Soluble Fiber Research Articles

Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

AbstractA traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water‐soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5‐(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9‐point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans‐cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.

Mechanisms of Degradation of Insoluble Dietary Fiber from Coconut Chips by Ultra-High Pressure

Coconut chips are a popular leisure food, but the residual crumbly feeling after chewing affects the eating experience. To address this problem, we investigated the mechanism of degradation of insoluble dietary fiber (IDF) from coconut chips by ultra-high pressure (UHP). The optimal conditions for UHP treatment were 100 MPa and 40 min. After UHP treatment, the hardness decreased by 60%, and the content of soluble dietary fiber (SDF) increased by 55%. So far, the meaning of SDF has not been defined. The microstructure of IDF was damaged and the surface was rough. There was no obvious change in the chemical structure. The position of the characteristic diffraction peaks was basically unchanged, but the crystallinity dropped by almost three times. The thermal stability decreased, and the composition of the monosaccharides changed. Together, UHP treatment can improve the problem of the residual crumbly feeling after chewing coconut chips and improve the quality of the product.

Nitrogen, phosphorus, and carbon dynamics in biofloc system of Nile tilapia fed with high non-starch polysaccharides diet

While microbiota need to consume organic carbon to maintain water quality, commercial aquaculture feed produces a post-feeding waste with a carbon to nitrogen ratio that is too low to allow the bacteria to mineralize all the waste. The goal of this study was to investigate the effects of replacing starch-rich ingredients used in a Control-diet with non-starch polysaccharides (NSP) rich ingredients resulting in a High-NSP-diet on the water quality and nutrient budgets in biofloc tanks with Nile tilapia (Oreochromis niloticus). The main NSP-rich ingredients in the High-NSP-diet were palm kernel meal, rice bran and corn gluten feed. Both diets were isonitrogenous, but the High-NSP-diet contained 3 times more fiber than the Control-diet.After 8 weeks of cultivation, the individual fish growth and feed conversion ratio was similar between two dietary treatments, but due to a lower survival in tanks fed the High-NSP-diet the total biomass gain was slightly better in the Control-diet tanks. The contribution of biofloc to fish growth with the High-NSP-diet was 17 %, compared to 14 % when feeding the Control-diet. The water quality was similar between both dietary treatments, with less accumulation of nutrients in the water column in the High-NSP-diet tanks. This was shown by a 4 % lower retention efficiency of carbon (C), 12 % of nitrogen (N) and 7 % of phosphorus (P) in the water column in High-NSP-diet fed tanks than in the Control-diet tanks. The High-NSP-diet did not affect the C, N, and P concentration of the biofloc, with a relatively stable concentration of C and N among weeks and a steady increase in P concentration until week six (W6). The biofloc concentration increased until W6 and decreased in week eight.Correlation analysis revealed strong correlations between the concentrations of total suspended solids (TSS), total organic matter (TOM) and NO3, and between TSS and Chl-a. Subsequent regression analysis showed that the TSS concentration can be best predicted based on the TOM concentrations in tanks fed the Control-diet and based on the NO3 concentration in tanks fed the High-NSP-diet. This approach will help modellers or farmers to predict the amount of TSS based on a limited number of other water quality parameters. Economic analysis showed that in spite of a lower production at system level when feeding the High-NSP-diet, due to the lower cost of this diet, the effect on income is negligible, with a higher 0.03 USD profit per kg fish produced compared to the Control-diet.

Quince (Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content.

Xylanase and phytase supplementation of Moringa oleifera diets: effects on the performance, egg quality and blood profile of laying hens

