Functional and physico-chemical properties of six desert-sources of dietary fiber

Cruz‐Requena, Marisol; González, Cristóbal; Barragán, Lilia Arely Prado; Correia, Tereza; Esquivel, Juan Carlos Contreras; Herrera, Raúl Rodríguez

doi:10.1016/j.fbio.2016.08.001

Cited by 27 publications

(20 citation statements)

References 33 publications

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“…For the determination of SC, accurately weighted 1 g of dry SDF (volume, V 1 ) was mixed with distilled water (15 mL). The bottle was shaken for 24 h to remove any trapped bubbles, and the swelling volume ( V 2 ) of hydrated samples was then recorded (Requena et al ., ). SC was calculated by the following equation:

SC false(mL {normalg}^{- 1} false) = \frac{V_{2} - V_{1}}{V_{1}} .

…”

Section: Experimental Methodsmentioning

confidence: 97%

Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction

Bai

Gao

et al. 2019

Int J of Food Sci Tech

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Response surface methodology was employed to optimise the process parameters for subcritical water extraction of soluble dietary fibre (SDF) from defatted coconut flour. The obtained model was applied to predict the optimum response values and verified by validation experiment. The composition, structure, properties and bioactivities of the extracted SDF were studied. Effects of extraction temperature, extraction time, solid-liquid ratio and mesh number on the yield of SDF were investigated. The extraction at 140°C for 30 min, a solid-liquid ratio of 1:30, and a mesh number of 80 resulted in the extraction rate of SDF of 14%. Moreover, monosaccharide analysis indicated that SDF primarily contains mannose and galactose respectively. As indicated by X-ray diffraction and thermal analysis, SDF has low degree of crystallinity and high thermal stability. Additionally, SDF has high water holding, oil holding and swelling capacities, while exhibits high antioxidant activity against DPPH, ABTS + and˙OH radicals, as well as high in vitro hypoglycaemic activity. The SDF also exhibits good biofunctions, such as good toxic ions and bile acid salts adsorption. This study demonstrates that defatted coconut flour, which is an inexpensive source of natural dietary fibre, can be suitably used as a functional food ingredient in the food industry.

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SC false(mL {normalg}^{- 1} false) = \frac{V_{2} - V_{1}}{V_{1}} .

…”

Section: Experimental Methodsmentioning

confidence: 97%

Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction

Bai

Gao

et al. 2019

Int J of Food Sci Tech

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“…Swelling capacity (SWC), water holding capacity (WHC) and oil holding capacity (OHC) were determined according to the methods described by Requena et al ().…”

Section: Methodsmentioning

confidence: 99%

Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables

Jin

et al. 2020

Int J of Food Sci Tech

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A new hybrid processing technology, mixed-strain (Lactobacillus plantarum and Pediococcus acidilactici; mixed-LAB) fermentation combined with high hydrostatic pressure (HHP) treatment, was used to modify the dietary fibre (DF) in Sichuan pickled vegetables. This process significantly improved the swelling and water holding capacities of the DF, while the oil holding capacities first increased and then decreased sharply with elevated pressure. Physio-functional properties of DF, including heavy metal adsorption, cholate adsorption and a-amylase inhibitory activity, were also enhanced, and antioxidant activity assays revealed an increase in the free radical scavenging ability and the ferric reducing adsorption capacity. The DF structure analysis showed that the hybrid process increased the contents of soluble dietary fibre and monosaccharides of the DF. Moreover, the microstructure is loosened and the surface pore size is expanded. These results indicate that combining mixed-LAB fermentation with HHP treatment is a potential tool that would enable the production of a better quality of DF.Hybrid process improves the quality of dietary fiber W. Li et al. Ethical GuidelinesEthics approval was not required for this research.Hybrid process improves the quality of dietary fiber W. Li et al.

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“…The CEC was based on the method described by Requena et al [6] Dry BSDF samples were immersed in 0.1 mol/L HCl. After 48 h, the excess acid was removed by distilled water, and the residue was freeze-dried.…”

Section: Cation Exchange Capacity (Cec)mentioning

confidence: 99%

“…[4,5] Therefore, DF is associated with reduced risk of obesity, diabetes, cardiovascular disease, and certain types of cancers, and some evidence exists about prebiotic DF and its benefits to intestinal functions such as stool bulking, regularity, and consistency of depositions. [6] The processing methods and functional properties of DF are related to its physicochemical and honeycomb structure. Compared with insoluble dietary fiber (IDF), soluble dietary fiber (SDF) not only exhibits more functional properties, but also possesses a greater capacity to provide viscosity, and acts as emulsifier.…”

Section: Introductionmentioning

confidence: 99%

Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties

Song

2018

International Journal of Food Properties

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In this study, the effects of extrusion combined with cellulase on the structural, physicochemical, and functional properties of bamboo shoots dietary fiber were evaluated. Extrusion-cellulase treatment increased the contents of soluble dietary fiber (22.17 g/100 g dry solids). The scanning electron microscopy and Fourier transformed infrared spectroscopy analyses showed that the extrusion-cellulase treatment altered the structure of bamboo shoots dietary fiber without destroying the main components. Bamboo shoots dietary fiber modified by extrusion-cellulase treatment showed improved water-holding capacity (9.34 g/g dry solids), oil-holding capacity (10.74 g/g dry solids), swelling capacity (8.32 mL/g dry solids), cation exchange capacity and functional properties, including glucose adsorption capacity (158 mg/g dry solids), cholesterol adsorption capacity (9.8 mg/g dry solids (pH 2), and 11.4 mg/g dry solids (pH 7)), and nitrite ion adsorption capacity (29 μg/g dry solids (pH 2) and 21 μg/g dry solids (pH 7)). This experiment provided a theoretical basis for the modification of bamboo shoots dietary fiber, and the bamboo shoots dietary fiber modified by extrusion-cellulase can be useful as a fiber-rich ingredient in functional foods.

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Functional and physico-chemical properties of six desert-sources of dietary fiber

Cited by 27 publications

References 33 publications

Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction

Properties of soluble dietary fibre from defatted coconut flour obtained through subcritical water extraction

Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables

Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties

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