Modification of ginseng insoluble dietary fiber through alkaline hydrogen peroxide treatment and its impact on structure, physicochemical and functional properties

Jiang, Guihun; Bai, Xuesong; Wu, Zhaogen; Li, Shanji; Zhao, Chen; Ramachandraiah, Karna

doi:10.1016/j.lwt.2021.111956

Cited by 45 publications

(37 citation statements)

References 41 publications

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“…BIDF exhibited a higher cellulose content but lower hemicellulose and lignin contents than OIDF. The result was similar to another study (Jiang et al, 2021). As a strong oxidant, hydrogen peroxide (H 2 O 2 ) can oxidize lignin, thus reducing the content of lignin in BIDF and promoting the dissolution of hemicellulose, thus achieving the effect of delignification and improving the content of cellulose (Yoshida & Prudencio, 2020).…”

Section: Resultssupporting

confidence: 92%

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Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Huang

et al. 2022

Food Processing Preservation

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Bamboo culm contains abundant hemicellulose, cellulose, and lignin, which was a high‐quality insoluble dietary fiber (IDF) raw material. In this paper, the effects of alkaline hydrogen peroxide (AHP) and enzymatic hydrolysis on physicochemical and functional of bamboo IDF (named BIDF and OIDF, respectively) were reported. SEM, FT‐IR, and XRD analysis suggested that both BIDF and OIDF had the functional groups of insoluble cellulose and crystal structure of cellulose. AHP treatment effectively improved the water‐holding capacity (WHC), water swelling capacity (SC), and glucose absorption capacity (GAC). Enzymatic hydrolysis effectively improved the glucose dialysis retardation index (GDRI), bile acid salt absorption capacity (BAC), cholesterol‐adsorption capacity (CAC), and nitrite ion absorption capacity (NIAC). In addition, they all exhibited great toxic ions adsorption (Cd2+, Pb2+). The above results showed that bamboo culm IDF could be used as an ideal functional ingredient in food processing. Practical applications Insoluble dietary fiber (IDF) provides various beneficial functions, such as hypoglycemic and hypolipidemic. We used alkaline hydrogen peroxide treatment (AHP) and complex enzymatic hydrolysis to improve the physicochemical and functional properties of bamboo IDF and help to the further research on its application value in food and other industry. The bamboo culm IDF could be incorporated into other food products for enhancing textural properties and promoting a favorable mouthfeel and it was an ideal functional ingredient in food processing.

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Section: Resultssupporting

confidence: 92%

“…The results showed that the OIDF can absorb large numbers of nitrite ions, which were then discharged with feces. Therefore, bamboo IDFs can be used in the pickled food to keep human healthy (Jiang et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Huang

et al. 2022

Food Processing Preservation

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“…Insoluble dietary fibers (IDFs) could inhibit starch digestion through increasing molecule interactions and physical hindrance formation, thereby reducing the formation and utilization of glucose (3,5). In addition, IDFs could also reduce the adsorption of glucose by inhibiting the diffusion of glucose in the intestine through the barrier effects of the particles, and also by directly adsorbing glucose (6,7).…”

Section: Introductionmentioning

confidence: 99%

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Zhu

Yuen³

et al. 2022

Front. Nutr.

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To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.

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“…IDF showed various beneficial effects such as intestinal peristalsis promotion, increase in fecal volume, and elimination of toxic elements and other heavy metals whereas SDF showed biological, physiological, and antioxidant properties. DFs mainly include IDF, which could be utilized in an effective nutritional way (Jiang et al, 2021). Due to the complex nature of IDF, it has limited use but to minimize the wastage of IDF many industries have used the extraction method followed by modification, to provide economic feasibility and incorporating them in other food products, which can promote health benefits and wellness among consumers.…”

Section: Novelty Impact Statementmentioning

confidence: 99%

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

Kumari

Das

Deka

2022

Food Processing Preservation

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The present study focused on the utilization of green pea peel (GPP) by‐product for its insoluble dietary fiber (IDF) which was estimated by employing different extraction techniques. A comparative evaluation using various extraction methods viz., alkaline extraction, ultrasound‐assisted extraction, and ultrasound‐assisted alkaline extraction method (ODF) was employed vis‐à‐vis its effect on yield, kinetics, thermal stability, morphological, and functional properties of IDF. Ultrasound‐assisted alkali extraction method was optimized to extract IDF and was found to be the best extraction method and standardized using rotatable central composite design with time of 30 min, amplitude of 30%, solid to liquid ratio (1:20), and NaOH concentration 1.2 mol/L. ODF evinced biologically rich and higher water and oil holding capacities with low peak and final transition temperature. The morphology of IDF also varied distinctly with extraction processes. ODF conclusively evidenced that it has immense potential to scale up in fulfilling the commercial demand of IDF. Novelty impact statement The pea peel insoluble dietary fiber (IDF) has enormous potential in food processing industries in developing functional foods which could unleash health benefit properties. The utilization could also minimize the environmental footprint of food wastage and disposal issues. The developed IDF from green pea peel (GPP) has enormous economic feasibility among various commercial food sectors viz., beverage, dairy, meat, and other health‐promoting food industries. Extraction of IDF by a suitable extraction method from GPP by‐product which was discarded largely hitherto has immense potential of generating substantial economic benefits every year and it can be an innovative approach for generating functional food ingredients.

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Modification of ginseng insoluble dietary fiber through alkaline hydrogen peroxide treatment and its impact on structure, physicochemical and functional properties

Cited by 45 publications

References 41 publications

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Structure, physicochemical, and in vitro functional properties of insoluble dietary fiber from bamboo culm: A potential functional ingredient

Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber

Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis

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