Related references
Note: Only part of the references are listed.
Article
Food Science & Technology
Aline Medeiros Alves-Santos et al.
Summary: Little is known about the chemical composition and health-promoting effects of baru (Dipteryx alata Vog.) pulp. This study found that baru pulp is rich in insoluble dietary fibers and phenolic compounds. Baru pulp can stimulate the growth and metabolism of probiotics and have beneficial effects on the human colonic microbiota. These findings suggest that baru pulp has potential as a prebiotic ingredient in the development of health-promoting foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yi-Chen Hu et al.
Summary: This study systematically investigated the physicochemical structures and bioactivities of soluble dietary fibers (SDFs) isolated from different quinoa leaves. The results showed that quinoa leaves were rich in SDFs, mainly composed of acidic polysaccharides, and exhibited potential antioxidant, lipid and bile acid-adsorption, immunoregulatory, and prebiotic effects. These findings provide a scientific basis for developing quinoa SDFs into functional foods in the food industry.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yakun Zhang et al.
Summary: Oat bran, a by-product of oat, can be processed into ultrafine powder by grinding. Ultrafine grinding decreased the particle size of oat bran and increased its water-holding capacity, swelling capacity, and water solubility index. Oat bran showed adsorption properties for cholic acid and glucose, and its antioxidant capacity was improved. Beta-glucan, polyphenols, and soluble dietary fibers were positively correlated with antioxidant indicators. Ultrafine ground oat bran can be widely used in food.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Li Zhu et al.
Summary: The study found that GI treatment had the best effect on improving the quality of dietary fiber from soybean hulls, while the MT-GI combined treatment could further enhance the degradation effect of irradiation and improve the physicochemical properties.
Article
Agriculture, Multidisciplinary
Ying Zhu et al.
Summary: This study investigated the effects of superfine grinding on bitter melon powder (BMP), and found that it improved the physical properties and bioaccessibility of BMP, while enhancing its anti-obesity activity.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yinxia Li et al.
Summary: Fermentation with lactic bacteria increased the yield of soluble dietary fiber (SDF) in prosomillet bran, leading to changes in odor intensity, flavor characteristics, and microstructure. The improved physicochemical and functional properties of fermented SDF, such as enhanced solubility and adsorption capacity, suggest its potential as a functional ingredient in the food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ya-ting Song et al.
Summary: In this study, the modification of fiber acquired from citrus processing residue via esterification with octenyl succinic anhydride was reported. The esterification reaction significantly improved the hydration properties of the fiber, especially the water holding capacity. The OSA-CF showed higher crystallinity and slightly lower thermal stability compared to the original fiber, as well as a more folded and porous surface structure. Additionally, emulsion prepared by OSA-CF exhibited superior emulsifying abilities and smaller particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Zhanmei Jiang et al.
Summary: The combined treatment of ball milling and high-pressure homogenization had significant effects on the structure, physical and chemical properties, and rheological characteristics of citrus fiber, leading to reductions in particle size and increases in porosity. This treatment also resulted in improved water and oil holding capacities, water swelling capacity, antioxidant properties, and apparent viscosity of the citrus fiber, providing a theoretical basis for obtaining high-quality citrus fibers in the food industry.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jialun Hu et al.
Summary: The combination treatment of superfine grinding and laccase significantly improved the physicochemical and functional properties of alpha-Lactalbumin (alpha-Lac) and enhanced its in vitro digestibility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaoli Bai et al.
Summary: This study investigated the physicochemical properties and structure of tea insoluble dietary fiber (T-IDF), and found that T-IDF exhibits excellent physical and chemical properties. Consumption of T-IDF significantly promoted defecation and enhanced the production of short chain fatty acids.
Article
Food Science & Technology
Yajun Zheng et al.
Summary: In this study, ultrafine grinding and cellulase hydrolysis were combined with different modification methods to improve the hypoglycaemic and hypolipidaemic properties of millet bran dietary fibre (MBDF). The mixed modifications effectively increased the soluble dietary fibre content, surface area, water-swelling capacity, and viscosity of MBDF. The modified MBDF showed improved adsorbing abilities and hypoglycaemic properties compared to the unmodified MBDF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jiaoyong Li et al.
Summary: Homogenization combined with enzymatic hydrolysis (HE) can significantly increase the extraction rate of lycopene and soluble dietary fibers in tomato pomace. Structural and morphological analysis showed that HE-SDF has smaller molecular weight and a loose microstructure with shorter chains.
Article
Food Science & Technology
Chaoran Yang et al.
Summary: This study used alkaline hydrogen peroxide, high-temperature cooking combined with ultrasonic, and high-temperature cooking combined with complex enzyme hydrolysis to modify the soluble dietary fiber in Mesona chinensis Benth. residue, and investigated the structural and in vitro functional properties of the modified fibers. The results showed that the three treatments significantly increased the yield of soluble dietary fiber. The modified fibers exhibited different structural characteristics and functional properties compared to the control. Overall, this study demonstrated the potential of high-temperature cooking combined with ultrasonic and high-temperature cooking combined with complex enzyme hydrolysis as ideal methods for modifying soluble dietary fiber in Mesona chinensis Benth. residue.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jiaqi Sang et al.
