Microstructure characteristics of tea seed dietary fibre and its effect on cholesterol, glucose and nitrite ion adsorption capacities <i>in vitro</i>: a comparison study among different modifications

Zhang, Fangfang; Yi, Wangrui; Cao, Jun; He, Kunming; Liu, Yawen; Bai, Xinpeng

doi:10.1111/ijfs.14465

Cited by 20 publications

(27 citation statements)

References 34 publications

(53 reference statements)

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“…This was in contradiction with Zhang et al. (2020), who reported a reduction in crystallinity from 31.97 to 23.35% after HSM processing of lemon peel fibers.…”

Section: Fiber Modification By Wet Mechanical Treatmentscontrasting

confidence: 93%

“…Zhang et al. (2020) evaluated the effect of AHP on the hydration properties of citrus DF. AHP greatly increased the WHC and SC of citrus DF by 197% and 267%, respectively.…”

Section: Fiber Modification By Nonmechanical Treatmentsmentioning

confidence: 99%

“…More recently, Zhang et al. (2020) reported that a combination of alkaline and HSM treatment of lemon peel increased SDF, indicating that chemical treatment and further physical treatment could help to convert some IDF to soluble ones. The authors stated that the turbulence, shear, and cavitation effect of HSM might destroy some hydrogen bonds between cellulose chains and convert some fibers into small molecule polysaccharides.…”

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

“…However, hemicellulose was more easily destroyed than cellulose since cellulose has a strong crystalline region (Kaschuk & Frollini, 2018). On the other hand, a reduction in soluble pectin was reported, mainly due to alkaline treatment before HSM that could degrade some of the pectin content (Zhang et al., 2020). Similarly, M. Yang et al.…”

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

“…The alkaline treatment loosened the citrus fiber's inner structure, broke hydrogen bonds and exposed more hydrophilic groups, leading to the improvement of hydration properties. Moreover, treated citrus fiber presented a slightly higher OHC than the untreated fiber, which was mainly related to the impact of alkaline treatment (Zhang et al., 2020). These results were consistent with the findings of M. Yang et al.…”

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

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The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review

Fayaz

Soleimanian

Mhamadi

et al. 2022

Comp Rev Food Sci Food Safe

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Plant food wastes generated through the food chain have attracted increasing attention over the last few years not only due to critical environmental and economic issues but also as an available source of valuable components such as dietary fibers. However, the exploitation of plant waste remains limited due to the lack of appropriate processing technologies to recover and tailor fiber functionalities. Among the different technologies developed for waste valorization, mechanical techniques were suggested to be a promising and sustainable strategy to extract fibers with improved functionalities. In this context, the present review describes different mechanical technologies (conventional and innovative) with potential applications to produce micro/nanofibers from various plant residues, highlighting the operating principle as well as the main advantages and pitfalls. The impact on the structural, technological, and functional properties of fibrous materials is comprehensively discussed. The extent of fiber modification not only highly depended on the technology and operation conditions used but also on fiber composition and the application of posttreatments such as dehydration. Other variables, including economic and environmental issues such as equipment cost, energy demand, and eco‐friendly features, are also reviewed. The outputs of this review can be used by both the industrial sector and academia to select a suitable combination of fiber and processing technology for designing novel foods with improved functionalities that fulfill market trends and consumer needs.

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“…This was in contradiction with Zhang et al. (2020), who reported a reduction in crystallinity from 31.97 to 23.35% after HSM processing of lemon peel fibers.…”

Section: Fiber Modification By Wet Mechanical Treatmentscontrasting

confidence: 93%

“…Zhang et al. (2020) evaluated the effect of AHP on the hydration properties of citrus DF. AHP greatly increased the WHC and SC of citrus DF by 197% and 267%, respectively.…”

Section: Fiber Modification By Nonmechanical Treatmentsmentioning

confidence: 99%

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

Section: Fiber Modification By Wet Mechanical Treatmentsmentioning

confidence: 99%

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