Search

[Display omitted] • To improve the okara insoluble dietary fibre performance was developed. • A cavitation jet combined with enzyme treatment-method (A-IDF) was applied. • A-IDF was compared with other treatment strategies. • This method can greatly valorise the okara. In this study, a new composite modification method utilizing a cavitation jet combined with a composite enzyme (cellulase and xylanase) was developed to modify the insoluble dietary fibre (IDF) of okara (IDF was first treated with the cavitation jet at 0.3 MPa for 10 min, and then 6% of the enzyme was added, the composite enzyme with a 1:1 enzyme activity was hydrolysed for 1.5 h to obtain the modified IDF), and explored the structure–activity relationship between the structural properties, physicochemical properties and biological activities of IDF before and after modification. Under the action of cavitation jet and double enzyme hydrolysis, the modified IDF had a wrinkled and loose porous structure, which improved the thermal stability. Its water holding capacity (10.81 ± 0.17 g/g), oil holding capacity (4.83 ± 0.03 g/g) and swelling capacity (18.60 ± 0.60 mL/g) were significantly higher than those of unmodified IDF. In addition, compared with other IDFs, the combined modified IDF had greater advantages in nitrite adsorption (13.75 ± 0.14 μg/g), glucose adsorption (6.46 ± 0.28 mmol/g) and cholesterol adsorption (16.86 ± 0.83 mg/g), and improved in vitro probiotic activity and in vitro anti-digestion rate. The results show that the cavitation jet combined with compound enzyme modification method can effectively improve the economic value of okara. [ABSTRACT FROM AUTHOR]

Abstract To improve its functional properties, insoluble fiber of bamboo shoot shell (BIDF) was modified by enzymatic hydrolysis and dynamic high pressure micro-fluidization (DHPM). The results showed that, after enzymatic hydrolysis and DHPM treatment, the significantly decreased particle sizes and the marked microstructural changes of BIDF powders were noticed, especially for a honey-comb appearance and large cavities were clearly visible on the surface of DHPM-modified fiber. Crystallinity and thermal stability of modified fibers increased, due to the fact that part of lignin and hemicellulose were removed during the treatments, which was further confirmed by the FT-IR spectra. Compared with unmodified and enzymatic hydrolyzed fibers, DHPM-modified fiber had not only higher water holding capacity, but also more promising binding capacities for oil, nitrite ion, glucose and cholesterol, which might dependent on its decreased particle size and porous structure. The present study suggested that DHPM modification could effectively improve functional properties of BIDF, which promotes its use in food applications. Highlights • Insoluble dietary fiber extracted from bamboo shoot shell (BIDF) was modified by enzymatic hydrolysis and DHPM. • The treatments significantly decreased the particle sizes of BIDFs and changed their microstructure. • Modified fibers exhibited better physicochemical and physiological properties. • DHPM is a promising method for the modification of BIDF, which promotes its use in food applications. [ABSTRACT FROM AUTHOR]

Effects of thermal pre-treatment on physicochemical properties of okara insoluble dietary fiber (IDF) during wet media milling were studied. During the milling process, control sample (without pre-treatment) showed the largest mean particle size, followed by samples under pre-treatment temperature at 80 °C, 100 °C and 120 °C, respectively. The minimum size (298.17 nm) was obtained under the temperature of 120 °C and milling time of 6 h. The IDF samples subjected to thermal pre-treatment showed disintegrated and irregular surfaces, and were presented in agglomerated form with puffed morphology after subsequent milling for 6 h. Fourier transform infrared spectroscopy and X-ray diffraction analysis revealed the modification of structural characteristics and the degradation of IDF components after thermal pre-treatment and wet milling. As the milling duration prolonged, water soluble index, Zeta potential and apparent viscosity of all the samples decreased, while swelling power abruptly increased and then gradually dropped. [ABSTRACT FROM AUTHOR]

