Extraction Of Dietary Fiber Research Articles

Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx

Extraction, characterization, and bioactivity of soluble dietary fiber from Physalis alkekengi L. calyx

Extraction of Soluble Dietary Fiber from Sunflower Receptacles (Helianthus annuus L.) and Its Alleviating Effect on Constipation in Mice.

Sunflower receptacles are the main by-product of the processing of Helianthus annuus L. In this study, several extraction methods of soluble dietary fiber (SDF) from sunflower receptacles were evaluated, and then, the physicochemical structure and functional properties of these SDFs were examined. Finally, a mouse constipation model was established to explore its therapeutic potential for constipation. The results showed that the SDF yield of citric acid extraction and enzyme extraction was better than that of hot-water extraction. Structural characterization showed that the three SDF functional groups were similar and amorphous, while the surface distribution of the SDF obtained by the citric acid extraction method (ASDF) had more fine pores. Physicochemical analysis showed that ASDF had the best water-holding capacity, oil-holding capacity, and expansion force. Animal experiments showed that the first black stool defecation time of the model group changed significantly (p < 0.001), indicating that the model was successful. Compared with the model group, the middle- and high-dose groups reduced the first black stool defecation time (p < 0.05 or p < 0.01) and increased the fecal water content (p < 0.05). The high-dose group significantly promoted the intestinal peristalsis of mice (p < 0.05). From hematoxylin-eosin (H&E) staining, it can be seen that the three dose groups of ASDF can improve the damage of mouse colon tissue induced by loperamide hydrochloride to a certain extent. Our results show that ASDF has good physical and chemical properties and laxative properties and has broad development space in the field of health food.

Optimization of ultrasonic-assisted extraction of soluble dietary fiber (β-glucan) from different barley varieties and study of its characterization and functional attributes.

Green technology, encompassing sustainable practices in food production, extends to dietary fiber extraction. This study aimed to enhance dietary fiber extraction from the selected barley varieties (Jou-17, Sultan-17, and Pearl-21) using the ultrasonic-assisted extraction (UAE) technique. This process involved washing, drying, de-fatting (using ethanol as green solvent), and protein removal steps. The response surface methodology (RSM) technique was used to optimize the yield of soluble dietary fiber (SDF; β-glucan) with time, temperature, and power. Optimal conditions yielded the highest SDF (5.21%) in all selected varieties after 17.5 min at 41.70°C with 130.5 W. FTIR pattern confirmed the functional group in the tested sample. TGA and DSC spectra determined the thermal of SDF (β-glucan). Monosaccharide composition confirmed that SDF (β-glucan) is glucose in nature. Proximate analysis indicated that Jou-17 had the highest moisture (13.4%) and crude fiber (10.10%) content. Sultan-17, on the other hand, had the maximum levels of ash (2.75%), crude fat (1.22%), and protein (8.84%). The NFE, water-holding capacity, oil-holding capacity, and foaming capacity of extracted SDF (β-glucan) in the "Pearl-21" barley variety were determined to be 78.37%, 14.07 g/g, 6.99 g/g, and 126.17%, whereas highest foaming-stability (96.26%) was observed in Jou-17 variety. PCA also confirmed the association in studied variables. In a nutshell, optimizing the extraction of SDF (β-glucan) from the selected barley varieties using green technology and its favorable properties opens up promising paths for future endeavors and contributes to the advancement of sustainable and health-conscious practices in the food industry.

Ultrasound-assisted enzymatic extraction of soluble dietary fiber from Hericium erinaceus and its in vitro lipid-lowering effect

Dietary fiber (DF) is an important active polysaccharide in Hericium erinaceus. Obesity can lead to a wide range of diseases. In this work, we investigated the in vitro lipid-lowering effect of soluble dietary fiber (SDF) from H. erinaceus, aiming to provide a basis for the subsequent development of lipid-lowering products. Ultrasound-assisted enzymatic extraction (UAEE) of SDF from H. erinaceus was performed. The optimal extraction parameters determined via single-factor experiments and response surface methodology (RSM) were as follows: Lywallzyme concentration, 1.0%; complex protease concentration, 1.2%; ultrasonication time, 35 min; and ultrasonication power, 150 W. In vitro lipid-lowering experiments revealed that the adsorption amount of cholesterol micelles by H. erinaceus SDF was 11.91 mg/g. The binding amount and binding rate of sodium taurocholate were 3.73 mg/g and 42.47%, respectively, and those of sodium glycocholate were 3.43 mg/g and 39.12%, respectively. The pancreatic lipase inhibition rate reached 52.11%, and the type of inhibition was competitive. Therefore, H. erinaceus SDF has good in vitro lipid-lowering ability.

