Effect of microfluidization process on the functional properties of insoluble dietary fiber

Chen, Jialun; Gao, Debin; Yang, Lijun; Gao, Yanxiang

doi:10.1016/j.foodres.2013.09.025

Cited by 140 publications

(79 citation statements)

References 26 publications

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“…In particular, the swelling capacity of AIFC was greatly increased from 2.10 ml/g (0 h of reaction time) to 5.10 ml/g (72 h of reaction time). These values are similar to those of peach (2.34 ml/g) measured by Chen et al (2013), and higher than the swelling capacity of tomato peel fibre (0.11 ml/g) reported by Navarro-González et al (2011) and Qingeke (hull-less barley) flour (0.95 ml/g) reported by Du et al (2014). In general, soluble fibres have a high hydration capacity, and can hold water and swell to form viscous solutions.…”

Section: Resultssupporting

confidence: 81%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

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Im H.J., Yoon K.Y. (2015): Production and characterisation of alcohol-insoluble dietary fibre as a potential source for functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls. Czech J. Food Sci., 33: 449-457.We examined the potential use of buckwheat hulls as a raw material for producing soluble dietary fibre. The insoluble fibre fraction obtained from buckwheat hulls was hydrolysed by two commercial enzymes (Celluclast 1.5L for the cellulose fraction and Viscozyme L for the hemicellulose fraction) to obtain soluble fibre hydrolysates. Alcohol-insoluble dietary fibre (AIF) was separated from the freeze-dried soluble hydrolysate by treatment with 85% ethanol. The waterholding, oil-binding, and swelling capacities of AIF were increased by enzymatic hydrolysis. AIF had significantly (P < 0.05) higher functional properties than the control. AIF from the hemicellulose fraction effectively hindered the diffusion of glucose and bile acid from dialysis membranes, and had a significantly (P < 0.05) greater bile acid inhibitory effect than carboxymethylcellulose or pectin. It can be concluded that AIF from buckwheat hulls by enzymatic hydrolysis can used as dietary supplement and additive in the food industry.

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Section: Resultssupporting

confidence: 81%

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

HeeJin¹,

Kyung-Young²

2015

Czech J. Food Sci.

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“…For example, Chen et al (2013) reported that the OHC values increased with the decrease in particle size of IDF when subjected to high-pressure micronization process, while Gupta and Premavalli (Gupta and Premavalli, 2010) reported that the OHC value decreased with the decrease in particle size. Wang et al (2009) suggested that variation of OHC with particle size is different when the processing method is different (wet milling, freeze-dried milling, and hot-air dried milling).…”

Section: Fig 2 Effect Of Micronization On the Solubility Of Wheat Bmentioning

confidence: 99%

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

Hu¹,

Zhang²,

Adhikari³

et al. 2015

International Agrophysics

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A b s t r a c t. Wheat bran is rich in dietary fibre and its annual output is abundant, but underutilized. Insoluble dietary fibre often influences food quality negatively; therefore, how to improve the physical and chemical properties of insoluble dietary fibre of wheat bran for post processing is a challenge. Insoluble dietary fibre was obtained from wheat bran and micronized using high-pressure homogenization, high-intensity sonication, and a combination of these two methods. The high-pressure homogenization and high-pressure homogenization+high-intensity sonication treatments significantly (p<0.05) improved the solubility, swelling, water-holding, oil-holding, and cation exchange capacities. The improvement of the above properties by highintensity sonication alone was marginal. In most cases, the highpressure homogenization process was as good as the high-pressure homogenization+high-intensity sonication process in improving the above-mentioned properties; hence, the contribution of highintensity sonication in the high-pressure homogenization+high-intensity sonication process was minimal. The best results show that the minimum particle size of wheat bran can reach 9 μm, and the solubility, swelling, water-holding, oil-holding, cation exchange capacities change significantly.

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“…Many techniques have been studied to improve its applicability in food products, such as debranning, fractionation, extrusion, fermentation and enzymatic treatments (Coda et al, 2014;Katina et al, 2012). Debranning (i.e.…”

Section: Introductionmentioning

confidence: 99%

“…Microfluidization was also recently shown to be efficient in reducing wheat bran particle size (Wang et al, 2012). In this technique, the sample under high pressure is forced through an auxiliary processing module and an interaction chamber made out of small channels, resulting in high stream velocities and shear forces as the sample collides with itself and the channel walls (Chen et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

Rosa‐Sibakov

Sibakov

Lahtinen

et al. 2015

Journal of Cereal Science

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Effect of microfluidization process on the functional properties of insoluble dietary fiber

Cited by 140 publications

References 26 publications

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Production and characterisation of alcohol-insoluble dietary fibre as a potential sourcefor functional carbohydrates produced by enzymatic depolymerisation of buckwheat hulls

Effect of homogenization and ultrasonication on the physical properties of insoluble wheat bran fibres

Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

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