In this study, the functional and structural properties of insoluble dietary fibers (IDFs) from Sichuan natural fermented pickle vegetables, subjected to different saline treatments are investigated. The IDF is extracted using an ultrasonic‐assisted enzyme method. The primary measurable indicators that are determined, include the water‐ and oil‐holding capacity, swelling capacity, heavy metal adsorption capacity, bile acid salts adsorption capacity, antioxidant activity, and polyphenol content. Additionally, a structural analysis is also performed using infrared spectroscopy, thermogravimetry (TG), and scanning electron microscopy. Experimental results demonstrate that both high and low salt saline fermentations have no significant effect on the techno‐functional properties of IDF in vegetables (p > 0.05); however, the physio‐functional properties, including bile acid salts adsorption capacity, heavy metal adsorption capacity (Pb, As), and the antioxidant capacity are shown to be significantly enhanced (p < 0.05). The low salt saline fermentation is shown to have an improvement effect as compared to the high salt fermentation, which is further supported by the structural characterizations including the structure and chemical groups differences, morphological changes of particles, and thermal stability differences. The findings from this work reveal the effects of saline treatments on the functional properties of IDFs, which are extracted from Sichuan pickle vegetables. In addition, they provide a potential manufacturing technique to improve the quality of the DF in Sichuan pickle vegetables. [ABSTRACT FROM AUTHOR]

Abstract: Insoluble dietary fiber from rice bran (RBIDF) was treated with dynamic high‐pressure microfluidization (DHPM). The influence of pressure on the adsorption of Pb(II) capacity of RBIDF was explored in a simulation of the gastrointestinal environment. RBIDF (pH 7.0) displayed the maximal binding capacity (420.74 ± 13.12 μmol/g), at the level of 150 MPa, which was as 1.36 times as the untreated sample. DHPM‐treated RBIDF demonstrated a higher ability to adsorb cholesterol and sodium cholate. Meanwhile, the treatment changed the morphology but did not alter the primary structure. The adsorption capacity is linear to the physicochemical properties of the total negative charges. The adsorption kinetics fit the pseudo‐second‐order model, Pb(II) adsorption mainly occur on the surface of the fiber particulate, this process includes natural physical adsorption and chemical reaction. This study provides a feasible approach for improving the adsorption capacity of RBIDF, especially the adsorption of Pb(II). Practical Application: Dynamic high‐pressure microfluidization can modify biomass adsorption materials effectively as a physically modification. The pretreatment dietary fiber can be used as a low‐cost absorbing heavy metal biosorbent, and can be develop the functional food ingredients in the food industry. [ABSTRACT FROM AUTHOR]

In order to efficiently utilize mushroom-processing waste discharge, insoluble fiber (FVIF) from aged Flammulina velutipes stipe was prepared with a series of wet milling steps of colloid mill (CM), PFI, low pressure homogenization (LPH) and high pressure homogenization (HPH) and formed into film by casting method. The SEM images depicted that morphology and size of FVIF varied (fibrous to spherical; 5 um to 50 nm) with a tendency of uniform and micronization as homogenization intensity increased. Accordingly, HPH-fiber film presented a smoother surface and more compact internal structure, especially a higher tensile strength (49.83 ± 3.63 MPa) and a better barrier property to water vapor (0.095 ± 0.003 a  g·mm/m 2 ·h·kPa) and oxygen (9.96 ± 0.63 meq/kg). Moreover, HPH benefited the film's thermal stability, color and transparency. It confirmed that film performance is closely associated with fiber morphology and HPH provides a potential approach to develop new edible film from mushroom byproducts. [ABSTRACT FROM AUTHOR]

