Soluble Dietary Fiber Content Research Articles

Improve the functional properties of dietary fibre isolated from broccoli by-products by using different technologies

The aim of this study was to analyze the chemical composition of leaves, stems and inflorescences obtained from broccoli by-products in order to develop the improvement of the composition and functional properties of DF from broccoli by-products through treatment with different degradation methods, such as modifications with supercritical fluids, enzymatic, autoclave and ultrasound treatment. The results showed that the chemical composition of the different parts of the broccoli by-products, leaves, stems and inflorescences was significantly different, highlighting that the content of insoluble and soluble dietary fibre was higher in the stem. The enzymatic treatments decreased the content of neutral sugars and increased the content of uronic acids, which was related to the increase of specific functional activities. Cellulase and the multi-enzymatic visconzyme complex improved the solubility and glucose adsorption capacity, whereas supercritical fluids treatment improved the swelling, water retention and lipid absorption capacities. The value of non-extractable phenolic compounds was higher in the inflorescences and increased with enzyme and supercritical fluid treatments, as well as the antioxidant capacity. Enzyme treatment also had a greater effect on the stimulation of the growth of the lactic acid bacteria studied and, therefore, reached the highest values in the production of all short-chain fatty acids analysed. Therefore, the use of enzyme treatments of dietary fibre obtained from broccoli by-products improves the functional properties of broccoli fibre.

Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size

The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1–33.6% to 6.0–17.8%, increased protein digestibility from 73.6–75.0% to 78.2–82.2%, and enhanced soluble dietary fiber contents from 6.1–7.8% to 7.4–10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B1 (thiamine), B3 (niacin), and B9 (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.

Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation

ABSTRACT Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that the isolate yielded higher SDF and total dietary fiber (TDF) than that of Trichoderma viride (P < .01), a fungus commonly used to decompose plant fiber, indicating that the strain can be used to ferment citrus dregs producing SDF. Optimal fermentation conditions for the isolate were determined and comprised of solid seed amplification mode, 2:1 ratio of peels to pomace, fermentation temperature of 28°C, and fermentation time of 3 days. The SDF yields improved from 6.77% to 36.56%. These results demonstrated that Penicillium sp. Cis16 fermentation was good to produce balanced dietary fiber containing higher SDF levels.

Secagem de cascas de manga em cilindro rotativo e caracterização de diferentes variedades

ABSTRACT Mango peel, a by-product of the mango pulp industry, is rich in nutrients but with high moisture content. Drying is indicated to stabilize the residue and use of a drum-dryer is a little studied alternative. The present study evaluated the application of this technology for mango peels, investigating the influence of process conditions. The potential of mango peels from Palmer, Haden, Keitt, and Espada Vermelha varieties was also assessed using physicochemical analyses. The results showed differences between the varieties: Palmer exhibited the lowest moisture content (73.97 g per 100 g); Keitt the highest reducing sugar content (25.06 g per 100 g d.b.); Haden the highest soluble dietary fiber content (20.85 g per 100 g d.b.); and Espada Vermelha the highest phenolic compound content (5462 mg GAE per 100 g d.b.). Palmer mango peels were dried, varying temperature (130.6/146.4 ºC) and residence time (14/28 s). The independent variables influenced mass flow rate, moisture content, and color parameter a*. The antioxidant capacity, phenolic compounds and total carotenoid content, in addition to other color parameters, were not affected. The best process conditions were determined at 138.4-146.4 ºC and 14-21 s. The flakes exhibited phenolic compound contents of 3200 mg GAE per 100 g d.b., and antioxidant capacity of 360 µmol TE g-1 d.b. The product can be used as an ingredient in food formulations.

Edible Flowers as a Source of Dietary Fibre (Total, Insoluble and Soluble) as a Potential Athlete's Dietary Supplement.