Context Moringa oleifera leaves present enormous potential as an alternative feedstuff for laying hens. The utilisation of the leaves can be improved by exogenous enzymes owing to the presence of non-starch polysaccharides and phytate. Aims This study evaluated the influence of Moringa oleifera leaf meal (MOL) in diets supplemented with xylanase and phytase on laying hen performance and egg quality at peak production. Methods In total, 288 Dekalb White laying hens (32 weeks old) were distributed in a completely randomised design, following a 2 × 4 factorial arrangement (with or without MOL × 4 enzyme supplementations). Each treatment comprised six repetitions, each containing six hens. The control diet was based on ground corn and soybean meal, and the treatment diets were supplemented with 5% MOL, followed by three enzyme additives (xylanase, phytase and a xylanase + phytase blend). Key results The enzyme supplementation in MOL diets positively influenced egg production (P = 0.012), egg weight (P = 0.021) and egg mass (P = 0.009). The birds offered xylanase-supplemented diets had higher feed intakes (P = 0.015) than did those fed other diets. Moringa oleifera increased the albumen height (P < 0.001) and Haugh unit (P < 0.001), whereas MOL and phytase improved eggshell thickness (P < 0.001) and the candling score (P = 0.049), compared with treatments without phytase supplementation. MOL and enzyme supplementation improved yolk colour intensity (L, A and R parameters) and decreased plasma total cholesterol and LDL cholesterol concentrations. The inclusion of 5% MOL in diets did not impair laying performance. However, when MOL diets were supplemented with exogenous enzymes, there was an increase in egg weight. Conclusions MOL can be included at 5% in layer diets without affecting performance. When used in combination with xylanase and phytase, they improve performance, intensify yolk colour, and improve shell thickness, candling score, as well as serum biochemical profile. Implications These findings suggest that the combination of dietary MOL + xylanase + phytase can improve performance and egg quality in laying hens at peak production.

Extraction technology determines the properties of bamboo shoots dietary fiber concentrate and its application in chicken mince gels: Systematic analysis

This study investigated how physical, chemical, and enzymatic extraction technologies affected the physicochemical properties of bamboo shoot insoluble dietary fiber (IDF). Additionally, the effects of IDF extracted by these techniques on the gel properties, water retention, microstructure, and digestibility of chicken mince gels were evaluated. Results showed that IDFs extracted by physical (P-IDF), chemical (C-IDF), and enzymatic (E-IDF) exhibited a typical cellulose polysaccharide structure and strong water and oil retention capabilities, with the highest values reaching 14.18 g/g and 6.74 g/g, respectively. Compared to P-IDF, C-IDF and E-IDF displayed a rougher porous structure and stronger adsorption capacities for glucose (409.91 mg/g and 604.95 mg/g), cholesterol (54.46 mg/g and 64.06 mg/g), sodium cholate, and nitrite. The addition of IDF improved the water retention, water stability, texture, and rheological properties of chicken mince gels, and had no negative effect on the digestion of chicken mince proteins. On the one hand, the hydrophilic groups exposed in IDF absorb water and fill the gel networks, reducing the formation of water channels in the gel and improving water stability. Furthermore, the hydrophilic groups on the glucose unit that makes up the IDF interacts with the proteins through the hydrogen bond and the transformation of protein β-structure to α-structure, promoting the formation of gel network structure and improving gel texture and rheological properties. E-IDF and C-IDF showed better overall gel performances, but E-IDF had better dry matter digestibility, protein digestibility, and gastrointestinal digestive effects. Therefore, IDF prepared by enzymatic hydrolysis is more suitable for chicken mince processing.

Revolutionizing nutrition: Exploring the transformative impact of amaranth integration on composite millet flakes

This study focuses on the development and comparative analysis of multi-millet flakes comprising amaranth, finger millet, and foxtail millet. Two drying methods, baking and dehydration, were employed to produce the flakes. Physicochemical, structural, and thermal properties were evaluated, along with changes observed during soaking in various media. Baked flakes exhibited larger dimensions and a more porous internal structure compared to dried flakes. Baking induced gelatinization and protein denaturation, enhancing water holding capacity and resulting in lower water activity (0.24) conducive to long-term storage. Dehydrated flakes had slightly higher water activity (0.41) and exhibited higher color values with a glossy outer surface. Flakes soaked in hot milk, milk, and water displayed distinct structural properties, crystallinity shifts, and thermal degradation patterns. The nutritional analysis revealed a significant carbohydrate content (55 %), moderate protein (11 %), and notable levels of fat (4.4 %) and total dietary fiber (6.88 %). Fatty acid profiling indicated low levels of saturated, monounsaturated, and polyunsaturated fats, with no trans-fat or cholesterol. Sensory evaluation favored baked flakes, indicating higher acceptability. This research underscores the potential of multi-millet flakes as a nutritious and palatable food option.

