Back to Search Start Over

Extraction Method Effects on Structural Properties and Functional Characteristics of Dietary Fiber Extracted from Ginseng Residue

Authors :
Xiaoyu Feng
Kashif Ameer
Karna Ramachandraiah
Guihun Jiang
Source :
Molecules, Vol 29, Iss 20, p 4875 (2024)
Publication Year :
2024
Publisher :
MDPI AG, 2024.

Abstract

In this research, the dietary fibers (DFs) from ginseng residue were extracted by employing three different extraction methods (alkaline: AL, acidic: AC, enzymatic: EN). The extracted DFs were characterized in terms of their structural and functional properties. The results clearly showed that, regardless of the extraction methods, all DF samples exhibited representative infrared spectral features. The DF extracted by AC (citric acid) had more porous structures with a looser configuration, in conjunction with high apparent viscosity, whereas the DF extracted by EN (α-amylase and protease) exhibited higher thermal stability. Moreover, the monosaccharide composition of the DF samples was significantly influenced by the extraction method type. The DF from ginseng residue extracted by AC had the highest functional properties, such as water holding capacity (8.16 g/g), oil holding capacity (3.99 g/g), water swelling capacity (8.13 g/g), cholesterol-absorption capacity (12.85 mg/g), bile acid absorption capacity (91.51 mg/g), nitrite ion absorption capacity (124.38 ug/g at pH 2.0), glucose absorption capacity (52.67 mg/g at 150 mmol/L), as compared to those of DF extracted by the EN and AL (sodium hydroxide) methods. Hence, ginseng residue-derived DF extracted by the AC method may be potentially employed in the preparation of functional food ingredients.

Details

Language :
English
ISSN :
14203049
Volume :
29
Issue :
20
Database :
Directory of Open Access Journals
Journal :
Molecules
Publication Type :
Academic Journal
Accession number :
edsdoj.91f59f6b865f41a0b72f3b7dd9a7d407
Document Type :
article
Full Text :
https://doi.org/10.3390/molecules29204875