scholarly journals Optimization extraction and functional properties of soluble dietary fiber from pineapple pomace obtained by shear homogenization-assisted extraction

RSC Advances ◽  
2018 ◽  
Vol 8 (72) ◽  
pp. 41117-41130
Author(s):  
Huigang Hu ◽  
Qiaoli Zhao
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Extraction Method ◽  
Antioxidant Activities ◽  
Soluble Dietary Fiber ◽  
Assisted Extraction

Shear homogenization-assisted extraction method was successfully applied to extract soluble dietary fiber from pineapple pomace, and the absorption capacities and antioxidant activities of the obtained s-SDF were also investigated.

scholarly journals Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109526 ◽  
Author(s):  
Caroline Sefrin Speroni ◽  
Ana Betine Beutinger Bender ◽  
Jessica Stiebe ◽  
Cristiano Augusto Ballus ◽  
Patrícia Felix Ávila ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Fiber Content ◽  
Olive Pomace ◽  
Soluble Dietary Fiber

Optimization of the microwave-assisted extraction and antioxidant activities of anthocyanins from blackberry using a response surface methodology

RSC Advances ◽  
2015 ◽  
Vol 5 (25) ◽  
pp. 19686-19695 ◽  
Author(s):  
Yao Wen ◽  
Huaguo Chen ◽  
Xin Zhou ◽  
Qingfang Deng ◽  
Yang Zhao ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Extraction Method ◽  
Antioxidant Activities ◽  
Anthocyanin Content ◽  
Microwave Assisted Extraction ◽  
Microwave Assisted ◽  
Assisted Extraction

Blackberry contains high amounts of anthocyanins, whose extraction method is closely related with anthocyanin content and antioxidant activity.

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.

Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

2018 ◽  
Vol 25 (4) ◽  
pp. 282-294 ◽  
Author(s):  
Ji-Lin Dong ◽  
Mei Yang ◽  
Rui-Ling Shen ◽  
Ya-Fei Zhai ◽  
Xiao Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Thermal Processing ◽  
Process Efficiency ◽  
Whole Grain ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Processing Methods ◽  
Structural And Functional Properties

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.

Sign in / Sign up

Export Citation Format

Share Document