Impact of eight extruded starchy whole grains on glycemic regulation and fecal microbiota modulation

We selected an array of whole grains (WGs), including highland barley, buckwheat, coix seed, foxtail millet, barley, oats, proso millet and sorghum to determine their carbohydrates profile before and after extrusion-expansion, estimated glycemic index (GI) and fermentation characteristics. Our findings reveal that the extrusion processing can significantly influence the structural properties and digestibility of starch. A notable rise in the total dietary fiber (TDF) content was found in foxtail millet, barley and sorghum (p < 0.05) after extrusion. Digestion results of extruded whole grains (EWGs) suggested that coix seeds, oats, and sorghum after extrusion can better manage glycemic index (GI) values due to low starch hydrolysis degree and higher resistant starch (RS) and slowly digestible starch (SDS) content. EWGs with higher TDF content (HE, FE, SE, OE and BE) demonstrated greater SCFA yield, with extruded highland barley exhibiting a superior capacity for generating propionic acid and butyric acid. Extruded barley, buckwheat, oats, and proso millet significantly boosted microbial diversity. All eight EWGs notably curtailed Bilophila growth and fostered beneficial bacteria such as Prevotella, Megamonas, Megasphaera, Bifidobacterium, Parabacteroides and Phascolarctobacterium. This study provides a robust scientific foundation for the application of extrusion technology in functional WGs products.

Regulating role of Pleurotus ostreatus insoluble dietary fiber in high fat diet induced obesity in rats based on proteomics and metabolomics analyses

This study aims to reveal the effects of Pleurotus ostreatus insoluble dietary fiber (POIDF) on liver protein and cecal metabolites in obese rats and its potential mechanism by intestinal microbes. It was found that POIDF contained the structural characteristics of cellulose and hemicellulose, as well as amorphous diffraction peaks. POIDF could reduce the body weight and organ index of obese rats, regulate dyslipidemia, and improve the pathological changes of liver and epididymis fat. Further experimental results showed that POIDF could regulate the abundance of bacteria related to lipid metabolism, and maintain intestinal homeostasis. The metabolomics results showed that the fatty acyls pathway in the cecum contents was the pathway with the highest concentration of small molecule metabolites. POIDF supplementation regulated the expression of liver key proteins, as well as biosynthesis of amino acids, steroid biosynthesis, arachidonic acid metabolism and PPAR signaling pathway. Omics association analysis found that POIDF could further regulate liver proteins and their signaling pathways, regulate the levels of fatty acyls and amino acid metabolites in the gut and the enrichment of related pathways, and play a therapeutic or preventive role in obesity after degradation by intestinal microbiota.

Particle size of straw and gelation of pectin influence gastric mixing and emptying in pigs

Physicochemical properties of fibres can strongly impact gastric processes such as emptying and sieving. This study evaluated the influence of particle size of insoluble fibres, and gelation of soluble fibres when added to insoluble fibres, on gastric emptying of digesta phases from the proximal and distal stomach of pigs. Twenty-four boars (51.6 ± 4.90 kg) were assigned to one of four diets, containing either 150 g/kg coarse or finely milled wheat straw (median particle area of 5.4 vs. 0.3 mm2), or 270 g/kg wheat bran without or with the addition of 100 g/kg low-methylated pectin. Tracers were used to quantify the mean retention time (MRT) of digesta liquids (Co-EDTA), fine solids (TiO2), and fibrous particles (Chromium-mordanted fibres). For all diets, digesta pH was lower in the distal stomach than in the proximal stomach (-1.1 to 2.1 units; P < 0.05). In the proximal stomach, particle size reduction of straw tended to decrease digesta pH (-0.8 units; P = 0.072), reduced the MRT of fine solids (-117 min; P = 0.009) and the separation between fine solids and liquids (-88 min; P = 0.030). When particle size of straw was reduced, the MRT of liquids was no longer greater in the proximal stomach compared with the distal stomach (P > 0.10), while in both regions, the MRT of fibrous particles (-213 to 238 min; P < 0.05) and the difference between fibrous particles and fine solids were reduced (-96 to 181 min; P < 0.05). Accordingly, sieving of nutrients, such as starch and non-starch polysaccharides (NSP) was reduced. In the proximal stomach, the greater water holding capacity (WHC) and resistance to deformation conferred by the addition of pectin decreased the MRT of fine solids (-138 min; P = 0.003), and fibrous particles (-227 min; P < 0.001), reducing the difference between fine solids and liquids (-148 min; P < 0.001), and between fibrous particles and fine solids (-89 min; P < 0.001). In the distal stomach, pectin addition reduced the MRT of fibrous particles (-203 min; P = 0.007), and the difference between fibrous particles and fine solids (-154 min; P < 0.001). Concomitantly, sieving of nutrients across stomach regions was reduced. In conclusion, particle size reduction of straw and pectin addition accelerated the emptying of fine and coarse solids, and reduced sieving of digesta phases and nutrients in the proximal and distal stomach of pigs.

