scholarly journals The Manufacturing Process of Kiwifruit Fruit Powder with High Dietary Fiber and Its Laxative Effect

Molecules ◽  
2019 ◽  
Vol 24 (21) ◽  
pp. 3813 ◽  
Author(s):  
Ziqi Zhuang ◽  
Min Chen ◽  
Jihan Niu ◽  
Na Qu ◽  
Bing Ji ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Retention Rate ◽  
Milling Process ◽  
Mice Model ◽  
Fecal Output ◽  
Laxative Effect ◽  
Swelling Capacity ◽  
Fruit Powder ◽  
Functional Components ◽  
Water Holding

Kiwifruit is rich in vitamins, minerals, dietary fiber and other functional components, and it has long been used as a functional food to treat intestinal ailments such as constipation. The current research made full use of the kiwifruit, the juice was prepared by microencapsulation, and the dietary fiber in kiwifruit pomace was modified by enzymatic hydrolysis and grinding, then, the two were mixed to obtain an ultra-micro kiwifruit powder (UKP). In addition, the laxative effect of the UKP was verified by a diphenoxylate induced constipated mice model. The results demonstrated that compared with the raw samples, the retention rate of vitamin C, lutein and catechin in UKP were 83.3%, 81.9% and 88.3%, respectively, thus effectively avoiding the loss of functional components during the processing of kiwifruit. Moreover, α-amylase, protease and the ball milling process effectively reduced the size of dietary fiber in kiwifruit pomace, and its water-holding capacity (WHC), oil-holding capacity (OHC) and swelling capacity (SWC) were enhanced by 1.26, 1.65 and 1.10 times, respectively. Furthermore, to analyze the laxative effect of the UKP, a constipation mice model was established by diphenoxylate treatment (5 mg·kg−1, i.g.) for the last week, with or without UKP supplementation (2.4 g·kg−1 B.W. per day) for 4 weeks. The results demonstrated that UKP significantly increased feces condition (fecal output and dejecta moisture content, gut transit (the intestinal propulsion rates) and substance P (SP) levels in portal vein plasma, and it decreased the whole gut transit time and mucinogen granules secreted by goblet cell in constipated mice.

Optimization of Soluble Dietary Fiber from Ultrafine Bamboo Powder by Ball Milling and Adsorption Capacity of Heavy Metals

2021 ◽  
Vol 15 (2) ◽  
pp. 244-252
Author(s):  
Qing Ge ◽  
Peng Li ◽  
Chen Li ◽  
Peng-Tao Wu ◽  
Hang-Qing Li ◽  
...  
Keyword(s):  
Ball Milling ◽  
Dietary Fiber ◽  
Untreated Sample ◽  
Soluble Dietary Fiber ◽  
Binding Ability ◽  
Swelling Capacity ◽  
Application Potential ◽  
Bamboo Powder ◽  
Functional Components ◽  
Water Holding

Ball milling was investigated to increase the yield of soluble dietary fiber (SDF) from bamboo powder. The extraction of SDF from bamboo powder was studied by response surface methodology. The optimal extraction conditions were: pulverization time 4.64 h, temperature 23.3 °C and ball-to-material ratio of 11.31:1 (g/g). Under optimal extraction conditions, the SDF yield was up to 6.03%. In addition, the dietary fiber prepared with superfine pulverizing showed the higher water holding capacity, oil holding capacity, swelling capacity and binding ability of two toxic cations (Pb and Cu) than that of untreated sample. SEM displayed the surface of bamboo powder pretreated by superfine pulverizing was rough and collapsed. Our results confirmed that SDF from bamboo by ball milling had high application potential and could be used as functional components of feed products.

