Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-07-01 Epub Date: 2023-12-10 DOI:10.1177/10820132231219714

Olajide Emmanuel Adedeji, Ediben Gambo, Omotayo Gloria Adedeji, Joshua Akise, Ikenna David Okehie, Kingsley Musa Yohanna, Wakeji Agbu, Chiemela Enyinnaya Chinma

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引用次数: 0

Abstract

In this study, tiger nut was pretreated with xylanase (Xyl), microwave radiation (MW), and a combination of both (MW + Xyl). The structure, nutritional composition, technofunctional, and antioxidant properties of the pretreated and untreated (control) tiger nut flour (TNF) were investigated. The Fourier transform infrared spectroscopic and X-ray diffractrometric spectra of the control and the pretreated samples are similar; however, there was a slight change in some peaks in the pretreated samples, indicating structural re-organization of macromolecules. Scanning electron microscopic images show reductions of surface erosion and formation of clusters in the MW + Xyl-treated TNF compared to the other pretreated samples. Pretreatment increased the protein, Ca, total phenolic content, and swelling capacity of TNF by 3.71-7.31%, 29.41-32.35%, 4.39-9.65%, and 1.59-6.75%, respectively. Meanwhile, 45.52-58.78% and 11.54-15.38% reductions in fat content and water absorption capacity, respectively, were recorded. Pretreatment of TNF with Xyl and MW + Xyl increased its soluble dietary fiber by 26.84% and 64.34%, respectively; however, a 3.31% reduction was recorded following MW treatment. The highest 2, 2-diphenyl-1-picrylhydrazyl scavenging activity (53.20%) was recorded in the MW + Xyl-treated TNF. These findings proved that pretreating TNF with microwave radiation and Xyl could improve its technological and nutritional qualities, enhancing its applicability in food systems.

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木聚糖酶/微波辐射预处理过的虎皮果的结构、营养成分和功能。

在这项研究中，使用木聚糖酶（Xyl）、微波辐射（MW）以及两者的组合（MW + Xyl）对虎坚果进行了预处理。研究了预处理和未处理（对照组）虎坚果粉（TNF）的结构、营养成分、技术功能和抗氧化特性。对照组和预处理组样品的傅立叶变换红外光谱和 X 射线衍射光谱相似，但预处理组样品的某些峰值略有变化，表明大分子结构发生了重组。扫描电子显微镜图像显示，经 MW + Xyl 处理的 TNF 与其他预处理样品相比，表面侵蚀和簇的形成有所减少。预处理使 TNF 的蛋白质、钙、总酚含量和膨胀能力分别提高了 3.71%-7.31%、29.41%-32.35%、4.39%-9.65% 和 1.59%-6.75%。同时，脂肪含量和吸水能力分别降低了 45.52% 至 58.78%、11.54% 至 15.38%。用 Xyl 和 MW + Xyl 对 TNF 进行预处理后，其可溶性膳食纤维分别增加了 26.84% 和 64.34%；但 MW 处理后则减少了 3.31%。经 MW + Xyl 处理的 TNF 的 2，2-二苯基-1-苦基肼清除活性最高（53.20%）。这些研究结果证明，用微波辐射和 Xyl 对 TNF 进行预处理可以改善其技术和营养质量，提高其在食品系统中的适用性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).