In vitro physicochemical, phytochemical and functional properties of fiber rich fractions derived from by-products of six fruits

Abstract

A comparative study was done on the health promoting and functional properties of the fibers obtained as by-products from six fruits viz., pomace of carambola (Averrhoa carambola L.) and pineapple (Ananas comosus L. Merr), peels of watermelon (Citrullus lanatus), Burmese grape (Baccurea sapida Muell. Arg) and Khasi mandarin orange (Citrus reticulata Blanco), and blossom of seeded banana (Musa balbisiana, ABB). Highest yield of fiber was obtained from Burmese grape peel (BGPL, 79.94 ± 0.41 g/ 100 g) and seeded banana blossom (BB 77.18 ± 0.20 g/ 100 g). The total dietary fiber content (TDF) was highest in fiber fraction derived from pineapple pomace (PNPM, 79.76 ± 0.42 g/100 g) and BGPL (67.27 ± 0.39 g/100 g). All the samples contained insoluble dietary fiber as the major fiber fraction. The fiber samples showed good water holding, oil holding and swelling capacities. The fiber samples exhibited antioxidant activity. All the samples showed good results for glucose adsorption, amylase activity inhibition, glucose diffusion rate and glucose diffusion reduction rate index.

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…Saikia and Mahanta (2016) reported a water holding capacity of grape peels of 7.56 g/g, an oil holding capacity of 10.64 g/g, and a swelling of 9.40 mL/g, higher values being obtained for mandarin peels and lower for cellulose. High hydration properties of DFs are related to an improved fecal bulking process, whereas a good oil absorption capacity leads to a reduced fat absorption in intestine and an enhanced excretion, which may conduct to lower cholesterol values (Oladiran, 2018;Saikia & Mahanta, 2016). The grinding process affects the functional properties of fibers.…”

“…Water binding capacity of fibers is important for both physiological and technological points of view and is given by the hydroxyl groups (Maurya, Pandey, Rai, Porwal, & Rai, 2015;Oladiran , 2018). The hydration characteristics of fibers can be evaluated trough the water retention, swelling, and absorption capacities, the affinity for water depending on the number for hydroxyl groups and by default on the fiber source (Oladiran , 2018; Saikia & Mahanta, 2016). Water holding capacity of fibers is related to their processing, particle size, and physicochemical structure (Maurya et al, 2015;Zhao et al, 2015;Zhu, Du, & Li, 2014).…”

“…The oil retention capacity of fibers is of technological importance and it is influenced by the insoluble fibers content, particle size, overall charge density, hydrophilic nature, and dehydration method (Maurya et al, 2015;Zhao et al, 2015). Saikia and Mahanta (2016) reported a water holding capacity of grape peels of 7.56 g/g, an oil holding capacity of 10.64 g/g, and a swelling of 9.40 mL/g, higher values being obtained for mandarin peels and lower for cellulose. High hydration properties of DFs are related to an improved fecal bulking process, whereas a good oil absorption capacity leads to a reduced fat absorption in intestine and an enhanced excretion, which may conduct to lower cholesterol values (Oladiran, 2018;Saikia & Mahanta, 2016).…”

Modification and Application of Dietary Fiber in Foods

“…Additional sources will be exploited gradually; for example, there is a report of spent residue from cumin as a potential source of dietary fiber [22]. The dietary fibers obtained from different sources differ in total dietary fiber content, SDF content, physicochemical properties, and physiological properties [23].…”

Starch digestion in the upper gastrointestinal tract of humans

“…Previous research by our group (among many others) has consistently highlighted that non‐starch polysaccharide structure and source greatly impacts its effects on the digestive processes involved in the human gut . The impact of processing on the physicochemical properties of starch has been considered in much greater detail than other dietary polysaccharides, likely as a result of the high proportion of starch in many food products.…”