Extraction Of Dietary Fiber Research Articles

Optimization of microwave‐assisted extraction of soluble dietary fiber from potato pulp and its properties

In this study, the microwave-assisted sodium hexametaphosphate (SHMP) method was applied for soluble dietary fiber (SDF) extraction from potato pulp; the extraction conditions were optimized by response surface methodology (RSM). The water holding capacity (WHC), swelling capacity (SC), oil binding capacity (OBC), adsorption capacity for cholesterol (ACC), and DPPH and ABTS free radical scavenging capacities of potato pulp SDF were then evaluated. The optimal extraction conditions were 1.0% SHMP, liquid to solid (L:S) ratio; 40:1, and microwave time; 1.26 min. The WHC and SC were 2.66 g/g and 4.47 ml/g, respectively. Adsorption capacities for unsaturated fatty acid (UFA) and saturated fatty acid (SFA) were 1.405 and 1.302 g/g, respectively. At pH 2 and 7, the ACC was 1.87 and 1.33 mg/g, respectively. The free radical scavenging assays show that potato pulp SDF has moderate antioxidative activity. This study serves as a reference for the full processing of potatoes and the comprehensive utilization of potato pulp. Practical applications Potato pulp is often thrown away in starch manufacture, which not only causes waste of resources but also environmental pollution. Extracting functional components such as SDF is one direction for the comprehensive utilization of potato pulp. Compared to traditional methods, microwave-assisted technology is more efficient and environment-friendly. In this study, the optimal microwave-assisted extraction conditions were obtained by single-factor experiments and RSM, which provides a reference for the application of microwave-assisted technology in the potato-processing industry. Moreover, compared with other sources of SDF, the property assays reveal that SDF from potato pulp has good SC, as well as moderate WHC, OBC, and antioxidative activity, which suggest that it has potential for applications in the functional food industry.

Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.

Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg-1 ) in samples with a particle size of 158 μm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.

Study on Extraction of Dietary Fiber from Potato Peel by Acid-base Chemical Method

In this paper, potato peel were used as raw material. Taking water-insoluble dietary fiber as index, the effects of acid-alkali extraction time, concentration of acid extraction and alkali extraction on water-insoluble dietary fiber in potato peel were investigated by acid-base chemical method. The optimum process conditions for extracting dietary fiber were determined by neutral detergent method. The results showed that the yield of water insoluble dietary fiber could reach 12.6% when the acid-alkali extraction time was 35 minutes, the acid extraction concentration was 1.5%, the alkali extraction concentration was 1.6%.

On the molecular factors of sugar beet pulp polyglycans ensuring their water-holding capacity

The basic structural element of the cell walls of beet pulp is dietary fibers, therefore deep processing of this type of raw material is of considerable interest. One of the main physicochemical properties of dietary fibers used in food production is their water holding capacity. However, dietary fibers of beet pulp, as heterogeneous polymer components, are extremely labile to the conditions of their extraction. In this regard, it is relevant to identify technological factors and their rational sequence, in which the target properties will be expressed to the maximum extent. The authors developed an extensive algorithm for the sequential extraction of dietary fibers from beet pulp with selective processing by homofermental preparations, including various options for the preliminary preparation of raw materials. As a result, samples of beet fibers (mainly homogluacutronanes), corresponding to the key graph nodes of the developed algorithm, were identified. For each sample, the magnitude of water holding capacity was determined, as well as the Raman spectrum on an excitation wave of 785 nm with a spectrum scan duration of 3 s and 50 passes per spectrum. In the process of research, the key influence of the degree of saturation of the cell wall matrix with polyvalent metal ions was established. At the same time, in the presence of cations in the matrix, the number of fermentation stages of the same type and their duration play a key role in the formation of water-holding capacity. In the absence of cations, water holding capacity depends only on the nature of the polymer fermentation products. By the method of principal components, it was established that the water-holding capacity is closely related to the activity of oxygen atoms of glycosidic bonds between the links of the polymer chain, as well as the activity of hydroxyl groups not belonging to the carbohydrate ring. However, the main components used describe only 53.5% of the peak heights dispersion, which may indicate participation in the formation of peaks and any third-party factors, which indicates the necessity of further research.