Water-insoluble dietary fiber(IDF) form prickly ashseed was prepared by using extraction conditions in ultrasonic-two enzymatic synergistic. The effects of pH, enzyme content, enzyme temperature and enzyme processing time were tested. Then, the swellng capacity, wate holding capacity, bound water capacity, fat bindng capacity, emulsifying capacity of the IDF were determined, and absorption of NO2- and sodium cholate was analyzed. The optimum extraction conditions were as followed: pH2, ratio of solid-liquid 1:25(g/mL), pepsin dosage 2%, 37°C, ultrasonic power 100 W.pepsin extraction time of 80 min;and then adjusted to pH5, dosage of glucoamylase 2%, 50°C, ultrasonic power 100 W, and glucoamylase extraction time of 40 min. Under the optimal conditions, the extraction rate of dietary fiber in prickly ashseed was 68.15%. Swelling capacity of the IDF was 3.40 mL/gNwater holding capacity was 2.76 g/g. Bound water capacity was 2.10 rnL/g. The results showed that the IDF was a good adsorption to NO2- and sodium cholate. It could provide new souces for the pro duction of IDF. [ABSTRACT FROM AUTHOR]

The high purity insoluble dietary fiber (IDF) from okara is a natural component with a potentially positive effect on a high-fat diet (HFD)-induced hepatic metabolic disorders, although its regulatory mechanism remains unclear. This study aims to elucidate the potential pathways and key proteins of IDF for the amelioration of hepatic lipid metabolism in mice fed with HFD. Here, we used label-free quantitative proteomics technology to quantity and identify differentially expressed proteins in the liver that are associated with IDF treatment. The differentially expressed proteins were assessed by GO annotation and KEGG pathways. Western blot and qRT-PCR analyses were conducted to validate the potential targets regulated by IDF. In total, 73 differentially expressed proteins were identified, of which 27 were up-regulated (FC > 1.5) and 46 were down-regulated (FC < 0.667). GO analysis suggested that differentially expressed proteins were mainly located in the cell and organelles, regulated biological processes, and were associated with enzyme activity and molecular binding. The KEGG pathway enrichment analysis further demonstrated glycolysis/gluconeogenesis, pyruvate metabolism, TCA cycle, arginine biosynthesis, alanine, aspartate and glutamate metabolism, and retinol metabolism were affected. The combination of proteomics, Western blot, and qRT-PCR suggested that ACS, ACLY, GOT1, GLS2, NAGS, CYP4A10, CYP3A25, and CYP2A5 in these pathways might be key proteins for IDF intervention. Taken together, our findings elucidate new mechanisms involved in how IDF affects hepatic metabolism, provide important information for the functional food industries, and improve the added value of okara. Okara is evidenced as a high-quality by-product with several nutritional components, especially dietary fiber (50–60%) labeled as "The Seventh Nutrient". Previous studies have shown that IDF has a positive potential effect on a high-fat diet (HFD)-induced hepatic metabolic disorders, but its molecular mechanism remains unclear. To elucidate the therapeutic mechanism of IDF at the protein level, a label-free quantitative proteomic analysis was used to identify the dynamic changes of the liver proteome between HIDF and HFD groups in this study. These results provide a new perspective for exploring the therapeutic mechanism of IDF at the protein level and enlightenment for promoting the comprehensive utilization of okara. [Display omitted] • Proteomic analysis reveals the potential mechanisms of IDF from okara on hepatic lipid metabolism in high-fat diet fed-mice. • We identified 27 up-regulated and 46 down-regulated differentially abundant proteins. • These proteins were related to lipid and glucose homeostasis, amino acid biosynthesis and metabolism, and energy metabolism. • Eight proteins in were verified by western blot and qRT-PCR analysis. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber (IDF) was commonly present in feedings during extrusion for preparing plant protein-based meat analogs. The aim of this study was to investigate the feasibility of using IDF to improve the fibrous structure of high-moisture extrudates (HME) produced from soybean protein isolate (SPI). The structures of extrudates were analyzed visually and using confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM). The mechanical properties of extrudates were determined by a texture analyzer. The CLSM and SEM images of SPI-IDF extrudates presented a clear interface between the SPI and IDF domains, which indicated that the IDF phase dispersed within the SPI phase reduce the mutual cross-linking between SPI. The substitution of 10%–20 wt% IDF promoted the formation of an SPI matrix/IDF filler mesh structure, which could contribute to the fibrous appearance and higher mechanical anisotropy. Substitution of more IDF in SPI resulted in a collapsed structure, possibly due to macroscopic phase separation during extrusion. It can be concluded that the partial substitution of SPI with IDF can promote the formation of a fibrous structure with enhanced mechanical anisotropy. [Display omitted] • The addition of IDF in SPI enhances the mechanical anisotropy of extrudates. • IDF facilitates the formation of filamentous structures in extrusion. • IDF addition increases the storage modulus of SPI-IDF blends. • Phase separation of SPI and IDF is likely to occur during extrusion. [ABSTRACT FROM AUTHOR]