Mixed-method Irish study exploring the role of diet in IBD based on an online questionnaire and a patient panel opinion.

Diet is a risk factor in inflammatory bowel diseases (IBD) pathogenesis. This study aims to examine the dietary patterns and beliefs of Irish patients living with IBD through an online questionnaire and subsequent open discussions with an IBD patient collaborator panel (PCP). All data presented here are selected and presented following the PCP's suggestions and views. This mixed-method study included an online questionnaire using a short food frequency questionnaire examining dietary patterns, dietary opinions, beliefs and behaviours (phase I). Six in-person PCP sessions were conducted, where findings from the online questionnaire, diet and lifestyle in the context of IBD were discussed in depth (phase II). The questionnaire revealed that respondents with active IBD are associated with the consumption of high-sugar, processed and meat-based foods while reducing their consumption of high-fibre foods. Individuals with active Crohn's disease have a decrease in overall daily energy consumption and a significant reduction in intake of fibre, non-starch polysaccharides, micronutrients [B vitamins (B1, B2, and B9), vitamin C, calcium] and trace elements (iron, zinc, copper and manganese). The PCP reported that food tolerability is limited during relapse, leading patients to prefer simple carbohydrates for energy, consistent with the dietary intake data. The PCP reported that most dietary advice was received during hospitalisation (relapse), focused on food avoidance, with little follow-up during remission. The consensus among the PCP was that factors, such as disease type, psychological aspects, dietary understanding and support, can influence peoples' dietary choices. In summary, we show that dietary intake in people with IBD varies and may depend on several factors, not just the disease itself. This PCP desires more dietary information and professional support outside of hospitalisation to assist with disease management.

The influence of non-starch polysaccharides on the formation mechanism of wheat dough

The study examined the effects of oat β-glucan (OβG), chitosan (CTS), araboxylan (AX), and fructosan (FOS) on wheat dough formation. Adding 0–7 % OβG, AX, and FOS increased SS content, enhancing gluten stability. D-AX and D-FOS showed higher β-sheet structures, higher air retention and gluten network, smaller pores and denser structures, higher elastic and viscosity moduli. Excessive OβG and CTS could reduce the dough stability, and β-turn and β-sheet ratios, respectively. Therefore, B-7AX and B-7FOS exhibited lower hardness indices during storage, leading to a smoother appearance and more orderly gas chamber distribution. The study provides a theoretical foundation for using non-starch polysaccharides in flour-based products.

Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran

Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi R. oligosporus and A. elegans were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran’s physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB’s flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, R. oligosporus fermentation tended to release phenolics to achieve high antioxidant activities, and A. elegans fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.

Fructo-oligosaccharides promote butyrate production over citrus pectin during in vitro fermentation by colonic inoculum from pig

