Properties Of Insoluble Dietary Fiber Research Articles

Investigation of Functional and Structural Properties of Insoluble Dietary Fiber From Sichuan Natural Fermented Pickles With Different Salting Treatments

In this study, the functional and structural properties of insoluble dietary fibers (IDFs) from Sichuan natural fermented pickle vegetables, subjected to different saline treatments are investigated. The IDF is extracted using an ultrasonic‐assisted enzyme method. The primary measurable indicators that are determined, include the water‐ and oil‐holding capacity, swelling capacity, heavy metal adsorption capacity, bile acid salts adsorption capacity, antioxidant activity, and polyphenol content. Additionally, a structural analysis is also performed using infrared spectroscopy, thermogravimetry (TG), and scanning electron microscopy. Experimental results demonstrate that both high and low salt saline fermentations have no significant effect on the techno‐functional properties of IDF in vegetables (p > 0.05); however, the physio‐functional properties, including bile acid salts adsorption capacity, heavy metal adsorption capacity (Pb, As), and the antioxidant capacity are shown to be significantly enhanced (p < 0.05). The low salt saline fermentation is shown to have an improvement effect as compared to the high salt fermentation, which is further supported by the structural characterizations including the structure and chemical groups differences, morphological changes of particles, and thermal stability differences. The findings from this work reveal the effects of saline treatments on the functional properties of IDFs, which are extracted from Sichuan pickle vegetables. In addition, they provide a potential manufacturing technique to improve the quality of the DF in Sichuan pickle vegetables.

Effect of dynamic high pressure microfluidization modified insoluble dietary fiber on gelatinization and rheology of rice starch

Modification of insoluble dietary fiber (IDF) for facilitating its applications has been encouraged in food industry. IDF from soybean residues was treated by dynamic high pressure microfluidization (DHPM), and effect of modified IDF (MIDF) addition on gelatinization and rheology of rice starch (RS) was investigated. It was found that DHPM could effectively reduce particle size of IDF, induce puffed morphology, and increase their water holding capacity. Addition of IDF/MIDF to RS increased peak and final viscosity of paste, and MIDF decreased breakdown and setback value, indicating MIDF may be a great candidate for increasing stability of paste and restraining short-term retrogradation of starch gels. Dynamic rheology indicated that supplementing MIDF changed rheological properties of RS less than IDF did. The results suggested that DHPM would provide an opportunity to change the physicochemical properties of IDF, and the resulting MIDF may be more suitable for designing fiber-enriched products.

Effect of Grinding Methods on Structural, Physicochemical, and Functional Properties of Insoluble Dietary Fiber from Orange Peel

This study evaluated the effect of grinding methods (regular laboratory milling, ultra centrifugal rotor milling, and ball milling) on structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) fraction from orange peel. The results demonstrated that both ultra centrifugal milling and ball milling could effectively decrease average particle size of IDF fraction (81.40 μm and 19.63 μm, resp.). The matrix structure of IDF fraction was destroyed but FTIR structure had no major change after grinding. As particle size decreased, the bulk density and lightness of IDF fraction increased and a redistribution of fiber components from insoluble to soluble fractions was observed. Furthermore, ball milled IDF fraction exhibited significantly higher capacity to retard glucose diffusion and inhibitα-amylase activity (35.09%). This work would give useful insight into effect of grinding methods on properties and functions of orange peel IDF in food industry.

Effect of microfluidization process on the functional properties of insoluble dietary fiber

The effects of microfluidization on the characteristics and physicochemical properties of insoluble dietary fiber (IDF) from peach and oat were investigated. The results showed that microfluidization could effectively reduce IDF particle sizes to submicron scales, trigger a redistribution of some fiber composition from insoluble to soluble fractions and improve the physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity) of IDF to some different extents. After microfluidization the IDF ability in lowering postprandial serum glucose (including the effects of IDF on the diffusion of glucose, glucose adsorption capacity and inhibitory effects of IDF towards α-amylase) and the activity of pancreatic lipase generally increased. It was concluded that microfluidization treatments could effectively improve the functionalities of IDF, which might be a potential fiber-rich ingredients in functional foods.

Content and Properties of Insoluble Dietary Fiber in Feijoa Sellowiana Berg

Content and Properties of Insoluble Dietary Fiber in Feijoa Sellowiana Berg