Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues

Peerajit, Pichupa; Chiewchan, Naphaporn; Devahastin, Sakamon

doi:10.1016/j.foodchem.2011.12.022

Cited by 143 publications

(126 citation statements)

References 33 publications

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“…As a consequence of such differences in its hydratation capabilities, each fibre type produces a different physiological response (Garcia et al 2010). In addition, the functional properties of dietary fibre vary widely depending on sources of the fibre (Peerajit et al 2012). Table 1 presents the values of IDF, SDF as well as TDF of fresh and dehydrated Cape gooseberry.…”

Section: Dietary Fibrementioning

confidence: 99%

“…A high proportion of IDF could be considered an advantage because IDF can be used by the food industry as an ingredient to increase the content of indigestible insoluble compounds. In addition, a high IDF content could have beneficial health effects related to increases in satiety and in the volume and weight of faecal mass, thus promoting improved functioning of the digestive system (Peerajit et al 2012).…”

Section: Dietary Fibrementioning

confidence: 99%

“…Since IDF has a high water holding capacity and seems to relate to the intestinal regulation and SDF is involved in decreasing the rate of lipid and carbohydrate absorption, it is recommended that the ratio of IDF to SDF should be in the range of 1.0-2.3 for certain food application (Peerajit et al 2012). The ratio IDF to SDF in fresh Cape gooseberry samples presented a value of 7:1.…”

Section: Dietary Fibrementioning

confidence: 99%

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Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

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Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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“…DFs form food components (cellulose, hemicelluloses and lignin), non-digestible constituents in the cell walls of plants, fractions of food (polysaccharides and lignin) as well as non-digestible oligosaccharides (Mccleary et al, 2010). Epidemiological studies suggested that DFs consumption can help in maintaining the functional integrity of the gastrointestinal system, and reducing colon cancer and heart disease (Davidson and Mcdonald, 1998) which are related to physicochemical and functional properties of DFs depending on the food sources, extraction methods, chemical composition, structure, and particle size of DFs (Peerajit et al, 2012;Wuttipalakorn et al, 2009). Therefore, it is recommendable to explore new sources of DFs.…”

Section: Introductionmentioning

confidence: 99%

“…Various processing steps also lead to the modification of fiber compositions and microstructure, which in turn, lead to both desirable and undesirable changes in the functional and nutritional properties of the fibers (Peerajit et al, 2012). Besides fruits and cereals, vegetables are important part of the diet and also serve as one of the main sources of DFs.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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Regeneration of Used Frying Oils by Selected Metal–Organic Frameworks as Adsorbents

Yılmaz

Güner

2018

J Americ Oil Chem Soc

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The aim of this study was to utilize seven synthesized metal-organic frameworks (MOF) and three natural clays as adsorbents in regenerating used frying oil. First, surface and pore properties, and morphologies of the adsorbents were determined, and used frying oil was treated at 0.1% addition (w/w) level. Then, physicochemical properties, mineral, and fatty-acid compositions of oil were analyzed. Finally, a recycling study was performed over five cycles with three selected adsorbents. Although there were only small improvements in oil color values, oil turbidity was significantly reduced with the adsorbents. Free fatty acidity values were reduced by 50.6% and 42.2% with Ti-MOF and zeolitic-MOF (ZIF-8-MOF) adsorbent treatments. Likewise, peroxide value reductions ranged from 43.6% with the Ti-MOF to 18.1% with natural zeolite. Reductions in the total polar materials (TPM) were the highest (42.5%) with aluminum-MOF (Al-MOF) followed by the ZIF-8-MOF (40.4%). Contents of aluminum, zinc, phosphorous, chromium, magnesium, and potassium were measured in the control and adsorbent-treated oil samples, and it was found that there was no leakage of minerals from the MOF into the oil, but rather some reductions due to adsorption. Furthermore, recycling studies with Ti-MOF, Cr-MOF, and sepiolite showed that the MOF can be used up to five times with only small activity losses compared with sepiolite. Overall, this study demonstrated the great potential of the MOF as adsorbents for frying oil regeneration, and pointed out that more research needed to design and synthesize new MOF structures for applying in the edible oil industry.

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Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues

Cited by 143 publications

References 33 publications

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Regeneration of Used Frying Oils by Selected Metal–Organic Frameworks as Adsorbents

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