Edible flowers have been gaining popularity among researchers, nutritionists and chefs all around the world. Nowadays, flowers are used to make food look and/or taste better; however, they are also a very good source of valuable nutrients (antioxidants, vitamins, proteins, fats, carbohydrates, macro and microelements). The aim of our study was to determine the content of dietary fibre and total protein in selected edible flowers; we also compared the nutritional content of petals, differentiating between the representatives of the Oleaceae and Asteraceae families, as well as herbaceous vs. woody plants. The study material consisted of petals of 12 edible flower species (Magnolia × soulangeana, Sambucus nigra L., Syringa vulgaris L. (white and violet flowers), Robinia pseudoacacia, Forsythia × intermedia, Cichorium intybus L., Bellis perennis, Tussilago farfara L., Taraxacum officinale F.H. Wiggers coll., Centaurea cyanus L., Calendula officinalis). Dietary fibre content was determined by the enzymatic-gravimetric method and ranged from 13.22 (Magnolia × soulangeana) to 62.33 (Calendula officinalis L.) g/100 g. For insoluble dietary fibre (IDF), the values ranged from 8.69 (Magnolia × soulangeana) to 57.54 (Calendula officinalis L.) g/100 g, and the content of soluble dietary fibre (SDF) was between 1.35 (Syringa vulgaris L.-white flowers) and 7.46 (Centaurea cyanus L) g/100 g. Flowers were also shown to be a good, though underappreciated, source of plant protein, with content ranging from 8.70 (Calendula officinalis L.) to 21.61 (Magnolia × soulangeana) g/100 g dry matter (Kjeldahl method). Considerable amounts of protein were found in the flowers of the olive family (Oleaceae) and woody plants, which can enrich the daily diet, especially vegan and vegetarian. Edible flowers of the Asteraceae family, especially the herbaceous representatives, contained high levels of both total dietary fibre and its insoluble fraction; therefore, they can be a rich source of these nutrients in the daily diet of athletes, which would perform a prebiotic function for gut bacteria.

Modification of Artichoke Dietary Fiber by Superfine Grinding and High-Pressure Homogenization and Its Protection against Cadmium Poisoning in Rats.

This study was carried out to investigate the effects of superfine grinding (SP) and high-pressure homogenization (HPH) on the structural and physicochemical properties of artichoke dietary fiber (ADF), as well as the protective effects against cadmium poisoning in rats. The structural characteristics and physicochemical properties of ADF, HPH-ADF (ADF treated by HPH) and CM-ADF (ADF treated by SP and HPH) were determined, and cadmium chloride (CdCl2) was induced by exposing rats for 7 weeks. The amounts of creatinine and urea; the activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum; the quantity of red blood cells, hemoglobin, white blood cells and neutrophil proportion in blood samples; and the activity of glutathione peroxidase (GSH-Px) in liver tissue were analyzed. Hematoxylin-eosin (HE) staining was performed to analyze the tissue structure and pathology of the liver and testis. The results showed that ADF subjected to HPH and SP-HPH exhibited increased content of soluble dietary fiber (SDF) (p < 0.05). HPH and SP-HPH treatments increased oil-holding capacity (OHC), total negative charge (TNC) and heavy metal adsorption capacity (p < 0.05). The CdCl2 intervention led to a significant increase in AST, ALT, creatinine, urea, neutrophil proportion and white blood cell count, as well as a significant decrease in GSH-Px activity, red blood cell count and hemoglobin (HGB) (p < 0.05). In rats fed with ADF, HPH-ADF and CM-ADF significantly reduced creatinine, urea amounts, ALT, AST activity in serum, leukocyte count and the neutrophil ratio in blood and increased GSH-Px activity in the liver, in addition to increasing the erythrocyte count and hemoglobin count in blood (p < 0.05). H&E staining results showed that steatosis in the liver was significantly reduced, whereas testicular tissue edema was improved. These results indicate that ADF exhibited positive activity against cadmium poisoning in rats and that CM-ADF had a better protective effect than ADF and HPH-ADF. ADF has specific potential to be used in health foods or therapeutic drugs, providing a reference for the development and utilization of artichoke waste.

