Novel Vigna subterranea (L.) Verdc Soluble Dietary Fibre-Starch Nanocomposite: Functional and Antioxidant Characteristics.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Yvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe
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引用次数: 0

Abstract

Research background: Bambara groundnut (Vigna subterranea (L.) Verdc.) is a great source of soluble dietary fibre and starch. Bambara groundnut soluble dietary fibre is rich in bioactive compounds, namely, uronic acids (11.8%) and hydrolysable polyphenols (expressed as gallic acid equivalents (GAE) 20 mg/g), with crucial physiological and functional benefits. The industrial use of native starch is limited because of the inherent undesirable attributes that render it unstable. The aim of this study is to characterise the antioxidant, functional and physicochemical properties of Bambara groundnut starch-soluble dietary fibre nanocomposite (hereafter groundnut nanocomposite).

Experimental approach: The pasting properties by rapid visco analysis, chemical composition, hydration properties, oil-binding capacity, emulsifying activity index (EAI), emulsion stability index (ESI) and antioxidant properties of Bambara groundnut starch, soluble fibre and nanocomposite were studied.

Results and conclusions: The Bambara groundnut soluble dietary fibre and nanocomposite did not exhibit typical pasting properties. The nanocomposite had high mass fraction of carbohydrates (78.7%) and proteins (7.0%), low mass fraction of fat (0.8%) and had a considerable mass fraction of ash (4.9%). The Bambara groundnut starch, soluble dietary fibre and nanocomposite showed significant (p<0.001) differences in solubility. Their EAI values were 23.2, 85.7 and 90.6%, respectively, and the ESI values were 23.3, 87.1 and 87.5%, respectively. The three biopolymers differed significantly (p<0.001) in all colour characteristics: lightness (L*), redness/greenness (a*), yellowness/blueness (b*), chroma and hue angles. Their polyphenolic mass fraction, expressed as GAE, was 0.10, 6.6 and 0.46 mg/g, respectively, and their ferric reducing antioxidant power values, expressed as ascorbic acid equivalents (AAE), were 1.2, 4.8 and 1.4 μmol/g, respectively. The phenolic compounds (in mg/g): chlorogenic acid 18, monocrotaline 20, luteolin 7-O-(6''-malonylglucoside) 4 and casuarine 6-α-d-glucoside 27 were present in the dietary fibre but absent from the starch and nanocomposite. The Bambara groundnut nanocomposite possesses desirable physicochemical and antioxidant properties, making it suitable as an ingredient in various food systems.

Novelty and scientific contribution: Nanocomposites have the potential to revolutionise the food industry but their study as food ingredients is very limited. Furthermore, nothing is known about the physicochemical, functional and antioxidant characteristics of Bambara groundnut nanocomposite, thus investigating these properties will address this knowledge gap.

Abstract Image

Abstract Image

新型 Vigna subterranea (L.) Verdc 可溶性膳食纤维-淀粉纳米复合材料:功能和抗氧化特性。
研究背景:班巴拉花生(Vigna subterranea (L.) Verdc.)是可溶性膳食纤维和淀粉的重要来源。班巴拉花生可溶性膳食纤维富含生物活性化合物,即尿酸(11.8%)和可水解多酚(以没食子酸当量(GAE)20 毫克/克表示),具有重要的生理和功能益处。由于原生淀粉固有的不良属性使其不稳定,因此其工业用途受到限制。本研究旨在表征班巴拉落花生淀粉-可溶性膳食纤维纳米复合材料(以下简称落花生纳米复合材料)的抗氧化性、功能性和物理化学特性:实验方法:通过快速粘度分析法研究了班巴拉花生淀粉、可溶性纤维和纳米复合材料的糊化性能、化学成分、水合性能、油结合能力、乳化活性指数(EAI)、乳化稳定性指数(ESI)和抗氧化性能:班巴拉花生可溶性膳食纤维和纳米复合材料没有表现出典型的糊化特性。纳米复合材料的碳水化合物(78.7%)和蛋白质(7.0%)的质量分数较高,脂肪的质量分数较低(0.8%),灰分的质量分数相当高(4.9%)。班巴拉花生淀粉、可溶性膳食纤维和纳米复合材料显示出显著的(pL*)、红度/绿度(a*)、黄度/蓝度(b*)、色度和色调角。以 GAE 表示的多酚质量分数分别为 0.10、6.6 和 0.46 mg/g,以抗坏血酸当量(AAE)表示的铁还原抗氧化能力值分别为 1.2、4.8 和 1.4 μmol/g。膳食纤维中含有酚类化合物(以毫克/克计):绿原酸 18、单桔梗碱 20、木犀草素 7-O-(6''-丙二酰葡萄糖苷)4 和黄豆苷 6-α-d-Glucoside 27,但淀粉和纳米复合材料中没有这些酚类化合物。班巴拉落花生纳米复合材料具有理想的理化和抗氧化特性,因此适合作为各种食品系统的配料:纳米复合材料具有彻底改变食品工业的潜力,但将其作为食品配料的研究却非常有限。此外,人们对班巴拉花生纳米复合材料的物理化学、功能和抗氧化特性一无所知,因此对这些特性的研究将填补这一知识空白。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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