Extraction methods of dietary fiber and effect on bioactivity: A review

Zhang, Mei; Liu, Yuanyuan; Liu, Jiayu; Zheng, Tingting; Li, Yang; He, Sixuan; Jiang, Mengying; Wu, Liping; Wang, Song

doi:10.1016/j.procbio.2024.09.017

Process Biochemistry

2024

DOI: 10.1016/j.procbio.2024.09.017

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Extraction methods of dietary fiber and effect on bioactivity: A review

Mei Zhang,

Yuanyuan Liu,

Jiayu Liu

et al.

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2024

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Cited by 2 publications

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Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods

Yu,

Peng,

et al. 2024

Journal of Food Science

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This study compared the effects of enzyme extraction (E‐DF), enzyme‐acid extraction (EAc‐DF), enzyme‐alkaline extraction (EAl‐DF), ultrasonic‐enzyme extraction (EU‐DF), and microwave‐enzyme extraction (EM‐DF) on the yield, chemical composition, structural characteristics, physicochemical properties, physiological activities, and hypoglycemic activities of dietary fiber (DF) from Chinese chestnut. EAl‐DF had the highest yield (25.44 ± 0.70%) among all five extraction methods. The structural analysis indicated that other extracts, particularly EAl‐DF, had a more complex and porous structure than E‐DF. Analysis of monosaccharide composition showed that the main sugars in Chinese chestnut DF included Ara, Gal, Glc, and Man. Notably, EAl‐DF exhibited the highest water and oil retention ability and hypoglycemic activity. The DFs extracted by five methods can resist digestion in the digestive tract. These results indicate that enzymatic‐alkaline method is a high‐quality method for extracting DF from Chinese chestnut. And this study provides a theoretical basis for the efficient preparation and development of Chinese chestnut DF.

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Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods

Yu,

Peng,

et al. 2024

Journal of Food Science

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Preparation, Structural Characterization, and Hypoglycemic Activity of Dietary Fiber from Sea Buckthorn Pomace

Xiao,

Yang,

Guo

et al. 2024

Foods

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Sea buckthorn pomace is often discarded as a by-product during the sea buckthorn processing stage. Consequently, its richness in dietary fiber is usually overlooked. In this study, soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted from sea buckthorn pomace using ultrasound combined with the enzyme method. The optimal values of the independent variable were determined by a combinatorial design and a response surface optimization test with SDF/IDF as the dependent variable, prepared as follows: 5% enzyme addition, ultrasonic power of 380 W, enzymatic time of 30 min, and alcoholic precipitation liquid ratio of 4:1. Under these conditions, the SDF/IDF ratio was 17.07%. The structural characterization and hypoglycemic activity of the two dietary fibers were then compared. The results show that two dietary fibers have respective structures and functional groups of fibers. SDF was less crystalline than IDF, and its structure was looser. Furthermore, the hypoglycemic activity of SDF was significantly better than IDF’s (p < 0.05). The glucose adsorption capacity of SDF was 1.08–1.12 times higher than that of IDF. SDF inhibited α-amylase and α-glucosidase by 1.76 and 4.71 times more than IDF, respectively. These findings provide a reference for improving the utilization of sea buckthorn processing by-products.

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Extraction methods of dietary fiber and effect on bioactivity: A review

Cited by 2 publications

References 50 publications

Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods

Comparative study on structure, properties, functions, and in vitro digestion characteristics of dietary fiber from Chinese chestnut prepared by different methods

Preparation, Structural Characterization, and Hypoglycemic Activity of Dietary Fiber from Sea Buckthorn Pomace

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