Insight into the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods

SummaryThe effects of high‐temperature cooking (HTC), high‐pressure homogenisation (HPH), ultrasonic treatment (UT), and their combination (i.e., UT–HTC, HPH–HTC, and UT–HPH) on the physicochemical, structural, and in vitro hypoglycemic properties of bamboo shoot dietary fibres (BSDF) were investigated and compared. The soluble dietary fibre, arabinose, and glucose contents increased in all modified samples. The BSDF obtained by UT had a loose structure with a honeycomb appearance on the surface. UT–HTC resulted in the highest water‐holding capacity (8.38 g g−1) and α‐amylase activity inhibition ratio (56.14%). The BSDF modified by HPH–HTC had the lowest relative crystallinity (27.96%). Compared with those of control check (CK), the oil‐holding and swelling capacities of samples treated by UT–HPH increased by 55.35% and 91.47%, respectively. The glucose adsorption capacity of samples followed the order: UT–HTC &gt; UT–HPH &gt; HPH–HTC &gt; HPH &gt; UT ≈ HTC. Furthermore, the maximum glucose dialysis retardation index values of BSDF treated by UT–HPH, HPH, and HPH–HTC increased by 44.51%, 30.61%, and 27.20%, respectively, in comparison with CK. This study indicated that UT–HTC, HPH–HTC, and UT–HPH are innovative and promising modification methods to obtain BSDF with excellent physicochemical and functional properties.

Effects of high-hydrostatic pressure and high-pressure homogenization on the biological activity of cabbage dietary fiber.

Cabbage is one of the most economical cooked vegetables in terms of its relatively low price and high nutritional value. It is rich in dietary fiber, multivitamins, and a variety of anti-oxidants. In this study, we compared the effects of high-hydrostatic pressure (HHP) and high-pressure homogenization (HPH) treatments on changes in composition and physiological functions of cabbage dietary fiber. The total dietary fiber content (36.06 ± 1.65%) and nitrite ion adsorption capacity (2.37 ± 0.01 μmol·g-1 ) of HHP-treated cabbage powder were higher than those of untreated cabbage powder. The soluble dietary fiber content (36.18 ± 0.89%) and the emulsifying activity (36.18 ± 0.89%) and emulsifying stability (47.88 ± 4.35%) of HPH-treated cabbage powder were higher than those of untreated cabbage powders. The significant reduction in particle size induced by the high-pressure treatments caused differences in the properties of the treated and untreated cabbage powder samples. Scanning electronic microscopy analysis revealed that the microstructure of the HPH-treated cabbage powder changed from patches to fine granules with concave-convex markings on the surface, and that the surface area was significantly higher than that of the untreated cabbage powder. The high-pressure-treated cabbage powder has good homogeneity sensory properties after rehydration. Moreover, the changes in the properties of cabbage powder induced by the high-pressure treatments caused the cholesterol adsorption capacity and glucose dialysis retardation index of the treated cabbage powders to be higher than those of the untreated cabbage powder. In summary, high-pressure processing and micronization of cabbage can render it a multifunctional source of dietary fiber. We believe that this study provides a new method for processing and using leftover vegetables. © 2022 Society of Chemical Industry.

A comparative study of dietary fiber content, In vitro starch digestibility and cooking quality characteristics of pigmented and non–pigmented traditional and improved rice (Oryza sativa L.)

Thirty-two traditional and newly improved pigmented and non-pigmented rice varieties were evaluated for their eating and cooking quality and dietary fiber (DF) content. Seasonal variability of DF content, in–vitro starch digestion rate (DR) and expected glycemic index (eGI) were evaluated using selected representative samples. Rice varieties were categorized either high or intermediate amylose content but with hard, medium or soft gel consistency. Average insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) content ranged between 1.13–6.76% and 0.03–1.00%, respectively. Pigmented rice reported significantly higher IDF content compared to non–pigmented rice and also showed a significant statistical correlation (r > 0.56, P < 0.01) between IDF and pigmentation. There was no seasonal variation observed in rice DF content between two cropping seasons. Pigmented rice varieties showed significantly lower (P < 0.05) starch digestibility and glycemic index values (DR:58.8–66.5; eGI:71.9–76.2) than non–pigmented rice (DR:69.1–71.5; eGI:77.6–79.0). Pigmented rice showed significantly higher negative correlation (r > -0.68, P < 0.01) with DR.

Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions

SummaryThis work aimed to collect and study all milling fractions generated during an industrial rye milling technology and to select nutritionally promising subfractions for further investigations (chemical composition and rheological behaviour) also considering their yield. To investigate the varietal effect, four rye samples were examined and applied in the milling experiments. The results showed great variability of technological properties (mainly in viscous behaviour) among rye samples. Generally, subfractions had higher protein, lipid, total and soluble dietary fibre content than white flours, and several subfractions provided higher values even than wholemeal flours. Significant differences were found between the fractions in the mixing and viscous behaviour, which could be explained principally by the variable dietary fibre content and composition, however, the effect of protein content was found also prominent. The results pointed out that alternative milling products with favourable composition and technological properties can be produced by collecting appropriate subfractions.

Nutritionally Important Starch Fractions and Sensory Acceptability of Oats Incorporated Pongal – A Traditional Indian Food

Oats are being promoted as health food ingredient for its functional attributes due to high β-glucan content. There is immense scope for utilization of oats, in formulation of high fiber food products that confer health benefits, however its utilization in Indian cuisine is limited. This study aimed to explore the use of oats as a functional ingredient in an Indian traditional food and study its sensory acceptability and starch digestibility profile. The product was formulated by replacing rice with oats at a level of 20% and evaluated for sensory acceptability and starch fractions of nutritional importance through controlled enzymatic digestion involving enzymes such as amyloglucosidase, invertase and pancreatin. In addition, estimation of rapidly available glucose and starch digestibility index was carried out. Sensory analysis revealed that the product was acceptable, with no noticeable differences observed between control pongal (CP) and oats integrated pongal (OP) in terms of color, appearance, texture, aroma, mouthfeel, after taste, and overall acceptability. The addition of oats led to a substantial decrease in total starch and resistant starch content, whereas rapidly digestible starch (RDS), slowly digestible starch (SDS) and rapidly available glucose (RAG) increased significantly. The starch digestibility index of OP was 31, which was significantly greater than the starch digestibility index of CP, which was 16. These findings suggest that incorporation of oats helps in value addition of pongal in terms of enhanced digestibility with increased soluble dietary fiber content that aids in healthy gut microbiome.

Effect of high‐pressure CO2 injection on the physicochemical properties and lipoxygenase activity of extruded rice bran

AbstractBackground and ObjectivesRice bran is rich in nutrients but not very stable and available, so extrusion of it broadens its utilization value. The objective was to investigate the effects of extrusion parameter variables on the physicochemical properties and lipoxygenase activity of extruded rice bran. The extrusion parameter variables were set as extrusion temperature (80, 90, 110, 140°C); CO2 injection, and no CO2 injection; screw speed (200, 300 rpm).FindingsCO2 injection significantly affected the expansion characteristics and lipoxygenase activity of extruded rice bran. It better inhibits lipoxygenase activity and at a fixed screw speed of 200 rpm, the bulk density of extruded rice bran with CO2 injection was higher than that of conventional extrusion. After extrusion, the soluble dietary fiber content was significantly increased in the extruded samples compared with the raw material. In contrast, the content of dietary fiber was not significantly affected by CO2 injection.ConclusionsCompared with the conventional extrusion method, the CO2‐injected extrusion has significant effects on the expansion characteristics and nutritional composition. Extrusion with CO2 injection can reduce lipoxygenase activity more effectively.Significance and NoveltyThe results prove that CO2 extrusion can inhibit the lipoxygenase activity, and change the physicochemical properties of rice bran compared with conventional extrusion. It provides a basis for the application of CO2 as a medium in extruded rice bran food and a new process for processing rice bran by‐products.

Influence of modification methods on physicochemical and structural properties of soluble dietary fiber from corn bran.

Soluble dietary fiber (SDF), which is a component of dietary fibers exhibit many physiological functions, biological activity, and good gel forming ability. In this study, extraction of SDF from corn bran was evaluated using twin-screw extrusion and ultrasonic treatment and the combinations of the respective methods with dual enzyme hydrolysis. The monosaccharide compositions, molecular weight, physicochemical properties, and structural and functional characteristics were determined. The results showed that ultrasonic and twin-extrusion treatments significantly increased the SDF content from 2.42 to 4.58 and 6.54%, respectively. Dual enzyme hydrolysis further increased the SDF content. Modification treatment changed the monosaccharide composition, improved physicochemical and functional properties, such as water and oil holding capacity, nitrite adsorption, and antioxidative ability. In conclusion, physical modification combined with enzyme treatment distinctly improved the extraction yield, physicochemical and functional properties of SDF. Therefore, the modified SDF is suitable as a functional food additive.

