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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study investigated the impact of different ratios of soluble to insoluble dietary fiber (SDF:IDF) formulations by sugar beet pulp (SBP) supplementation on piglet growth performance, nutrient digestibility, immune function, intestinal morphology, intestinal microbiota and intestinal health. A total of 60 crossbred piglets (Duroc × [Landrace × Yorkshire]) at 40 d old with body weight of 10.0 ± 0.3 kg were randomly assigned to 5 treatments with 6 replicates per treatment and 2 piglets per replicate in a 21-d trial. The dietary treatments included a corn-soybean meal diet (0% SBP supplementation; CON), and diets supplemented with 2%, 4%, 6%, and 8% SBP, representing different SDF:IDF ratios at 10.16%, 13.53%, 16.79%, 19.86%, and 24.81%, respectively. The results indicated that the 8% SBP treatment had a negative effect on feed-to-gain ratio (linear, P = 0.009) compared with the CON treatment (P = 0.021). The apparent total tract digestibility (ATTD) of crude protein was lower in treatments supplemented with SBP (P = 0.002) and showed a linear decrease (P = 0.001), while the ATTD of IDF showed a linear increase (P = 0.037) in four SBP treatments compared to the CON treatment. The 4% SBP treatment increased serum concentrations of triglyceride (quadratic, P = 0.019) and K (linear, P = 0.037), and decreased alanine transaminase concentration (quadratic, P = 0.015) compared with the CON treatment. The concentrations of Cit, Cys, Ile, Leu, Orn, Arg, taurine, urea, 1-methylhistidine, α-aminoadipic acid, α-aminobutyric acid and cystathionine in the 4% SBP treatment were highest among all treatments (P < 0.05). The serum concentrations of interleukin-6, interleukin-8, interleukin-10, transforming growth factor-β, and tumor necrosis factor-α in the 6% SBP treatment were higher than those in the CON treatment (P < 0.05), which also increased mucin-2 and G protein-coupled receptor 41 mRNA expression (P < 0.05) in colonic mucosa compared with the CON treatment and improved the intestinal barrier function. Diets containing more than 19.86% SDF:IDF could impair the intestinal health in piglets when SBP was used as the SDF source. Supplementing nursery piglet diets with 16.79% to 19.86% SDF:IDF is recommended for improving intestinal barrier function, increasing short-chain fatty acids concentrations, and improving intestinal microbiota composition.

The insoluble dietary fiber (IDF) of grape skins was modified by high-temperature steaming combined with the snail enzyme method using grape skins as raw material, the aim of this study was to increase the yield of soluble dietary fiber (SDF) and improve the physicochemical properties of SDF and IDF. The effects of different factors on the yield of SDF were studied, and the physicochemical indexes of dietary fiber before and after modification were determined. The experimental results were as follows: Steaming time of 60 minutes, steaming temperature of 120 ℃, the material to liquid ratio was 1:25 g/mL, enzyme addition of 3.50%, enzymatic hydrolyswas temperature of 34.0 ℃, and enzymatic hydrolysis time of 55 minutes. Under these conditions, the yield of SDF was 10.25%. The water holding capacity, oil holding capacity, and swelling capacity of modified SDF were increased by 1.74, 1.53, and 1.13 times, respectively. The water holding capacity, oil holding capacity, and swelling capacity of the modified IDF were increased by 1.01, 1.26, and 1.27 times, respectively. Compared with the unmodified SDF and IDF, the structure of the modified SDF and IDF became more loose, and the glucose adsorption capacity, glucose dialysis retardation index, and α-amylase inhibition were significantly improved. Among them, the modified SDF had the strongest glucose adsorption capacity, and the glucose dialysis delay index was also higher than other dietary fiber samples. When the addition amount was 8 mg/mL, the inhibition rate of the modified SDF on α-amylase reaches its maximum value (54.71%). In summary, the modified SDF and modified IDF had better characteristics, which would provide a theoretical basis for modified grape skin dietary fiber.

The insoluble dietary fiber (IDF) of grape skins was modified by high-temperature steaming combined with the snail enzyme method using grape skins as raw material, the aim of this study was to increase the yield of soluble dietary fiber (SDF) and improve the physicochemical properties of SDF and IDF. The effects of different factors on the yield of SDF were studied, and the physicochemical indexes of dietary fiber before and after modification were determined. The experimental results were as follows: Steaming time of 60 minutes, steaming temperature of 120 °C, the material to liquid ratio was 1:25 g/mL, enzyme addition of 3.50%, enzymatic hydrolys was temperature of 34.0 °, and enzymatic hydrolysis time of 55 minutes. Under these conditions, the yield of SDF was 10.25%. The water holding capacity, oil holding capacity, and swelling capacity of modified SDF were increased by 1.74, 1.53, and 1.13 times, respectively. The water holding capacity, oil holding capacity, and swelling capacity of the modified IDF were increased by 1.01, 1.26, and 1.27 times, respectively. Compared with the unmodified SDF and IDF, the structure of the modified SDF and IDF became more loose, and the glucose adsorption capacity, glucose dialysis retardation index, and α-amylase inhibition were significantly improved. Among them, the modified SDF had the strongest glucose adsorption capacity, and the glucose dialysis delay index was also higher than other dietary fiber samples. When the addition amount was 8 mg/mL, the inhibition rate of the modified SDF on α-amylase reaches its maximum value (54.71%). In summary, the modified SDF and modified IDF had better characteristics, which would provide a theoretical basis for modified grape skin dietary fiber. [ABSTRACT FROM AUTHOR]

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum. [ABSTRACT FROM AUTHOR]

Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products. [ABSTRACT FROM AUTHOR]