The insoluble dietary fiber from fresh corn bracts (FCB-IDF) was modified by a microfluidization technology, and their physicochemical, structural, and functional features were systematically investigated. The results showed that the optimal microfluidization conditions obtained via response surface methodology were microfluidization pressure of 12,900 PSI, solid-to-liquid ratio of 1.5 g/100 mL, and the treatment number of once, achieving a minmum particle size of 3.16 μm. Compared with FCB-IDF, the WHC, OHC and WSC of the modified dietary fiber (FCB-MDF) significantly increased, the apparent viscosity decreased and was similar to FCB-SDF. SEM revealed that cracks and holes appeared on the surface of FCB-MDF, the specific surface area increased and the crystallinity decreased. FTIR inferred that microfluidization treatment redistributed the molecular groups of FCB-IDF. Moreover, the modified FCB-IDF exhibited good glucose adsorption capacity and α-amylase inhibition activity, sodium cholate and cholesterol adsorption capacity were significantly improved, which indicated that FCB-MDF had the potential to serve as a functional food for reducing blood sugar and blood lipids. [Display omitted] • IDF from corn bract was modified by dynamic high pressure microfluidization. • Cracks and holes appeared on the surface of FCB-MDF and the specific surface area increased. • DHPM redistributed the molecular groups of FCB-IDF. • The GAC, GDRI, SAC, CAC and α-amylase inhibition ability of FCB-MDF all improved. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences 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 aimed to investigate the quality of fresh noodles prepared using insoluble dietary fiber-enriched fractions (IEF) recovered from kimchi by-products (KBP) and common wheat flour, instead of semolina. Four samples (NIC0, NIC2, NIC4, and NIC6) were prepared using common wheat flour mixed with different ratios of IEF (0 g/100 g; 2 g/100 g; 4 g/100 g; 6 g/100 g, respectively); Semolina pasta (SMP) was prepared as control. With increasing IEF ratios, cooking loss and swelling indexes increased significantly ( p < 0.05). SEM images showed continuous and clear air pockets that were observed in NIC2 and SMP, whereas a loose protein network and big air pockets were observed in NIC4 and NIC6. After addition of IEF, L* , a* , and b* of samples decreased in all samples. Hardness of all samples in TPA was not statistically different regardless of the addition of IEF to common wheat flour. NIC2 showed the highest overall acceptability in sensory evaluation, while hardness, texture, color, taste, and flavor decreased in higher than 2 g/100 g ( p < 0.05) IEF. Based on these results, fresh noodle using 2 g/100 g IEF from KBP and common wheat flour showed a great possibility to replace semolina pasta. [ABSTRACT FROM AUTHOR]

Changes in structural characteristics and physicochemical properties of okara insoluble dietary fiber (IDF) during high-energy wet media milling process were analyzed. Particle size of the IDF was effectively reduced from 66.7 μm to 544.3 nm after 6 h of milling and kept constant (p > 0.05) as the milling process prolonged. As the particle size decreased, lightness and whiteness of the IDF significantly (p < 0.05) increased, zeta potential decreased continuously (p < 0.05). Swelling power, water solubility index and apparent viscosity extensively increased (p < 0.05) after 1 h of milling and then steadily decreased (p < 0.05). Electron microscopy observations showed that the IDF was changed from regular and compact rods to aggregates with puffed morphology. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that intermolecular hydrogen bonds and crystalline structure of the IDF polysaccharides were disturbed after milling. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the feasibility of using insoluble dietary fiber (IDF) from Chinese cabbage to make a novel edible paper. The structural, physical, and chemical properties and crystallinity of the IDF were first analyzed. The characteristics and fracture surfaces of the handsheets made by the IDF were then studied. The paper performance was finally measured. We found four types of fiber morphology in IDF after the original Chinese cabbage fiber was treated with 8 wt% alkali solution. The IDF-based paper showed a smooth surface, soft and transparent texture, and good strength. The IDF effectively enhanced the paper-packaging performances when it was mixed with wood fiber, although the performance of the IDF-based paper was lower than that of the wood pulp-based paper. The IDF is edible and suitable for direct contact with foods or drugs. Therefore, the IDF-based edible paper has significant development potential for food and pharmaceutical packaging in the future. [ABSTRACT FROM AUTHOR]

