Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues

Sun, Juntao; Zhang, Zhichao; Xiao, Fugang; Wei, Quanzeng; Jing, Zonghui

doi:10.1088/1757-899x/392/5/052005

Cited by 23 publications

(14 citation statements)

References 21 publications

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“…So overall, it became evident from the results that ultrasound variables collectively affect the efficiency and yield percentages of extracted components. Just for example, in a research study for extraction of IDFs, from soyabean residues, different ultrasound conditions, yielded different mounts of IDF; solid to liquid ratio of 1:50, alkali concentration of 0.05 mol/L, ultrasound power of 450 W, reaction time of 10 min, and reaction temperature of 30°C being most efficient one (Sun et al, 2018). Similarly in a research study, extracted beta carotene from carrot residue were maximum as 83.32% which were obtained at 50 min of ultrasound irradiation, 50°C temperature, 100 W power, 60% duty cycle, and solid to solvent ratio of 0.3:20 in terms of g/ml of solvent (Purohit & Gogate, 2015).…”

Section: Resultsmentioning

confidence: 99%

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Bashir

Ahmad

Abbasi

et al. 2022

Food Processing Preservation

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Ultrasonic‐assisted extraction technique by means of response surface methodology was used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat bran varieties, namely Zincol‐2016 (ZL), Borlaug‐2016 (BG), NARC (NC), and Pakistan‐2013 (PN). Optimized parameters for time, temperature, and amplitude ranged from 10 to 11 min for 30–40°C, and 64%–65% for all varieties with extracted IDF (39%–41%). FTIR spectra confirmed the presence of IDF in extracted material. DSC showed endothermic behavior near 100°C during the melting process. TGA showed stability at 99°C and complete degradation at 372°C. Chemical characterization of IDF extract showed a reduction in protein and fat, thus improving purity and IDF content. Tested technique also improved functional properties like cation exchange capacity (meq/kg) 16.30–17.66, emulsifying capacity (%) 32.1–32.98, and swelling capacity (ml/g) 4.43–5.98 to a high level. Briefly, under‐tested extraction parameters, the IDF has improved chemical and functional characteristics. Practical applications The study concludes that ultrasonic extraction, under‐explored moderate, and optimized conditions will prove an efficient extraction technique yielding considerable quantity and quality of IDF from wheat bran. The above results show the possibility for the application of all tested samples of IDFs in the food industry, especially to expand the thermal stability of food for various purposes. The ultrasonically extracted IDFs have better structural integrity and functional characteristics which play an important part in preparation and quality maintenance of food products, especially cereal food products.

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Section: Resultsmentioning

confidence: 99%

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Bashir

Ahmad

Abbasi

et al. 2022

Food Processing Preservation

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“…There are many research methods used previously like dry processing, alkali wet milling, conventional wet milling, enzymatic-gravimetric, non-enzymatic gravimetric, microbial, chemical treatments, but there is no such standardised procedure for fibre extraction (Maphosa & Jideani, 2016). Amongst other methods, the most frequently used methods are enzymatic-gravimetric method and ultrasound assisted alkali extraction method for TDF, SDF and IDF (Sun et al, 2018).…”

Section: Dietary Fibresmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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“…Thereby its tissue becomes looser after ultrasound treatment which was not visible in UDF treatment where alkali medium was not given (Zhang et al, 2017; Sun, Zhang, et al, 2018). Therefore, SDF content in UDF was found to be negligible.…”

Section: Resultsmentioning

confidence: 99%

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Kumari

Das

Deka

2022

Food Processing Preservation

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The present study focused on the utilization of green pea peel (GPP) by‐product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various extraction methods viz., alkaline extraction, ultrasound‐assisted extraction, and ultrasound‐assisted alkaline extraction method (ODF) was employed vis‐à‐vis its effect on yield, kinetics, thermal stability, morphological, and functional properties of IDF. Ultrasound‐assisted alkali extraction method was optimized to extract IDF and was found to be the best extraction method and standardized using rotatable central composite design with time of 30 min, amplitude of 30%, solid to liquid ratio (1:20), and NaOH concentration 1.2 mol/L. ODF evinced biologically rich and higher water and oil holding capacities with low peak and final transition temperature. The morphology of IDF also varied distinctly with extraction processes. ODF conclusively evidenced that it has immense potential to scale up in fulfilling the commercial demand of IDF. Novelty impact statement The pea peel insoluble dietary fiber (IDF) has enormous potential in food processing industries in developing functional foods which could unleash health benefit properties. The utilization could also minimize the environmental footprint of food wastage and disposal issues. The developed IDF from green pea peel (GPP) has enormous economic feasibility among various commercial food sectors viz., beverage, dairy, meat, and other health‐promoting food industries. Extraction of IDF by a suitable extraction method from GPP by‐product which was discarded largely hitherto has immense potential of generating substantial economic benefits every year and it can be an innovative approach for generating functional food ingredients.

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Ultrasound-assisted alkali extraction of insoluble dietary fiber from soybean residues

Cited by 23 publications

References 21 publications

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Potential health benefits of garden pea seeds and pods: A review

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

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