Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber

被引：5

作者：

Zhang, Zhiwei ^{[1
,2
]}

Yang, Xinyi ^{[1
,2
]}

Gao, Zhenhong ^{[1
]}

Zhang, Meiyue ^{[1
]}

Mu, Shuaixue ^{[1
]}

Cheng, Yuying ^{[1
]}

Qu, Kunsheng ^{[1
]}

机构：

[1] Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin, Peoples R China

[2] Tianjin Univ Commerce, Sch Biotechnol & Food Sci, Tianjin Key Lab Food Biotechnol, Tianjin, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 24卷

关键词：

Cucumber; Dietary fiber; Modification; Dynamic high-pressure microfluidization; High pressure processing; PRESSURE;

D O I：

10.1016/j.fochx.2024.101808

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.

引用

页数：10

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