Abstract
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.
Highlights
Since time immortal, dietary fibers (DFs) have been consumed and known to contribute almost no energy and impart health benefits (Tungland and Meyer, 2002)
Our study revealed that dietary fiber obtained by enzymatic method (BSEDF) had higher content of total DFs with a characteristic microstructure and dietary fiber obtained by chemical treatment (BSCDF) had higher soluble DFs which exhibited different microstructure than BSEDF
The monosaccharide component differentiated in BSEDF and BSCDF, where the major monosaccharide of BSCDF was glucose while BSEDF mainly composed of three components, arabinose, xylose and glucose
Summary
Dietary fibers (DFs) have been consumed and known to contribute almost no energy and impart health benefits (Tungland and Meyer, 2002). Because of their linkage to human health, plants with DFs and bioactive compounds are of great interest to researchers globally (Goyal et al, 2015; Requena et al 2016). It is recommendable to explore new sources of DFs. The fractions of fibers, based on their solubility, is classified into insoluble (IDF) and soluble (SDF) dietary fibers (Mudgil and Barak, 2013). IDF with high water retention capacity (WRC) and water swelling capacity (WSC) and SDF with high viscosity attribute have many health benefits (Liu et al, 2016; Macagnan et al, 2016; Sauracalixto, 2011; Tungland and Meyer, 2002; Shiyi et al, 2001)
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