Extraction, Purification, and Characterization of Insoluble Dietary Fiber from Oat Bran

2019 ◽  
Author(s):  
Yun Guo ◽  
Khorolgarav Byambasuren ◽  
Xiaoxue Liu ◽  
Xueping Wang ◽  
Shuang Qiu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Purification And Characterization ◽  
Insoluble Dietary Fiber ◽  
Oat Bran

Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects

2021 ◽  
Author(s):  
Xiao Yang ◽  
Juan Dai ◽  
Yan Zhong ◽  
Xuelin Wei ◽  
Yuexin Zhang ◽  
...  
Keyword(s):  
Human Health ◽  
Dietary Fiber ◽  
Functional Food ◽  
Food Sources ◽  
Calorie Intake ◽  
Insoluble Dietary Fiber

Dietary fiber is considered an important functional food for improving human health and controlling calorie intake. In this study, insoluble dietary fiber (IDF) from three sources (enoki mushrooms, carrots, and...

scholarly journals Antioxidant capacity and composition of pitanga seeds

2009 ◽  
Vol 39 (8) ◽  
pp. 2504-2510 ◽  
Author(s):  
Milena Bagetti ◽  
Elizete Maria Pesamosca Facco ◽  
Daniele Bobrowski Rodrigues ◽  
Márcia Vizzotto ◽  
Tatiana Emanuelli
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Insoluble Dietary Fiber ◽  
Low Protein ◽  
Potential Use ◽  
Seed Extracts

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.

Preparation and characterization of soybean insoluble dietary fiber and its prebiotic effect on dyslipidemia and hepatic steatosis in high fat-fed C57BL/6J mice

2021 ◽  
Author(s):  
Sainan Wang ◽  
Wanling Sun ◽  
Mohammed Sharif Swallah ◽  
Khalid Amin ◽  
Bo Lyu ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Metabolism ◽  
Dietary Fiber ◽  
Lipid Accumulation ◽  
Crystalline Cellulose ◽  
Acid Oxidation ◽  
Cellulose I ◽  
High Fat ◽  
Insoluble Dietary Fiber

Insoluble dietary fiber extracted from soybean residue had a loose and porous structure, polysaccharide groups, and typical crystalline cellulose I structure. It played a role in regulating lipid metabolism by promoting fatty acid oxidation and inhibiting lipid accumulation.

scholarly journals Preparation and Characterization of Pickering Emulsions with Modified Okara Insoluble Dietary Fiber

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2982
Author(s):  
Yue Bao ◽  
Hanyu Xue ◽  
Yang Yue ◽  
Xiujuan Wang ◽  
Hansong Yu ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Storage Time ◽  
Ph Value ◽  
Pickering Emulsions ◽  
Insoluble Dietary Fiber ◽  
Physicochemical Methods ◽  
The Stability ◽  
By Products ◽  
Scanning Electron

Modified okara insoluble dietary fiber (OIDF) has attracted great interest as a promising Pickering emulsifier. At present, the modification methods are mainly physicochemical methods, and the research on microbial modified OIDF as stabilizer is not clear. In this work, modified OIDF was prepared by yeast Kluyveromyces marxianus fermentation. The potential of modified OIDF as a Pickering emulsifier and the formation and stability of OIDF-Pickering emulsions stabilized by modified OIDF were characterized, respectively. The results showed that the specific surface area, hydrophilicity, and electronegativity of the modified OIDF were all enhanced compared with the unmodified OIDF. The existence of the network structure between droplets is the key to maintain the stability of the emulsions, as indicated by Croy-Scanning Electron Microscope (Croy-SEM) and rheological properties measurements. The stability of OIDF-Pickering emulsions was evaluated in terms of storage time, centrifugal force, pH value, and ionic strength (NaCl). Moreover, the OIDF-Pickering emulsions stabilized by modified OIDF showed better stability. These results will contribute to the development of efficient OIDF-based emulsifiers, expand the application of emulsions in more fields, and will greatly improve the high-value utilization of okara by-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 Characterization of Calcium Compounds inOpuntia ficus indicaas a Source of Calcium for Human Diet

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Isela Rojas-Molina ◽  
Elsa Gutiérrez-Cortez ◽  
Moustapha Bah ◽  
Alejandra Rojas-Molina ◽  
César Ibarra-Alvarado ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Energy Dispersive Spectrometry ◽  
Molar Ratio ◽  
Total Calcium ◽  
X Ray Diffraction ◽  
Soluble Dietary Fiber ◽  
Minimum Concentration ◽  
Insoluble Dietary Fiber ◽  
Calcium Compounds

Analyses of calcium compounds in cladodes, soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) ofOpuntia ficus indicaare reported. The characterization of calcium compounds was performed by using Scanning Electron Microscopy, Energy Dispersive Spectrometry, X-ray diffraction, and infrared spectroscopy. Atomic Absorption Spectroscopy and titrimetric methods were used for quantification of total calcium and calcium compounds. Whewellite (CaC2O4·H2O), weddellite (CaC2O4·(H2O)2.375), and calcite (CaCO3) were identified in all samples. Significant differences (P≤0.05) in the total calcium contents were detected between samples. CaC2O4·H2O content in cladodes and IDF was significantly higher (P≤0.05) in comparison to that observed in SDF, whereas minimum concentration of CaCO3was detected in IDF with regard to CaCO3contents observed in cladodes and SDF. Additionally, molar ratio oxalate : Ca2+in all samples changed in a range from 0.03 to 0.23. These results support that calcium bioavailability inO. ficus indicamodifies according to calcium compounds distribution.

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