Enzymatic removal of starch and protein during the extraction of dietary fiber from barley bran

The aim of this study was the application of different approaches to enzyme utilization for the extraction of barley bran dietary fiber based on released degraded compounds such as maltose and tyrosine as indicators of starch and protein removal. As barley bran composition and enzyme activities differ in various conditions, it was necessary to set up a technique to identify the range of the factors to avoid their underestimation or overestimation. Enzyme concentrations, temperatures, and reaction times were considered as three extraction factors. Their sequential changes and simultaneous use had a considerable role in hydrolyzing the substrates and saving the time of enzymatic reactions, respectively. The highest starch removal (∼87%) was obtained using protease-amylase and amyloglucosidase treatment in the total time of 315 min. The lowest starch removal (∼64%) was obtained using the simultaneous treatment of α-amylase and protease in the total time of 180 min. The starch removal of ∼74% was achieved by upper-medial concentration of the simultaneous treatment and amyloglucosidase in the total time of 195 min. The results of this study showed that choosing the level of extraction factors depends on the intended level of purity of the final product, time, and the performance of the enzymes in an economical way.

Antioxidant and Hypolipidemic Potential of Soluble Dietary Fiber Extracts Derived from Bamboo Shoots (Phyllostachys Praecox)

Dietary fibers play an important role in the daily diet. Consuming fiber-rich foods have been associated with good health and prevention of various diseases. In the present study, bamboo shoots soluble dietary fiber (SDF) was extracted using enzymatic hydrolysis and acid-alkali soaking chemical method. The methods were compared and analyzed for water solubility, thermodynamic properties, and emulsifying property, and antioxidant activity with an aim to study the in vivo hypolipidemic effect of SDF extracted by the chemical method. The study indicated that the SDF sample extracted by enzymatic hydrolysis displayed good solubility (86.78 g/100 g), thermodynamic properties (ΔH = 180.4 J/g), rheological properties, better emulsifying (88.57%), and antioxidant properties [DPPH free radical scavenging ability (80.50%), hydroxyl radical scavenging ability (83.39%), and ABTS radical scavenging ability (57.94%)]. For in vivo experiments, SDF sample extracted by enzymatic hydrolysis could lower the body weight gain (7.10%) in hyperlipidemic mice, and decrease the total cholesterol, triglyceride, and low-density lipoprotein-cholesterol levels by 28.33%, 19.54%, and 39.02%, respectively, while, it could increase high-density lipoprotein-cholesterol by 39.50%. Due to its lipid lowering effect in mice, it can be further exploited as a potential source of additive for the development of bamboo-based functional foods.

Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues

Dietary fiber is a carbohydrate-based polymer with significant health benefit, soybean residues are generally discarded in food industries during the production of soybean milk and tofu. In this study, ultrasound-assisted alkali extraction technology was employed to extract insoluble dietary fiber from soybean residues. And the physicochemical properties of insoluble dietary fibers were also studied. The optimal conditions for insoluble dietary fibers were determined to be solid to liquid ratio of 1:50, alkali concentration of 0.05 mol/L, ultrasound power of 450 W, reaction time of 10 min and reaction temperature of 30 °C. The yield of insoluble dietary fiber was 744.3 ± 13.2 mg/g raw soybean residues using the combination of ultrasound and alkali. In addition, the insoluble dietary fibers had higher water retention capacity, swelling capacity than those of untreated soybean residues, while the oil retention capacity of insoluble dietary fibers was lower than that of untreated soybean residues.

Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water

Dietary Fiber Extraction from Defatted Corn Hull by Hot-Compressed Water

Use of green chemistry methods in the extraction of dietary fibers from cactus rackets (Opuntia ficus indica): Structural and microstructural studies

This work aims to compare the development of three green chemistry methods in the extraction of cactus (Opuntia ficus indica) dietary fibers. The influence of extraction conditions (solvent nature: water, lemon juice and ethanol; extraction process: maceration and steam explosion; extraction time: 30 min, 1 h, 3 h, 5 h) on the chemical and structural composition was studied. Fourier Transform Infrared (FTIR) spectroscopy proved that all treatments do not affect the cellulose structure and could induce the reduction of hemicelluloses and lignin content. The steam treatment with lemon juice was the best treatment in term of quality of the fibers extracted. Through X-ray Diffraction (XRD) analysis, it was demonstrated that this treatment contributed to the destruction of the amorphous phase with preservation of the crystalline phase. Scanning electron microscopy (SEM) showed that the microstructure of the sample surface was uniform and contains arranged fibers. Atomic Force Microscopy (AFM) revealed fibers with 80 nm of diameter.