ObjectivesFructo-oligosaccharide (FOS) and citrus pectin (CP) are soluble fibers with different chemical composition. However, their fermentation pattern in large intestine remains unclear. MethodsAn in vitro batch fermentation using colonic digesta from pigs as inoculum was employed to investigate the fermentation dynamics of FOS and CP. The monosaccharides and SCFAs contents were assayed by High-Performance Liquid Chromatography and Gas Chromatography, respectively. And the microbiota community was assessed by 16S rRNA gene high-throughput sequencing. ResultsThe decline of monosaccharides in both substrates after 6 h, especially to a neglected level in FOS. FOS showed higher abundances of butyrate-producing bacteria such as Eubacterium rectale, Roseburia faecis and Coprococcus comes and butyrate compared to CP. CP stimulated the growth of pectinolytic microbe Lachnospira pectinoschiza, succinate-producing bacteria Succinivibrio dextrinosolvens, succinate-utilizing bacteria Phascolarctobacterium succinatutens and the production of acetate and propionate compared to FOS. Moreover, the relative abundances of key enzymes (e.g. butyrate kinase) involving in butyrate formation via the butyrate kinase route were upregulated in the FOS group. And the key enzymes (e.g. acetyl-CoA synthetase) associated with propionate production through the succinate pathway were upregulated in the CP group. ConclusionsFOS was preferred to ferment by butyrate-producing bacteria to yield a higher level of butyrate via the butyrate kinase pathway, while CP enhanced the cross-feeding of succinate-producing and succinate-utilizing bacteria to form propionate through the succinate pathway. These findings deepen our understanding on the fermentation characteristics of the soluble fibers, and also provide guidelines for fiber choice in precisely modulating the microbial composition and metabolism in large intestine.

Polysaccharide-potato protein coacervates for enhanced anthocyanin bioavailability and stability

Anthocyanins (ACNs) possess strong antioxidants, anti-cancer, anti-obesity, anti-diabetic, and anti-inflammatory properties but are limited use by their susceptibility to environmental factors. This study aims to overcome these limitations by developing and assessing a novel coacervate system, consisting of potato protein isolate (PPI) combined with various polysaccharides, to stabilize and encapsulate anthocyanins from black carrot concentrate The polysaccharides included in this system include inulin, gum Arabic, guar gum, pectin, and soluble fiber. The coacervate system's effectiveness in maintaining stability and increasing the bioavailability of anthocyanins was evaluated compared to conventional soybean protein-based systems. The results show that pH considerably influences potato protein solubility, with maximum solubility at strongly acidic (pH 2) conditions. Hygroscopicity and moisture content analysis of the coacervates showed significant variations, with potato protein-guar gum (PPIGG) microcapsules having the lowest moisture content and potato protein gum Arabic (PPIGA) microcapsules having the highest moisture content. SEM imaging illustrated distinct microcapsule morphologies, while FT-IR measurement verified the successful integration of proteins and polysaccharides. The significance of the research reflects its proof that potato protein isolate (PPI) based coacervate systems consists of potato protein with polysaccharides, particularly those containing gum Arabic and pectin, have significant potential for improving anthocyanin stability and bioavailability. These findings guide future studies to investigate other polysaccharides, improve coacervation processes, and explore applications in the food and nutraceutical sectors. It also offers valuable insights for creating efficient encapsulation techniques for bioactive substances.

Effect of spray-drying or fermentation on the solubility and carbohydrate profile of chickpea hydrolysates for beverage formulation

Powder beverage bases were developed using extruded and hydrolyzed chickpea supernatant through freeze-drying. This study evaluated the effects of spray-drying and adjuvant incorporation for producing powders and supernatant fermentation with LAB strains prior freeze-drying on the carbohydrate composition, structural integrity, and physical properties of chickpea beverage base powders. All powders had low insoluble (<0.2%) and soluble (<3%) dietary fiber contents due to processing. Starch content decreased below 9.49% when using adjuvants and 10.61% during fermentation. Both treatments also reduce raffinose oligosaccharide content below 6.1 mM/100 g. Spray-drying and adjuvant addition promoted a more amorphous starch structure, enhancing solubility, while fermentation induced more crystallinity, according to FTIR data. Microscopy showed small particle clusters and lack of birefringence. SEM images revealed starch granule damage from both fermentation and spray-drying, with more uniform particles in spray-dried powders. Spray-drying resulted in the smallest particle sizes (455-457 nm) and higher absolute zeta potential (8.12-9.51), indicating greater stability. Fermentation had the opposite effect, negatively impacting the colloidal system stability. Samples had a pH close to 6, except fermented powders with a pH of 3.6, affecting colloidal stability. Fermentation significantly reduced solubility but without practical implications, as all samples had solubility values over 93%, which is desirable for beverage-based powders. Spray-drying and fermentation altered the carbohydrate profile and structure of the powders. Fermentation prior producing powders may provide benefits, but it slightly decreases the system stability. Spray-drying can be used instead of freeze-drying to produce stable chickpea base powders that are highly soluble.