Summary: This study investigated the modification of Shatian pomelo peel sponge layer insoluble dietary fiber (IDF) using different methods. The IDF treated with alkaline hydrolysis showed the strongest adsorption capacity, while the IDF treated with high hydrostatic pressure had higher content of specific substances, and the IDF treated with cellulose hydrolysis exhibited similar physical properties. These results suggest that the high hydrostatic pressure modified IDF from Shatian pomelo peel sponge layer has potential application value.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jiayan Xie et al.
Summary: The combined microwave and enzymatic method can be used to modify grapefruit peel insoluble dietary fiber (GP-IDF) into soluble dietary fiber (SDF) with good stability and functional characteristics. The modified SDF showed excellent water retention capacity, oil retention capacity, and glucose adsorption capacity. The addition of GP-IDF-SDF in blueberry jam improved its color, texture, and spreadability, enhancing its stability. This study suggests that GP-IDF-SDF can be a potential functional food ingredient.
Article
Chemistry, Applied
Fangzhou Xu et al.
Summary: This research investigates the utilization of active polysaccharides from Adzuki bean cooking liquid through enzymatic extraction and ultrasonic or high-pressure homogenisation modifications. The resulting polysaccharide products exhibit beneficial characteristics, including high dietary fiber content and various functional properties.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Ding-Tao Wu et al.
Summary: This study investigated the microbial fermentation characteristics of okra pectic-polysaccharide (OPP) and its degraded products, and revealed their impacts on gut microbial composition. The results showed that the fermentation characteristics were influenced by the structural features of the polysaccharides. Different types of okra pectic-polysaccharides also selectively modulated the gut microbial composition. The findings suggest that the chemical structures of OPP play a critical role in the selective modulation of beneficial bacteria in the gut.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Jingyu Si et al.
Article
Biochemistry & Molecular Biology
Jingyu Si et al.
Summary: By screening and identifying two highly efficient cellulose degrading strains, we constructed a composite microbial system and obtained a higher yield of soluble dietary fiber from tea residues using mixed fermentation method. Structural analysis showed that the dietary fiber obtained through mixed fermentation had a looser structure, lower crystallinity, and smaller molecular size. Furthermore, mixed fermentation method also exhibited the highest adsorption capacity for water molecules, oil molecules, cholesterol molecules, and nitrite ions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Lingyi Li et al.
Summary: Ultrafine grinding has a significant impact on the microstructure of insoluble dietary fiber, improving its glucose adsorption capacity and retarding glucose diffusion. By studying the quantitative relationships, the correlation between glucose adsorption capacity and specific surface area, pore volume, oxygen-to-carbon surface ratio, and cellulose crystallinity was determined. This has important theoretical implications for the quantitative and targeted intervention of dietary fiber structure for blood glucose control.
Article
Food Science & Technology
Zhanmei Jiang et al.
Summary: Ball milling reduces the particle size of citrus fibers, exposes more chemical groups, improves their water holding capacity, oil holding capacity, water swelling capacity, and enhances their adsorption capacity for cholesterol and sodium cholate.
Article
Biochemistry & Molecular Biology
Chaoran Yang et al.
Summary: This study improved the physicochemical structure and in vitro hypolipidemic properties of soluble dietary fiber (SDF) in camellia seed residue (CSR) by using the cellulose degrading fungus YC49. Fermentation with YC49 led to a more porous microstructure, lower crystallinity, smaller molecular weight, and higher viscosity in the SDF. These modifications resulted in improved hydration properties and hypolipidemic activities, making the fermented SDF a potential component in functional foods.
Review
Food Science & Technology
Zhipeng Zheng et al.
Summary: This article reviews the extraction methods of soluble dietary fiber from edible fungi and discusses its potential health benefits in relation to hypoglycemic effect, regulatory mechanism of pancreatic lipase, gut microbiota, and macrophages. The application and development potential of mushroom soluble dietary fiber are also pointed out.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Hanzhen Qiao et al.
Summary: The effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) was investigated under optimized conditions, showing increased SDF levels and improved functional and physiochemical properties. Extrusion also modulated monosaccharide ratios, increased water and oil retention capacity, and had a radical scavenging effect.
Article
Chemistry, Applied
Kunli Wang et al.
Summary: Different extraction methods were used to extract soluble and insoluble dietary fiber from kiwifruits, and the fiber samples were characterized using various analysis methods. The results showed that the extraction method had an impact on the structure, thermal stability, molecular weight, and monosaccharide composition of the dietary fiber. Some samples exhibited higher physiological functions, indicating their potential as functional food ingredients.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jia-yi Huang et al.
Summary: Pectin-rich dietary fibers were obtained from citrus peel through alkaline hydrogen peroxide treatment and homogenization treatment, showing improved water-holding capacity and water-swelling capacity compared to a commercial product, making them suitable additives for functional foods.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Pia Silventoinen et al.
Summary: Dry milling and air classification were used to produce protein- and soluble dietary fiber-enriched wheat and rye bran fractions, improving their techno-functional properties. Air classification increased protein content, while ultra-fine milling decreased protein solubility and increased damaged starch content.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Engineering, Chemical
Borui Li et al.