Optimization of Soluble Dietary Fiber Extraction Process from the Crown Bud of Pineapple by Using Response Surface

Optimization of Soluble Dietary Fiber Extraction Process from the Crown Bud of Pineapple by Using Response Surface

Encapsulation of bioactive compounds derived from fruit processing by-products

An increased environmental awareness has led to new trends in food industry, which are reflected in intensive studies on exploitation of fruit processing byproducts. Additionally, consumers? tendency to a healthy lifestyle has initiated the development of diverse functional food products. High amounts of by-products, such as peels, seeds, and stones, are discarded during fruit processing. It represents a problem both from the environmental and the economic point of view. On the other hand, the resulting residues are potential sources of numerous bioactive compounds. Therefore, fruit processing by-products such as substrates for the extraction of phenolic compounds, natural pigments, dietary fibers, protein isolates and oils attract great interest. These extracts have a great potential for the development of dietary supplements and new functional food products with beneficial health effects. However, bioactive compounds are susceptible to degradation, which represents a critical factor for their successful incorporation into food products. In this regard, the main challenge is to ensure the stability of bioactive compounds during processing, storage and in the gastrointestinal tract, i.e. to preserve their bioactivity and bioavailability. This challenge could be accomplished by the use of encapsulation. Namely, the formation of a physical barrier between an active compound and its surrounding is an effective way of protection. The present paper indicates the potential of by-products originating from the processing of apples, grapes, plums, raspberries and sour cherries as sources of bioactive compounds. It also points out the benefits that could be achieved by the encapsulation of bioactive compounds extracted from fruit processing by-products in order to develop new functional food products.

Optimization extraction and functional properties of soluble dietary fiber from pineapple pomace obtained by shear homogenization-assisted extraction.

Response surface methodology (RSM) was used to optimize the extraction conditions for shear homogenization-assisted extraction of soluble dietary fiber from pineapple pomace (s-SDF), and the absorption capacities and antioxidant activities of the obtained s-SDF were also investigated. The optimum extraction conditions consisted of a cutting speed of 9000 rpm, a cutting time of 20 min, a cellulase content of 5.0%, a hydrolysis time of 120 min, a pH value of 4.5, a hydrolysis temperature of 50 °C, and a raw material to water ratio of 1 : 45 g mL−1. Under these conditions, the theoretical and actual extraction yields of s-SDF were 8.80% and 8.76%, respectively. An absorption capacity analysis indicated that s-SDF exhibited higher absorption abilities to sodium cholate, cholesterol and fat. In addition, s-SDF possessed higher antioxidant activities, showing a positive concentration effect relationship for DPPH˙, ABTS+, ·OH and O2−˙. The concentration of 1.0 mg mL−1 scavenged 76.72% DPPH˙, 58.40% ABTS+, 23.47% ·OH and 48.47% O2−˙, respectively, and the reduction power was 0.70. These results indicated that pineapple pomace is a potential source of natural dietary fiber and a potential functional food ingredient.

Steam-explosion-modified optimization of soluble dietary fiber extraction from apple pomace using response surface methodology

ABSTRACTTo make full use of apple pomace, pretreatment with steam explosion (SE) was investigated to determine its effects on the yield and functionality of soluble dietary fiber (SDF). Response surface methodology (RSM) was used to optimize the effects of SE parameters. According to the quadratic polynomial model, the optimum SE parameters were as follows: steam pressure, 0.51 MPa; residence time, 168 s; and sieving mesh size, 60. Under the optimized conditions, the SDF yield from apple pomace after SE was 29.85%, which is 4.76 times the yield of SDF (6.27%) in untreated apple pomace. The SDF prepared with SE also exhibited higher functionality values. Scanning electron micrographs (SEM) indicated that the SDF surface from apple pomace was poriferous, rough and lax after SE treatment; therefore, it can be concluded that the SDF morphology was altered by the steam explosion.

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

“Sandesh” a traditional dairy product was restructured with addition of bran (rice, wheat, oat) for dietary fiber and oregano extract as a natural antioxidant source. The product was analyzed for physicochemical, rheological, sensory and functional characteristics. The dietary fibers increased significantly upon fortification of basic ingredients with bran. Texture profile analysis indicated that hardness and gumminess of Sandesh increased where as cohesiveness and springiness decreased significantly as a result of cooking. Chewiness was higher in wheat and oat bran added Sandesh which deceased their acceptability as per sensory evaluation scores.The color played an important role in oregano extract added Sandesh acceptability as it appealed more as compared to other sensory parameters. Sandesh with oregano extract and rice bran together scored highest in sensory evaluation which clearly augmented the acceptability of Sandesh with rice bran and oregano extract. The sample containing oregano extract showed more DPPH scavenging activity than that of rice bran alone but the presence of both rice bran and oregano extract showed a synergistic effect. Concluding Sandesh with rice bran and oregano extract may be marketed commercially having high therapeutic value with increased antioxidant activity.