Structure, physicochemical and adsorption properties of insoluble dietary fiber from Lycium barbarum residue: A potential functional factor

This study was designed to explore the dietary fiber potential of Lycium Barbarum residue, aiming to ascertain its viability as a sustainable dietary fiber source. The study examined the extraction of water-insoluble dietary fiber (LBIDF) from Lycium barbarum residue (LBR) using the enzymatic method. The comparison involved analyzing the monosaccharide composition, microstructure, physicochemical properties, and adsorption properties of LBR and LBIDF. The results indicated that LBIDF possesses the ideal physicochemical properties compared to LBR. Through instrumental analysis, it has been demonstrated that LBIDF possesses a specific structure and functional group of fibers, making it suitable for processing below 300 °C. Furthermore, LBIDF exhibited an optimal functional capacity for cholesterol (41.749 mg/g vs. 31.464 mg/g in LBR), bile acid (30.623 mg/g vs. 19.875 mg/g in LBR), nitrite ion (1159.394 μmol/g vs. 783.261 μmol/g in LBR), glucose (3.552 mmol/g vs. 2.664 mmol/g in LBR), and glucose dialysis retardation index (6.43% vs. 13.52% in LBR). LBIDF can inhibit the digestion of fat and starch in vitro. These findings implied that dietary fiber samples from LBR may offer potential as functional food components.

POSSIBILITIES OF OBTAINING AND VALORIZING DIETARY FIBERS IN THE CONTEXT OF THE CIRCULAR BIOECONOMY

This article aimed to review the recent literature on the characterization of dietary fibers and their role in the human body, focusing on the methods of extraction of dietary fibers from agro-food waste as well as their use in various areas of the food industry. Dietary fibers are biologically active substances with beneficial effects on human health. Soluble dietary fiber is involved in reducing cholesterol levels and blood sugar levels, while insoluble dietary fiber helps regulate intestinal transit and maintain colon health. It would be useful to identify the extraction procedures and characterization of dietary fibers from agro-food waste. Fruit waste contains relevant amounts of bioactive compounds, such as: phenolic acids, flavonoids, lignins, carotenoids, etc. In addition, fruit waste contains significant amounts of dietary fiber with nutraceutical important activities, such as modulating the intestinal microbiota, lowering cholesterol, triglycerides and glycemic load in the blood. Hence, obtaining dietary fiber from agro-industrial waste can solve a number of economic and environmental problems that aim reducing waste, increasing the sustainability and profitability of companies in the Republic of Moldova. Dietary fiber can be used in various types of food, such as products of bakery and confectionery, meat, dairy products, and pasta. They can be used as stabilizers with an impact on food texture or ingredients with low caloric value, partially replacing caloric constituents such as fats, starch or sugars. Another important property is the prebiotic effect of dietary fibers. This property is determined by the fact that dietary fibers are indigestible or poorly digestible and are fermented selectively by intestinal microbiota, conferring health benefits to the host.

Extraction of Heracleum dissectum soluble dietary fiber by different methods: Structure and antioxidant properties.

Heracleum dissectum is rich in nutrients, but there is little research on its soluble dietary fiber (SDF). In this study, SDF from H. dissectum was extracted by enzyme extraction (E-SDF), enzyme chemical extraction (EC-SDF), and fermentation extraction (F-SDF). The composition, molecular weight (Mw), structural characterization, and antioxidant activity of SDF extracted by the three methods were compared. This study showed that different extraction methods lead to differences in their structure. The Mw results showed that F-SDF had the largest Mw, the structure of SDF could be destroyed by enzymatic hydrolysis, and large molecules could be converted into small molecules. The monosaccharide composition analysis showed that the main sugars of E-SDF, EC-SDF, and F-SDF were galacturonic acid and galactose, and the main components of the three SDF samples were hemicellulose hydrolyzed pectin and soluble polysaccharide. Notably, E-SDF had the greatest antioxidant effect at the same concentration. In summary, different extraction methods can affect the structure and antioxidant capacity of H. dissectum SDF, among which E-SDF has potential as a functional food ingredient.

Optimization of Composite Enzymatic Extraction, Structural Characterization and Biological Activity of Soluble Dietary Fiber from Akebia trifoliata Peel.