Insoluble dietary fibers (IDFs) were extracted from sweet potato leaves and modified by physical crushing or using an acid, alkali-hydrogen peroxide, and cellulases. The modified samples were characterized, and changes in their physical and chemical properties were evaluated. The effects of different modification treatments on the micromorphology, chemical structure, crystal phase structure, and functional properties were investigated. Scanning electron microscopy showed that the microstructure of IDF in sweet potato leaves was altered by the different treatments. Fourier transform infrared spectroscopy suggested no obvious changes in the chemical structure. Additionally, the specific surface areas of IDFs in sweet potato leaves before and after modification varied. X-ray diffraction analysis indicated that the positions of characteristic diffraction peaks were mostly unchanged before and after modification. The cation exchange capacity and total negative charge of IDFs increased by 0.31~2.86- and 0.75~2.88-fold, respectively. Acid-modified SIDF3 showed the highest water-holding, swelling, and glucose adsorption capacities, which were 0.34, 4.33, and 0.16~0.39-fold higher than those of unmodified SIDF1, respectively. The oil-holding capacity of enzyme-modified SIDF5 was the highest, 0.24-fold higher than that of unmodified SIDF1. The results demonstrated that the properties and functional properties of sweet potato leaves can be altered by different modification treatments, providing a basis for further application of insoluble dietary fibers in sweet potato leaves. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to obtain the preparation process and adsorption characteristics of insoluble dietary fiber from pomelo peel using composite enzyme method, the orthogonal test was used to optimize the extraction of insoluble dietary fiber from pomelo peel, and its characteristics were studied. The results showed that the optimal extraction conditions were as follows, material-liquid ratio of 1:40 g/mL, amylase addition amount of 0.6%, amylase hydrolysis time of 90 min, papain addition amount of 0.2% and papain hydrolysis time of 30 min. Under these conditions, the yield of pomelo peel IDF was 55.07%. The swelling capacity, water holding capacity, oil holding capacity and cation exchange capacity of pomelo peel IDF were 2.84±0.09 mL/g, 12.54±0.11 g/g, 1.54±0.02 g/g and 0.36±0.04 mmol/g, respectively. In addition, in vitro adsorption capability test indicated that the adsorption capacity of pomelo peel IDF for glucose, cholesterol and sodium cholate was 0.13±0.003 mmol/g, 12.27±0.020 mg/g and 53.25±0.100 mg/g, respectively. FT-IR results showed that pomelo peel IDF had characteristic absorption peaks of cellulose polysaccharides, which was consistent with the structure of dietary fiber. In summary, the extracted pomelo peel IDF exhibited good characteristics after optimizing the process. It can provide theoretical basis for the development and utilization of pomelo peel IDF.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient. [ABSTRACT FROM AUTHOR]

Legumes are widely appreciated for their abundant reserves of insoluble dietary fiber, which are characterized by their high fiber content and diverse bioactive compounds. Insoluble dietary fiber in leguminous crops is primarily localized in the structural cell walls and outer integument and exhibits strong hydrophilic properties that enable water absorption and volumetric expansion, resulting in increased food bulk and viscosity. This contributes to enhanced satiety and accelerated gastrointestinal transit. The benefits of legume insoluble dietary fiber extend to its notable antioxidant, anti-inflammatory, and anti-cancer properties, as well as its ability to modulate the composition of the intestinal microbiota, promoting the growth of beneficial bacteria while suppressing the proliferation of harmful pathogens, thereby promoting optimal intestinal health. It is highly valued as a valuable thickening agent, stabilizer, and emulsifier, contributing to the texture and stability of a wide range of food products.

Lycium barbarum seed dregs (LBSDs) were used for carboxymethyl modification, resulting in three degree of substitution samples (DS). Based on the substitution degree, samples were designated as low degree of substitution insoluble dietary fiber (L-IDF), medium degree of substitution insoluble dietary fiber (M-IDF) and high degree of substitution insoluble dietary fiber (H-IDF). Physicochemical and functional properties of IDFs were examined in relation to carboxymethylation degree. Infrared Fourier transform spectroscopy (FT-IR) confirmed the carboxymethyl group. According to the results, IDF, L-IDF, M-IDF, and H-IDF acquired higher enthalpy changes, and their thermal stability improved significantly. A higher DS resulted in an increase in hydration properties such as water retention capacity and water swelling capacity, as well as functional properties such as glucose adsorption capacity, nitrite ion adsorption capacity, and cholesterol adsorption capacity. As a result, carboxymethylation could effectively enhance the biological properties of L. barbarum seed dreg insoluble dietary fiber (LBSDIDF).

To investigate the effects of particle size and phenolics bounded-insoluble dietary fiber (IB) of white kidney bean skin (WS) on in vitro fermentation profiles, the IB was extracted enzymatically, modified by ordinary and superfine grinding, followed by the preparation of different particle sizes. Their microscopic morphology was observed by scanning electron microscopy and laser confocal scanning microscopy. In vitro fermentation experiments and 16S rRNA sequencing were used to investigate the fermentation properties of the two sets of samples and their effects on the abundance of gut microbiota composition. The results showed that the bound phenolics were distributed more equally on the surface of the smaller particles. The slowed fermentation rate and short-chain fatty acid production of WS and IB increased with decreasing particle size. The smaller particle size promoted the Bacteroides and demoted the Lachnospira more significantly. The results suggested that IB could promote the beneficial bacteria such as Bacteroides, Bifidobacterium and Ruminococcaceae ruminococcus, and regulate the structure composition of the gut microbiota. The probiotic effect of IB was more significant than that of WS with the same particle size. This study provides the school of thought on the prebiotic effect of dietary fiber, guides on the modification of dietary fiber by superfine grinding, and suggests the comprehensive utilization of white kidney bean skin.

Insoluble dietary fiber (IDF) is a nutritional component constituting the building block of plant cell walls. Our understanding of the role of IDF in plant-based foods has advanced dramatically in recent years. In this Review, we summarize research progress on the subtypes, structure, analysis, and extraction methods of IDF. The impact of different food processing methods on the properties of IDF is discussed. The role of gut microbiota in the health benefits of IDF is introduced. This review provides a better understanding of the chemical features and biological functions of IDF, which may promote the future application of IDF in functional food products. Further investigation of the mechanisms underlying the health benefits of IDF enables the development of effective strategies for the prevention and treatment of human diseases. [ABSTRACT FROM AUTHOR]

This study investigated the changes of structure and functional properties of insoluble dietary fiber (IDF) from lotus root residue before and after alkaline hydrogen peroxide (AHP) treatment. Results showed that D-glucose content of lotus root residue IDF increased significantly by 9.52% (=O.O5), while the expansion capacity was greatly reduced (=

