Improvement of soluble dietary fiber quality in Tremella fuciformis stem by steam explosion technology: An evaluation of structure and function

Wang, Changrong; Lin, Mengfan; Li, Yibin; Guo, Zebin

doi:10.1016/j.foodchem.2023.137867

Cited by 10 publications

(1 citation statement)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to its excellent solubility and water/oil retention capabilities, SDF is commonly utilized as a functional ingredient in the food industry. In some cases, adding IDF to foods can adversely affect the color, flavor, and mouthfeel, leading to a decrease in food quality (Wang et al, 2024). Therefore, the development of functional health products based on SDF is increasingly attracting attention.…”

Section: Introductionmentioning

confidence: 99%

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Chu,

Liu,

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100 g to 12.6 g/100 g, with a reduction of average particle size from 532.4 to 383.0 nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water‐, oil‐holding, and swelling capacities of MPDF were also enhanced. UV–visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98 ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food.

show abstract

Section: Introductionmentioning

confidence: 99%