In this study, insoluble dietary fibers (IDFs) from the by-product of the root, stem, and leaf parts of Angelica keiskei were prepared. The functions, chemical compositions, and morphology of IDFs were investigated. The IDFs showed relevant physicochemical and physiological properties, with the root and stem IDF (RIDF and SIDF) exhibiting relatively higher water holding (18.1 and 16.6 g/g), oil-holding (18.1 and 18.6mL/g), and swelling capacities (8.1 and 9.1mL/g), as well as toxic ions (Pb, 1.71 and 1.70 mg/g; As, 5.37 and 4.01 mg/g) and fat adsorptions (16.3 and 16.7 g/g). The SIDF gave the highest bile acid salts adsorptions (sodium cholate: 240.7 mg/g; sodium glycocholate: 126.5 mg/g; sodium taurocholate: 189.8 mg/g), glucose adsorption (273.2 μmol/g), and a-amylase inhibitory activity (29.1%). The RIDF and SIDF presented similar monosaccharide composition, thermal properties, chemical bonds and groups, and irregular, porous, and rough surfaces. The results showed that the obtained IDFs, especially for RIDF and SIDF, could be used as functional fiber ingredients in the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • LESIDF significantly improved the WHC and gel strength of MP gels. • The addition of LESIDF changed chemical forces and water distribution of MP gels. • LESIDF promoted the conversion of β-sheets to α-helices. • MP gels containing 2.5%-3.0% LESIDF had the best properties. This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF, 0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels. The results showed that the water holding capacity and gel strength of composite gels enhanced with increasing LESIDF (1.0%–2.5%), and reached the maximum at the level of 2.5%–3.0%. Disulfide and non-disulfide covalent bonds were major chemical forces maintaining the 3D network of LESIDF-MP composite gels. LESIDF also promoted the formation of ionic and hydrogen bonds, confirmed by the self-assembly of β-sheets to α-helices, leading to a compact gel network structure. The observation of paraffin section revealed that LESIDF could capture more water molecules in gels, which was consistent with the transformation of free water to immobilized water. Overall, the optimal addition of LESIDF was 2.5%-3.0%, which provided a good strategy for LESIDF as an agricultural by-product to improve the quality of gel meat products. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber (IDF) was recently revealed to have an antiobesity impact. However, the impact and potential mechanism of high-purity IDF derived from okara (HPSIDF) on obesity caused by a high-fat diet (HFD) remain unclear. Except for dietary supplementation, intermittent fasting (IF) has attracted extensive interest as a new dietary strategy against obesity. Thus, we hypothesize that HPSIDF combined with IF treatment may be more effective in preventing obesity. In this study, HPSIDF combined with IF treatment synergistically alleviated HFD-induced dyslipidemia, impaired glucose homeostasis, systemic inflammation, and fat accumulation. Furthermore, gut microbiota dysbiosis and lowered short-chain fatty acid synthesis were recovered by HPSIDF combined with IF treatment. Meanwhile, metabolomic analysis of feces revealed that HPSIDF combined with IF treatment obviously reversed the alterations of metabolic pathways and differential metabolites induced by HFD, which were linked to the modulations of the gut microbiota. Collectively, our findings indicated that HPSIDF combined with IF treatment has great potential to substantially enhance antiobesity efficacy by modulating the gut microbiota and its metabolites.

