Abstract
ABSTRACT Micron technology is an emerging method that plays a key role in food and biomaterial industries. This technology reduces the particle size of biomaterial, which increases the surface to volume ratio and thus, increases the accessibility of dietary components of the biomaterial. Application of micron technology improves the functional properties and bio-accessibility of bioactive compounds associated with dietary fiber (DF). Natural botanical foods, such as fruits, vegetables, cereals and other plants, contain high levels of DF. Consumption of DF is encouraged due to their beneficial health effects. However, the studies related to the impact of particle size reduction on functional properties of dietary fiber from plants have received inadequate attention. The exact mechanism behind the improved functional and bio-accessibility properties of various dietetic components associated with DF is still unknown. Henceforth, an extensive study related to the impact of micron technology on the bioavailability of DF has to be carried out. Abbreviations: ABTS: 2, 2ʹ-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); DF: dietary fiber; DPPH: 1,1-diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl; FRAP: ferric reducing antioxidant power; IDF: insoluble dietary fiber;OBC: oil-binding capacity; TPC: total phenolic content; WHC: water-holding capacity; WRC: water retention capacity; WWF: whole-wheat flour.
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