BACKGROUND: Wheat bran is rich in dietary fiber (DF), particularly insoluble dietary fiber (IDF). Although the benefits for human health following the consumption of these DFs have been documented, the lower water retention capacity (WRC) and other properties still limit the applications of DF. Therefore, the current research investigated the impact of acetylation on the changes in the corresponding physicochemical and functional properties of DF. RESULTS: The current results indicated the acetylated group restricted the alignment of the molecular chains, which led to an increased amorphous phase in the fiber structure, followed by an enhanced thermal sensitivity and a reduced crystallinity as evidenced by X‐ray diffraction (XRD). Moreover, the acetylation of the IDFs enhanced the cholesterol absorption capacity, but the corresponding antioxidant capacity and cation exchange capacity were reduced, which might be due to the partial loss of the phenolic compounds onto the polysaccharides during the modification. Interestingly, a lower degree of substitution (DS) of the IDF achieved from water‐acetic anhydride modification led to a higher WRC and water swelling capacity (WSC). In contrast, a higher DS from acetic anhydride modification demonstrated a greatly improved in vitro hypoglycemic performance of the IDF, including α‐amylase inhibitory activity and glucose dialysis retardation index (GDRI), compared to the other samples. CONCLUSION: This study highlights a new approach to modify the functionality of IDFs via acetylation and the design of a novel IDF with hypoglycemic activity. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the effect of ultrahigh pressure processing (UHP) of 200, 300, 400, 500, 600 and 700 MPa for 20, 40 and 30 min on physicochemical and bioactive properties of the insoluble dietary fiber Pholiota nameko (PN-IDF). The results revealed that UHP were capable of decreasing the particle size of PN-IDF and binding phenolic content. Moreover, UHP technique had an improving effect on the bioaccessible phenolic content, the water-holding capacity, the oil-holding capacity and the nitrite ion adsorption capacity. Further, UHP technique presented a promoting effect on the antioxidant activity by scavenging ABTS or DPPH free radicals and increasing reducing power, and the anti-inflammatory activity by inhibiting carrageenan-induced paw edema on PN-IDF. Overall, this study well proved that UHP technology could improve the physicochemical and functional quality of PN-IDF, which could be used as a promising green technique for functional food ingredients processing. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity.

The effects of ball milling on the physicochemical, functional, and emulsification characteristics of Polygonatum sibiricum insoluble dietary fiber (PIDF) were investigated. Through controlling milling time (4, 5, 6, 7, and 8 h), five PIDFs (PIDF-1, PIDF-2, PIDF-3, PIDF-4, and PIDF-5) were obtained. The results showed that ball milling effectively decreased the particle size and increased the zeta-potential of PIDF. Scanning electron microscope results revealed that PIDF-5 has a coarser microstructure. All PIDF samples had similar FTIR and XRD spectra. The functional properties of PIDF were all improved to varying degrees after ball milling. PIDF-3 had the highest water-holding capacity (5.12 g/g), oil-holding capacity (2.83 g/g), water-swelling capacity (3.83 mL/g), total phenol (8.12 mg/g), and total flavonoid (1.91 mg/g). PIDF-4 had the highest ion exchange capacity. Fat and glucose adsorption capacity were enhanced with ball milling time prolongation. PIDF-5 exhibited a contact angle of 88.7° and lower dynamic interfacial tension. Rheological results showed that PIDF-based emulsions had shear thinning and gel-like properties. PE-PIDF-5 emulsion had the smallest particle size and the highest zeta-potential value. PE-PIDF-5 was stable at pH 7 and high temperature. The findings of this study are of great significance to guide the utilization of the by-products of Polygonatum sibiricum.

Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.

Rosa roxburghii Tratt pomace is rich in insoluble dietary fiber (IDF). This study aimed to investigate the influence of three modification methods on Rosa roxburghii Tratt pomace insoluble dietary fiber (RIDF). The three modified RIDFs, named U-RIDF, C-RIDF, and UC-RIDF, were prepared using ultrasound, cellulase, and a combination of ultrasound and cellulase methods, respectively. The structure, physicochemical characteristics, and functional properties of the raw RIDF and modified RIDF were comparatively analyzed. The results showed that all three modification methods, especially the ultrasound–cellulase combination treatment, increased the soluble dietary fiber (SDF) content of RIDF, while also causing a transition in surface morphology from smooth and dense to wrinkled and loose structures. Compared with the raw RIDF, the modified RIDF, particularly UC-RIDF, displayed significantly improved water-holding capacity (WHC), oil-binding capacity (OHC), and swelling capacity (SC), with increases of 12.0%, 84.7%, and 91.3%, respectively. Additionally, UC-RIDF demonstrated the highest nitrite ion adsorption capacity (NIAC), cholesterol adsorption capacity (CAC), and bile salt adsorption capacity (BSAC). In summary, the combination of ultrasound and cellulase treatment proved to be an efficient approach for modifying IDF from RRTP, with the potential for developing a functional food ingredient.

Recent research has primarily focused on strategies for modifying insoluble dietary fiber (IDF) to enhance its performance and functionality. IDF is obtained from various inexpensive sources and can be manipulated to alter its biological effects, making it possible to revolutionize food processing and nutrition. In this review, multiple IDF modification techniques are thoroughly examined and discussed, with particular emphasis on the resulting changes in the physicochemical properties, biological activities, and microstructure of the fiber. An extensive overview of the practical applications of modified IDF in food processing is provided. Our study aims to raise awareness about the vast possibilities presented by modified IDF and encourage further exploration and utilization of this field in the realm of food production. [Display omitted] • The modifications to IDF were summarized. • Changes in physical, chemical, and biological properties of IDF's microstructure. • The application of modified IDF in food processing. [ABSTRACT FROM AUTHOR]

Phenolics in bound form extensively exist in cereal dietary fiber, especially insoluble fiber, while their release profile in gastrointestinal tract and contribution to the potential positive effects of dietary fiber in modulating gut microbiota still needs to be disclosed. In this work, the composition of bound phenolics (BPs) in triticale insoluble dietary fiber (TIDF) was studied, and in vitro gastrointestinal digestion as well as colonic fermentation were performed to investigate BPs liberation and their role in regulating intestinal flora of TIDF. It turned out that most BPs were unaccessible in digestion but partly released continuously during fermentation. 16 s rRNA sequencing demonstrated that TIDF possessed prebiotic effects by promoting anti-inflammatory while inhibiting proinflammatory bacteria alongside boosting SCFAs production and antioxidative BPs contributed a lot to these effects. Results indicated that TIDF held capabilities to regulate intestinal flora and BPs were important functional components to the health benefits of cereal dietary fiber. • 19 bound phenolics (BPs) were found in triticale insoluble dietary fiber (TIDF). • The release profile of BPs in gastrointestinal tract was uncovered in vitro. • The liberated BPs showed noticeable radical scavenging abilities. • BPs in TIDF showed synergetic prebiotic effects with fiber component. [ABSTRACT FROM AUTHOR]

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P < 0.05) increased. Compared with TBH, the addition of CBH significantly (P < 0.05) increased the viscosity of rice cake batter. The 20 g/hg and 30 g/hg addition of TBH significantly (P < 0.05) decreased the specific volume of rice cake, while that of CBH reversed the negative effects on the specific volume. Texture properties showed that the hardness of cake added with CBH was significantly (P < 0.05) lower than TBH. CBH with higher water affinity and stronger physical support enhanced the interactions of water-starch-IDF and the starch gel network of cake, thus leading to an open and fluffy cake structure. Therefore, milling the IDF to cell-scale might be a promising alternative for developing dietary fiber-enriched starch-based products. • High-level addition of tissue-scale buckwheat hulls caused cake collapse. • Cell-scale buckwheat hulls reversed the negative effects on the specific volume. • Tissue-scale buckwheat hulls weakened the interactions of water-starch-fiber. • Cell-scale buckwheat hulls provided physical support on structure formation of cake. • Cell-scale buckwheat hulls increased the viscosity and gas yield of batter. [ABSTRACT FROM AUTHOR]