Characterization of Dietary Fiber from Millet Brans

2011 ◽  
Vol 140 ◽  
pp. 278-285 ◽  
Author(s):  
Bei Yu Liu ◽  
Jia Ying Peng ◽  
Xiao Man Zeng ◽  
Hong Yan Zheng ◽  
Geng Zhong
Keyword(s):  
Dietary Fiber ◽  
Raw Materials ◽  
Monosaccharide Composition ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Swelling Capacity ◽  
Main Components ◽  
Water Holding

The dietary fibres (DFs) were obtained by enzymatic-chemical method from glutinous and normal millet brans from China, and their main components, neutral monosaccharide composition were analyzed. Some physicochemical properties of the two DFs were evaluated also, including the swelling capacity, water holding capacity (WHC), and oil holding capacity (OHC), et al. Data showed that the total dietary fiber content of glutinous millet bran (GMB) was 76.58g/100g, of which 69.09 g/100 g was insoluble dietary fiber (IDF) and 7.49g/100g was soluble dietary fiber (SDF), compared with normal millet bran (NMB), 73.18g/100g total dietary fiber, 65.55g/100g IDF and 7.63g/100g SDF, respectively. The DF extracted from the two raw materials both possess excellent properties, the SC values were 4.8mL/g and 4.61mL/g (37°C) for DFs of glutinous and normal samples, respectively. Also, both the two DFs exhibit obvious binding ability to the cholesterol at pH 7(GMB DF 8.14 mg/g, NMB DF 7.89mg/g).

scholarly journals Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

2015 ◽  
Vol 1 (2) ◽  
pp. 67
Author(s):  
Haq Nawaz ◽  
Muhammad Aslam Shad ◽  
Rabia Mehmood ◽  
Tanzila Rehman ◽  
Hira Munir
Keyword(s):  
Bulk Density ◽  
Functional Properties ◽  
Protein Solubility ◽  
High Water ◽  
Water Holding Capacity ◽  
Functional Score ◽  
Chickpea Flour ◽  
Significant Difference ◽  
Swelling Capacity ◽  
Water Holding

<p>Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea) and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.<strong></strong></p>

scholarly journals Biological Functions and Activities of Rice Bran as a Functional Ingredient: A Review

2021 ◽  
Vol 14 ◽  
pp. 117863882110585
Author(s):  
Suwimol Sapwarobol ◽  
Weeraya Saphyakhajorn ◽  
Junaida Astina
Keyword(s):  
Health Effects ◽  
Rice Bran ◽  
Animal Feed ◽  
Health Benefits ◽  
Bowel Function ◽  
Milling Process ◽  
Lipid Lowering ◽  
Aleurone Layer ◽  
Rice Milling ◽  
Functional Components

Rice bran (RB) is a nutrient-rich by-product of the rice milling process. It consists of pericarp, seed coat, nucellus, and aleurone layer. RB is a rich source of a protein, fat, dietary fibers, vitamins, minerals, and phytochemicals (mainly oryzanols and tocopherols), and is currently mostly used as animal feed. Various studies have revealed the beneficial health effects of RB, which result from its functional components including dietary fiber, rice bran protein, and gamma-oryzanol. The health effects of RB including antidiabetic, lipid-lowering, hypotensive, antioxidant, and anti-inflammatory effects, while its consumption also improves bowel function. These health benefits have drawn increasing attention to RB in food applications and as a nutraceutical product to mitigate metabolic risk factors in humans. This review therefore focuses on RB and its health benefits.

scholarly journals Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
Yansheng Zhao ◽  
Jiayan Zhang ◽  
Fei Wu ◽  
Lianzhong Ai ◽  
Shijie Wang ◽  
...  
Keyword(s):  
Loss Modulus ◽  
Control Sample ◽  
Whey Protein Concentrate ◽  
Rheological Characteristics ◽  
Protein Concentrate ◽  
Barley Flour ◽  
Microscope Images ◽  
And Control ◽  
Functional Components ◽  
Water Holding

There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

scholarly journals Influence of Temperature on the Performance of LiNi1/3Co1/3Mn1/3O2 Prepared by High-Temperature Ball-Milling Method