In this study, oil-in-water emulsions stabilized by insoluble dietary fibre from citrus peel (CIDF) exhibited an obviously delayed lipid digestion property through gastrointestinal tract (GIT) model. Our results suggested that the rate and extent of lipid digestion greatly relied on particle sizes and concentrations of CIDF, and the inhibition effect of lipolysis was markedly enhanced with decreasing particle sizes and increasing CIDF levels. Furthermore, compared with Tween80-stabilized emulsion, the maximum inhibition extent of lipolysis was 38.77% for CIDF400-stabilized one at 0.4 wt% concentration. Effects of CIDFs on lipid digestion was mainly due to the formation of protective layers around oil droplets, further blocking the entry of lipase to the internal lipids, and/or attributed to the increasing viscosity of emulsions caused by CIDFs, finally limiting the transportation of some substances in the simulated small intestine digestion. Our research would provide useful references for the application of CIDF-stabilized emulsions in low-calorie food., Competing Interests: 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., (© 2023 The Authors. Published by Elsevier Ltd.)

[Display omitted] • The structure and composition of three IDF were changed after ball milling (BM). • BM increased the glycolipid adsorption capacity of three IDF. • BM enhanced three IDF's ability to inhibit the digestion of starch and fat. • BM improved glucose tolerance and inhibited the rise of blood lipid in mice. The effects of ball milling processing on the structure, physicochemical, and functional properties of insoluble dietary fiber (IDF) in bran from prosomillet, wheat and rice were investigated. Meanwhile, the effect of IDF on glucose tolerance and blood lipid levels in mice was evaluated as well. With findings, for all three grains, the particle sizes of IDF were significantly reduced after ball milling treatment (p < 0.05). Scanning electron microscopy revealed fragmented fiber with numerous pores and cracks. The reactive groups of three IDF samples were found to be similar by fourier transform infrared spectroscopy. And consistent with X-ray diffraction and thermal analysis, for all three grains, ball milling reduced the crystallinity of IDF and helped to increase the release of free phenol by 23.4 %, 8.9 %, and 12.2 %, respectively. Furthermore, the water holding capacity, glucose delay capacity, glucose, sodium cholate, and cholesterol adsorption capacity, and in vitro digestibility of starch and fat were all improved to varying degrees. Animal experiments showed that ball milling treatment effectively slowed the postprandial rise in blood sugar (especially IDF of rice bran) and blood lipids (especially IDF of prosomillet bran). As a result, ball milling treatment is a potential method for dietary fiber modification in the food 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., Competing Interests: Conflict of interestThe authors declare that they have no conflict of financial interests., (© The Korean Society of Food Science and Technology 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.)

The endogenous components of okara can affect the extraction and modification of insoluble dietary fiber (IDF). This study was intended to investigate the effect of extraction and purification of IDFs from okara affected by the endogenous components and composite enzyme Viscozyme ® L. After that, the physicochemical, functional, and structural characteristics of IDFs were analyzed. The results showed that with the purification of degreasing, deproteinizing and destarching, Viscozyme ® L can accurately act on the cell wall of okara, leading to the increase in specific surface area of IDF and the formation of honeycomb-like structure. In accordance with the X-ray diffraction and Fourier-transform infrared spectrum investigations, relative crystallinity decreased and certain cellulose components were reallocated and changed into soluble dietary fiber. Moreover, the modified IDF showed improved water-holding capacity (10.73-11.59 g/g), oil-holding capacity (5.37-6.60 g/g), and swelling capacity (8.99-12.37 mL/g), leading to improved adsorption capacities of glucose (maximum: 39.60 mg/g), cholesterol (14.54-33.56 mg/g at pH 7; 10.94-19.37 mg/g at pH 2), and cholate and better cation-exchange capacity. The outcomes demonstrated the potential for the acquired IDFs, particularly the high-purity modified-IDFs T 3 and T 4 , to be exploited as functional fiber components in the food sector. PRACTICAL APPLICATION: This study advances the understanding of the internal mechanism of modified insoluble dietary fiber (IDF) with different purities in okara. The obtained high-purity modified IDF can be employed as a functional fiber raw material in the manufacture of functional foods, and can also be utilized to assist in the treatment of some illnesses due to its well-established in vivo function., (© 2023 Institute of Food Technologists.)