Synergistic effect of Viscozyme L with wet ball milling treatment on structural, physicochemical and functional aspects of insoluble dietary fiber (IDF) from ginseng residue were examined. SEM examination showed that IDF extracted by Viscozyme L in conjunction with wet ball milling (WBE-IDF) exhibited loose microstructural arrangement, and particle size of WBE-IDF was much smaller than that of IDF extracted by Viscozyme L (E-IDF) and along IDF (untreated). The FTIR spectra demonstrated the variations in the peak intensities in three modified ginseng IDFs. Besides, the highest thermal stability and viscosity was displayed by WBE-IDF among examined samples. In addition, WBE-IDF has higher water and oil holding, water swelling, nitrite ion absorption, bile acid absorption, and glucose absorption capacities as compared to that of E-IDF and IDF. Overall results revealed that the Viscozyme L combined with wet ball milling extraction may change ginseng IDF structure, and improve its physicochemical and functional qualities, thereby providing a theoretical basis for food industry to produce good ginseng IDF. • Ginseng IDF was extracted by Viscozyme L and Viscozyme L/wet ball milling. • Viscozyme L/wet ball milling extracted IDF has excellent hydration ability. • Viscozyme L/wet ball milling can loosen the structure of IDF and allow more water binding sites. • Functional properties of Viscozyme L/wet ball milled ginseng IDF significantly increased. [ABSTRACT FROM AUTHOR]

• Alkali enzymatic extraction parameters influenced yield of soluble and insoluble dietary fibre (DF) • Yield of DF depends on concentration of enzyme and extraction time. • Alkali enzymatic extraction altered morphology of extracted soluble and insoluble DF. • Extracted soluble and insoluble DF as an fortificant for development of DF rich porridge. • Implementation of fuzzy analysis of developed DF rich rice porridge. Rice bran is abundant in dietary fiber and is often referred to as the seventh nutrient, recognized for its numerous health benefits. The objective of the current study is to investigate the extraction of both soluble and insoluble dietary fiber from defatted rice bran (DRB) using an alkali-enzymatic treatment through response surface methodology. The independent variables like substrate percentage (5–30 %), enzyme concentration (1–50 µL/g), and treatment time (2–12 h) and dependent variables were the yield of soluble and insoluble DF. The highest extraction yield was observed with alkali enzyme concentration (50 µL/g) treatment, resulting in 2 % SDF and 59.5 % IDF at 24 h of extraction. The results indicate that cellulase-AC enzyme aids in the hydrolysis of higher polysaccharides, leading to structural alterations in DRB and an increase in DF yield. Furthermore, the disruption of intra-molecular hydrogen bonding between oligosaccharides and the starch matrix helps to increase in DF yield, was also confirmed through FTIR and SEM. The extracted DF soluble and insoluble was then used to develop rice porridge. Sensory evaluation using fuzzy logic analysis reported the highest scores for samples containing 0.5 % insoluble DF and 1.25 % soluble DF. [ABSTRACT FROM AUTHOR]

This study was designed to explore the dietary fiber potential of Lycium Barbarum residue, aiming to ascertain its viability as a sustainable dietary fiber source. The study examined the extraction of water-insoluble dietary fiber (LBIDF) from Lycium barbarum residue (LBR) using the enzymatic method. The comparison involved analyzing the monosaccharide composition, microstructure, physicochemical properties, and adsorption properties of LBR and LBIDF. The results indicated that LBIDF possesses the ideal physicochemical properties compared to LBR. Through instrumental analysis, it has been demonstrated that LBIDF possesses a specific structure and functional group of fibers, making it suitable for processing below 300 °C. Furthermore, LBIDF exhibited an optimal functional capacity for cholesterol (41.749 mg/g vs. 31.464 mg/g in LBR), bile acid (30.623 mg/g vs. 19.875 mg/g in LBR), nitrite ion (1159.394 μmol/g vs. 783.261 μmol/g in LBR), glucose (3.552 mmol/g vs. 2.664 mmol/g in LBR), and glucose dialysis retardation index (6.43% vs. 13.52% in LBR). LBIDF can inhibit the digestion of fat and starch in vitro. These findings implied that dietary fiber samples from LBR may offer potential as functional food components. [ABSTRACT FROM AUTHOR]

This study aims to reveal the effects of Pleurotus ostreatus insoluble dietary fiber (POIDF) on liver protein and cecal metabolites in obese rats and its potential mechanism by intestinal microbes. It was found that POIDF contained the structural characteristics of cellulose and hemicellulose, as well as amorphous diffraction peaks. POIDF could reduce the body weight and organ index of obese rats, regulate dyslipidemia, and improve the pathological changes of liver and epididymis fat. Further experimental results showed that POIDF could regulate the abundance of bacteria related to lipid metabolism, and maintain intestinal homeostasis. The metabolomics results showed that the fatty acyls pathway in the cecum contents was the pathway with the highest concentration of small molecule metabolites. POIDF supplementation regulated the expression of liver key proteins, as well as biosynthesis of amino acids, steroid biosynthesis, arachidonic acid metabolism and PPAR signaling pathway. Omics association analysis found that POIDF could further regulate liver proteins and their signaling pathways, regulate the levels of fatty acyls and amino acid metabolites in the gut and the enrichment of related pathways, and play a therapeutic or preventive role in obesity after degradation by intestinal microbiota., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Insoluble dietary fiber (IDF) settles in set yogurt due to its water insolubility. Making IDF non-settling in set yogurt without thickeners is the current objective. This study attempted to modify IDF with alkaline hydrogen peroxide (AHP) and combine it with a high-pressure homogenization (HPH) process to resolve the settling of IDF in set yogurt. The results showed that AHP-treated IDF (IDF-AHP) altered the structure of IDF, enhanced hydration properties, and had no hydrogen peroxide residue. Set yogurt incorporated with 1, 3, and 5% (w/w) IDF-AHP underwent a HPH process, resulting in non-settling IDF-AHP. The water retention, firmness, and cohesion of yogurt were improved, and the storage modulus (G′) increased during 28-day refrigeration. and the casein gel properties were improved. These results show that combining AHP with HPH treatment prevented the settling of IDF in yogurt and improved its texture. Further studies revealed that AHP and HPH were necessary to prevent IDF from settling in yogurt. This study confirms the applicability of the method and provides new ideas for the commercial production of IDF yogurt. [Display omitted] • Set yogurt incorporated with IDF-AHP maintain a non-settling state within 28 days. • Set yogurt incorporated with IDF-AHP does not contain thickeners. • AHP and HPH are necessary for IDF in set yogurt maintain a non-sediment state. [ABSTRACT FROM AUTHOR]

