Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

Abstract

Enzymatic-gravimetric method was used to obtain three fractions of dietary from defatted rice bran. The functional and physiological properties such as viscosity, cation exchange capacity (CEC), and glucose dialysis retardation index (GDRI), cholesterol and bile salt adsorption capacity of the resultant fractions were evaluated. Insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) when compared showed that SDF exhibited significantly (p <0.05) higher viscosity (2.35 mPa.s), greater GDRI value (17.65 %) at 60 min and significantly lowered concentration of cholesterol at pH 7 (29.90 %, p < 0.05). However IDF showed the highest CEC and its adsorption capacity of bile salt was higher than SDF (18.20 % vs. 13.76 %; p<0.05), while CEC and cholesterol absorption capacity of TDF were similar to SDF. These properties indicate that rice bran soluble, insoluble and total fibres are functional ingredients which can be added to various food products and dietetic, low-calorie high-fiber foods to enhance their nutraceutical properties and health benefits.

Microstructure characteristics of tea seed dietary fibre and its effect on cholesterol, glucose and nitrite ion adsorption capacities in vitro: a comparison study among different modifications

“…Moreover, the WHC, OBC and SC of UTF were better than those of bagasse fibre (Sangnark & Noomhorm, ), cumin fibre (Ma & Mu, ), bamboo shoot fibre (Luo et al , ) and coconut fibre (Zheng & Li, ). The reason for this improvement may be that ultrasonic cavitation effect, which destroys the hydrogen bonds between cellulose and hemicellulose molecules and improves the efficiency of hydrated hydroxides, carboxyl groups and capillary action (Daou & Zhang, ). In addition, the reduction of the particle size of the fibre by the ultrasonic treatment probably increases the porosity of the surface structure of the fibre and increases the adsorption capacity of the fibre (Luo et al , ).…”

Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

“…Moreover, during industrial processing, large amount of strong acids and alkalis are discarded, which create significant waste and are not conducive to environmental protection. Daou and Zhang (2013), who extracted DF from defatted rice bran using thermal-stable a-amylase and alcalase, reported that SDF has high viscosity (2.35 mPa s) and glucose dialysis retardation index (GDRI; 17.65%), while IDF has high cation exchange capacity (CEC; 18.20%). Qi and Jiang (2011) evaluated SDF (6.72%) and IDF (66.51%) extracted from soy pods DF using NaOH and cellulase.…”

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

“…These beneficial effects include controlling body weight, lowering blood lipid and glucose levels, reducing risks from cardiovascular and colorectal cancer diseases (Anderson & Jhaveri, ; Galisteo, Duarte, & Zarzuelo, ; Gunness & Gidley, ; Zhu, Du, Zheng, & Li, ), which are attributed to the physicochemical and functional properties of DF. Over the past decade greater dietary fiber materials from fruits and vegetables are being introduced in the market because of the presence of associated bioactive compounds and balanced compositions (Daou & Zhang, ; Peerajit, Chiewchan, & Devahastin, ; Wang, Xu, Yuan, Fan, & Gao, ). These reports illustrate that the physicochemical and functional properties of DFs depend on the food sources, extraction methods and structure of DF (Ma & Mu, ; Martínez et al, ).…”