Production and anti-diabetic activity of soluble dietary fiber from apricot pulp by Trichoderma viride fermentation

2015 ◽  
Vol 6 (5) ◽  
pp. 1635-1642 ◽  
Author(s):  
Jie Cui ◽  
Xin Gu ◽  
Qiaohui Zhang ◽  
Yangjie Ou ◽  
Jianzhong Wang
Keyword(s):  
Dietary Fiber ◽  
Trichoderma Viride ◽  
Raw Material ◽  
Soluble Dietary Fiber

Soluble dietary fiber (SDF) was prepared by Trichoderma viride fermentation by using apricot pulp as the raw material.

Antioxidant Activities of Soluble Dietary Fiber Extracted from Brewers’ Spent Grain

2011 ◽  
Vol 233-235 ◽  
pp. 2824-2827 ◽  
Author(s):  
Quan Yi Fu ◽  
Xu Cong Yu ◽  
Lin Li ◽  
Guo Qin Liu ◽  
Bing Li
Keyword(s):  
Dietary Fiber ◽  
Superoxide Anion ◽  
Superoxide Radical ◽  
Antioxidant Activities ◽  
Raw Material ◽  
Dpph Radical ◽  
Brewing Industry ◽  
Soluble Dietary Fiber ◽  
Spent Grain

Brewers’ spent grain (BSG) is the most common by-product of the brewing industry, contains about 16.8% cellulose, 28.4% non-cellulosic polysaccharides and 27.8% lignin, which is a good raw material for industrial production of soluble dietary fiber (SDF).The antioxidant activity of crude dietary fiber (CDF) and grade dietary fiber (GDF) isolated from BSG was investigated in vitro. The scavenging hydroxyl radical capability of CDF and GDF was respectively reached to15.4% and 69.2% at the concentration of 0.1mg /mL. DF concentration from 0.02mg /mL to 0.1m g /mL was used. The scavenging capability of CDF and GDF to superoxide anion radical was increased from 10.68% and 12.33% to 35.78% and 78.39%. Both of the two DF showed some effect in scavenging superoxide radical and 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) radical with the concentration increase. The result showed that BSG DF can be used as a good additive with some functionality.

scholarly journals Study on Quality of Soluble Dietary Fiber from Jujube (Z. vulgaris Lam) with Different Treatments

2020 ◽  
Vol 185 ◽  
pp. 04017
Author(s):  
Jiawei Shao ◽  
Jianxin Fu ◽  
Guixiang Zhang
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Raw Material ◽  
Dissolution Time ◽  
Extraction Temperature ◽  
Soluble Dietary Fiber ◽  
Theoretical Support ◽  
Freeze Dried ◽  
Antioxidant Function ◽  
Ft Ir

The studies focused on plant soluble dietary fiber. The apparent characteristics of SDF from the Jujube under different treatment methods can provide theoretical support for product development to obtain the best trait products. Optimal extraction conditions, physical properties and antioxidant activity of SDF from the Jujube were investigated. The yield of 20.17 ± 0.16 % for extraction of soluble dietary fiber from Jujube were obtained as extraction temperature was 94 °C, extraction time was 40 min and ratio of raw material to water was 1:21. The physical properties of SDF were ascertained by measuring dissolution time, rehydration, swelling ability and bulk density, respectively. And it was evaluated by FT-IR and scanning electronic microscopy (SEM). Furthermore, it was proved that the soluble dietary fiber extracted by vacuum freeze dried had higher scavenging ability than that of vacuum dried and hot dried against DPPH, ABTS+ and hydroxyl radical. It has good antioxidant function and can slow down intestinal aging as a basis for new food development.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour

LWT ◽  
2021 ◽  
Vol 143 ◽  
pp. 111031
Author(s):  
Xiaojing Du ◽  
Li Wang ◽  
Xin Huang ◽  
Huijuan Jing ◽  
Xin Ye ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Extraction Methods ◽  
Structure And Properties ◽  
Soluble Dietary Fiber

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

2009 ◽  
Vol 74 (8) ◽  
pp. C628-C636 ◽  
Author(s):  
Min Zhang ◽  
Yi Liang ◽  
Ying Pei ◽  
Weiwei Gao ◽  
Zesheng Zhang
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Soluble Dietary Fiber ◽  
Oat Bran

scholarly journals Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

2017 ◽  
Vol 16 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Xinhong Liang ◽  
Junjian Ran ◽  
Junliang Sun ◽  
Tianlin Wang ◽  
Zhonggao Jiao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dietary Fiber ◽  
Steam Explosion ◽  
Apple Pomace ◽  
Soluble Dietary Fiber ◽  
Fiber Extraction
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