Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion

Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 +/- 0.23 to 30.01 +/- 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 +/- 0.07 to 15.82 +/- 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.

Automated summary

Steam explosion treatment altered the content and structure of soluble and insoluble dietary fiber in Rosa roxburghii pomace, improving their hydration capacity and oil-holding capacities. The thermal stability of modified soluble dietary fiber was enhanced.