Effect of extraction methods on structural, physiochemical and functional properties of dietary fiber from defatted walnut flour

Abstract

The effect of different extraction methods i.e. extraction with alkali (AEDF), enzyme (EEDF) and enzyme plus shear emulsifying hydrolysis (SEDF) on structure, physiochemical as well as the functional characteristics of dietary fiber (DF) from defatted walnut flour were studied. AEDF process showed significantly higher ( < 0.05) amount of water retention capacity (WRC; 5.39 g/g), water swelling capacity (WSC; 3.16 g/mL), and particle size; while, shown lower value of oil adsorption capacity (OAC; 29 g/g) amongst all. Compared to AEDF, no major differences were observed in network except the matrix in EEDF and SEDF was more porous and honey comb like. DF extracted through AEDF, EEDF and SEDF showed good viscosity and emulsifying activity however, less stability indices. The results from this study suggest that AEDF and EEDF and SEDF had specific effects on the structure-functional properties of DF from defatted walnut flour, which has great potential in food applications.

Optimization of arabinogalactan and taxifolin extraction process from Dahurian larch (Larix gmelinii ) and evaluation of the effects on activities of α-amylase, α-glycosidase, and pancreatic lipase in vitro

“…MS analysis was operated on an API3000 Triple tandem quadrupole mass spectrometry (Applied Biosystems, USA). FTIR analysis was performed as described in the literature (Khan et al, ; Muhammad et al, ) and the spectrum (4000–400 cm −1 ) was recorded on a MAGNA‐IR560 E.S.P (Nicolet, USA). 1H NMR spectra was performed at 400 MHz and recorded on a Varian Mercury +400 MHz NMR spectrometer (Palo Alto, CA, USA).…”

Effects of Maillard reaction on physicochemical and functional properties of walnut protein isolate

“…SEM was performed to observe the surface morphology of WNPI and MRPs under ''SEM, Model VEGA TESCON'' with variable pressure. Gold sputtering of samples was carried out and images were taken at 1, 2, 5, 20 and 50 lm magnifications (Khan et al, 2018).…”

“…The huge consumption of oil from walnut results in production of by-products i.e. defatted walnut flour (DWF) (Khan et al, 2018). Furthermore, the world annual production of DWF in walnut oil industries is still uncertain.…”

“…Furthermore, the world annual production of DWF in walnut oil industries is still uncertain. DWF is further utilized in development of bakery staff or used as feed for animals (Khan et al, 2018). DWF is also reported to be a rich source of proteins, containing about 24% proteins on a dry weight basis (Sze-Tao and Sathe, 2000).…”

Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea

“…It can also extend the shelf life of food products with rich fat contents by increasing the antioxidant capacity of the emulsion (Elleuch et al, 2011). Moreover, multiple biological, chemical, and physical approaches have also been developed to modify food-derived DFs in terms of their microstructure and composition, for the purpose of improving their physiological and functional properties and applying them in food industry (Khan et al, 2018;Nyman & Svanberg, 2002). DF is commonly divided into two categories according to its water solubility, namely soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) (Bader Ul Ain et al, 2019).…”