The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingii Hu. fruits

In this study, we compared the chemical, physical, and functional properties of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) that were extracted from Rubus chingii Hu. fruits using four methods. The results showed a wide variation in structural and functional properties among IDFs and SDFs extracted by different methods. Compared with the other DFs, water extraction SDF (W-SDF) and acid extraction SDF (AC-SDF) exhibited a more complete structure, higher thermal stability, and larger apparent viscosity, which in turn enhanced their functional properties. Notably, the oil holding capacity of W-SDF and AC-SDF reached very high levels at 19.89 +/- 1.47 g/g and 12.62 +/- 1.31 g/g, respectively. In vivo experiments in mice showed that W-SDF and AC-SDF effectively inhibited soybean oil absorption, promoted its release from the body and decreased serum triglyceride levels. In summary, W-SDF and AC-SDF from R. chingii fruits can effectively reduce the absorption of fats.

Automated summary

This study compared the properties of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from Rubus chingii Hu. fruits using four methods. The results showed that different extraction methods led to variations in the structural and functional properties of IDF and SDF. Water extraction SDF and acid extraction SDF exhibited better structure, thermal stability, and viscosity, enhancing their functional properties. Moreover, these SDFs effectively reduced fat absorption, as demonstrated in in vivo experiments.