[Display omitted] • IDF extruded at different feed moisture lead different physicochemical properties. • Extruded IDF with the most swelling capacity showed highest fermentability. • Extrusion increased fermentability and boosts all three SCFAs production. • Extrusion created new niches favorable for Bacteroides spp. To investigate the morphological changes of insoluble fiber and their effects on microbiota modulation, particularly Bacteroides , rice bran insoluble fibers were extruded at different feed moisture levels (E20, E40, and E60). The physicochemical properties and SEM revealed that E20 exhibited the highest water holding capacity and displayed the most fragmented edges. E40 had the highest swelling holding capacity and displayed the most lamellar gaps. E60 showed minimal change in physicochemical properties but had a rough surface. After 48h fermentation, E40 showed the highest levels of Bacteroides and SCFAs. E20 and E60 resulted in a modest increase in Bacteroides abundance. SEM showed that bacteria were attached to fragmented edges, loosened lamellar gaps, and rough surfaces of the extruded insoluble fibers. The results suggested that Bacteroides gained a competitive advantage within the extrusion treatment created structural changes. Extrusion treatment can be used to generate specific niches favorable for Bacteroides. [ABSTRACT FROM AUTHOR]

Three environmentally friendly organic acids, acetic acid, citric acid and oxalic acid, were used to treat citrus insoluble dietary fiber (CIDF) in present study, aiming to explore the changes in structural properties as well as their inhibitory effects on starch digestion. The results showed that organic acid treatment significantly reduced the particle size of all three CIDFs, with rougher and folded surfaces, improved crystallinity and thermal stability. During in vitro digestion, it was found that organic acid treatment could increase the particle size and viscosity of digestion, and also effectively enhance the inhibitory ability of α-glucosidase activity, resulting in a further blockage of starch digestion. The starch digestion in oxalic acid-treated group (with 3 wt% addition) was significantly reduced by 18.72 % compared to blank group and 9.05 % compared to untreated. These findings provide evidence of the potential of organic acid-treated insoluble dietary fiber as a functional food. [Display omitted] • The particle size and structure of CIDF were changed after organic acid treatment. • Organic acid treatment enhanced the ability of CIDF to inhibit starch digestion. • Oxalic acid treated group showed the lowest starch digestion and digestion rate (3 wt% addition). • CIDFs can change the structure of α-glucosidase, result in decreased activity. [ABSTRACT FROM AUTHOR]

• A combined dilute alkali and milling process improved functionality of corn fiber. • This corn fiber showed high water retention, swelling, and oil holding capacities. • This corn fiber showed higher short chain fatty acid production than inulin. • The improved property was due to its loose structure and decreased ester linkages. In this study, we developed a process combining dilute alkali (NaOH or NaHCO 3) and physical (disk milling and/or ball milling) treatments to improve the functionality and fermentability of corn fiber. The results showed that combining chemical with physical processes greatly improved the functionality and fermentability of corn fiber. Corn fiber treated with NaOH followed by disk milling (NaOH-DM-CF) had the highest water retention (19.5 g/g), water swelling (38.8 mL/g), and oil holding (15.5 g/g) capacities. Moreover, NaOH-DM-CF produced the largest amount (42.9 mM) of short-chain fatty acid (SCFA) during the 24-hr in vitro fermentation using porcine fecal inoculum. In addition, in vitro fermentation of NaOH-DM-CF led to a targeted microbial shifting to Prevotella (genus level), aligning with a higher fraction of propionic acid. The outstanding functionality and fermentability of NaOH-DM-CF were attributed to its thin and loose structure, decreased ester linkages and acetyl groups, and enriched structural carbohydrate exposure. [ABSTRACT FROM AUTHOR]

The structural, physicochemical, and functional properties of nanofibrillated cellulose (NFC) derived from rice bran (RB), wheat bran (WB), and okara were investigated and explored its potential as novel dietary fibers (DF). Cellulose microfibers (CMF) with cellulose purity of 87.4 % (RB), 92.1 % (WB), and 95.1 % (okara) were prepared by alkali and bleaching treatment, respectively. Subsequently, cellulose microfibers were prepared into NFCs with nanoscale diameters by dynamic high-pressure microjet treatment. Fourier transform infrared (FTIR) spectroscopy demonstrated a significant decrease in the intensity of characteristic absorption peaks of lignin and hemicellulose after chemical treatment. X-ray diffraction results indicated the order of relative crystallinity is: NFC (56.9 %) > CMF (50.8 %) > DF (26.1 %). Moreover, NFC exhibits higher water/oil holding capacity, swelling capability, nitrite/cholesterol/sodium cholate adsorption capacity than CMF and DF. Besides, NFC exhibited superior ability to inhibit starch and lipid digestion compared to DF. Consequently, NFC holds great promise as a novel dietary additive in the food industry. [Display omitted] • Nanofibrillated cellulose were successfully prepared from agricultural crop waste. • The physicochemical properties of NFCs were investigated. • NFC showed excellent adsorption capacities to harmful substances. • NFC exhibited superior ability to inhibit starch and lipid digestion. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber (IDF) has been widely recognized for its diverse physiological activities, with increased intake being linked to a reduced risk of certain non-communicable diseases. Therefore, a comprehensive analysis of the composition, biological activity, and mechanisms of IDF is crucial for advancing its application in functional foods. There is a growing interest in the role of bound phenolics (BP) associated with IDF in the physiological activities of IDF. This review offers an overview of IDF's physiological activities, explores the interactions between BP and IDF, and discusses how BP enhance IDF's bioactivities. Mechanisms underlying the synergistic effects of IDF and BP are elucidated, and key directions for future research are proposed. IDF demonstrates various physiological activities, including oxidative stress reduction, blood glucose regulation, modulation of gut microbiota composition, and anti-inflammatory effects. The presence of BP, typically associated with IDF through covalent and noncovalent bonds, plays a pivotal role in enhancing the bioactivities of IDF. BP in IDF actively regulate intestinal flora structure and promote IDF metabolism into more short-chain fatty acids (SCFAs), which, alongside BP and metabolites, synergistically exert local or systemic biological activities. Understanding the synergistic effects of IDF and BP provides valuable insights into IDF, contributing to the development of functional dietary fiber foods and dietary interventions aimed at enhancing human health. • Insoluble dietary fiber (IDF) has diverse beneficial physiological activities. • Bound phenolics (BP) combined with IDF via covalent and noncovalent bonds. • BP enhance the bioactivities of IDF through synergistic effects. • BP in IDF work synergistically with IDF by bidirectional regulation with gut flora. [ABSTRACT FROM AUTHOR]

