Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-05 DOI:10.1016/j.fochx.2024.101808

Zhiwei Zhang , Xinyi Yang , Zhenhong Gao , Meiyue Zhang , Shuaixue Mu , Yuying Cheng , Kunsheng Qu

{"title":"Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber","authors":"Zhiwei Zhang , Xinyi Yang , Zhenhong Gao , Meiyue Zhang , Shuaixue Mu , Yuying Cheng , Kunsheng Qu","doi":"10.1016/j.fochx.2024.101808","DOIUrl":null,"url":null,"abstract":"<div><p>Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.</p></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101808"},"PeriodicalIF":6.5000,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524006965/pdfft?md5=40dcc9d78a09b2a42ec8d05d6e05c59d&pid=1-s2.0-S2590157524006965-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157524006965","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.

查看原文本刊更多论文

改性方法对黄瓜膳食纤维的结构特征和功能特性的影响

黄瓜在加工过程中会产生黄瓜渣等副产品，其中大部分都被丢弃，没有得到利用。为了有效利用这些废弃物，研究人员采用复合酶法（ME）、高压加工辅助酶法（HPP-ME）和动态高压微流体辅助酶法（DHPM-ME）提取黄瓜渣中的不溶性和可溶性膳食纤维（DFs）。结果表明，DHPM-ME 能最有效地提高可溶性 DFs 的提取率，将提取率从 1.74% 提高到 4.08%。经过 HPP-ME 和 DHPM-ME 介导的辅助处理后，改性 DFs 的水合性能和功能特性都得到了提高。此外，改性 DFs 的热稳定性得到改善，红外光谱中的吸收峰增加，结晶度降低，葡萄糖和胆固醇吸附能力提高，葡萄糖吸附延迟。黄瓜果渣衍生的改性 DFs 可用作烘焙、肉类、乳制品和饮料中的功能性食品添加剂，其有效使用可进一步提高经济效益。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.

文献相关原料

公司名称	产品信息	采购帮参考价格
上海源叶	cholesterol standard
上海源叶	glycolytic enzymes
上海源叶	α-amylase
上海源叶	protease
上海源叶	Glucose