Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre

Zheng, Yuhua; Li, Junru; Guo, Min; Cheng, Chaoxia; Zhang, Ying

doi:10.1016/j.foodchem.2023.135503

Cited by 19 publications

(9 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Modified TSP and the addition of ε-PL exhibit noticeable differences in the FTIR spectra (Figure a). Compared to TSP, the CTP spectrum shows the disappearance of the absorption peak at around 948 cm –1 and a redshift at 898 cm –1 (representing C–O stretching) . Two new peaks appear at 1111 and 1152 cm –1 (representing C–O–C stretching), and a new peak emerges at 1411 cm –1 (representing COO– vibration) .…”

Section: Resultsmentioning

confidence: 95%

“…Compared to TSP, the CTP spectrum shows the disappearance of the absorption peak at around 948 cm −1 and a redshift at 898 cm −1 (representing C−O stretching). 31 Two new peaks appear at 1111 and 1152 cm −1 (representing C−O−C stretching), and a new peak emerges at 1411 cm −1 (representing COO− vibration). 18 Additionally, the peak at 1642 cm −1 in the TSP spectrum (representing O−C−O bending) shifts to 1644 cm −1 in the CTP spectrum, and the peak at 2911 cm −1 (representing C−H stretching) shifts to 2935 cm −1 in the CTP spectrum.…”

Section: Mechanical Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Qiao,

Wang,

Liu

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

Traditional petroleum-based food-packaging materials have poor permeability, limited active packaging properties, and difficulty in biodegradation, limiting their application. We developed a carboxymethylated tamarind seed polysaccharide composite film incorporated with ε-polylysine (CTPε) for better application in fresh-cut agricultural products. The CTPε films exhibit excellent water vapor barrier properties, but the mechanical properties are slightly reduced. Fourier transform infrared spectroscopy and X-ray diffraction spectra indicate the formation of hydrogen bonds between ε-PL and CTP, leading to their internal reorganization and dense network structure. With the increase of ε-PL concentration, composite films showed notable inhibition of postharvest pathogenic fungi and bacteria, a significant enhancement of 2,2′-azino-bis (3-ethylbenzothiazoline-6sulfonic acid) radical-scavenging activity, and gradual improvement of wettability performance. Cytotoxicity experiments confirmed the favorable biocompatibility when ε-PL was added at 0.3% (CTPε 2 ). In fresh-cut bell pepper preservation experiments, the CTPε 2 coating effectively delayed weight loss and malondialdehyde increase preserved the hardness, color, and nutrients of fresh-cut peppers and prolonged the shelf life of the fresh-cut peppers, as compared with the control group. Therefore, CTPε composite films are expected to be a valuable packaging material for extending the shelf life of freshly cut agricultural products.

show abstract

Section: Resultsmentioning

confidence: 95%

Section: Mechanical Propertiesmentioning

confidence: 99%

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Qiao,

Wang,

Liu

et al. 2024

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Six hours later, JRDF modified via enzymolysis assisted by phosphate grafting (JRDF-EPG) was obtained. The grafting degree was defined as the increment in phosphorus content in JRDF-EPG after phosphate grafting [ 39 ].…”

Section: Methodsmentioning

confidence: 99%

“…The residue was rinsed with dH 2 O in triplicates (20 mL every time) and dried in the DHG-9053A blast drying oven with a heating temperature of 50 • C. Six hours later, JRDF modified via enzymolysis assisted by phosphate grafting (JRDF-EPG) was obtained. The grafting degree was defined as the increment in phosphorus content in JRDF-EPG after phosphate grafting [39].…”

Section: Phosphate Grafting Of Jrdf-ementioning

confidence: 99%

Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Zhao,

Xu,

Zheng

et al. 2024

Molecules

Self Cite

View full text Add to dashboard Cite

Jujube residue is an abundant and low-cost dietary fiber resource, but its relatively lower hydration and functional properties limit its utilization as an ingredient of functional food. Thus, cellulase and hemicellulase hydrolysis, enzymatic hydrolysis assisted by phosphate grafting (EPG), and enzymatic hydrolysis assisted by acrylate grafting (EAG) were used to improve the functional properties of jujube residue dietary fiber (JRDF) in this study. The results evidenced that these modifications all increased the porosity of the microstructure of JRDF and increased the soluble fiber content, surface area, and hydration properties, but reduced its brightness (p < 0.05). Moreover, JRDF modified by enzymolysis combined with acrylate grafting offered the highest extractable polyphenol content, oil, sodium cholate, and nitrite ion sorption abilities. Meanwhile, JRDF modified via enzymolysis assisted by phosphate grafting showed the highest soluble fiber content (23.53 g∙100 g−1), water-retention ability (12.84 g∙g−1), viscosity (9.37 cP), water-swelling volume (10.80 mL∙g−1), and sorption ability of copper (II) and lead (II) ions. Alternatively, JRDF modified with cellulase hydrolysis alone exhibited the highest glucose adsorption capacity (21.9 g∙100 g−1) at pH 7.0. These results indicate that EPG is an effective way to improve the hypolipidemic effects of JRDF, while EAG is a good choice to enhance its hydration and hypoglycemic properties.

show abstract

“…The crystallinity of PIDF was 20.49%, while PIDF-A, PIDF-E, and PIDF-M showed 32.31%, 40.90%, and 28.31% decreases in crystallinity relative to that of PIDF, respectively. These decreases may be attributed to the disruption of partial intramolecular hydrogen bonds, which serve as the main source of stability in cellulose crystal regions [36]. It should be noted that a decrease in crystallinity means a decrease in crystalline regions and accordingly an increase in amorphous regions.…”

Section: Xrd Analysismentioning

confidence: 99%

Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling

Yang,

Yao,

Shi

et al. 2024

Foods

View full text Add to dashboard Cite

To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF. The emulsions stabilized with PIDF-A and PIDF-E could be stably stored at 25 °C for 30 d without phase separation at particle concentrations above 0.8% (w/v) and had higher storage stability: The D4,3 increments of PIDF-A- and PIDF-E-stabilized emulsions were 0.98 μm and 0.49 μm, respectively, at particle concentrations of 1.2% (w/v), while the storage stability of PIDF-M-stabilized emulsion (5.29 μm) significantly decreased compared with that of PIDF (4.00 μm). Moreover, PIDF-A showed the highest water retention capacity (21.84 g/g), water swelling capacity (15.40 mL/g), oil retention capacity (4.67 g/g), and zeta potential absolute (29.0 mV) among the PIDFs. In conclusion, acetylation modification was a promising method to improve the emulsifying properties of insoluble polysaccharides.

show abstract

Effects of three biological combined with chemical methods on the microstructure, physicochemical properties and antioxidant activity of millet bran dietary fibre

Cited by 19 publications

References 36 publications

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Characterization and Antioxidant and Antibacterial Activities of Carboxymethylated Tamarind Seed Polysaccharide Composite Films Incorporated with ε-Polylysine and Their Application in Fresh-Cut Green Bell Pepper Preservation

Dual Enzymolysis Assisted by Acrylate or Phosphate Grafting: Influences on the Structural and Functional Properties of Jujube Residue Dietary Fiber

Emulsification Characteristics of Insoluble Dietary Fibers from Pomelo Peel: Effects of Acetylation, Enzymatic Hydrolysis, and Wet Ball Milling

Contact Info

Product

Resources

About