[Display omitted] • Effect of steam explosion treatment (SE) of rice bran on properties of IDF was studied. • IDF showed a lamellar shape and better thermal stability with SE treatment. • The physicochemical properties of IDF from rice bran with SE were enhanced. • The functional characteristics of IDF from rice bran with SE were improved. • The study may be useful for utilization of IDF from rice bran with SE treatment. Rice bran was modified by steam explosion (SE) treatment to investigate the impact of different steam pressure (0.4, 0.8, 1.2, 1.6, and 2.0 MPa) with rice bran through 60 mesh and rice bran pulverization (60, 80, and 100 mesh) with the steam pressure of 1.2 MPa on the structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber (IDF) extracted from rice bran. IDF with SE treatment from scanning electron microscopy images showed a porous honeycomb structure, and lamellar shape in IDF became obvious with the increase of steam pressure. The relative crystallinity and polymerization degree of crystalline regions in IDF from rice bran with SE treatment from X-ray diffraction analysis were decreased. Differential scanning calorimetry results showed that thermal stability of IDF with SE treatment increased with the increase of crushing degree. The results of FT-IR also suggested that some glycosidic and hydrogen bonds in IDF could be broken, and some cellulose and hemicellulose were degraded during SE process. The physicochemical and functional characteristics of IDF, including water-holding capacity, oil-holding, glucose adsorption capacity, α-amylase and pancreatic lipase inhibition capacity were decreased with the increase of steam pressure and crushing degree. The swelling and nitrite adsorption capacities of IDF were increased first and then decreased with the increase of steam pressure. The physicochemical and functional characteristics of IDF from rice bran were improved after SE treatment, which might provide references for the utilization of IDF from rice bran with SE treatment. [ABSTRACT FROM AUTHOR]

In this study, we compared the effects of three methods on the structural, physicochemical, and functional properties of insoluble dietary fiber (IDF) in okara: cavitation jet plus ultrasonic treatment (UC), cavitation jet plus alkaline hydrogen peroxide treatment (HC), and cavitation jet plus fermentation with Bacillus subtilis (FC). Compared to UC-IDF, the two types of co-modified IDF showed significant differences in particle size and specific surface area. Structural analyses showed that HC-IDF had a porous structure and complex morphological structure, with a significant increase in the absorption peak area at around 3420 cm−1 and 1051 cm−1, and a significant decrease in thermal stability and crystallinity. Of the three treatments, HC most effectively enhanced the physicochemical and adsorption properties of IDF, including the emulsion stability (84.49% ± 3.5%), water-holding capacity (16.04 ± 0.05 g/g), glucose absorption capacity (53.17 ± 3.44 g/g), cholesterol absorption capacity (32.87 ± 0.89 mg/g), and nitrite absorption capacity (211.7 ± 0.17 μg/g). These results demonstrate the potential of HC-modified okara IDF as a valuable functional food ingredient. Therefore, the cavitation jet combined with alkaline hydrogen peroxide method has a good potential for application in the study of dietary fiber modification. • Cavitation jet (C) improves the function of insoluble dietary fibre (IDF). • C plus alkaline hydrogen peroxide treatment improves IDF properties and adsorption. • HC-modified okara IDF exhibits good hypolipidaemic and hypoglycaemic potential. [ABSTRACT FROM AUTHOR]

This study investigated the impact of different ratios of soluble to insoluble dietary fiber (SDF:IDF) formulations by sugar beet pulp (SBP) supplementation on piglet growth performance, nutrient digestibility, immune function, intestinal morphology, intestinal microbiota and intestinal health. A total of 60 crossbred piglets (Duroc × [Landrace × Yorkshire]) at 40 d old with body weight of 10.0 ± 0.3 kg were randomly assigned to 5 treatments with 6 replicates per treatment and 2 piglets per replicate in a 21-d trial. The dietary treatments included a corn-soybean meal diet (0% SBP supplementation; CON), and diets supplemented with 2%, 4%, 6%, and 8% SBP, representing different SDF:IDF ratios at 10.16%, 13.53%, 16.79%, 19.86%, and 24.81%, respectively. The results indicated that the 8% SBP treatment had a negative effect on feed-to-gain ratio (linear, P  = 0.009) compared with the CON treatment ( P  = 0.021). The apparent total tract digestibility (ATTD) of crude protein was lower in treatments supplemented with SBP ( P  = 0.002) and showed a linear decrease ( P  = 0.001), while the ATTD of IDF showed a linear increase ( P  = 0.037) in four SBP treatments compared to the CON treatment. The 4% SBP treatment increased serum concentrations of triglyceride (quadratic, P  = 0.019) and K (linear, P  < 0.0037), and decreased alanine transaminase concentration (quadratic, P  = 0.015) compared with the CON treatment. The concentrations of Cit, Cys, Ile, Leu, Orn, Arg, taurine, urea, 1-methylhistidine, α-aminoadipic acid, α-aminobutyric acid and cystathionine in the 4% SBP treatment were highest among all treatments ( P < 0.05). The serum concentrations of interleukin-6, interleukin-8, interleukin-10, transforming growth factor-β, and tumor necrosis factor-α in the 6% SBP treatment were higher than those in the CON treatment ( P < 0.05), which also increased mucin-2 and G protein-coupled receptor 41 mRNA expression ( P < 0.05) in colonic mucosa compared with the CON treatment and improved the intestinal barrier function. Diets containing more than 19.86% SDF:IDF could impair the intestinal health in piglets when SBP was used as the SDF source. Supplementing nursery piglet diets with 16.79% to 19.86% SDF:IDF is recommended for improving intestinal barrier function, increasing short-chain fatty acids concentrations, and improving intestinal microbiota composition., (© 2024 The Authors.)