Summary: The research showed that superfine grinding and high pressure homogenization significantly improved the apparent viscosity and consistency coefficient of chrysanthemum powder suspensions, indicating better rheological properties.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Chemistry, Applied
Li-wen Song et al.
Summary: Three methods were utilized to modify citrus fiber (CF) in this study, including xylanase treatment, water media ball milling (WMBM) and dry micronization by ball mill (DMBM). The modifications significantly increased the physicochemical properties of CF, with the enzyme-WMBM treatment showing the most improvement in hydration capacities.
FOOD HYDROCOLLOIDS
(2021)
Review
Chemistry, Applied
Jiapan Gan et al.
Summary: This review summarizes the different modification methods for dietary fiber (DF) explored by researchers in the past decade and the effects of these methods on the functional properties of DFs. The study provides guidance for selecting appropriate DF modification methods and achieving better industrialization.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Fang Wang et al.
Summary: The study investigated the effects of different technologies on the nutritional compositions and characteristics of bean dregs. Results showed that both single and combination treatments increased the soluble dietary fiber content and water solubility of bean dregs, while reducing protein content, fat absorption capacity, and swelling capacity. Combination technologies also increased the mineral content in bean dregs and inhibited trypsin inhibitor activity. Ultrafine grinding and combined treatments improved the structure and processing performance of bean dregs. Overall, combination technologies proved to be effective in enhancing the quality of bean dregs and expanding their development.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Mei Deng et al.
Summary: This study measured the properties of insoluble and soluble dietary fiber from citrus fruits, finding that Shatianyu had the highest fiber content and moderate to high levels of properties, potentially providing stronger health benefits.
Article
Chemistry, Applied
Suyun Lin et al.
Summary: Micronization of wheat bran enhances its antioxidant properties and soluble dietary fiber content, while reducing water retention capacity and insoluble dietary fiber content. The addition of superfine bran in dough affects its rheological properties, showing higher water absorption and gelatinization temperature, along with more complex viscous behavior.
Article
Food Science & Technology
Lu-Lu Niu et al.
Summary: This study optimized the extraction process of polysaccharides from Leucopaxillus giganteus and found that the polysaccharides exhibited excellent antioxidant activities. The results suggested that Leucopaxillus giganteus polysaccharides could be a potential natural antioxidant in the future.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Chemistry, Applied
Ting -Ting Chen et al.
Summary: The study found that ultrasonic irradiation at 40 kHz in the MFU mode resulted in a larger increment in the galactumnic acid content of CP, but greater reductions in its intrinsic viscosity, molecular weight, and degree of methoxylation than in the SDFU modes. Ultrasonic frequency had no significant influence on the main CP chain, but rather on its neutral sugar side chains. Additionally, ultrasound treatment at different frequency modes effectively enhanced the thermal stability of CP, but remarkably lowered its shear thinning fluid behavior and liquid-like property.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Meng Wang et al.
Summary: Ultrafine grinding technology improved the physicochemical properties of pea dietary fiber, significantly reducing blood glucose and glycosylated hemoglobin in diabetic mice, and increasing glucose tolerance in mice.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Xiaojing Du et al.
Summary: This research evaluated the effects of three extraction methods on soluble dietary fiber from defatted coconut flour, with subcritical water extraction showing the highest yield and functional properties. The results suggest that defatted coconut flour could be a potential source of functional food ingredients.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Neurosciences
Edmund F. LaGamma et al.
Summary: Research has shown that depletion of gut microbiome in young animals can impact peripheral stress responses, particularly in the release of epinephrine in response to hypoglycemia. Oral supplementation with short-chain fatty acids can improve this stress response. The results suggest that disruption of the microbiome and the associated reduction in SCFA signaling can have detrimental effects on the body.
NEUROBIOLOGY OF STRESS
(2021)
Article
Food Science & Technology
Guanyi Peng et al.
Summary: This study focused on releasing insoluble bound phenolic compounds from grapefruit peel insoluble dietary fiber through microwave extraction, enzymatic hydrolysis, and combined microwave and enzymatic treatment. The combined treatment showed the highest yield and improved antioxidant capacities as well as inhibition of alpha-glucosidase.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Hairong Huang et al.
Summary: The study aimed to evaluate the effects of high-temperature cooking assisted enzymatic method on soluble dietary fiber (GM-SDF) from tea residue. Results showed that GM-SDF had better structural, physicochemical, and functional properties compared to untreated tea residue (U-SDF). GM-SDF exhibited higher water holding, oil holding, and water swelling capacities than U-SDF, indicating its potential for application in functional food.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Yuan Fu et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Food Science & Technology
Bender Ana Betine Beutinger et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Jiapan Gan et al.
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Derong Lin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Caroline Sefrin Speroni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Jie Liu et al.
JOURNAL OF CEREAL SCIENCE
(2020)
Article
Food Science & Technology
Jiajun Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Xiujuan Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Fei Huang et al.
CARBOHYDRATE POLYMERS
(2019)
Article
Food Science & Technology
Dianbin Su et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)