Comparison on structure, properties and functions of pomegranate peel soluble dietary fiber extracted by different methods

In this research, the different methods (acid extraction, alkaline extraction and enzymatic extraction) were used to extract soluble dietary fiber (SDF) from pomegranate peel and compared with water extraction. Results revealed that all three extraction methods influenced the structure, physicochemical and functional properties of SDF. Especially, SDF extracted by enzymes (E-SDF) and SDF extracted by alkali (A-SDF) had higher yield (27.30% and 27.17%), molecular weight and thermal stability than SDF extracted by water (W-SDF). Higher oil holding capacity (OHC) was found in SDF extracted by acid (C-SDF) (3.18 g/g), A-SDF (3.18 g/g) and E-SDF (5.36 g/g) compared with W-SDF. In addition, A-SDF showed the smallest particle size, lowest & zeta;-potential and highest viscosity among the tested samples. E-SDF presented a more porous structure, better glucose adsorption capacity (GAC) and antioxidant activity than C-SDF and A-SDF. To sum up, A-SDF and E-SDF may have great potential to be functional food ingredients in the food industry.

Automated summary

This research investigated the impact of different extraction methods on the soluble dietary fiber (SDF) extracted from pomegranate peel. The results showed that enzymatic extraction and alkaline extraction yielded higher SDF content with higher molecular weight and thermal stability compared to water extraction. Acid extraction, alkaline extraction, and enzymatic extraction resulted in higher oil holding capacity. Alkaline-extracted SDF exhibited the smallest particle size, lowest ζ-potential, and highest viscosity. Enzymatic-extracted SDF demonstrated a more porous structure, better glucose adsorption capacity, and stronger antioxidant activity. Overall, alkaline-extracted and enzymatic-extracted SDF may have great potential as functional food ingredients in the food industry.