Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry

Felisberto, Mária Hermínia Ferrari; Beraldo, Antônio Ludovico; Sentone, Daniel Tourinho; Klosterhoff, Rafael; Clerici, Maria Teresa Pedrosa Silva; Cordeiro, Lucimara M.C.

doi:10.1016/j.foodres.2020.109866

Cited by 10 publications

(5 citation statements)

References 38 publications

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“…Bamboo shoot dietary fiber has several biological functions, such as antioxidant activity, anti-inflammatory effect, antidiabetic activity, and obesity prevention ( 25 ). Bamboo culm has rich DF mainly consisting of cellulose, hemicellulose, lignin, and polysaccharides, accounting for approximately 79 to 89% on weight basis ( 26 – 28 ). O-acetylated xylan obtained from bamboo altered the cecum microbiota of mice and effectively relieved constipation ( 29 ).…”

Section: Introductionmentioning

confidence: 99%

Fermented Bamboo Fiber Improves Productive Performance by Regulating Gut Microbiota and Inhibiting Chronic Inflammation of Sows and Piglets during Late Gestation and Lactation

et al. 2023

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Section: Introductionmentioning

confidence: 99%

Fermented Bamboo Fiber Improves Productive Performance by Regulating Gut Microbiota and Inhibiting Chronic Inflammation of Sows and Piglets during Late Gestation and Lactation

et al. 2023

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“…The lightness ( L *) of BIDF (72.92) was significantly ( p < .05) higher than that of OIDF (62.57), while the value of a *(redness) (3.39) was significantly ( p < .05) lower than that of OIDF (5.41). In addition, the b * (representing blueness or yellowness) value of BIDF (33.56) was significantly ( p < .05) higher than that of OIDF (23.71), which showed some yellowish pigments present in bamboo culm were removed during AHP treatment (Felisberto et al, 2020). After AHP treatment, the value of lightness increased and the redness decreased, which showed the destruction of the chromogenic substance in the bamboo culm.…”

Section: Resultsmentioning

confidence: 99%

“…The color of food ingredients was one of the important factors that affected their potential application in the food industry or other industries (Lin et al, 2020;Ullah et al, 2018). than that of OIDF (23.71), which showed some yellowish pigments present in bamboo culm were removed during AHP treatment (Felisberto et al, 2020). After AHP treatment, the value of lightness increased and the redness decreased, which showed the destruction of the chromogenic substance in the bamboo culm.…”

Section: Color Analysismentioning

confidence: 99%

“…Bamboo culm, an important part of bamboo, is mainly composed of hemicellulose, cellulose, lignin, and other nutrients (He et al, 2016; Peng et al, 2011), which is considered as a potential source of insoluble DF (IDF). Previous studies reported young bamboo culm from three bamboo species (Dendrocalamus asper, Bambusa tuldoides, and Bambusa vulgaris) was used to produce edible flour, which indicated the young bamboo culm might be a promising source of dietary fiber (Felisberto et al, 2020). In order to advance the application of IDFs, many physical, chemical, biological methods have been used to modify IDF to improve the physicochemical and functional properties.…”

Section: Introductionmentioning

confidence: 99%

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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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“…In another study, Felisberto et al (2021) evaluated different portions of the young culm (bottom, middle and top) of the same three varieties of bamboo, looking for their fibrous fractions (79-89%), which were obtained after starch extraction. The fractions showed a light-yellow color, with n high L* parameter ranged 80-90.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour

Ferreira

Felisberto

Neves

et al. 2022

RSD

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A comparative study was carried out with the partial replacement of Triticum durum semolina in fettuccine pasta with bamboo fiber (BF) and young bamboo culm flour (YBCF) regarding the consumer demand for healthier products and the inconvenience of using wheat bran in whole-grain pasta. Through a 2² central rotation composite design (CCRD), with five trials at the central point, totalling 13 essays (P1-P13) with independent variables X (0% to 3.5% of BF) and Y (YBCF) (0% to 3.5% of semolina substitution). There was no significant effect of the variables on optimal cooking time (OCT), mass gain (MG), volume increase (VI), loss of soluble solids (LSS), and force to cut of samples, although there was an increase in the color parameters L* and a*. Pasta P7, P8, and P10 showed average scores in sensory analysis within the region of acceptance as a control pasta. Therefore, it was possible to use YBCF in pasta production, suggesting a balance in managing bamboo clumps.

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Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry

Cited by 10 publications

References 38 publications

Fermented Bamboo Fiber Improves Productive Performance by Regulating Gut Microbiota and Inhibiting Chronic Inflammation of Sows and Piglets during Late Gestation and Lactation

Fermented Bamboo Fiber Improves Productive Performance by Regulating Gut Microbiota and Inhibiting Chronic Inflammation of Sows and Piglets during Late Gestation and Lactation

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

Comparative study of the partial replacement of Triticum durum semolina in fettuccine pasta by bamboo fiber and young bamboo culm flour

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