Potential Functional Byproducts from Guava Purée Processing

Lim, Si Yi; Tham, Paik Yean; Lim, Hilary Yi Ler; Heng, Wooi Shin; Chang, Ying Ping

doi:10.1111/1750-3841.14155

Cited by 16 publications

(6 citation statements)

References 42 publications

(57 reference statements)

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“…Besides the well-known effects on nutrient absorption and prebiotic activity, DF consumption has been correlated with a low risk of developing colon cancer, and may contribute to the reduction of cholesterol level. Compared to Raw-ABP, fermentation increased the bile acid binding activity with an effect comparable that found for other potent berry by-products (Lim et al, 2018). DF, in particular pectin (Brown et al, 1999), bind bile acids, and prevent their reabsorption, thus facilitating the excretion.…”

Section: Discussionsupporting

confidence: 55%

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

et al. 2019

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Apple by-products (ABP) underwent fermentation (48 h at 30°C, Fermented-ABP) with a selected binary culture of Weissella cibaria PEP23F and Saccharomyces cerevisiae AN6Y19. Compared to Raw-ABP and Chemically Acidified-ABP (CA-ABP), fermentation markedly increased the hydration properties of ABP. Fermentation led to the highest increases of total and insoluble dietary fibers (DF). Raw-, CA- and Fermented-ABP, at 5 and 10% (w w–1 of flour), were the ingredients for making fortified wheat breads. Addition of ABP and mainly fermentation enhanced dough water absorption and stability, and markedly increased the content of DF. Fortification mainly with 5% of Fermented-ABP did not interfere with bread rheology and color. As shown by profiling volatile compounds, Fermented-ABP imparted agreeable and specific sensory attributes, also appreciated by sensory analysis, and decreased bread hydrolysis index, and delayed mold contamination and firming. Fermented-ABP were suitable ingredients to fortify wheat bread formula, which agreed with bio-economy and environmental sustainability concepts.

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Section: Discussionsupporting

confidence: 55%

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

et al. 2019

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“…The CEC of okara dietary fiber may be connected to its lipid metabolism‐related characteristics. Meanwhile, dietary fiber's cation absorption may cause minerals to be lost (Lim et al., 2018).…”

Section: Resultsmentioning

confidence: 99%

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L

Zhang

Hao

et al. 2023

Journal of Food Science

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The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme®L. After that, the physicochemical, functional, and structural characteristics of IDFs were analyzed. The results showed that with the purification of degreasing, deproteinizing and destarching, Viscozyme®L can accurately act on the cell wall of okara, leading to the increase in specific surface area of IDF and the formation of honeycomb‐like structure. In accordance with the X‐ray diffraction and Fourier‐transform infrared spectrum investigations, relative crystallinity decreased and certain cellulose components were reallocated and changed into soluble dietary fiber. Moreover, the modified IDF showed improved water‐holding capacity (10.73–11.59 g/g), oil‐holding capacity (5.37–6.60 g/g), and swelling capacity (8.99–12.37 mL/g), leading to improved adsorption capacities of glucose (maximum: 39.60 mg/g), cholesterol (14.54–33.56 mg/g at pH 7; 10.94–19.37 mg/g at pH 2), and cholate and better cation‐exchange capacity. The outcomes demonstrated the potential for the acquired IDFs, particularly the high‐purity modified‐IDFs T3 and T4, to be exploited as functional fiber components in the food sector. Practical Application This study advances the understanding of the internal mechanism of modified insoluble dietary fiber (IDF) with different purities in okara. The obtained high‐purity modified IDF can be employed as a functional fiber raw material in the manufacture of functional foods, and can also be utilized to assist in the treatment of some illnesses due to its well‐established in vivo function.

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“…The method of Lim et al ., 24 with modifications, was used to determine the glucose dialysis retardation index (GDRI) of the samples. After 80% ethanol was used to remove most of the soluble carbohydrates, the samples were dried to obtain solid specimens.…”

Section: Methodsmentioning

confidence: 99%

“…The method of Lim et al, 24 with modifications, was used to determine the glucose dialysis retardation index (GDRI) of the samples.…”

Section: Glucose Dialysis Retardation Indexmentioning

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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Potential Functional Byproducts from Guava Purée Processing

Cited by 16 publications

References 42 publications

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L

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

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Potential Functional Byproducts from Guava Purée Processing

Cited by 16 publications

References 42 publications

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme®L

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

Contact Info

Product

Resources

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Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme^®L