Optimized Extraction of Soluble Dietary Fiber from Lentinus edodes by using Response Surface Methodology

Optimized Extraction of Soluble Dietary Fiber from Lentinus edodes by using Response Surface Methodology

Prebiotics and Bone.

Recent advancements in food science have resulted in the extraction and synthesis of novel dietary fibers or prebiotics. Subsequently, great interest has emerged in developing strategies to improve metabolic conditions like osteoporosis by modulating the intestinal microbiome with fiber. Prebiotics have been shown to increase calcium absorption in the lower gut of both animals and humans as well as improve measures of bone mineral density and strength in rodent models. Fewer data are available in humans, but data from growing children and postmenopausal women suggest that prebiotics have both short- and long-term effects that beneficially affect bone turnover and mineral accretion in the skeleton. Currently, the exact mechanism by which these products elicit their effects on bone is poorly understood, but emerging data suggest that the gut microbiota may be involved in one or more direct and indirect pathways. The most well-accepted mechanism is through microbial fermentation of prebiotics which results in the production of short-chain fatty acids and a concomitant decrease in pH which increases the bioavailability of calcium in the colon. While other mechanisms may be eliciting a prebiotic effect on bone, the current data suggest that novel dietary fibers may be an affordable and effective method of maximizing mineral accretion in growing children and preventing bone loss in later years when osteoporosis is a greater risk. This chapter will discuss the dynamic role of prebiotics in bone health by discussing the current state of the art, addressing gaps in knowledge and their role in public health.

Modification and Application of Dietary Fiber in Foods

Dietary fiber plays an important role in human health. The modification and application of dietary fiber in foods is reviewed with respect to definition and classification and methods for measurement, extraction, and modification of dietary fiber. The supplementation of dietary fiber for flour, meat, and dairy products is also reviewed. Finally, the benefits and risks of increasing consumption of dietary fiber are discussed.

Comparative Analysis of Nutritional Composition and Effect of Dietary Fiber Extracts of Chickpea and Bengal Gram on Blood Glucose and Cholesterol Levels of Male Induced Diabetic and Hypercholesterolemic Rats

Comparative Analysis of Nutritional Composition and Effect of Dietary Fiber Extracts of Chickpea and Bengal Gram on Blood Glucose and Cholesterol Levels of Male Induced Diabetic and Hypercholesterolemic Rats

Antioxidant Activity and in vitro Fermentation of Dietary Fiber Extracts from Durum Wheat Bran

The aim of this paper was to select a dietary fiber of durum wheat bran among several types which have different functional and nutritional characteristics. The potential of antioxidant activity of soluble (SDF) and insoluble (IDF) dietary fiber has been evaluated. The suspensions were later fermented by Bifidobacterium and lactic acid bacteria strains to evaluate the effect of these fibers on the growth of these strains of bacteria. Wheat bran was hydrolysed in vitro using gastric and pancreatic enzymes. The soluble and insoluble fibers were obtained by precipitation with ethanol. All the bran extracts exhibited appreciable total phenolic content (1.50±0.095–1.02±0.25 mg gallic acid equivalent/g bran), total flavonoid content (Quercetin equivalent 0.52±0.012–0.46±0.19 mg/g bran) and DPPH radical cation scavenging activity (IC50 1.48±0.34–3.6±0.18 mg/g). Insoluble dietary fiber exhibited high antioxidant potential and significantly more than soluble dietary fiber. Among the four probiotic strains tested, Lactobacillus acidophilus showed in IDF media a higher maximum growth. For most of the tested strains, growth on the SDF was less than on IDF (p<0.05).

Impact of Buckwheat Flavonoids on In Vitro Starch Digestibility and Noodle‐Making Properties

The effects of various buckwheat materials (buckwheat flour [BF], dietary fiber extract [DE], flavonoids extract [FE], and rutin‐enhanced flavonoids extract [REFE]) on starch digestibility and noodle‐making properties were evaluated. When FE and REFE were incorporated into noodles, the amount of rapidly digestible starch and the predicted glycemic index (pGI) were reduced. However, BF and DE did not significantly decrease the pGI value of noodles. When assessing noodle properties, hardness was increased with increasing content of buckwheat materials, whereas other texture parameters were not significantly affected by buckwheat addition. All noodles were similar in regard to water absorption and swelling index, but cooking loss was slightly increased in FE and REFE noodles. FE and REFE demonstrated higher flavonoid stability during noodle making and, additionally, were more effective at reducing starch digestibility than BF and DE. REFE, specifically, does not generate quercetin (the cause of a bitter taste), and, therefore, REFE was effective in suppressing the hydrolysis of starch in the noodles, lowering the pGI.