Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel

2021 ◽  
Author(s):  
Dali Zhang ◽  
Bing Jiang ◽  
Yaohua Luo ◽  
Xincheng Fu ◽  
Hui Kong ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Soluble Dietary Fiber ◽  
Lemon Peel ◽  
Structural And Functional Properties ◽  
Ozone Pretreatment

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.

scholarly journals Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

2019 ◽  
Vol 2019 ◽  
pp. 1-9
Author(s):  
Meng Shen ◽  
Yunfei Ge ◽  
Ziyue Kang ◽  
Zhigang Quan ◽  
Juan Wang ◽  
...  
Keyword(s):  
Surface Structure ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Steam Explosion ◽  
Treatment Time ◽  
Soluble Dietary Fiber ◽  
Black Soybean ◽  
Soybean Hull ◽  
Structural And Functional Properties ◽  
Yolk Cholesterol

Black soybean hull was subjected to steam explosion (SE) treatment under different conditions to improve the yield and properties of soluble dietary fiber (SDF) extract. Optimal conditions for SE treatment were found to be moisture content of 15%, pressure level of 1.0 MPa, and treatment time of 80 s. Under these conditions, the yield of SDF increased from 10.20% to 17.49%. In addition, structural and functional properties of SDF from untreated and SE-treated black soybean hull were investigated. Soluble dietary fiber extracted from SE-treated hull exhibited lower molecular weight and improved functional properties, such as cholesterol-binding capacity, when compared to SDF extracted from untreated soybean hull. In addition, SDF extracted from SE-treated black soybean hull showed a rough surface structure, while a smooth surface structure was found for SDF extracted from the untreated hull. The obtained results indicate that SE treatment can be successfully used to enhance the yield and the property of yolk cholesterol absorption of SDF adsorption of yolk cholesterol functional properties of SDF from black soybean hull.

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

scholarly journals Hydrogen peroxide modification affects the structure and physicochemical properties of dietary fibers from white turnip (Brassica Rapa L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Qi Gao ◽  
Xue-jie Zhou ◽  
Rui Ma ◽  
Han Lin ◽  
Jia-le Wu ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Brassica Rapa ◽  
Structural Changes ◽  
Pearson Correlation ◽  
Hydroxyl Groups ◽  
Dietary Fibers ◽  
Scanning Calorimetry ◽  
Structural And Functional Properties

AbstractTurnip (Brassica rapa L.) is widely consumed as a vegetable and traditional Chinese medicine with high dietary fiber content. Soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained from white turnips, and the IDF was modified with alkaline hydrogen peroxide to obtain modified IDF (MIDF) and modified SDF (MSDF). The compositional, structural, and functional properties of the four samples were investigated. After modification, the modified dietary fibers (MDFs) showed smaller particle sizes and lower contents of pectin and polyphenol than those of unmodified dietary fibers (DFs) The results of scanning electron microscopy (SEM), Fourier transformed infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and differential scanning calorimetry (DSC) showed that compared to the DFs, the MDFs were smaller and had more exposed hydroxyl groups. Analysis of the microrheological behaviors showed that the MDFs had higher viscosity than that of the DFs, with a looser structure for the MSDF and a stable structure for the MIDF. Therefore, due to structural changes, the physical and functional properties of the MDFs were improved compared to those of the unmodified DFs. Pearson correlation analysis showed that the particle size was positively correlated with the pectin content. The water holding capacity (WHC), oil adsorption capacity (OAC) and water swelling capacity (WSC) showed positive correlations with each other. This work indicated that white turnip could be a potential new source of DFs, which presented desirable functional properties after modification.

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 EFFECTS OF DIETARY FIBER ON HUMAN HEALTH: A REVIEW

2020 ◽  
Vol 20 (1) ◽  
pp. 106-113 ◽  
Author(s):  
S Merenkova ◽  
O Zinina ◽  
M Stuart ◽  
E Okuskhanova ◽  
N Androsova
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Physiological Effect ◽  
Review Literature ◽  
Physiological Effects ◽  
Dietary Fibers ◽  
Consensus Definition ◽  
Nutrition Research ◽  
Structural And Functional Properties

The aim of this article is to review literature data on the terminology, classification and physiological effects of dietary fibers. Results. The scientific studies on the terminology, classification and characteristics of various types of dietary fiber are presented, the sources of dietary fiber and their positive physiological effects are described. Nowadays no consensus definition has been given to the concept of dietary fibers. The authors point to dietary fibers being related to chemical compounds defined by structure, or functional properties, and/or a combination of both structural and functional properties. The authors noted one commonality in these definitions: each mentioned positive physiological effects. The modern classification system for dietary fibers is wide and diverse and can be based on origin, structure of polymers, solubility, ion exchange, sorption or physiological effect. Many studies have shown that dietary fibers can promote human health and help prevent specific chronic diseases that increase mortality and reduce life expectancy. Numerous healthful effects of the dietary fibers have been documented. These include curative and preventive effects for diseases such as obesity, certain types of cancers, cardiovascular diseases, diabetes, and constipation. Conclusion. Fibers are considered before other nutrients to ensure a healthy nutrition. Research continues to contribute new data on the effect of dietary fiber on the human body.

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