Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and functional properties

Abstract

The structural, physicochemical, and functional characteristics of total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble dietary fiber (SDF) isolated from potato residues were investigated. Potato dietary fiber consisted of IDF (73.18 g/100 g) and SDF (19.60 g/100 g); the main components were cellulose (42.93%) and pectin (27.82%), while lignin content was the lowest (5.74 g/100 g). The SDF contained much more rhamnose and galacturonic acid, whereas the major monosaccharide in IDF was glucose. The hydration properties of TDF, IDF, and SDF were increased with the increasing of temperature and pH, while negatively related to NaCl concentration. Furthermore, SDF exhibited more porous structure in the surface, thereby exhibiting better glucose absorption ability, α-amylase activity inhibition ratio, and cholesterol absorption ability compared with TDF and IDF. Overall, the TDF, IDF, and SDF from potato residues could be used as new functional additive in food industry according to their nature. Highlights 1. Potato residues have higher content of dietary fibers and no gluten.

Karakteristik Fisik Mie Basah Bebas Gluten dengan Penambahan Bubuk Daun Kersen

“…Sehingga kondisi bahan baku tetap terjaga dan mudah untuk diaplikasikan pada berbagai jenis olahan seperti kue, makanan bayi, ataupun makanan sehari-hari berbahan dasar kentang [7]. Kentang mengandung 73.18g/100g serat tidak larut dan 19.60 g/100 g serat terlarut [8]. Total serat yang terdapat pada kentang akan berubah saat sudah diolah menjadi tepung yakni sebesar 10.6 g/100 g. Serat pada kentang bermanfaat untuk menunjang pengurangan glukosa postprandial serta berpengaruh juga terhadap kadar lipid dalam darah.…”

Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization

“…Potatoes (Solanum tuberosum L.) are the fourth largest crop in the world after maize, wheat and rice (Waliullah, Mu, & Ma, 2021). China ranks first in global potato production, with 78 million tons processed in 2020, accounting for 21.79 % of the world's total potato production (FAO, 2022).…”

“…The potato residues are the by-products of potato starch processing. In particular, about 3 million tons of wet residues are produced annually (Waliullah et al, 2021). So far, only a small amount of potato residues are utilized as cheap animal feed, and most of them are thrown away, resulting in serious resource waste and environmental pollution.…”

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

“…During the enzymatic digestion, it shows the resistance capacity in the small intestine (Maphosa & Jideani, 2016). Based on water solubility, the total dietary fiber (TDF) can be sub‐categorized into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) (Huang et al, 2018; Jia et al, 2019; Waliullah et al, 2021). Many health significant diseases, including cardiovascular disease, type 2 diabetes, obesity as well as constipation and gastrointestinal disorders have been reduced with the intake of dietary fiber (Slavin, 2005).…”

“…IDF in the food lowers transit time, as well as restricts the contact time of harmful substances with the intestinal walls (Kumari & Deka, 2021; Kurek & Wyrwisz, 2015). Various report suggested that the application of IDF in food processing industries use numerous emerging technologies to modify and enhance its physiochemical properties (Chen et al, 2013; Waliullah et al, 2021).…”