Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

Geng, Ningning; Song, Jiangfeng; Zhang, Kangyi; Dai, Zhuqing; Li, Dajing

doi:10.1111/jfpp.15710

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…For swelling capacity, 1 g (

M_{0}

) of IDF was taken in a 25 ml measuring cylinder, and the volume of dietary fiber before swelling was recorded (

V_{0}

). Following this, 15 ml of distilled water was added to completely immerse the sample; the mixture was soaked for 24 h and recorded the volume after swelling (

V_{1}

) (Geng et al, 2021):

SC ()(, ml / normalg) goodbreak= \frac{V_{1} - V_{0}}{M_{0}} goodbreak\times 100 %

where,

V_{0}

represents volume of sample before water absorption (ml),

V_{1}

represents volume of sample after water absorption (ml), and M 0 represents sample weight (g).…”

Section: Methodsmentioning

confidence: 99%

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Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Kumari

Das

Deka

2022

Food Processing Preservation

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The present study focused on the utilization of green pea peel (GPP) by‐product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various extraction methods viz., alkaline extraction, ultrasound‐assisted extraction, and ultrasound‐assisted alkaline extraction method (ODF) was employed vis‐à‐vis its effect on yield, kinetics, thermal stability, morphological, and functional properties of IDF. Ultrasound‐assisted alkali extraction method was optimized to extract IDF and was found to be the best extraction method and standardized using rotatable central composite design with time of 30 min, amplitude of 30%, solid to liquid ratio (1:20), and NaOH concentration 1.2 mol/L. ODF evinced biologically rich and higher water and oil holding capacities with low peak and final transition temperature. The morphology of IDF also varied distinctly with extraction processes. ODF conclusively evidenced that it has immense potential to scale up in fulfilling the commercial demand of IDF. Novelty impact statement The pea peel insoluble dietary fiber (IDF) has enormous potential in food processing industries in developing functional foods which could unleash health benefit properties. The utilization could also minimize the environmental footprint of food wastage and disposal issues. The developed IDF from green pea peel (GPP) has enormous economic feasibility among various commercial food sectors viz., beverage, dairy, meat, and other health‐promoting food industries. Extraction of IDF by a suitable extraction method from GPP by‐product which was discarded largely hitherto has immense potential of generating substantial economic benefits every year and it can be an innovative approach for generating functional food ingredients.

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“…For swelling capacity, 1 g (

M_{0}

) of IDF was taken in a 25 ml measuring cylinder, and the volume of dietary fiber before swelling was recorded (

V_{0}

). Following this, 15 ml of distilled water was added to completely immerse the sample; the mixture was soaked for 24 h and recorded the volume after swelling (

V_{1}

) (Geng et al, 2021):

SC ()(, ml / normalg) goodbreak= \frac{V_{1} - V_{0}}{M_{0}} goodbreak\times 100 %

where,

V_{0}

represents volume of sample before water absorption (ml),

V_{1}

represents volume of sample after water absorption (ml), and M 0 represents sample weight (g).…”

Section: Methodsmentioning

confidence: 99%

“…For swelling capacity, 1 g (M 0 ) of IDF was taken in a 25 ml measuring cylinder, and the volume of dietary fiber before swelling was recorded (V 0 ). Following this, 15 ml of distilled water was added to completely immerse the sample; the mixture was soaked for 24 h and recorded the volume after swelling (V 1 ) (Geng et al, 2021):…”

Section: Swelling Capacitymentioning

confidence: 99%

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Kumari

Das

Deka

2022

Food Processing Preservation

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“…Currently, several methods are available for the extraction and modification of IDF, such as physical, chemical, enzymatic, as well as a combination of these methods (Geng et al., 2021; Qi et al., 2016; Xiao et al., 2022; Yang et al., 2019; Zhang et al., 2021). However, among all the methods, enzymatic extraction has attracted much attention due to its high purity, mild extraction conditions, and less environmental impact (Maphosa & Jideani, 2015).…”

Section: Introductionmentioning

confidence: 99%

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L

Zhang

Hao

et al. 2023

Journal of Food Science

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The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme®L. After that, the physicochemical, functional, and structural characteristics of IDFs were analyzed. The results showed that with the purification of degreasing, deproteinizing and destarching, Viscozyme®L can accurately act on the cell wall of okara, leading to the increase in specific surface area of IDF and the formation of honeycomb‐like structure. In accordance with the X‐ray diffraction and Fourier‐transform infrared spectrum investigations, relative crystallinity decreased and certain cellulose components were reallocated and changed into soluble dietary fiber. Moreover, the modified IDF showed improved water‐holding capacity (10.73–11.59 g/g), oil‐holding capacity (5.37–6.60 g/g), and swelling capacity (8.99–12.37 mL/g), leading to improved adsorption capacities of glucose (maximum: 39.60 mg/g), cholesterol (14.54–33.56 mg/g at pH 7; 10.94–19.37 mg/g at pH 2), and cholate and better cation‐exchange capacity. The outcomes demonstrated the potential for the acquired IDFs, particularly the high‐purity modified‐IDFs T3 and T4, to be exploited as functional fiber components in the food sector. Practical Application This study advances the understanding of the internal mechanism of modified insoluble dietary fiber (IDF) with different purities in okara. The obtained high‐purity modified IDF can be employed as a functional fiber raw material in the manufacture of functional foods, and can also be utilized to assist in the treatment of some illnesses due to its well‐established in vivo function.

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Effects of cavitation jet combined with ultrasound, alkaline hydrogen peroxide and Bacillus subtilis treatment on the properties of dietary fiber

Tian,

Sheng,

et al. 2024

Food Bioscience

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Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

Cited by 5 publications

References 31 publications

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L

Effects of cavitation jet combined with ultrasound, alkaline hydrogen peroxide and Bacillus subtilis treatment on the properties of dietary fiber

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Effect of dynamic high‐pressure microfluidization on the physicochemical and structural properties of insoluble dietary fiber from fresh corn bract

Cited by 5 publications

References 31 publications

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme®L

Effects of cavitation jet combined with ultrasound, alkaline hydrogen peroxide and Bacillus subtilis treatment on the properties of dietary fiber

Contact Info

Product

Resources

About

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L