Comparative study of biochemical properties, anti-nutritional profile, and antioxidant activity of newly developed rye variants

ABSTRACT The present research was planned to explore the biochemical properties and antioxidant activity of newly developed Pakistani rye variants. For this purpose, four different rye variants (Gp-1, Gp-2, Gp-3, and Gp-4) were procured from the forage section of Ayub Agriculture Research Institute, Faisalabad. In first phase, each sample was milled to convert it into powder and was analyzed for their phytochemical profile. In second phase, the mineral contents were explicated through flame photometer and atomic absorption spectrophotometer. In the last phase, the qualitative (tannin, phenols, saponin, and terpenoids) and quantitative screening of the phytochemicals (TPC, total flavonoids, DPPH, FRAP, and ABTS) were carried out through their respective methods. Results showed that the maximum total dietary fiber (TDF) content (24.47%), insoluble dietary fiber (IDF) (17.8%), and soluble dietary fiber (SDF) content (6.67%) were elucidated in the Gp-2 followed by Gp-4, Gp-3, and Gp-1. The maximum TPC (2.73 mg/g), DPPH (4.25 mg/g), FRAP (1.25 mg/g), ABTS (1.92 mg/g), and total flavonoids (12.31 mg/g) were explored in Gp-2; meanwhile, minimum TPC (1.05 mg/g), DPPH (1.05 mg/g) FRAP (1.017 mg/g), ABTS (1.02 mg/g), and total flavonoids (6.51 mg/g) were observed in Gp-4. The anti-nutritional compounds were not found in the Gp-1 and Gp-2, while Gp-3 and Gp-4 showed anti-nutritional compounds. The flavonoids and phenols were present in all the rye variants except Gp-3 and Gp-4, respectively. Conclusively, among the four rye variants, the Gp-2 rye variant was more nutritious and had good bioactive potential as it contained more antioxidants and biochemical profile than the rest of the variants.

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

This paper studied the influences of low-temperature (temp) extrusion (nonexpanded), high-temp extrusion (expansion), explosion puffing and high-temp jet milling on the modification of wheat bran-germ powder (WBGP) and on the dough properties, storage stability and Chinese steamed bread (CSB) quality in relation to reconstituted whole wheat flour (WWF). The four pretreatments significantly increased the soluble dietary fiber content of WBGP by 79.0%, 72.8%, 47.6% and 70.9%, respectively, and the lipase and lipoxygenase activities were inactivated to varying degrees. The extrusion technologies did not cause significant changes in the gluten indexes and pasting properties of WWF, while the low-temp extrusion had better thermal stability and anti-retrogradation. The gas retention coefficients of WWFs were pretreated by extrusion was higher than the other WWFs. The specific volume of CSB pretreated by low-temp extrusion was slightly larger than that of control, and the cell diameters and coarse cell volumes were smaller. Pretreatment can obviously inhibit the increase in fatty acid contents of WWF during storage and inhibit enzyme activity. The storage stability of extrusion technologies was better than that of wheat flour. Altogether, low-temp extrusion was more suitable for pretreating WBGP.

Correlation of microstructure, pore characteristics and hydration properties of wheat bran modified by airflow impact mill

Strategies that could modify the structure of wheat bran by micronization are of great interest to improve its industrial application. The correlation between microstructure, pore characteristics and hydration properties of plant-scale, tissue-scale and cellular-scale wheat bran modified by airflow impact mill (AFIM) was investigated. AFIM treatment mainly caused different structural disruption of micropores in pericarp and aleurone layer, which significantly increased the soluble dietary fiber content, water-soluble index, whiteness and suspension stability of AFIM-treated wheat bran, but had a negative effect on its hydration properties (including water retention capacity, swelling capacity and oil retention capacity). Pearson correlation analysis indicated that the water retention capacity of wheat bran was significantly correlated with the percentage of microporous at the cellular level (r = − 0.99) and the tissue level (r = 0.72). These results could guide the application of different scales wheat bran in food systems.