In industrial processing of the avocado (Persea americana Mill.) fruit only the pulp is used, resulting in thousands of tons of seeds as a waste by-product. Chemical and technological characterizations were done on fiber residues produced with one of two fiber extraction methods: Method A, using NaHS03; and Method B, using NaHS03, NaCl and trishydroxymethyl- aminomethane. Proximate composition, total, soluble and insoluble dietary fiber, acid and neutral detergent fiber, acid detergent lignin, cellulose and hemicellulose were determined. Also, technological properties were evaluated on fiber residues. The main results were: yield did not differ (p>0.05) between methods (A: 45.63%; B: 48.11%), but they did differ (p<0.05) in ash, moisture and nitrogen-free extract. The residues' relatively high proportions of soluble dietary fiber, neutral detergent fiber and hemicellulose allowed them to retain four times their weight in water and six times their weight in oil. The properties of avocado seed fibrous residues make them promising technological ingredients in industrial food systems. [ABSTRACT FROM AUTHOR]

Products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. Diets high in dietary fibre have been associated with the reduced risk of cardiovascular disease, diabetes, hypertension, obesity, and gastrointestinal disorders. These fibre-rich products and byproducts can also fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. Traditionally, consumers have chosen foods such as whole grains, fruits and vegetables as sources of dietary fibre. Recently, food manufacturers have responded to consumer demand for foods with a higher fibre content by developing products in which highfibre ingredients are used. Different food processing methods also increase the dietary fiber content of food. Moreover, its chemical and physical properties may be affected by food processing. Some of them might even improve the functionality of fibre. Therefore, they may also be applied as functional ingredients to improve physical properties like the physical and structural properties of hydration, oil-holding capacity, viscosity. This study was conducted to examine the effect of different food processing methods on the physicochemical properties of dietary fibre. [ABSTRACT FROM AUTHOR]

Modification of insoluble dietary fiber (IDF) for facilitating its applications has been encouraged in food industry. IDF from soybean residues was treated by dynamic high pressure microfluidization (DHPM), and effect of modified IDF (MIDF) addition on gelatinization and rheology of rice starch (RS) was investigated. It was found that DHPM could effectively reduce particle size of IDF, induce puffed morphology, and increase their water holding capacity. Addition of IDF/MIDF to RS increased peak and final viscosity of paste, and MIDF decreased breakdown and setback value, indicating MIDF may be a great candidate for increasing stability of paste and restraining short-term retrogradation of starch gels. Dynamic rheology indicated that supplementing MIDF changed rheological properties of RS less than IDF did. The results suggested that DHPM would provide an opportunity to change the physicochemical properties of IDF, and the resulting MIDF may be more suitable for designing fiber-enriched products. [ABSTRACT FROM AUTHOR]

Insoluble dietary fiber from soybean residue (SIDF) was treated with dynamic high-pressure microfluidization (DHPM) and used as adsorbent for Pb(II) ion. The effects of pressure on the Pb(II) adsorption capacity, primary cilia structure and surface topography of SIDF were determined using a gastrointestinal simulated model in vitro. SIDF (at pH 7.0) showed maximum binding capacity (261.42 ± 2.77 μmol/g), which was about 1.13 times higher than that of untreated sample (233.47 ± 1.84 μmol/g), when pressure reached 80 MPa. However, the net adsorption value of SIDF in a simulated small intestine (~ 9 μmol/g) was significantly lower than that in the stomach (~ 48 μmol/g), because of the competitive adsorption of Pb by pancreatin, cholate and several enzymes in the small intestine. In addition, the adsorption capacity of SIDF exhibited good linear relationship with the physicochemical properties of total negative charges, and the adsorption behavior presumably occurred on the surface area of granules fiber. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the effect of micronization (mechanical and jet grindings) on the physicochemical properties of the insoluble dietary fiber from citrus pomace in comparison with ordinary grinding. The results showed that micronization treatment effectively pulverized the IDF-CP powders to micron scale and significantly increased the soluble dietary fiber content (p < 0.05). Compared with mechanical grinding, jet grinding was more effective in size reduction and resulted in IDF-CP powders with narrower particle size distributions. Micronized IDF-CP powders had smaller particle size, smoother surface, higher fluidity, cation-exchange capacity, and metal cation binding capacity values, but lower water holding capacity, oil holding capacity, and swelling capacity values. These functional properties were significantly dependent on surface area and particle size (D0.5). The present study suggested that micronization treatments could modify functional properties of IDF-CP powders, which promotes their use in food applications. [ABSTRACT FROM AUTHOR]

