Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

Huan, Ouyang; Guo, Baoli; Hu, Yang; Li, Lijun; Jiang, Zhen; Li, Qingbiao; Ni, Hui; Li, Zhipeng; Zheng, Mingjing

doi:10.1016/j.fbio.2023.102436

Cited by 24 publications

(8 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast, the WHC of HPP-treated KP increased significantly ( P < 0.05), with the highest value being 63.4 g/g DW (600 MPa/5 min), which was 1.31-fold higher than that of untreated KP (27.4 g/g DW). The WHC of other materials treated with HPP, such as pomelo fruitlets DF and pickled vegetables IDF, were 1.11 times and 1.18 times that of untreated ones, respectively, which was in agreement with our study ( Li et al, 2020 ; Ouyang et al, 2023 ). Interestingly, the SC values of the KS groups were higher than those of the KP groups, which might be due to the presence of free water in the crevices of KS, thus resulting in larger measured values than the actual values.…”

Section: Resultssupporting

confidence: 92%

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

Zhao,

Pan,

Azarakhsh

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 92%

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

Zhao,

Pan,

Azarakhsh

et al. 2024

Current Research in Food Science

View full text Add to dashboard Cite

“…This modification was also reported by Ouyang et al. (2023), Ulbrich and Flöter (2014), and Zheng et al. (2018), who explained this phenomenon by the relationship between water‐holding capacity and gel strength.…”

Section: Resultssupporting

confidence: 80%

“…For this reason, it may have caused the broken bonds to need more water and improved gel properties; it is known that HP might disintegrate cell structure by affecting weak chemical bonds such as hydrogen and Van der Waals bonds (Balasubramaniam et al, 2016). This modification was also reported by Ouyang et al (2023), Ulbrich and Flöter (2014), and Zheng et al (2018), who explained this phenomenon by the relationship between water-holding capacity and gel strength.…”

Section: Textural Properties Of Jelliesmentioning

confidence: 79%

See 1 more Smart Citation

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Baskaya‐Sezer

2023

Journal of Food Science

View full text Add to dashboard Cite

This study aimed to investigate the physicochemical attributes of soluble dietary fibers (SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60°C/30 min]), high‐pressure (HP) (100 MPa/60°C/30 min), or HP‐assisted enzymatic treatment (using cellulase [100 MPa/60°C/30 min]), then to evaluate textural properties, color, and microbiological load of jelly prepared using grape waste extract and either pectin or SDF types. HP‐assisted enzymatic treatment increased glucose adsorption capacity by more than 50%, and the water‐holding capacity of SDF more than twofold as compared to the levels measured in untreated‐SDF. After treatments, glucose and galactose contents decreased, whereas fructose, mannose, xylose, arabinose, and rhamnose ratios increased. The arabinose ratio increased more than twice by the effect of HP, whereas the xylose content increased almost fivefold with HP‐assisted enzymatic treatment. For the textural properties of jelly, HP‐assisted enzymatic treated‐SDF provided almost double values in gel strength and adhesiveness than those contributed by untreated‐SDF. It was followed by HP‐treated SDF jelly. The results showed that HP‐assisted enzymatic treatment developed more similar outcomes with enzymatic treatment, rather than HP treatment alone. HP‐assisted enzymatic hydrolysis is recommended for treating SDF for use in jelly due to its synergistic effect.Practical ApplicationHigh‐pressure‐assisted cellulase treatment provided the best properties to SDF for jelly. In combined treatment, impacts of cellulase treatment were more prominent than HP effects. Therefore, the use of HP assistance for enzymatic hydrolysis shortens the processing time. Moreover, the technological and functional properties (water holding, glucose adsorption capacity, and monosaccharide composition) of the combined treated‐fiber can improve. In addition, the color and textural properties of the jelly prepared with this treated‐fiber can be enhanced. In this way, it may be possible to obtain a good thickening agent. This material can also be an alternative to pectin.

show abstract

“…The thermal performance of the SDF was determined using a Differential Scanning Calorimeter (DSC 8000, PerkinElmer, Shelton, CT, USA) [ 48 ]. Between 5 to 10 mg of sample was accurately weighed into an aluminum crucible, sealed with an aluminum lid, and an empty aluminum pot with a lid was used as a blank control group.…”

Section: Methodsmentioning

confidence: 99%

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

Tan,

Cheng,

et al. 2024

Molecules

View full text Add to dashboard Cite

Soluble dietary fiber (SDF) benefits human health, and different extraction methods might modify the structure and functions of the SDFs. Radish is rich in dietary fiber. To assess the impact of various extraction techniques on the properties and functions of radish SDF, the SDFs were obtained from white radish pomace using alkaline, ultrasonic-assisted, and fermentation-assisted extraction methods. Analysis was conducted on the structure, physicochemical characteristics, thermal properties, and functional attributes of the SDFs. The study revealed that various extraction techniques can impact the monosaccharides composition and functionality of the SDFs. Compared with the other two extraction methods, the surface structures of SDFs obtained by fermentation-assisted extraction were looser and more porous, and the SDF had better water solubility and water/oil holding capacity. The adsorption capacities of glucose and cholesterol of the SDFs obtained from fermentation-assisted extraction were also improved. Wickerhamomyces anomalus YFJ252 seems the most appropriate strain to ferment white radish pomace to acquire SDF; the water holding, oil holding, glucose absorption capacity, and cholesterol absorption capacity at pH 2 and pH 7 have a 3.06, 1.65, 3.19, 1.27, and 1.83 fold increase than the SDF extracted through alkaline extraction method.

show abstract

Effect of ultra-high pressure treatment on structural and functional properties of dietary fiber from pomelo fruitlets

Cited by 24 publications

References 39 publications

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

Effects of high-pressure processing on the physicochemical and adsorption properties, structural characteristics, and dietary fiber content of kelp (Laminaria japonica)

The effects of high‐pressure, enzymatic, and high‐pressure‐assisted enzymatic treatment on the properties of soluble dietary fibers and their use in jelly prepared with grape waste extract

Characterization and Function Analysis of Soluble Dietary Fiber Obtained from Radish Pomace by Different Extraction Methods

Contact Info

Product

Resources

About