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 Karakteristik Kimia Biskuit dari Tepung dan Serat Ubi Jalar Ungu

2020 ◽  
Vol 11 (2) ◽  
pp. 64-68
Author(s):  
Stefani Limanto ◽  
Elisa Julianti ◽  
Zulkifli Lubis
Keyword(s):  
Dietary Fiber ◽  
Sweet Potato ◽  
Fiber Content ◽  
Calorie Intake ◽  
Potato Flour ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Daily Energy ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

Purple sweet potato is one type of tuber that is rich in carbohydrates in the form of starch and fiber. It also contains purple anthocyanin pigments. In this research, purple sweet potato was processed into flour and starch. Starch processing solid waste can be utilized by processing it into fiber flour. Purple sweet potato flour and fiber were then used as the basis for making biscuits at a ratio of 75: 25 and compared to biscuits made from 100% purple sweet potato flour and wheat flour. The resulting biscuits were then analyzed for their chemical characteristics. The results showed that the ratio of flour gave a very significantly different effect on the value of water content, total dietary fiber content, insoluble dietary fiber content and % nutritional adequacy rate of food fiber, and had no significant effect on the value of ash content, protein content, fat content, content carbohydrates, total flavonoids, insoluble dietary fiber content, calorie intake and fulfillment of daily energy adequacy.

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.

scholarly journals The Potential of Spent Barley as a Functional Food Ingredient: Study on the Comparison of Dietary Fiber and Bioactivity

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 86
Author(s):  
Joncer Naibaho ◽  
Małgorzata Korzeniowska ◽  
Aneta Wojdyło ◽  
Adam Figiel ◽  
Baoru Yang ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Functional Food ◽  
Fiber Content ◽  
Food Ingredient ◽  
Insoluble Dietary Fiber ◽  
Spent Grain ◽  
In Vitro Assessment ◽  
Pass Through

This research aimed to conduct a comparison of 8 different forms of brewery spent grain (BSG) on their polyphenolic content and antioxidant capacity as part of their potential as a functional food ingredient. The BSGs were dried until they reached a stable weight, grounded to pass through a 385 µm sieve and were vacuum packed in non-transparent packaging for further analysis. The results showed that BSG contained a high dietary fiber content which was dominated by a insoluble dietary fiber level of about 38.0–43.9% and a soluble dietary fiber content of about 3.9–9.6%. There were three groups of polyphenolic identified: flavan-3-ols, phenolic acids and flavonols at quantities of 362.1–1165.7 mg/kg, 65.8–122.5 mg/kg and 3.6–13.8 mg/kg, respectively. Antioxidant capacity was examined using an in vitro assessment: the 2,2′-Azinobis-(3-Ethylbenzthiazolin-6-Sulfonic Acid) (ABTS) capacity ranged from 0.086 to 0.241 mmol Trolox/100 g while the ferric reducing antioxidant potential (FRAP) capacity ranged from 0.106 to 0.306 µmol TE/100 g. In conclusion, BSG as a brewery waste can potentially be used as a functional food ingredient due to its properties. It is suggested that further studies are needed to explore BSG’s impact on the development of functional food products.

scholarly journals OPPORTUNITIES AND CHALLENGES FOR DEVELOPING CAULERPA RACEMOSA AS FUNCTIONAL FOODS

2015 ◽  
Vol 2 (1) ◽  
pp. 85
Author(s):  
Diini Fithriani
Keyword(s):  
Secondary Metabolites ◽  
Dietary Fiber ◽  
Functional Food ◽  
Functional Foods ◽  
Public Awareness ◽  
Caulerpa Racemosa ◽  
Active Compounds ◽  
Insoluble Dietary Fiber ◽  
Oxidation Processes ◽  
Green Seaweed

The higher public awareness of the health in community would made the view of some people for food has shifted, not only as relieving hunger, but also can provide a real impact for health. This phenomenon has resulted a term what is called functional food’. Functional food is defined as food which contain active compounds that play a role in increasing endurance, minimize the risk of attack of certain diseases and to provide maximum health benefits. One of marine resource that have a potency to develop as  functional foods is Caulerpa racemosa. Caulerpa racemosa is one of green seaweed that grows naturally in the waters of Indonesia. Caulerpa racemosa found growing on coral substrate or a substrate of sand-rubble. Caulerpa racemosa is edible or can be consumed by humans. Caulerpa racemosa from Indonesia contains high insoluble dietary fiber. Insoluble dietary fiber contains cellulose and hemicellulose, who plays an important role in preventing constipation, colitis and hemmoroid. In other hand Caulerpa racemosa can also produce secondary metabolites, including antioxidants. Antioxidants are substances that are capable of slowing or preventing the oxidation processes that are beneficial to health.Keywords: antioxidant, Caulerpa racemosa, fiber, functional food, health

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.

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

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).

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