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Ming Tian ◽  
Xuetian Li ◽  
Zhongbao Shao ◽  
Fengman Shen
Keyword(s):  
High Temperature ◽  
Electrochemical Performance ◽  
Ball Milling ◽  
Raw Materials ◽  
Retention Rate ◽  
Lithium Ion ◽  
Lithium Carbonate ◽  
Milling Process ◽  
Milling Method ◽  
Milling Temperature

Aiming at the preparation of high electrochemical performance LiNi1/3Co1/3Mn1/3O2 cathode material for lithium-ion battery, LiNi1/3Co1/3Mn1/3O2 was prepared with lithium carbonate, nickel (II) oxide, cobalt (II, III) oxide, and manganese dioxide as raw materials by high-temperature ball-milling method. Influence of ball-milling temperature was investigated in this work. It was shown that the fine LiNi1/3Co1/3Mn1/3O2 powder with high electrochemical performance can be produced by the high-temperature ball-milling process, and the optimal ball-milling temperature obtained in the current study was 750°C. Its initial discharge capacity was 146.0 mAhg−1 at the rate of 0.1 C, and over 50 cycles its capacity retention rate was 90.2%.

scholarly journals CELLULOSE NANOCRYSTALS FROM UNDERUTILIZED POLYTHIA LONGIFOLIA SEED

2017 ◽  
Vol 14 (27) ◽  
pp. 10-18
Author(s):  
Adewale ADEWUYI ◽  
Fabiano Vargas PEREIRA
Keyword(s):  
Adsorption Capacity ◽  
Cellulose Nanocrystals ◽  
Cellulose Ii ◽  
X Ray Diffraction ◽  
Cellulose I ◽  
Sem Images ◽  
X Ray ◽  
Potential Source ◽  
Swelling Capacity ◽  
Water Holding

Polythia longifolia seed (PL), an underutilized seed in Nigeria was used as a starting material to prepare Polythia longifolia cellulose nanocrystals (PLN). Polythia longifolia cellulose (PLC) was first isolated and subjected to sulfuric acid hydrolysis followed by ultrasonication and homogenization. PL, PLC and PLN were characterized using Fourier transformed infrared (FTIR), x-ray diffraction (XRD), thermogravimetric analysis (TG) and scanning electron microscopy (SEM). PLC and PLN were evaluated for their heavy metal adsorption capacity, swelling capacity, water holding capacity and oil holding capacity. SEM images reveal elliptical granules of PLN while XRD shows a mixture of polymorphs of cellulose I and cellulose II. PLN displayed a better water holding, oil holding and swelling capacities. PLN also exhibited a higher adsorption capacity towards Cu2+ and Pb2+ ions than PLC. The results showed that Polythia longifolia seed can serve as a potential source of cellulose nanocrystals which might be useful in other applications.

scholarly journals Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

2020 ◽  
Vol 36 (1) ◽  
pp. 1
Author(s):  
Meisya Asri Widiyanti ◽  
Lukita Purnamayati ◽  
Romadhon Romadhon
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Dietary Fiber ◽  
Quality Criteria ◽  
Physicochemical Characteristics ◽  
Gel Strength ◽  
Water Holding Capacity ◽  
High Fiber ◽  
Water Holding ◽  
Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

scholarly journals CHARACTERIZATION OF INULIN FROM BLACK SALSIFY (SCORZONERA HISPANICA L.) FOR FOOD AND PHARMACEUTICAL PURPOSES

2018 ◽  
Vol 11 (12) ◽  
pp. 221 ◽  
Author(s):  
Nadezhda Petkova
Keyword(s):  
High Performance ◽  
Chemical Characterization ◽  
Degree Of Polymerization ◽  
Size Exclusion ◽  
Future Application ◽  
Coating Agent ◽  
Swelling Capacity ◽  
Exclusion Chromatography ◽  
Water Holding

