Relationship between Physical and Hydration Properties of Soluble and Insoluble Fiber of Artichoke

Abstract

Hot water and cellulase hydrolysis extraction methods were used to obtain soluble and insoluble fractions of dietary fiber (DF). Concentrates of the DF fractions were used to study their structure, physical properties (particle size, density, porosity, and oil adsorption capacity), hydration properties (swelling, water binding capacity, and viscosity), and glucose dialysis retardation index. Hydrolysis with cellulase modified the physical and hydration properties of the different samples analyzed, since this enzyme reduced the particle size in soluble and insoluble dietary fiber (SDF and IDF, respectively), while increasing the water binding capacity of IDF and decreasing that of SDF. Correlation studies carried out between the different properties analysed, showed that the behavior of hydrated fiber and the delay in glucose diffusion are determined by the physical properties of fiber. Keywords: Dietary fiber; functional properties; fiber extraction and artichoke

Obtencao De Novos Ingredientes Alimentares Por Hidrolise Enzimatica De Fibra De Cotiledones De Soja (Glycine Max (L.) Merril)

“…Os benefícios descritos são: aumento da saciedade, regulação do trânsito intestinal, aumento do volume fecal (principalmente as insolúveis), redução do colesterol, aumento na excreção de sais biliares e prevenção de algumas doenças, incluindo o câncer de cólon (principalmente as solúveis) (THARANATHAN;MAHADEVAMMA, 2003). É importante lembrar que as propriedades fi siológicas das fi bras alimentares são relacionadas com a principal caracterís-tica físico-química, a propriedade de hidratação, possivelmente pela presença de componentes de fi bras alimentares insolúveis, como celulose, hemicelulose e lignina (AUFFRET et al, 1994;LÓPEZ et al, 1996).…”

“…A principal característica físico-química é a propriedade de hidratação, possivelmente pela presença de componentes de fi bras alimentares insolúveis, como celulose, hemicelulose e lignina, que são materiais higroscópicos (AUFFRET et al, 1994;LÓPEZ et al,1996;THARANATHAN;MAHADEVAMMA, 2003). No entanto, processos tecnológicos, como moagem, secagem, aquecimento e extrusão modifi cam as propriedades físicas da matriz, afetando as propriedades de hidratação (GUILLON;CHAMP, 2000).…”

Composition and functionality of whole jamun based functional confection

“…acarbose. López et al (1996) stated that GDRI is an in vitro index to calculate the effect of substance on the delay of glucose dialysis in the gastrointestinal track. Higher the GDRI, lower the glucose diffusion, hence higher is the antidiabetic potential.…”

“…López et al (1996) reported that insoluble dietary fiber is more effective in this regard than that of soluble ones. The mechanism postulated by researchers includes: 1) fiber absorbs glucose and hence reduces the diffusion (Chau et al 2003) and 2) fiber creates physical obstacles by entrapping glucose molecules into complex network, concomitantly showing high GDRI (Ahmed and Urooj 2010).…”

The Effect of Substrate-Bulk Interaction on Hydrolysis Modeling in Anaerobic Digestion Process

“…Instead the effect of solid particles nature, i.e., their specific chemical composition and texture, on the rate of hydrolysis is a consequence of the interaction between solids and the liquid bulk where bacteria thrive, since organic solids are actually made of fractions, some of them are classified in water as soluble and others not soluble [13][14][15][16]. This distinction can explain why, for specific organic solid substances, hydrolysis can result faster than expected and consequently in an AD process fed with solid particles hydrolysis could not result, contrary to expectations, the limiting step of AD [17].…”