Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Ma, Mengmei; Mu, Taihua

doi:10.1016/j.carbpol.2015.09.030

Cited by 150 publications

(105 citation statements)

References 38 publications

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“…Modified cumin DF additionally exhibits better glucose adsorption capacity and α-amylase activity inhibition ratio. These two in vitro activities are particularly relevant for anti-diabetic activity, and higher than those of other DFs from peach, oat, and carrot (Ma & Mu, 2016;Ma et al, 2015).…”

Section: Introductionmentioning

confidence: 94%

“…Then, protein was hydrolysed by Alcalase 2.4 L (Novozymes, Bagsvaerd, Denmark) after shear emulsification to obtain deoiled cumin DF. The purity of deoiled cumin DF was 84.18 g/100 g, and the residual cumin was composed of starch (1.02 g/100 g), protein (3.64 g/100 g), fat (1.09 g/100 g), and ash (5.69 g/100 g) (Ma & Mu, 2016). The DF was further treated with laccase and cellulase using an HHP machine (L2-600/2, Huataisenmiao Biological Engineering Technology Co., Ltd, Tianjin, China) to obtain a modified DF mixture.…”

Section: Sdf and Idf Preparationmentioning

confidence: 99%

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Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

2016

Journal of Functional Foods

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Section: Introductionmentioning

confidence: 94%

Section: Sdf and Idf Preparationmentioning

confidence: 99%

Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

2016

Journal of Functional Foods

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“…Garlic straw, with similar compounds to garlic bulb, might be used as a novel source of functional dietary fiber. Composition analysis reveals garlic straw consists of 7.15% soluble dietary fiber (SDF) and 72.20% insoluble dietary fiber (IDF), which exhibit different physiological effects on human health (Ma & Mu, ). The health effects exhibited by IDF are often not as good as that of SDF due to their different physicochemical and functional properties, which limits DF applications in the food industry (Courtois, ).…”

Section: Introductionmentioning

confidence: 99%

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Huang

Ding

Zhao

et al. 2017

J Food Process Preserv

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The aim of this study was to investigate modification of insoluble dietary fiber (IDF) from garlic straw with ultrasonic processing technology. The functional, physicochemical, and structural properties were evaluated. Based on the uniform design (UD) method, initial temperature of 45 °C, ultrasonic power of 535 W, and time of 41 min were considered as the optimum ultrasonic conditions for preparation of IDF with good in vitro hypolipidemic ability. Ultrasonic‐treated IDF exhibited better functional and physicochemical properties than untreated IDF with significant difference (p < .05). Structural analysis from scanning electron microscope and Fourier transformed infrared spectroscopy indicated that ultrasonic treatment destroyed the microstructures of IDF from garlic straw, resulted in the honey‐comb network structure and increased hydrophilic groups, which illustrated the good functional and physicochemical properties. Practical applications With the trend toward increased consumption of garlic bulb, millions of tons of straw are generally discarded every year. The productive use of such by‐products as garlic straw could offer substantial economic benefits. In this work, ultrasonic technology was chosen for the modification of insoluble dietary fiber (IDF) from garlic straw. Uniform design technique helped us to get the optimum ultrasonic conditions for preparation of IDF with good in vitro hypolipidemic ability. The functional and physicochemical properties of garlic IDF were significantly influenced by ultrasonic pretreatment. The positive effect of ultrasound and application of the statistical model may be useful for functional modification and utilization of dietary fiber from garlic straw.

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“…This study therefore showed that the solubility of dietary fi bre can be decreased in white cabbage with high-pressure treatment. Ma and Mu (2016) evaluated the eff ects of high hydrostatic pressure (HHP) as well as enzyme (laccase and cellulase) treatment on the structural, physicochemical and functional properties of deoiled cumin dietary fi ber (DF). HHP-enzyme treatment increased the contents of soluble dietary fi ber (SDF) and water retention capacity, water swelling capacity and oil-holding capacity of DF modifi ed by HHP-enzyme treatment improved.…”

Section: Other Processesmentioning

confidence: 99%

Effect of food processing on the physicochemical properties of dietary fibre.

Ozyurt

Ötleş

2016

Acta Sci Pol Technol Aliment

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Dietary fi bre is the edible parts of plants, or similar carbohydrates, which are resistant to digestion and absorption in the small intestine (Almeida et al., 2013). Natural sources of dietary fi ber are found in the complex mixture of polysaccharides, which make up the cell walls of fruit, vegetables, and whole-grain cereals (Redgwell and Fischer, 2005). However, knowledge on dietary fi bre has improved signifi cantly in both physiological and analytical areas over the last decades. Dietary fi bre has a lot of positive health eff ects, such as bowel function, reduced risk of coronary heart disease, type 2 diabetes and improved weight maintenance.Many analytical methods and defi nitions have evolved over the years. Therefore, approximately comparable dietary fi bre values were produced and presented in food composition databases for use in food research, the food industry and for nutritional counselling and education. Nowadays, dietary fi bre is one of the components in foods that cause a lot of confusion among users and producers of food composition data (Westenbrink et al., 2013). The physiological eff ect of dietary fi bre depends fi rst of all on its origin, the proportions of individual fractions, the degree of comminution of raw materials and the thermal processes applied. EFFECT OF FOOD PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBRE ABSTRACTProducts derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fi bre. Diets high in dietary fi bre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fi bre-rich products and byproducts can also fortify foods, increase their dietary fi bre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fi bre. Recently, food manufacturers have responded to consumer demand for foods with a higher fi bre content by developing products in which highfi bre ingredients are used. Diff erent food processing methods also increase the dietary fi ber content of food. Moreover, its chemical and physical properties may be aff ected by food processing. Some of them might even improve the functionality of fi bre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the eff ect of diff erent food processing methods on the physicochemical properties of dietary fi bre.

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Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure

Cited by 150 publications

References 38 publications

Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

Anti-diabetic effects of soluble and insoluble dietary fibre from deoiled cumin in low-dose streptozotocin and high glucose-fat diet-induced type 2 diabetic rats

Modification of insoluble dietary fiber from garlic straw with ultrasonic treatment

Effect of food processing on the physicochemical properties of dietary fibre.

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