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

Abstract

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.

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

“…The yield of Sample 1 (42.02%) was higher than Sample 2 (36.71%) and Sample 3 (35.39%) which might be due to the insufficient degradation of starch as Wang et al . () had reported that α‐amylase could rapidly increase starch hydrolysis. Compared with the control, the high‐speed dispersion (in Sample 1) remarkably increased the dietary fibre content with a decrease of protein.…”

Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles

“…Initially, the starting temperature of the sample was 30 °C. After holding at 30 °C for 1 min, sample was heated to 90 °C at a rate of 10 °C/min [18]. The following thermodynamic parameters were recorded:…”

Physicochemical, functional, and antioxidant properties of dietary fiber from Rosa roxburghii Tratt fruit modified by physical, chemical, and biological enzyme treatments

“…The wide peak at around 3,400 cm −1 was derived from the stretching vibration of ‐OH groups of cellulose and hemicellulose molecules (Khawas & Deka, 2016). Compared with RIDF, D‐RIDF and C‐RIDF had obvious blue shift at the frequency band, which might be related to the destruction of organic molecules of hydrogen bonds (Wang et al., 2017). The peak at 2,920 cm −1 was mainly due to the stretching vibration of C–H of carbohydrate methylene (Zhang et al., 2019).…”