Improved function of bamboo shoot fibre by high‐speed shear dispersing combined with enzyme treatment

Yang, Mo; Wu, Liangru; Cao, Chongjiang; Wang, Suya; Zhang, Dongmei

doi:10.1111/ijfs.14004

Cited by 17 publications

(18 citation statements)

References 35 publications

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“…It has been reported that different extraction methods tend to result in different molecular weights, which can further affect the functional activity of SDF [ 37 ]. EE-SDF, MEE-SDF, and TPP-SDF showed two main peaks, in which the Mw value of the highest peak was 168.57, 9.28, and 2.66 kDa, and the peak area was 87.91%, 92.90%, and 86.10%, respectively ( Table 3 ), indicating that microwave treatment can facilitate the release of SDF with low molecular weights, which is similar to the effect of microwave treatment reported by Yang et al [ 38 ]. In addition, the TPP-SDF had lower Mw values than MEE- and EE-SDF, mainly because TPP extraction tends to result in low molecular weights of SDF.…”

Section: Resultssupporting

confidence: 83%

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

Peng

Ren

et al. 2022

Foods

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In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from Pyrus ussuriensis Maxim pomace via three methods including enzymic extraction (EE), microwave-assisted enzymatic extraction (MEE), and three-phase partitioning (TPP). The effects of different extraction methods on the structure, physicochemical property, and functional activity of the extracted dietary fiber were evaluated. The results showed that different extraction methods had significant effects on the extraction yield, molecular weight distribution, thermal stability, antioxidant activity, and hypoglycemic activity in vitro, but resulted in no difference in the structure and composition of functional groups. It is noteworthy that SDF extracted by TPP has a more complex and porous structure, lower molecular weight, and higher thermal stability, as well as better physicochemical properties and in vitro hypoglycemic activity. IDF extracted by MEE showed the greatest water and oil holding capacity; the highest adsorption capacity for glucose, cholesterol, and nitrite ion; as well as the strongest inhibitory activity on α-amylase. These results suggest that PUP may be a source of cheap natural dietary fiber.

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Section: Resultssupporting

confidence: 83%

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

Peng

Ren

et al. 2022

Foods

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“…Nitrite ion adsorption capacity The methods described by Yang 19 and Zhang et al 23 were used to determine the nitrite ion adsorption capacity (NIAC) of the samples. First, 500 mg of sample was added to 25 mL of 100 μmol L −1 sodium nitrite solutions (pH 2.0 or 7.0) simulating the stomach and small intestine environments, and the mixtures were allowed to react at 37 °C for 2 h. Thereafter, the samples were centrifuged at 4000×g for 20 min and the supernatant was collected for subsequent testing.…”

Section: Bile Acid Binding Capacitymentioning

confidence: 99%

Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

2022

J Sci Food Agric

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BACKGROUND: Cabbage is one of the most economical cooked vegetables in terms of its relatively low price and high nutritional value. It is rich in dietary fiber, multivitamins, and a variety of anti-oxidants. In this study, we compared the effects of high-hydrostatic pressure (HHP) and high-pressure homogenization (HPH) treatments on changes in composition and physiological functions of cabbage dietary fiber. RESULTS:The total dietary fiber content (36.06 ± 1.65%) and nitrite ion adsorption capacity (2.37 ± 0.01 ∼mol•g −1 ) of HHPtreated cabbage powder were higher than those of untreated cabbage powder. The soluble dietary fiber content (36.18 ± 0.89%) and the emulsifying activity (36.18 ± 0.89%) and emulsifying stability (47.88 ± 4.35%) of HPH-treated cabbage powder were higher than those of untreated cabbage powders. The significant reduction in particle size induced by the highpressure treatments caused differences in the properties of the treated and untreated cabbage powder samples. Scanning electronic microscopy analysis revealed that the microstructure of the HPH-treated cabbage powder changed from patches to fine granules with concave-convex markings on the surface, and that the surface area was significantly higher than that of the untreated cabbage powder. The high-pressure-treated cabbage powder has good homogeneity sensory properties after rehydration. Moreover, the changes in the properties of cabbage powder induced by the high-pressure treatments caused the cholesterol adsorption capacity and glucose dialysis retardation index of the treated cabbage powders to be higher than those of the untreated cabbage powder. CONCLUSION: In summary, high-pressure processing and micronization of cabbage can render it a multifunctional source of dietary fiber. We believe that this study provides a new method for processing and using leftover vegetables.

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“…They are not only delicious but also therapeutically rich. Investigation of the juvenile shoots to understand its exceptional nutritional values and health benefits is already highlighted by numerous studies [8][9][10]. The outcomes showed that the shoots are rich in nutrients and massive health promoting compounds.…”

Section: Introductionmentioning

confidence: 99%

Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread

Nyamayi¹,

Anyango²,

Omwamba³

2022

JFNS

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With the numerous studies pertaining to bamboo shoot utilisation, little have been explored on the bread baking industry and general consumption in Kenya. The objective of this study was to conduct descriptive sensory and consumer acceptability analyses on wheat-cassava-bamboo shoot composite bread. Bamboo shoot flour was composited with wheat: cassava (80:20) at different levels of 0% (control), 2.5%, 5%, 7.5%, 10% and used to make composite bread. In descriptive sensory analysis, Principle Component Analysis (PCA) was used to outline systematic variations in bread sensory attributes. The results of PCA showed the existence of 3 principle components that explained a total variation of 78.5%. The PCA of composite bread sensory attributes indicated 9.75% variation based on the presence of bamboo shoots flour while there was 11.3% variation due to bamboo shoot flour absence. The highest variation (57.4%) was due to intensity of bamboo shoot flour in the bread. Consumer acceptability test was conducted using a 5-point hedonic scale and involved 50 semi-trained panellists. The study found out that 2.5% bamboo shoot flour bread had no significant difference (p > 0.05) in terms of taste, aroma, crumb colour, crust colour and overall acceptability compared to control. However, there was gradual decrease in consumer acceptability of all the attributes tested with increase in proportion of bamboo shoot flour. A substitution level of up to 2.5 bamboo shoot flour in composite bread on overall acceptability was indistinguishable to the control bread; hence has significant potential for incorporation in bakery products. The results of this study show that blending bamboo shoots with wheat-cassava flours for bread making is a suitable strategy to increase bamboo shoot utilisation in the baking industry and improve food security.

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Improved function of bamboo shoot fibre by high‐speed shear dispersing combined with enzyme treatment

Cited by 17 publications

References 35 publications

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods

Effects of high‐hydrostatic pressure and high‐pressure homogenization on the biological activity of cabbage dietary fiber

Sensory Evaluation of Wheat-Cassava-Bamboo Shoot Composite Bread

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