Objective: The aim of the current study was to evaluate the black salsify (Scorzonera hispanica L.) as a potential source of inulin and to characterize the physicochemical properties of isolated polysaccharide.Methods: The carbohydrate content in its roots and leaves was analyzed by high-performance liquid chromatography with refractive index detection (HPLC-RID) method. Microwave-assisted extraction was performed for isolation of inulin from black salsify roots. The obtained polysaccharide was characterized by HPLC-RID method, HPLC size-exclusion chromatography, and Fourier transformed-infrared spectroscopy. Functional properties as swelling capacity, solubility, and water-holding and oil-holding capacities (OHCs) were also evaluated.Results: Black salsify (S. hispanica L.) roots were evaluated as a rich source of inulin (22% dw) and 1-kestose (6.25 g/100 g dw). The isolated inulin (yield 20%) was characterized with average degree of polymerization 17, with polydispersity index (1.04) that was near to medium-chained inulin. This polysaccharide showed better OHC than water-holding capacity, and it was characterized with swelling capacity 0.5 ml/g sample.Conclusion: For the first time, inulin was isolated from black salsify roots. The chemical characterization of inulin reveals the potential of this plant to be used as a valuable source of this polysaccharide for future application in food technology and pharmaceutical industry for dietary fibers, stabilizer, and coating agent.

scholarly journals Effects of Dietary Fiber Sources during Gestation on Stress Status, Abnormal Behaviors and Reproductive Performance of Sows

Animals ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 141 ◽  
Author(s):  
Shuangbo Huang ◽  
Jianfu Wei ◽  
Haoyuan Yu ◽  
Xiangyu Hao ◽  
Jianjun Zuo ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Peptide Yy ◽  
Control Diet ◽  
Group Versus ◽  
Gas Production ◽  
Stillbirth Rate ◽  
Antioxidant Power ◽  
Swelling Capacity ◽  
Abnormal Behaviors

Inclusion of fiber in gestation diets is a method for enhancing satiety and reducing abnormal behaviors in restricted feeding sows without providing excess energy. The purpose of this study was to use an in vitro-in vivo method to appraise the effects of two available unconventional dietary fiber resources during gestation on sows’ physio-chemical properties of diets, postprandial satiety, performance, abnormal behaviors, stress status and lactation feed intake under three different dietary treatments: control diet (CON diet), 5% resistant starch diet (RS diet), and 5% fermented soybean fiber diet (FSF diet) with a total of 78 (average parity 5) Landrace × Yorkshire sows. Results showed that swelling capacity was higher in the RS diet than in the CON or FSF diet. Meanwhile, the 48 h cumulative gas production and the final asymptotic gas volume after in vitro fermentation of gestation diets showed an increased trend (p = 0.07, p = 0.09, respectively) in the RS diet versus the CON or FSF diets. While the sows’ litter size, body weight, backfat or weaning-to-estrus interval were not affected (p > 0.05) by the three treatments during gestation, the RS group showed a decline in stillbirth number (p < 0.05) and stillbirth rate (p < 0.01) relative to the other two groups. Meanwhile, the proportion of standing was lower while the sow’s serum concentrations of PYY (peptide YY) and GLP-1 (glucagon-like peptide-1) were higher (p < 0.05) on day 70 of gestation in the RS group than in the CON or FSF group. Compared with the CON group, the RS group showed a downward tendency (p = 0.07) in the sows’ plasma cortisol concentration on day 70 of gestation. A comparison of oxidative and antioxidative indicators revealed an increase in the sows’ serum FRAP (ferric ion reducing antioxidant power) (p < 0.05) and a decrease of protein carbonyl (p < 0.05) on day 109 of gestation in the RS or FSF group versus the CON group. Overall, inclusion of 5% RS with greater swelling capacity in the gestation diet contributed to enhancing the postprandial satiety, alleviating the stress status, reducing the abnormal behaviors and thus lowering the stillbirth rate of sows.

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