The in vitro hypoglycemic properties of three different sulfuric acid (H 2 SO 4 ) modified rice bran insoluble fibers (SMRBIFs) produced using 0.2% (0.2%-SMRBIF), 1.25% (1.25%-SMRBIF), 2.0% (2.0%-SMRBIF) (w/v) H 2 SO 4 in combination with 1.25% potassium hydroxide (KOH) respectively, were investigated. The results revealed that all the three RBIFs have strong glucose adsorption capacity and α-amylase inhibition activity, with 1.25%-SMRBIF being the most effective one. The glucose adsorption capacity increased with increasing porosity and specific surface area of the SMRBIFs, and the maximum glucose bound amount increased by 2–3 folds for acid-alkaline treated RBIFs compared to untreated material. The α-amylase inhibition activity of RBIF was associated with the formation of amylase-RBIF complex as confirmed by fluorescence spectroscopy, with the highest amylase activity inhibitory (24.72%) for 1.25%-SMRBIF. However, the glucose diffusion was retarded a bit stronger by these RBIFs compared to the untreated rice bran, which might be attributed to their larger specific surface area. Therefore, it was suggested that the concentration of postprandial serum glucose lowered by RBIF was mainly ascribed to binding glucose and retarding α-amylase action. [ABSTRACT FROM AUTHOR]

RESUMO. Foram avaliados os atributos de precisão e o uso do método enzímico-gravimétrico descrito por Prosky et al. (1992) (AOAC, 985.29) para a determinação de fibra alimentar em grãos de cereais, utilizando-se milho (BR 5202 Pampa) e aveia (UFRGS 15). Para determinar o efeito de corridas laboratoriais executadas em diferentes dias, organizou-se seis corridas para cada amostra, cada qual formada por uma duplicata para a determinação de fibra total (FT), uma para fibra insolúvel (FI) e provas em branco, também em duplicata, para FT e FI. A fim de caracterizar a repetibilidade, outras cinco determinações de FT e FI foram realizadas para cada uma das amostras, totalizando 11 dados. Os coeficientes de variação de FT e FI obtidos nas 6 primeiras corridas foram baixos, indicando uma variação intralaboratorial total aceitável. Os CVs (SUMMARY. Evaluation of the AOAC 985.29 enzimic gravimetric method for determination of dietary fiber in oat and corn grains. The precision attributes and use of the enzymatic-gravimetric method of Prosky et al. (1992) (AOAC 985.29) were evaluated using corn (BR 5202 Pampa) and oat (UFRGS 15) samples. The effect of laboratory batches carried out in different days were evaluated in six laboratory batches, using for each material one duplicate for total fiber (FT) determination, one duplicate for insoluble fiber (FI) determination and blank ones for FT and for FI (both in duplicate). In order to characterize repetitive aspects, five other FT and FI determinations added to each sample were evaluated, summing up 11 data. The low coefficients of variation in the first six batches were considered acceptable as an expression of expected total intralaboratory variation. The repetitive of the method was considered good for FT determinations (CVs < 10%). However, in the FI determination a high frequency of negative values of ash and blanks was found, impairing the repetitive aspects evaluation. The magnitude of the total gravimetric corrections varies with the kind of the sample and is especially influenced by the protein content.