[Display omitted] • Pomelo peel insoluble dietary fiber (PIDF) can be used as an effective emulsifier; • Micronization by ball milling cannot fully support emulsifying capacity of PIDF; • Cellulase endowed PIDF emulsibility combined Pickering and 3D network mechanism; • Further ball milling after cellulase made PIDF lose emulsification gradually; • Breakage of intact porous structure of PIDF cause reduced emulsion stability. Emulsion gels from the pomelo peel insoluble dietary fiber (PIDF) were developed. The emulsification potentials of PIDFs subjected to various degrees of ball milling (M−PIDFs), cellulase hydrolysis (C-PIDF), and cellulase hydrolysis followed by ball milling (CM-PIDFs) were evaluated. Emulsions prepared by M−PIDFs for different lengths of ball milling time exhibited similar stability characteristics, confirming that M−PIDF emulsion stability might be determined by the three-dimensional structure formed by M−PIDF stacking and oil droplet capture. C-PIDF had characteristics resembling those of Pickering particles. CM-PIDF emulsions got destabilized with ball milling time prolongation. Interface tension and particle size of C/CM-PIDF decreased gradually during ball milling. Rheological and fluorescence microscopy results revealed that the intact internal crosslinking structure frameworks were disrupted in CM-PIDF emulsions. Therefore, intact fiber-based networks, rather than small particle size or low interfacial tension, determine the stability of PIDF emulsions. This study deepens the understanding of PIDF as a clean emulsifier. [ABSTRACT FROM AUTHOR]

Rice bran dietary fiber (RBDF) is a byproduct of rice milling that has potential applications in breadmaking. This study investigated the effects of adding RBDF at different soluble and insoluble fractions on bread quality and storage properties. RBDF was separated into soluble (RBSDF) and insoluble (RBIDF) fractions and added to the bread at various concentrations. The results showed that adding an appropriate amount of RBSDF (6%) improved the texture, specific volume, sensory evaluation, and shelf life of bread while adding too much RBSDF (12%) or RBIDF (>8%) reduced the quality of bread and increased its hardening and moisture loss during storage. The bread quality was improved when the addition of RBSDF and RBIDF were 6% and 5%, respectively, which could enhance the fiber intake, meeting the diversified dietary needs of consumers. [Display omitted] • Rice bran dietary fiber (RBDF) has potential applications in bread making. • Adding 6% RBSDF improves bread's texture, sensory evaluation, and shelf life. • Too much RBSDF (12%) or RBIDF (>8%) increased hardening and moisture loss. • Optimal adding contents of RBSDF and RBIDF are 6% and 5%, respectively. [ABSTRACT FROM AUTHOR]

Okara, as a by-product of soybean processing, is rich in insoluble dietary fiber (IDF), which is a carbohydrate polymer with various insoluble polysaccharides. Nowadays, the extraction of IDF with excellent functional properties has become a research hotspot. In this work, we further proposed an alternating alkali/ultrasound method for the efficient extraction of IDF. The sequential treatments of alkali (A-ISF), alkali-ultrasonic (AU-ISF), ultrasonic-alkali (UA-ISF), ultrasonic-alkali-ultrasonic (UAU-ISF) and alkali-ultrasonic-alkali (AUA-ISF) were applied to extract insoluble soybean fiber (ISF). FTIR and XRD results proved the typical structure of ISFs, and TGA results demonstrated the improved thermal stability of UAU-ISF and AUA-ISF. Chemical composition measurement showed that UAU-ISF and AUA-ISF exhibited higher cellulose content (>83 %). SEM results revealed that ultrasonic treatment led to a decomposition of okara matrix and significant porous structure in ISFs with an amplified collapse effect, resulting in an increase of the pore size of ISFs, and strengthening the properties of UAU-ISF and AUA-ISF in higher water (>15 g/g)/oil (>12 g/g) holding capacities, cholesterol binding capacity (>36 mg/g), and cation exchange capacity (>0.3 mmol/g), thus providing new insights for the preparation of ISF with high functional properties that are beneficial for human intestinal health. [Display omitted] • Insoluble soybean fiber was extracted by alternating ultrasonic/alkali treatment. • The prepared insoluble soybean fiber showed higher cellulose content (>83 %). • Alternating ultrasonic/alkali treatment amplified the collapse effect of system. • The functional properties of insoluble soybean fiber were significantly improved. • The extraction mechanism of insoluble soybean fiber was elucidated. [ABSTRACT FROM AUTHOR]

With the rise of sustainable concepts, the beneficial role of soluble dietary fiber in the preparation of clean labelled yogurt has been recognized, but the role of insoluble dietary fiber remains controversial. In this work, the effect of insoluble soybean fiber (ISF) on the rheological and sensory properties of yogurt was investigated based on the improved structural and physicochemical properties of ISF. The results showed that ISF improved the rheological properties of yogurt in a positive concentration-dependent manner. The viscoelasticity was enhanced, with ISF contributing more to the elastic component than to the viscous component. The viscoelastic structure of yogurt was found to be less sensitive to temperature and stress variations and exhibited thermal reversibility. These observations were attributed to the skeletal support of the ISF on the 3D network structure, the facilitation of interactions within the yogurt gel matrix by the ISF and the gel-like network structure of the ISF itself. Creep recovery and thixotropic properties were also improved after the addition of ISF. By analyzing the metrics of rheological properties using principal component analysis, it was found that yogurts with moderate concentrations (0.25%–0.75%, w/v) of ISF were similar to some non-clean-labelled commercial yogurts. Of these, the yogurt containing 0.5% ISF exhibited the best sensory properties. This study provides insight into the development of insoluble dietary fiber and the manufacture of high-quality clean-labelled yoghurt. [Display omitted] • The rheological and sensory properties of yogurt were enhanced by the addition of insoluble soybean fiber (ISF). • Improved interactions and a more elastic network occurred in ISF-added yogurt. • Rheological parameters can be used to predict the textural quality of yoghurt. • ISF is an alternative for preparing clean-labelled yoghurt with desirable properties. [ABSTRACT FROM AUTHOR]

This work investigated the effects and mechanisms of soluble and insoluble dietary fiber (SDF and IDF) on the gelation performance and fishy odors of silver carp surimi. The results showed that the gel properties of surimi increased and then decreased with increasing SDF content, and the best gel properties were achieved at 1 wt% SDF. The gel strength, elasticity and deformation resistance of surimi increased in a dose-dependent manner as affected by IDF, but its effect on viscosity and recovery ratio was similar to SDF. Moreover, 2 wt% SDF and 1 wt% IDF reduced the content and odor activity value (OAV) of most fishy compounds in surimi, and the latter was superior to the former. The rheological characteristics indicated that SDF affected the thermal gelation properties of surimi mainly through filling, concentration and volume exclusion, and IDF mainly through filling, concentration and intermolecular interactions between IDF and myofibrillar protein. Additionally, SDF and IDF inhibited the release of fishy odors by improving the gel network structure and their adsorption, but more SDF (2 wt%) promoted the formation of escape channels for odors release. In summary, 1 wt% IDF could simultaneously improve the gelation performance and fishy odors of silver carp surimi. [Display omitted] • IDF and SDF can improve the gelation performance and fishy odors of surimi. • IDF and SDF content had different effects on the heat-induced gelation of surimi. • IDF affects surimi gel structure by filling, concentration and IDF-MP interactions. • SDF affects surimi gel structure by filling, concentration and volume exclusion. • IDF and SDF inhibit the fishy odor release by improving gel structure and adsorption. [ABSTRACT FROM AUTHOR]