In order to reduce the waste of Akebia trifoliata peel and maximize its utilization, in this study, on the basis of a single-factor experiment and the response surface method, the optimum technological conditions for the extraction of soluble dietary fiber from Akebia trifoliata peel with the compound enzyme method were obtained. The chemical composition, physical and chemical properties, structural characterization and biological activity of the purified soluble dietary fiber (AP-SDF) from the Akebia trifoliata peel were analyzed. We discovered that that the optimum yield was 20.87% under the conditions of cellulase addition 600 U/g, enzymolysis time 100 min, solid-liquid ratio 1:24 g/mL and enzymolysis temperature 51 °C. At the same time, AP-SDF was a porous network structure cellulose type I acidic polysaccharose mainly composed of arabinoxylan (36.03%), galacturonic acid (27.40%) and glucose (19.00%), which possessed the structural characteristic peaks of the infrared spectra of polysaccharides and the average molecular weight (Mw) was 95.52 kDa with good uniformity. In addition, the AP-SDF exhibited high oil-holding capacity (15.11 g/g), good water-holding capacity and swelling capacity, a certain antioxidant capacity in vitro, hypoglycemic activity in vitro for α-glucosidase inhibition and hypolipidemic activity in vitro for the binding ability of bile acids and cholesterol. These results will provide a theoretical basis for the development of functional products with antioxidant, hypoglycemic and hypolipidemic effects, which have certain application value in related industries.

Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Carica papaya L)

This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball milling (WB-DF) was considerably reduced compared to DF extracted by water (W-DF) or alkaline (AL-DF) methods. WB-DF in comparison AL-DF increased the water holding capacity (WHC) by 4.1 folds, oil holding capacity (OHC) by 1.7 folds and water swelling capacity (WSC) by 2.6 folds. WB-DF also improved the cholesterol adsorption capacity (CAC), glucose adsorption (GAC), nitrite-ion adsorption capacity (NIAC) and antioxidant activity. The FT-IR spectra displayed changes in peak intensities observed in the three modified DFs. In addition, WB-DF showed highest viscosity among all smaples. The distributions of monosaccharides in the DFs were affected by the different extractions. Consequently, DFs extracted through the water/wet ball milling exhibit significant potential for applications in the functional food industry.

Techno-functional characteristics, mineral composition and antioxidant potential of dietary fiber extracted by sonication from different oat cultivars (Avena sativa)

Metabolic disorders including hypertension, diabetes and cardiovascular disease etc. are the major threats to public health and economy. Management and prevention of alarmingly increased aforementioned disorders has attracted researchers to explore their natural remedies. The objective of this study was to explore ultrasonically extracted dietary fibers from indigenous oat cultivars (SGD2011, Avon, SGD81, PD2LV65, and S2000) for their techno-functional characteristics, mineral composition and phytochemicals. These characteristics will find the way to ultimately use oats in food and feed industries to address consumer demand. Extraction of dietary fibers from oat cultivars was optimized by response surface methodology. These cultivars varied significantly (p < 0.05) for oil holding capacity, water saturation and water holding capacity. The SGD81 cultivar showed the highest oil holding capacity, water holding capacity and water saturation due to its highest fraction of dietary fiber. The highest values of total phenolic contents, total flavonoid contents, total flavonol contents, 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity, and anthocyanins were shown by SGD81, and SGD2011. All cultivars varied significantly (p < 0.05) with respect to phytochemical quantification. The cultivars SGD81 and SGD2011 showed the best phenolic acid profile and can be effectively used as source of nutraceutical. Beyond well-established nutritional properties of oat, these may also contribute dietary fibers for their nutraceutical properties. This approach can protect people from metabolic disorders. Moreover, extraction of dietary fibers through sonication can be considered an eco-friendly strategy.

Response surface optimization, kinetic modeling, and thermodynamic study for ultrasound-assisted extraction of dietary fiber from mango peels and its structural characterization

Response surface optimization, kinetic modeling, and thermodynamic study for ultrasound-assisted extraction of dietary fiber from mango peels and its structural characterization

Effects of two celery fibers on the structural properties and digestibility of glutinous rice starch: A comparative study

The present study focused on the extraction of water-soluble dietary fiber (CSDF) and water-insoluble dietary fiber (CIDF) from celery. It investigated their effects on glutinous rice starch's (GRS) physicochemical, structural, and digestive properties. The results showed that as the addition of the two dietary fibers increased, they compounded with GRS to varying degrees, with the complexing index reaching 69.41 % and 60.81 %, respectively. The rheological results indicated that the two dietary fibers reduced the viscosity of GRS during pasting and inhibited the short-term regrowth of starch. The FTIR and XRD results revealed that the two fibers interacted with GRS through hydrogen bonding, effectively inhibiting starch retrogradation. Furthermore, both fibers increased the pasting temperature of GRS, thus delaying its pasting and exhibiting better thermal stability. Regarding digestibility, the starch gels containing dietary fibers exhibited significantly reduced digestibility, with RS significantly increased by 8.15 % and 8.95 %, respectively. This study provides insights into the interaction between two dietary fibers and GRS during processing. It enriches the theoretical model of dietary fiber-starch interaction and provides a reference for the application development of starch-based functional foods.

