical composition.
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Iftikhar M, Zhang H, Iftikhar A, Raza A, Khan M, Sui M, Wang J. Comparative assessment of functional properties, free and bound phenolic profile, antioxidant activity, and in vitro bioaccessibility of rye bran and its insoluble dietary fiber. J Food Biochem 2020; 44:e13388. [PMID: 32754957 DOI: 10.1111/jfbc.13388] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 06/07/2020] [Accepted: 06/25/2020] [Indexed: 01/09/2023]
Abstract
In cereals, 95% of dietary fiber is associated with phenolic compounds. The present study examined the functional properties, phenolic composition, antioxidant activity, and in vitro bioaccessibility of phenolics and flavonoids present in rye bran (RB) and its insoluble dietary fiber (IDF). Compared to RB, higher functional properties (WHC, WRC, and OHC) were represented by IDF due to its porous structure. The IDF contained lower free but higher bound phenolics and flavonoids content as compared to RB, whereas highest total phenolics (556.6 mg GAE/100 g) and flavonoids (378.3 mg RE/100 g) content were observed in IDF. Results had identified significant differences (p < .05) in phenolic acids composition between RB and IDF determined by HPLC-MS and the total phenolic acids were higher in IDF. The antioxidant capacity of IDF was higher than RB in DPPH, FRAP, ABTS, and reducing power assay. However, the in vitro phenolics and flavonoids bioaccessibility of IDF was much lower because of its high content of bound phenolics and flavonoids. PRACTICAL APPLICATIONS: A successful comparative study between RB and its IDF has been conducted in this research work that edifies the health benefits associated with the phytochemicals linked with RB and IDF. The present study also carries rich information regarding the cereal chemistry of RB that truly facilitates the food developers to specifically focus on the bioaccessibility of phenolic compounds present in IDF and RB. The findings about the functional properties and antioxidant capacities of RB and its IDF can also open new research horizons when dealing with food product development tasks, specifically related to therapeutic and medically tailored meals for the targeted customers.
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Affiliation(s)
- Maryam Iftikhar
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Asra Iftikhar
- Department of Pharmacy, Faculty of Pharmaceutical sciences, The University of Faisalabad (TUF), Faisalabad, Pakistan
| | - Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Majid Khan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Miao Sui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
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36
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Structure, physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue: A potential functional ingredient. Food Chem 2019; 286:522-529. [DOI: 10.1016/j.foodchem.2019.01.114] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 01/10/2019] [Accepted: 01/22/2019] [Indexed: 02/06/2023]
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37
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Zhang MY, Liao AM, Thakur K, Huang JH, Zhang JG, Wei ZJ. Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution. Food Chem 2019; 297:124983. [PMID: 31253271 DOI: 10.1016/j.foodchem.2019.124983] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 05/29/2019] [Accepted: 06/10/2019] [Indexed: 11/29/2022]
Abstract
To improve the industrial application of wheat bran insoluble dietary fiber (W-IDF), three modification methods (carboxymethylation, complex enzymatic hydrolysis, and ultrafine comminution) were compared on the basis of structural, physicochemical, functional, and antioxidant properties of W-IDF. FT-IR, DSC and SEM analysis showed that modifications contributed to alteration in morphology and arrangement of chemical bonds in W-IDF. Carboxymethylation effectively improved the water retention (WRC), water swelling (WSC), and glucose adsorption capacities (GAC); complex enzymatic hydrolysis greatly improved the oil retention (ORC), GAC, and nitrite ion adsorption capacities (NIAC). Although ultrafine comminution reduced the WRC and ORC, while positively influenced the GAC and NIAC. Moreover, total phenol content, total antioxidant capacity, DPPH radical scavenging capacity, Fe2+ chelating capacity and total reducing power were improved in modified W-IDF. Our results confirmed that carboxymethylation can improve the nutritive quality and sensory properties of W-IDF (nutritive ingredient) in food products.
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Affiliation(s)
- Meng-Yun Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Ai-Mei Liao
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Ji-Hong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, People's Republic of China; Henan Cooperation Science and Technology Institute, Luoyang 471003, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd, Jieshou 236500, People's Republic of China.
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38
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Development of a functional rice bran cookie rich in γ-oryzanol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00022-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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39
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Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status. BIORESOURCE TECHNOLOGY 2019; 280:459-477. [PMID: 30777702 DOI: 10.1016/j.biortech.2019.02.040] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 06/09/2023]
Abstract
The biorefinery concept is attracting scientific and policy attention as a promising option for enhancing the benefits of agri-food biomass along with a reduction of the environmental impact. Obtaining bioproducts based on proteins from agri-food residues could help to diversify the revenue stream in a biorefinery. In fact, the extracted proteins can be applied as such or in the form of hydrolyzates due to their nutritional, bioactive and techno-functional properties. In this context, the present review summarizes, exemplifies and discusses conventional extraction methods and current trends to extract proteins from residues of the harvesting, post-harvesting and/or processing of important crops worldwide. Moreover, those extraction methods just integrated in a biorefinery scheme are also described. In conclusion, a plethora of methods exits but only some of them have been applied in biorefinery designs, mostly at laboratory scale. Their economic and technical feasibility at large scale requires further study.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - José Manuel Gutiérrez-Pérez
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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40
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Bader Ul Ain H, Saeed F, Ahmed A, Asif Khan M, Niaz B, Tufail T. Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13917] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Aftab Ahmed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Muhammad Asif Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Bushra Niaz
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Tabussam Tufail
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
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41
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Luo X, Wang Q, Fang D, Zhuang W, Chen C, Jiang W, Zheng Y. Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties. Int J Biol Macromol 2018; 120:1461-1467. [DOI: 10.1016/j.ijbiomac.2018.09.149] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 09/14/2018] [Accepted: 09/23/2018] [Indexed: 01/27/2023]
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42
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Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties. Food Res Int 2018; 109:572-582. [DOI: 10.1016/j.foodres.2018.04.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 04/17/2018] [Accepted: 04/30/2018] [Indexed: 11/21/2022]
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43
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Zheng Y, Li Y, Xu J, Gao G, Niu F. Adsorption activity of coconut (Cocos nucifera L.) cake dietary fibers: effect of acidic treatment, cellulase hydrolysis, particle size and pH. RSC Adv 2018; 8:2844-2850. [PMID: 35541191 PMCID: PMC9077583 DOI: 10.1039/c7ra13332d] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 01/07/2018] [Indexed: 11/21/2022] Open
Abstract
This paper provides valuable information on the effects of cellulase hydrolysis, acidic treatment, particle size distribution and pH on the adsorption activity of coconut cake dietary fibers.
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Affiliation(s)
- Yajun Zheng
- Institute of Food Sciences of Shanxi Normal University
- Linfen
- China
- College of Life Sciences and Food Engineering of Hebei Engineering University
- Handan
| | - Yan Li
- Institute of Food Sciences of Shanxi Normal University
- Linfen
- China
- College of Life Sciences and Food Engineering of Hebei Engineering University
- Handan
| | - Jianguo Xu
- Institute of Food Sciences of Shanxi Normal University
- Linfen
- China
| | - Gang Gao
- Institute of Food Sciences of Shanxi Normal University
- Linfen
- China
| | - Fuge Niu
- The School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou
- China
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44
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Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.012] [Citation(s) in RCA: 126] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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