scholarly journals PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF DIETARY FIBER FROM BAMBOO SHOOTS (PHYLLOSTACHYS PRAECOX)

2017 ◽  
pp. 509 ◽  
Author(s):  
Cai-Hong Wang ◽  
Yi-Long Ma ◽  
Dan-Ye Zhu ◽  
Hao Wang ◽  
Ya-Fei Ren ◽  
...  
Keyword(s):  
Particle Size ◽  
Dietary Fiber ◽  
Functional Properties ◽  
Chemical Properties ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Bamboo Shoots ◽  
Health Products ◽  
Potential Applications ◽  
Physicochemical And Functional Properties

Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

Effects of Heat Treatment and Dehydration on Pineapple (Ananas comosus L. Merr) Cell Walls

2007 ◽  
Vol 3 (2) ◽  
Author(s):  
Antoni Femenia ◽  
Susana Simal ◽  
Carme Garau Taberner ◽  
Carmen Rosselló
Keyword(s):  
Cell Wall ◽  
Functional Properties ◽  
Cell Walls ◽  
Chemical Properties ◽  
Ananas Comosus ◽  
Water Retention Capacity ◽  
Pectic Polysaccharides ◽  
Retention Capacity ◽  
Air Drying ◽  
Physico Chemical

The effects of thermal processing on the physico-chemical properties of cell walls from pineapple flesh tissues have been investigated. Commercially canned pineapple exhibited a similar cell wall composition to the fresh pineapple sample, although a marked increase in cell wall solubility, from 21 to 34%, was detected. Dehydration promoted important changes in cell wall components and related functional properties, in particular when relatively high air-drying temperatures were applied. Thus, samples dried at 60ºC and, in particular at 80ºC, exhibited a larger solubilisation/degradation of pectic polysaccharides, probably due to either ?-elimination processes or enzyme-catalyzed degradation. On a fresh weight basis, about 14% and up to 39% of cell wall pectins were not recovered for the dried pineapple at 60ºC and 80ºC, respectively. Pectins from the latter samples also exhibited a notable decrease in the degree of esterification. These physico-chemical changes were probably reflected on the decrease of functional properties such as swelling (Sw), water retention capacity (WRC) and fat adsorption capacity (FAC). Nevertheless, fresh, canned and dehydrated pineapple at 40ºC exhibited higher WRC and FAC values, about 30 g water/g AIR and 15 g oil/g AIR, respectively. A gradual decrease of Sw, WRC and FAC values was observed for the functional properties of pineapple samples dried at 60 and 80ºC. Moreover, high air-drying temperatures also promoted a significant decrease in cell wall solubility. Therefore, the influence that these effects might have on the nutritional properties of cell walls or dietary fibre of thermally processed fruits such as canned and/or dehydrated pineapple needs to be considered.

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.

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

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