Partial enhancement of soluble fiber through pyrodextrinization of the residual starch in cassava pulp: Developing a novel dietary fiber with modified functional and improved prebiotic properties

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-09 DOI:10.1016/j.foodres.2025.116747

Montri Pattarapanawan , Sukanya Phuengjayaem , Nattaphong Akrimajirachoote , Ditpon Kotatha

{"title":"Partial enhancement of soluble fiber through pyrodextrinization of the residual starch in cassava pulp: Developing a novel dietary fiber with modified functional and improved prebiotic properties","authors":"Montri Pattarapanawan , Sukanya Phuengjayaem , Nattaphong Akrimajirachoote , Ditpon Kotatha","doi":"10.1016/j.foodres.2025.116747","DOIUrl":null,"url":null,"abstract":"<div><div>A novel cassava pulp–derived dietary fiber (CPDF) was developed by converting the residual starch in cassava pulp (CP) into resistant maltodextrin (RMD) through pyrodextrinization and enzymatic hydrolysis. This process produced a novel dietary fiber product with distinct properties, containing both insoluble fiber and high levels of soluble fiber. The effects of pyrodextrinization temperature were investigated at 140, 160, 180, and 200 °C. The CPDF product obtained from pyrodextrinization at 200 °C (pH 3 for 4 h) and subsequent enzymatic hydrolysis (CPDF-200) exhibited a significant soluble fraction content of 25.8 g per 100 g of product (43.3 % yield). Nuclear magnetic resonance spectra and high-performance liquid chromatography analyses confirmed the presence of RMD in the soluble fraction. Fourier transform infrared spectral analysis revealed a decrease in α-configuration and an increase in β-configuration of glycosidic bonds in the final product. The CPDF products were finely powdered, brown fibrous materials. As the pyrodextrinization temperature increased, the color darkened and the average particle size and the degree of crystallinity decreased. Functional properties, including water-holding capacity, oil-holding capacity, swelling capacity, and bulk density, also changed. Notably, CPDF-200 enhanced prebiotic potential by promoting <em>Limosilactobacillus reuteri</em> TBRC291 growth more effectively than CP without pyrodextrinization. The innovative application of pyrodextrinization and enzymatic hydrolysis to the residual starch in CP enhanced the soluble fiber content in the newly developed dietary fiber, offering a promising strategy for upcycling agricultural by-products into value-added functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"217 ","pages":"Article 116747"},"PeriodicalIF":7.0000,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research International","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0963996925010853","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

A novel cassava pulp–derived dietary fiber (CPDF) was developed by converting the residual starch in cassava pulp (CP) into resistant maltodextrin (RMD) through pyrodextrinization and enzymatic hydrolysis. This process produced a novel dietary fiber product with distinct properties, containing both insoluble fiber and high levels of soluble fiber. The effects of pyrodextrinization temperature were investigated at 140, 160, 180, and 200 °C. The CPDF product obtained from pyrodextrinization at 200 °C (pH 3 for 4 h) and subsequent enzymatic hydrolysis (CPDF-200) exhibited a significant soluble fraction content of 25.8 g per 100 g of product (43.3 % yield). Nuclear magnetic resonance spectra and high-performance liquid chromatography analyses confirmed the presence of RMD in the soluble fraction. Fourier transform infrared spectral analysis revealed a decrease in α-configuration and an increase in β-configuration of glycosidic bonds in the final product. The CPDF products were finely powdered, brown fibrous materials. As the pyrodextrinization temperature increased, the color darkened and the average particle size and the degree of crystallinity decreased. Functional properties, including water-holding capacity, oil-holding capacity, swelling capacity, and bulk density, also changed. Notably, CPDF-200 enhanced prebiotic potential by promoting Limosilactobacillus reuteri TBRC291 growth more effectively than CP without pyrodextrinization. The innovative application of pyrodextrinization and enzymatic hydrolysis to the residual starch in CP enhanced the soluble fiber content in the newly developed dietary fiber, offering a promising strategy for upcycling agricultural by-products into value-added functional foods.

查看原文本刊更多论文

木薯浆残淀粉焦糊化部分增强可溶性纤维：开发一种具有改良功能和改善益生元特性的新型膳食纤维

以木薯浆（CP）中的残淀粉为原料，经焦糊化和酶解转化为抗性麦芽糖糊精（RMD），制备了一种新型木薯浆源膳食纤维（CPDF）。该工艺生产出一种新型膳食纤维产品，具有独特的性能，既含有不溶性纤维，又含有高水平的可溶性纤维。在140、160、180、200℃条件下考察了焦糊化温度的影响。在200°C （pH 3）下进行4 h的焦糊化和随后的酶解（CPDF-200）得到的CPDF产品显示出每100 g产品中可溶组分含量为25.8 g（收率为43.3%）。核磁共振光谱和高效液相色谱分析证实了可溶性部分中RMD的存在。傅里叶红外光谱分析表明，最终产物中糖苷键的α-构型减少，β-构型增加。CPDF产品为细粉末状棕色纤维材料。随着焦糊化温度的升高，颜色变暗，平均粒径和结晶度降低。功能特性，包括持水能力、持油能力、膨胀能力和容重也发生了变化。值得注意的是，CPDF-200比未经焦糊化的CP更有效地促进罗伊氏乳酸杆菌TBRC291的生长，从而增强了益生元潜力。将焦糊化和酶解技术创新地应用于CP中的残淀粉，提高了新开发的膳食纤维中可溶性纤维的含量，为将农业副产品升级为增值功能食品提供了一条有前景的策略。

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 Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.