Effects of cooking and market classes on nutritional and antioxidant properties of dry bean flours and soluble dietary fiber-rich fractions

Dry beans are a rich source of proteins, starch, dietary fiber, and phenolic compounds, thus exhibiting potential health benefits. Fractionating dry beans, especially soluble dietary fiber (SDF), could be considered a valuable functional food ingredient. This study investigated the effects of pinto and black dry bean market classes and atmospheric pressure cooking on the physicochemical attributes of dry bean flours and the extraction and characterization of SDF-rich fractions. Cooking significantly (p < 0.05) increased the dietary fiber content, altering the macronutrient profile. Raw flours exhibited higher levels of extractable phenols and antioxidant capacity, while cooked flours had more hydrolyzable phenols and associated antioxidant activities. Pinto beans were found to have higher levels of slowly digestible starch (23.76%) and resistant starch (5.24%) compared to black beans (20.63% and 3.22%, respectively). The SDF-rich fraction from cooked flours showed a reduced residual protein content and included pectic polysaccharides, hemicelluloses, and raffinose family oligosaccharides (RFOs), with cooking affecting their molecular weight distribution. These fractions demonstrated shear-thinning behavior and temperature-dependent viscosity. The study highlights the significant influence of market class and cooking process on the nutritional and antioxidant properties of dry beans, suggesting their potential contributions to dietary health.

Impact of Fermentable and Viscous Dietary Fiber on Gut-Derived Uremic Toxins in Rats with Progressive CKD

Impact of Fermentable and Viscous Dietary Fiber on Gut-Derived Uremic Toxins in Rats with Progressive CKD

Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties

This study aimed to optimize the convective drying of blueberry pomace (BP) to enhance fiber functionality and bioactive compound retention. BP was dried at 50−90 °C with an airflow of 2.5 m s−1. Drying kinetics were modeled using five mathematical models, with the Page model showing the highest accuracy (R2 = 0.9965−0.9996). Higher temperatures increased drying rates (3.7 × 10−3 to 1.2 × 10−2 kg H2O kg−1 db min−1) and moisture diffusivity (4.00 × 10−8 to 2.17 × 10−7 m2 s−1), with an activation energy of 39.55 kJ mol−1. Total dietary fiber remained stable (20.85 ± 0.17 g 100 g−1 db), while soluble fiber increased (3.11–4.66 g 100 g−1 db) with temperature. Water- and oil-holding capacities decreased (10.86–8.61 mL g−1 db and 3.85 to 3.44 mL g−1 db, respectively). The highest total phenolic content (13.65 ± 0.12 mg GAE g−1 db) and antioxidant activity (6.65 mg AAE g−1 db for DPPH) were observed at 70 °C. Energy consumption decreased significantly (13.88–6.95 kW h−1), leading to reduced CO2 emissions. This study demonstrates the effective use of the Page model to optimize convective drying at 70 °C, reducing production costs by 47% and highlighting its potential to produce fiber-rich ingredients from BP with enhanced techno-functional and bioactive properties.

Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder

T he study aimed to characterize pomace powder from the Petit Verdot grape of Mexican winemaking. The powder pomace (dry basis from pomace) was analyzed and contained 6.65% moisture, 9.17% fat, 9.54% protein, 51.41% dietary fiber, 6.10% soluble fiber, 45.3% insoluble fiber, and 4.62% ash. Also, the powder pomace contained various minerals, including calcium, copper, phosphorus, iron, magnesium, manganese, sodium, and potassium. The phenolic compounds found were hydrated quercetin, a cinnamic acid derivative, and a p-coumaric acid derivative. The limited diversity of phenolics in grape pomace powder is counterbalanced by its elevated dietary fiber and nutritional content, positioning it as a viable ingredient for food processing. The freeze-dried grape pomace powder contained a load of 4 log CFU/g, and the MacConkey culture medium detected no possible pathogenic microorganisms. These findings suggest that grape pomace powder could be a promising addition to the food industry, offering a rich source of nutrients and bioactive compounds.