Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling

2021 ◽  
Author(s):  
Zhuqian Xiao ◽  
Xinyi Yang ◽  
Wenwen Zhao ◽  
Zhenzhen Wang ◽  
Qing Ge
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling ◽  
Dietary Fiber ◽  
Insoluble Dietary Fiber

scholarly journals Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

2016 ◽  
Vol 2016 ◽  
pp. 1-7 ◽  
Author(s):  
Yanlong Liu ◽  
Lufeng Wang ◽  
Fengxia Liu ◽  
Siyi Pan
Keyword(s):  
Particle Size ◽  
Ball Milling ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Average Particle Size ◽  
Orange Peel ◽  
Major Change ◽  
Average Particle ◽  
Insoluble Dietary Fiber ◽  
Physicochemical And Functional Properties

This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifugal milling and ball milling could effectively decrease average particle size of IDF fraction (81.40 μm and 19.63 μm, resp.). The matrix structure of IDF fraction was destroyed but FTIR structure had no major change after grinding. As particle size decreased, the bulk density and lightness of IDF fraction increased and a redistribution of fiber components from insoluble to soluble fractions was observed. Furthermore, ball milled IDF fraction exhibited significantly higher capacity to retard glucose diffusion and inhibitα-amylase activity (35.09%). This work would give useful insight into effect of grinding methods on properties and functions of orange peel IDF in food industry.

scholarly journals Particle size of ginseng (Panax ginseng Meyer) insoluble dietary fiber and its effect on physicochemical properties and antioxidant activities

2020 ◽  
Vol 63 (1) ◽  
Author(s):  
Guihun Jiang ◽  
Zhaogen Wu ◽  
Kashif Ameer ◽  
Shanji Li ◽  
Karna Ramachandraiah
Keyword(s):  
Particle Size ◽  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Particle Diameter ◽  
Antioxidant Power ◽  
Insoluble Dietary Fiber ◽  
Pharmaceutical Industries

Abstract Dietary fibers (DFs) and associated phytochemicals in ginseng species are known to provide various functional and health benefits. The incorporation of ginseng insoluble dietary fiber (IDF) in food products often result in undesirable physicochemical properties. Thus, to overcome such demerits, micronization of IDF has been considered. This study investigated the effect of particle size on the physicochemical properties, antioxidant activities, structure and thermal analysis of ginseng IDF. Micronized IDF powder with median particle diameter of 15.83 μm was produced through fine grinding. Reduction of ginseng IDF resulted in increased brightness, water holding capacity and solubility. Decreasing particle sizes also lowered bulk, tapped density, Carr index and Hausner ratio. Reduction of particle size caused greater extractability of mineral and phenolic content and thereby increasing the DPPH radical scavenging activity and ferric reducing antioxidant power. Increased polyphenol extraction with smaller particle size also lowered the mice erythrocytes hemolysis percentage while the hemolysis inhibition rate was increased. Particle size also influenced the thermal stability of ginseng IDF powders. FTIR spectra revealed lack of impact on the major phenolic structures due to superfine grinding. Hence,micronized ginseng IDF powders with improved physicochemical properties and antioxidant activities possess the potential to be used in food and pharmaceutical industries.

scholarly journals Ultrasound-Assisted Modification of Insoluble Dietary Fiber from Chia (Salvia hispanica L.) Seeds

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Zohaib Hassan ◽  
Muhammad Imran ◽  
Muhammad Haseeb Ahmad ◽  
Muhammad Kamran Khan
Keyword(s):  
Physicochemical Properties ◽  
Dietary Fiber ◽  
Structural Changes ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Insoluble Dietary Fiber ◽  
Sonication Treatment ◽  
Salvia Hispanica L ◽  
Water Holding ◽  
Central Composite

Modification of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) improves not only the various health benefits but also the functional properties for improved product development. This research aimed to examine the effects of sonication treatment on the functional and physicochemical properties with possible structural changes in chia seeds dietary fiber. Central composite design was applied to optimize the sonication treatment process (amplitude 55%, time 20 min, and temperature 40°C) based on the oil holding capacity (OHC) and water holding capacity (WHC) as responses. Under these optimum conditions, ultrasound-treated IDF exhibited better functional and physicochemical properties such as OHC, WHC, glucose adsorption capacity (GAC), and water retention capacity (WRC) than untreated IDF. Fourier-transform infrared spectroscopy further confirmed the structural changes in treated and untreated IDF to explain the changes in the studied parameters.

In vitro starch digestibility, edible quality and microstructure of instant rice noodles enriched with rice bran insoluble dietary fiber

LWT ◽  
2021 ◽  
Vol 142 ◽  
pp. 111008
Author(s):  
Tengnu Liu ◽  
Kang Wang ◽  
Wei Xue ◽  
Li Wang ◽  
Congnan Zhang ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Rice Bran ◽  
Starch Digestibility ◽  
In Vitro Starch Digestibility ◽  
Insoluble Dietary Fiber

Physicochemical properties of rice bran after ball milling

2021 ◽  
Author(s):  
Yawen Cao ◽  
Jianwei Zhao ◽  
Yaoqi Tian ◽  
Zhengyu Jin ◽  
Xueming Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Ball Milling ◽  
Rice Bran
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