Optimization of ultrasonic‐assisted extraction of insoluble dietary fiber from wheat bran and its characterization

Abstract

Ultrasonic‐assisted extraction technique by means of response surface methodology was used to study optimized conditions for extraction of insoluble dietary fiber (IDF) from wheat bran varieties, namely Zincol‐2016 (ZL), Borlaug‐2016 (BG), NARC (NC), and Pakistan‐2013 (PN). Optimized parameters for time, temperature, and amplitude ranged from 10 to 11 min for 30–40°C, and 64%–65% for all varieties with extracted IDF (39%–41%). FTIR spectra confirmed the presence of IDF in extracted material. DSC showed endothermic behavior near 100°C during the melting process. TGA showed stability at 99°C and complete degradation at 372°C. Chemical characterization of IDF extract showed a reduction in protein and fat, thus improving purity and IDF content. Tested technique also improved functional properties like cation exchange capacity (meq/kg) 16.30–17.66, emulsifying capacity (%) 32.1–32.98, and swelling capacity (ml/g) 4.43–5.98 to a high level. Briefly, under‐tested extraction parameters, the IDF has improved chemical and functional characteristics. Practical applications The study concludes that ultrasonic extraction, under‐explored moderate, and optimized conditions will prove an efficient extraction technique yielding considerable quantity and quality of IDF from wheat bran. The above results show the possibility for the application of all tested samples of IDFs in the food industry, especially to expand the thermal stability of food for various purposes. The ultrasonically extracted IDFs have better structural integrity and functional characteristics which play an important part in preparation and quality maintenance of food products, especially cereal food products.

Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme®L

“…After modification, protein, fat, and ash contents in T 1 were slightly lower than that in CK but the difference was insignificant, which is similar to the finding by Bashir et al. (2022). Viscozyme ® L can hydrolyze the cell wall polysaccharides of okara, acting on specific sites in the polysaccharide chains, breaking the long chains, and resulting in the release of monosaccharides (Yoshida, 2020).…”

“…Similarly, after deproteinization, the protein content of samples T 3 and T 4 was significantly lower than that of CK, T 1 , and T 2 , which were not deproteinized. However, the protein content of CK, T 1 , and T 2 , without deproteinization, was slightly lower than that of okara, which might be due to the removal of soluble proteins in the extraction and centrifugation processes (Bashir et al., 2022). After modification, protein, fat, and ash contents in T 1 were slightly lower than that in CK but the difference was insignificant, which is similar to the finding by Bashir et al.…”

“…However, the protein content of CK, T 1 , and T 2 , without deproteinization, was slightly lower than that of okara, which might be due to the removal of soluble proteins in the extraction and centrifugation processes (Bashir et al, 2022). After modification, protein, fat, and ash contents in T 1 were slightly lower than that in CK but the difference was insignificant, which is similar to the finding by Bashir et al (2022). Viscozyme R L can hydrolyze the cell wall polysaccharides of okara, acting on specific sites in the polysaccharide chains, breaking the long chains, and resulting in the release of monosaccharides (Yoshida, 2020).…”

Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties

“…[16]. IDF is mainly composed of cellulose, hemicellulose, chitosan, lignin, and other components of the plant cell wall [17], and it can increase the volume of fecal matter and accelerate the speed of intestinal transport [18]. DF is increasingly widely used in the food industry due to its unique physicochemical properties and functional properties, such as its water-holding capacity (WHC), oil-holding capacity (OHC), and other properties that contribute to its role in improving the organoleptic properties and processing characteristics of foods after it is added as an additive or nutrient fortification agent [19].…”