Enzymatic modification of dietary fiber extracted from queen pineapple waste: implications for functional and structural properties

Abstract

The study seeks to explore the transformative impact of enzymatic modification on dietary fiber extracted from queen pineapple waste, focusing on both its structural and functional characteristics. The study provides important insights into the underlying process of modification and its implications for the quality of dietary fiber by analyzing the structural changes brought about by enzymatic processes. For example, the study improves the water holding capacity from 8.64 to 15.78 g/g and the swelling capacity from 4.23 to 8.68 mL/g. Furthermore, compared to the non-modified dietary fiber, the enzymatic treatment enhanced the hypoglycemic characteristics, such as glucose adsorption capacity (87.18 to 120.52 mM), of the dietary fiber extracted from queen pineapple waste. It also has physicochemical improvements like 3.98 to 7.38 mM/g of cation exchange capacity. Therefore, the modification by enzymes such as cellulase and xylanase enhances the qualities of the extracted dietary fiber (DF), suggesting a promising potential for incorporating queen pineapple waste into various food applications.