High-pressure microfluidization treatment (HPMT) was performed on the insoluble dietary fiber (IDF) of highland barley bran (HBB), with conditions set at 60 MPa (IDF-60), 120 MPa (IDF-120), and two consecutive high-pressure treatments at 120 MPa (IDF-120-2), respectively. Then the particle size, structural, physicochemical and adsorption properties of different IDF samples were analyzed. After HPMT, the particle size of IDF samples gradiently decreased (p < 0.05), and part of IDF was transferred into soluble dietary fiber (SDF), accompanied by the decrease of hemicellulose and lignin content. In addition, the morphology of the IDF samples became more fragmented and wrinkled, and the two consecutive treatments at 120 MPa significantly damaged the crystalline structure of the IDF. Moreover, the adsorption capacities to water, oil, cholesterol, and NO 2 − were basically enhanced with the increase of treatment pressure and treatment number. The IDF-120-2 sample had the strongest water/oil-holding, swelling, and cholesterol trapping capacities, and the IDF-120 showed strongest NO 2 − trapping capacity (pH = 2). Through the correlation analysis, the adsorption capacities were positively to the particle size and SDF content, and negatively correlated with the specific surface area (SSA) and IDF content. The adsorption capacities of IDF for the four substances were positively correlated with each other. [Display omitted] • Particle size (PS) of insoluble dietary fiber (IDF) decreased after high-pressure microfluidization treatment (HPMT). • HPMT increased the specific surface area (SSA) of the IDF and partially destroyed the crystalline structure of the IDF. • Water/oil holding capacity of modified IDF increased by 46.71% and 54.4%. • Adsorption capacity (AC) of modified IDF for cholesterol and NO 2 - increased by 68.03% and 19.63%. • AC of modified IDF was positively to the PS, SDF content, and negatively to the SSA and IDF content. [ABSTRACT FROM AUTHOR]

• Hemicellulose in the IDF from BSG was significantly degraded after modification. • The modified IDF exhibited reduced particle sizes and more porous structures. • Improved functionalities were found in modified IDF samples. • The modified IDF showed slow in-vitro fermentation performance. Lactic acid (LA)-assisted subcritical water treatment (SWT) was applied to modify the insoluble dietary fiber (IDF) from brewer's spent grain (BSG) for enhancing its functionality and gut fermentability. Modified IDFs were thoroughly characterized for their chemical and structural properties. The results revealed that increasing the treatment temperature and LA concentration reduced hemicellulose content in IDFs from 38.4 % to 0.7 %, alongside a decreased yield (84.8 %–51.4 %), reduced particle size (519.8–288.6 μm), and more porous structure of IDFs. These modifications were linked to improved functionalities, evidenced by the highest water and oil holding capacity increasing by 36 % and 67 %, respectively. Remarkably, the highest glucose adsorption capacity increased by 6.5 folds. Notably, modified IDFs exhibited slower in-vitro fermentation, elevated short-chain fatty acids (SCFAs) production, and a higher proportion of butyrate in SCFAs. These findings highlight the potential of LA-assisted SWT in transforming BSG-derived IDF into a valuable functional food ingredient. [ABSTRACT FROM AUTHOR]

[Display omitted] • Insoluble dietary fibre (IDF) was efficiently modified by ultrasound-microwave (U-M). • U-M reduced the crystallinity of IDF and exposed more hydroxyl groups. • U-M enhanced the in vitro hypoglycaemic activity of IDF. • U-M improved the growth-promoting and adhesion properties of IDF to probiotics. A comprehensive investigation aimed to access the impacts of ultrasonic, microwave, and ultrasonic-microwave synergistic modification on the physicochemical properties, microstructure, and functional properties of corn bran insoluble dietary fiber (CBIDF). Our findings revealed that CBIDF presented a porous structure with loose folds, and the particle size and relative crystallinity were slightly decreased after modification. The CBIDF, which was modified by ultrasound-microwave synergistic treatment, exhibited remarkable benefits in terms of its adsorption capacity, and cholate adsorption capacity. Furthermore, the modification improved the in vitro hypoglycemic activity of the CBIDF by enhancing glucose absorption, retarding the starch hydrolysis, and facilitating the diffusion of glucose solution. The findings from the in vitro probiotic activity indicate that ultrasound-microwave synergistic modification also enhances the growth-promoting ability and adsorbability of Lactobacillus acidophilus and Bifidobacterium longum. Additionally, the level of soluble dietary fiber was found to be positively correlated with CBIDF adsorbability, while the crystallinity of CBIDF showed a negative correlation with α-glucosidase and α-amylase inhibition activity, as well as water-holding capacity, and oil-holding capacity. [ABSTRACT FROM AUTHOR]

Legumes are widely appreciated for their abundant reserves of insoluble dietary fiber, which are characterized by their high fiber content and diverse bioactive compounds. Insoluble dietary fiber in leguminous crops is primarily localized in the structural cell walls and outer integument and exhibits strong hydrophilic properties that enable water absorption and volumetric expansion, resulting in increased food bulk and viscosity. This contributes to enhanced satiety and accelerated gastrointestinal transit. The benefits of legume insoluble dietary fiber extend to its notable antioxidant, anti-inflammatory, and anti-cancer properties, as well as its ability to modulate the composition of the intestinal microbiota, promoting the growth of beneficial bacteria while suppressing the proliferation of harmful pathogens, thereby promoting optimal intestinal health. It is highly valued as a valuable thickening agent, stabilizer, and emulsifier, contributing to the texture and stability of a wide range of food products., Competing Interests: The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results., (© 2024 The Authors.)

Lycium barbarum seed dregs (LBSDs) were used for carboxymethyl modification, resulting in three degree of substitution samples (DS). Based on the substitution degree, samples were designated as low degree of substitution insoluble dietary fiber (L-IDF), medium degree of substitution insoluble dietary fiber (M-IDF) and high degree of substitution insoluble dietary fiber (H-IDF). Physicochemical and functional properties of IDFs were examined in relation to carboxymethylation degree. Infrared Fourier transform spectroscopy (FT-IR) confirmed the carboxymethyl group. According to the results, IDF, L-IDF, M-IDF, and H-IDF acquired higher enthalpy changes, and their thermal stability improved significantly. A higher DS resulted in an increase in hydration properties such as water retention capacity and water swelling capacity, as well as functional properties such as glucose adsorption capacity, nitrite ion adsorption capacity, and cholesterol adsorption capacity. As a result, carboxymethylation could effectively enhance the biological properties of L. barbarum seed dreg insoluble dietary fiber (LBSDIDF)., Competing Interests: There is no declaim., (© 2024 The Authors. Published by Elsevier Ltd.)