Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Ma, Mengmei; Mu, Taihua

doi:10.1016/j.foodchem.2015.07.095

Cited by 273 publications

(253 citation statements)

References 34 publications

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“…Moreover, the surface morphologies of BSEDF showed a characteristic honeycomb structure with a greater number of holes and cracks which was significantly different to those of BSCDF. This difference corresponds to the residues of some proteins around DFs bundles which were not completely removed after chemical treatment (Ma and Mu, 2016). Larger the pores observed in the cell wall of BSEDF, bonds between the fibrils become more loosened which may contribute for easy diffusion of various components (glucose and other sugars) while BSCDF and BSP may delay the diffusion on the basis of microstructure.…”

Section: Semmentioning

confidence: 99%

“…The microstructure of DFs samples and BSP were examined as described by Ma et al (2016) using SEM (JSM-6490LV, Japan) at 15.kV. Representative micrographs were taken for each sample at 200, 500 and 1000×magnifications.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

“…The angular region range was scanned from 5° to 70° with a step length of 0.05 and a step rate of 0.21/s. With MDI Jade 5.0 software (Materials Data, Inc., California, USA), the degree of crystallinity was calculated based on the peak area (Ma and Mu, 2016) using the following equation,…”

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

“…Particle size distribution parameters were displayed as Sautermean diameter [D3,2 (μm)] (Ma and Mu, 2016).…”

Section: Particle Size Distributionmentioning

confidence: 99%

“…The physico-chemical properties of two types of fiber fractions were determined as the description by Ma et al (2016).…”

Section: Functional Group Propertiesmentioning

confidence: 99%

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Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Dietary fiber are non-digestible constituents of plant cell walls, and comprise a necessary component of diet and its positive connection with human health. Till now, there is no report about the extraction and physicochemical and functional properties of dietary fiber from bamboo shoots. To find the potential applications of dietary fiber from bamboo shoots in food and health products, the effects of chemical, enzymatic methods and particle size distribution on the chemical and structural composition, physicochemical, and functional properties of dietary fibers (DFs) from bamboo shoots were studied. The results showed that BSEDF and BSCDF had higher total DF and higher soluble DF, respectively. The crystalline regions calculated to be higher in latter and both had irregular surfaces and diverse monosaccharide composition. Both fibers showed good functional properties [water retention capacity (WRC) (11.24-15.13g/g), water swelling capacity (WSC) (18.84-28.75 mL/g), oil holding capacity (OAC) (6.71-10.15 g/g), glucose adsorption capacity (GAC) (0.08-6.89 mmol/g) and glucose retardation index (GRI) (3.57-40.92%)]. WRC of BSCDF and BSEDF decreased with the increase in the mesh size (40-200) while, WSC and OAC increased with mesh sizes (40 to 120), followed by decrease above mesh120. Both particle size and extraction methods significantly affected GRI. In conclusion, physico-chemical properties of fibers can be manipulated through treatments (chemical and enzymatic) to improve their overall functionality. Therefore, both BSCDF and BSEDF can find potential applications in food and health products as a functional ingredient in different aspects.

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Section: Semmentioning

confidence: 99%

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

Section: X-ray Diffraction (Xrd)mentioning

confidence: 99%

“…Particle size distribution parameters were displayed as Sautermean diameter [D3,2 (μm)] (Ma and Mu, 2016).…”

Section: Particle Size Distributionmentioning

confidence: 99%

“…The physico-chemical properties of two types of fiber fractions were determined as the description by Ma et al (2016).…”

Section: Functional Group Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Wang

Zhu

et al. 2017

Emir J Food Agric

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Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Ain

Saeed

Khan

et al. 2019

Food Science & Nutrition

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Dietary fiber has gained greater attention owing to their positive and potential health perspectives. Cereals are the most important and enriched source of dietary fiber with more insoluble dietary fiber than soluble. For dietary fiber modification, chemical treatment with various techniques is considered as significant approach owing to its safety point of view and involves less damage to the molecular structure of the dietary fiber through chemical reagents and content of soluble dietary fiber is increased more efficiently. The current study was aimed to nutritionally characterize the cereal grains and to partially convert insoluble dietary fiber into soluble dietary fiber through chemical treatments in combination with extrusion. For the purpose, two varieties of each cereal were characterized for their chemical composition, mineral profile, and dietary fiber content according to the respective methods. Then, dietary fiber ratio in cereals was modified through chemical treatments, that is, acid, alkaline, and consecutive acid–alkaline followed by extrusion. Results regarding dietary fiber content of cereal grains exhibited that wheat (12.03–12.20 g/100 g) contained higher total dietary fiber followed by sorghum (6.70–6.90 g/100 g). Additionally, modification of SDF (1.97%) and IDF (11.48%) ratio in wheat and SDF (1.19%) and IDF (24.25%) ratio in sorghum through extrusion processing was nonsignificant while acid–alkaline treatment showed highly significant results, that is, 768.2% increase in SDF and 56.5% decrease in IDF in wheat and 952.38% increase in SDF and 71.17% decrease in IDF in sorghum. Among chemical treatments, higher result was given by acid–alkaline method and the lower outputs were observed in case of extrusion in both cereals. Conclusively, soluble dietary fiber was significantly increased through chemical treatments alone or in combination with twin‐screw extrusion.

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Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea

Jia

Liu

Gong

et al. 2020

Food Science & Nutrition

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Agrocybe cylindracea have been consumed by a significantly increased number of consumers recently, due to its high values of nutrition and delicious taste. As an edible and medicinal fungi which belongs to basidiomycete, a large number of bioactive components, including glucose, amino acids, proteins, and polysaccharides, have been identified and isolated from the fruiting bodies of A. cylindracea

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Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin

Cited by 273 publications

References 34 publications

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into soluble

Extraction, modification, and property characterization of dietary fiber from Agrocybe cylindracea

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