Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 150, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2021.111956
Keywords
Ginseng insoluble dietary fiber; Alkaline hydrogen peroxide treatment; Physicochemical and functional properties
Categories
Funding
- Foundation of Ph.D. Research Project, Jilin Medical University, Jilin Province, China [JYBS2019010]
- Foundation of Science and Technology Department of Jilin Province [20200404175YY]
- Foundation of the Education Department of Jilin Province [Jy2018xz04]
- Foundation of Health and Family Planning Commission of Jilin Province [2019J066]
- Foundation of Suzhou Institute of medical engineering, Chinese Academy of Sciences-Jilin Science and technology cooperation project [E0550101]
- Jilin Collaborative Innovation Center for Antibody Engineering, Jilin Medical University [20180623045TC]
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Alkaline hydrogen peroxide treatment improved the physicochemical and functional properties of ginseng insoluble dietary fiber, enhancing its water holding, swelling, and oil retention capacities, while reducing the contents of some antioxidant compounds.
The influence of alkaline hydrogen peroxide (AHP) treatment of ginseng insoluble dietary fiber (IDF) on physicochemical and functional properties was investigated in this study. The chemical treatment resulted in porous IDF with wrinkled surface and loosened inner structure. Comparing to the unmodified, modifying ginseng IDF increased the water holding capacity (WHC), water swelling capacity (WSC) and oil retention capacity (ORC) by 32.6%, 29.8% and 32.7%, respectively. The chemical modification caused diminution in isoquercetin, ellagic acid, resveratrol, epicatechin and ferulic acid contents and unfavorable decreases in antioxidant activities. AHP treatment improved nitrite-adsorption capacity, cholesterol-adsorption capacity, glucose adsorption capacity and alpha-amylase inhibitory activity. X-ray diffraction and Fourier transform infrared (FT-IR) spectroscopy analyses showed that AHP treatment led to major alterations in the structure of IDF. Thus, AHP modified ginseng IDF, as a novel ingredient could find potential applications in the development of both plant and meat based products.
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