Effect of acid catalyst on pyroconversion of breadfruit ( Artocarpus altilis ) starch: Physicochemical and structural properties

This work produced pyrodextrins from breadfruit (Artocarpus altilis) starch and evaluated the effect of HCl and CH3COOH as catalysts of pyrodextrinization on physicochemical and structural properties of pyrodextrins. Pyroconversion was performed by spraying the acid solution on starch (1.82 g acid/kg starch) and heated to 140°C for 180 min. The pyrodextrins were analyzed for chemical composition, dextrose equivalent (DE), color parameters, solubility, intrinsic viscosity, infrared spectrum, and granule morphology. The pyroconversion decreased (p < .05) the ash content and the intrinsic viscosity of native starch. The HCl-pyrodextrin was slightly yellow, very water soluble with 8.8% DE. The CH3COOH-pyrodextrin was white, 8.8% soluble with 1.2% DE. The pyrodextrinization reduced α(1,4) bonds of glucans without drastically changing the granule’s morphology. The use of acetic acid was considered a milder treatment, however, it caused an increase in the total and soluble dietary fiber contents, supporting its use to produce pyrodextrins for food applications. Novelty impact statement This article provides the first report of pyrodextrinization of breadfruit (Artocarpus altilis) starch. The HCl as catalyst caused greater changes in starch properties than acetic acid. The acetic acid caused a 10% increase in the total and soluble dietary fiber contents of pyrodextrin.

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.

Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate fraction (total carbohydrates, soluble sugars and oligosaccharides, dietary fiber, and arabinoxylans) of novel flour formulations based on chickpeas and rice enriched with different dietary fiber sources. Moreover, the influence of the addition of fiber-rich ingredients, such as Fibersol® and passion fruit, on the analyzed compounds was also evaluated. Sucrose was the main soluble sugar found in analyzed formulations, and raffinose was the prevalent oligosaccharide, followed by stachyose. The content of total α-galactosides tended to be higher after extrusion cooking. As a consequence of the extrusion treatment, the content of total and soluble dietary fiber was statistically increased in most of the analyzed samples. In general, no significant changes were observed in total arabinoxylan content as a consequence of the extrusion process, while the content of water-soluble arabinoxylans was significantly increased in extruded formulations. It was observed that the content of total available carbohydrates, stachyose, and water-soluble arabinoxylans were significantly influenced by the addition of passion fruit, Fibersol®, and both. The incorporation of these ingredients in gluten-free formulations based on chickpeas and rice allows one to obtain suitable functional formulations for the development of innovative, gluten-free, extruded snack-type products, which could be an interesting alternative for people with celiac disease.

Study on the effects of combined processing of micro‐pulverization and extrusion on the physicochemical properties of oat bran

The utilization rate of oat bran was improved and wastage of resources was reduced using the micro-pulverization technology combined with extrusion in processing oat bran. The effects of micro-pulverization and extrusion treatment on the structure, color, physical and chemical properties, functional properties, and pasting properties of oat bran were evaluated via Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), colorimeter, and rapid viscosity analyzer (RVA). Results showed that the pulverization and extrusion did not produce new functional groups in the bran. However, both treatment methods could increase the content of soluble dietary fiber (SDF) and degree of starch gelatinization, reduce oil-holding capacity (OHC), and increase water solubility index (WSI). Micro-pulverization increased the brightness and slowly digestible starch (SDS) of the bran, reduced rapidly digestible starch (RDS), and enhanced the antioxidant capacity of oat bran. Conversely, extrusion reduced the brightness and antioxidant capacity of oat bran, increased RDS. And extrusion made the surface of the bran relatively flat and denatured the protein. This study provides a theoretical basis that enterprises involved in oat processing can refer to. According to different market needs, adopt appropriate processing methods to process oat bran in order to gain more oat bran products.

Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification.

Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry.