Abstract
In the food industry, the most prominent and concerned points in the application of dietary fiber are hydration properties and oil absorption capacity. The target of this work was to investigate the impact of a novel industry-scale microfluidizer system (ISMS) on the changing structures and functionalities of pea fiber. Different ISMS treatment intensity (0–120 MPa for one pass and 120 MPa for two passes) was applied to treat pea fiber. ISMS treatment induced the reduction in particle size and the transformation of big compact blocks to loose flakes, and the destruction of the original ordered cellulose structure caused the decline of crystallinity. Meanwhile, the hydration properties of pea fiber were improved, and pre-pulverizer and industry-scale microfluidizer treatment together increased the swelling capacity and water retention capacity of fiber. The oil holding capacity of ISMS-treated fiber was increased to more than double the original one. The elevated functionalities of pea fiber by ISMS treatment could be attributed to loosening structure, exposing more surface area, and disordering the crystalline structure, which increased the sites of water binding and oil adsorption. These findings suggested that ISMS could be applied as an effective industrial technique to the disintegrate structure and improve the functionalities of pea fiber, so as to widen the application of pea fibers in foods.
Highlights
The appropriate consumption of dietary fibre has considered to be advantageous to health, such as by preserving gastrointestinal function, lowering blood lipids and choles‐ terol levels, and reducing the risk of cardiovascular disease [1], so we were encouraged to seek excellent fiber sources for the development of foods supplemented with dietary fi‐ bers
industry‐scale microfluidizer system (ISMS) treatment did not cause a decrease in span, which was contrary to the observation of narrowing distributions from Figure 1
The specific surface area of pea fiber was increased with the increasing of ISMS treatment intensity, which climbed from 173.6 m2/kg to 309.4 m2/kg when industry‐scale microfluidizer (ISM) pressure rose to 120 MPa (Table 1)
Summary
The appropriate consumption of dietary fibre has considered to be advantageous to health, such as by preserving gastrointestinal function, lowering blood lipids and choles‐ terol levels, and reducing the risk of cardiovascular disease [1], so we were encouraged to seek excellent fiber sources for the development of foods supplemented with dietary fi‐ bers. One of the areas of focus among researchers and in the field of functional food processing is the modification of fibers to increase their quality or func‐ tional properties by adopting physical, chemical and biological approaches [3]. ISMS has been successfully applied to produce stable whole soybean milk and improve the stability of whole corn slurry without filtering and removing any components. This indirectly re‐ flected that the soybean and corn fibers in the whole component systems were modified. With regard to the low utilization of pea fiber, it was worth investigating the effect of ISMS treatment on its structural and functional properties. Ascertaining the efficiency and ability of ISMS to modify pea fiber can provide the possibility for its high‐value utilization
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