Pilot scale production of dietary fibers from Tunisian tomato and red pepper by-products

This research aims to valorize the by-products of tomato and red pepper processing underrated despite their richness in valuable compounds, essentially dietary fibers extracted from canning industry by-products using water as solvent. Therefore, varying operating conditions were tested on a laboratory scale, and the obtained fibers were characterized to choose the appropriate conditions for applying fiber extraction on a pilot scale. The selected parameters were applied (60 °C, 3 h) and the produced fibers were recovered. The Fourier Transform Infrared (FTIR) analysis indicated that the obtained by-products fibers were mainly cellulosic with similar structures, which proved that the scaling up did not affect the chemical structure of the fiber samples. These observations were confirmed by the X-ray diffraction (XRD) analysis and the Thermogravimetric analysis (TGA). The Scanning Electron Microscopy (SEM) analysis showed arranged fibrous forms for the pilot scale extracted fibers. The analysis of extraction solvents and the regenerated liquid corroborated the choice of operating conditions for the scaling up. The outcome of this study established that the extrapolation of the dietary fiber extraction from tomato pomace and red pepper pomace was carried out successfully on a pilot scale and might be feasible at an industrial scale. This green dietary fiber extraction encourages using this valuable extract in several fields, such as cosmetic and nutraceutical applications.

Hydrothermal extraction of dietary fiber from pearl millet bran: optimization, physico-chemical, structural and functional characterization.

Pearl millet bran is rich source of dietary fiber and several other bioactive compounds and is an unexploited by-product of millet processing industries. The utilization of pearl millet bran for extraction of dietary fiber can be an effective method for its valorization. Hydrothermal extraction of dietary fiber from pearl millet bran is a simple eco-friendly technique in terms of minimal consumption of toxic solvents, increased extraction yield, high purity and considered as an economically viable technique. In the present investigation, extraction and optimization of dietary fiber from pearl millet bran was performed using hydrothermal technique. The highest yield of dietary fiber (74.5%, w/w) was obtained under optimized conditions of water to solid ratio (20:1), temperature (90°C) and time (15min). The extracted dietary fiber from pearl millet bran was further assessed for its physico-chemical, functional and structural properties. The studies of functional and physico-chemical properties presented the water holding capacity (6.50g/g and 3.99g/g), swelling power (2.0g/g and 2.05g/g), oil holding capacity (4.91g/g and 2.42g/g), solubility (70%), total phenolic content of 4.24mg GAE/g and 4.32mg GAE/g, DPPH reduction of 86.6% and 83.9%, respectively. The results indicated that pearl millet bran can act as rich source of dietary fiber with health enhancing properties and can be utilized as potential food component in preparation of functional food products.

Biovalorization of mango byproduct through enzymatic extraction of dietary fiber.

Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60°C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.

Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function

Edible fungi by-products are rich in dietary fiber (DF). In this study, we used steam explosion (SE) to modify Tremella fuciformis (T. fuciformis) stem DF. The SE conditions were optimized using response surface methodology (RSM), and the soluble dietary fiber (SDF) extraction rate increased 1.42-fold (from 23.33 ± 0.42 % to 33.21 ± 0.28 %) under optimized conditions. SE destroyed the dense structure of SDF, which improved the specific surface area and thermal stability. Furthermore, the structural changes induced by SE resulted in improved functional properties, and SDF had better hydration properties (water holding capacity, oil holding capacity, and swelling capacity increased by 1.23, 1.59, and 1.24 times, respectively) and hypoglycemic capacity (glucose adsorption capacity increased 1.84-fold at 100 mmol/L glucose). Therefore, SE is an excellent modification method for improving quality of edible fungi processing by-products SDF.

Extraction of dietary fiber and encapsulated phytochemical enriched functional pasta from Bottle gourd (Lagenaria siceraria) peel waste

Bottle gourd (Lagenaria siceraria) peels are treated as an agro-waste material and are generally discarded. Dietary fiber and phytochemicals from this agro-waste material can serve as important functional ingredients. The aim of this study was to utilize bottle gourd peels for extraction of dietary fiber and phytochemicals and use them as functional ingredients in the preparing pasta. Dietary fiber was extracted using alkaline extraction (AEDF), ultrasound-assisted alkaline extraction (UAEDF) and enzymatic extraction (EADF). The optimised conditions for extraction using ultrasound-assisted alkaline extraction were 1: 60 solute to solvent ratio, 40 min sonication time, and 40 % ultrasonic amplitude. The physicochemical and functional properties of extracted dietary fiber, results showed that dietary fiber from ultrasound-assisted alkaline extraction gave a better result for thermal, oil and water holding properties. Phytochemicals were extracted and identified using RP-HPLC followed by encapsulation using 2 % sodium alginate solution as the wall material. Functional pasta was prepared by incorporation of extracted dietary fiber and encapsulated phytochemicals in 5 different formulations of durum wheat semolina (g), extracted DF (g) and phytochemical beads (mg). The results of the study revealed that bottle gourd peel could be used as an inexpensive source of dietary fiber and phytochemicals to prepare functional foods.

Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products

Rice bran (RB) as the raw material for rice bran dietary fiber (RBDF) extraction, is rapidly rancidified prior to stabilization. To enhance the RBDF utilization in food industry, effects of RB rancidity (RB was stored for 0, 1, 5, 7, and 10 d) on the bioaccessibility and bioavailability of RBDF-bound phenolics were investigated. With the increase in RB storage time, the RB rancidity degree significantly increased (the acid value of rice bran oil from 5.08 mg KOH/g to 60.59 mg KOH/g), and the endogenous phenolics content in RBDF also increased. Simultaneously, RB rancidity reduced the antioxidant activity of RBDF digestion products during the gastric digestion phase, while RB rancidity increased the antioxidant activity of RBDF digestion products during the intestinal digestion phase. In addition, in vitro gastrointestinal digestion stimulated the release of RBDF-bound phenolics. The released monomeric phenolics (especially ferulic acid and p-coumaric acid) were the major contributors to the increased antioxidant properties of RBDF digestion products. RBDF digestion products could inhibit H2O2-induced oxidative stress and apoptosis of HUVECs. In conclusion, the study found that RB rancidity could improve the antioxidant capacity of RBDF in the small intestine by promoting RB endogenous phenolics bound to RBDF release.

Underutilized Cashew Apple Fruit: Its Utility and Development as a Source of Nutrients and Value Added Products in Tanzania

The tropical cashew tree, Anacardium occidentale L., has remarkable potential. The tree produces the pseudo-fruit known as the cashew apple and nuts. The apple is sweet, juicy, and loaded with dietary fiber, phytonutrients, minerals, and vitamin C. Despite having high nutritional content, the cashew apple is neglected in low-technological nations like Tanzania, primarily because of negligence over the well-known nut, its perishability, and its astringent taste. Contrarily, cashew apples are processed into various goods in high-income nations where food processing and technology improvements have been realized. Cashew apple products include juice, syrup, wine, alcohol, dietary fiber extracts, and animal feed. However, inadequate technologies and skills for postharvest handling and value addition have led to a considerable loss of cashew apples, contributing to pronounced food and nutrition insecurity. This review documents the production of cashew apples in Tanzania and reveals the fruit's critical underutilization and potential nutrition and economic opportunities. This documentation may call for interventions to create awareness of the importance of cashew apples in social-economic, food, nutrition and health, empower locals, and invite new processing technologies to diversify and extend shelf-life. The ultimate goal is to promote the utilization of this abandoned nutritious fruit. Such approaches may reduce postharvest losses and impact food and nutrition security and the social-economic empowerment of smallholder farmers.

Extraction of Dietary Fibers from Plant-Based Industry Waste: A Comprehensive Review

The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilization in the food industry and also in other industries. Such waste usually represents a valuable raw material in terms of dietary fibers or bioactive components. Dietary fibers, especially pectin, are usually derived from apple pomace or citrus peel. Currently, sources of dietary fibers include novel food waste streams and by-products. Also, the utilization of novel extraction techniques is in demand to limit conventional processes. This review provides information about the conventional and innovative extraction approaches for dietary fibers from different food wastes. The extraction of these fibers depends on the materials used and the extraction conditions, such as temperature, solvents, time, pH, and liquid/solid ratio. Novel green techniques may ensure an increase in fiber yield and better quality, as well as a reduction in operating time and toxic solvents.