Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber

Zhiwei Zhang; Xinyi Yang; Zhenhong Gao; Meiyue Zhang; Shuaixue Mu; Yuying Cheng; Kunsheng Qu

Food Chemistry: X (Dec 2024)

Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber

Zhiwei Zhang,
Xinyi Yang,
Zhenhong Gao,
Meiyue Zhang,
Shuaixue Mu,
Yuying Cheng,
Kunsheng Qu

Affiliations

Zhiwei Zhang: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China; Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China; Corresponding author at: 409 Guangrong Road, Beichen District, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing 300134, China.
Xinyi Yang: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China; Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China
Zhenhong Gao: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China
Meiyue Zhang: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China
Shuaixue Mu: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China
Yuying Cheng: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China
Kunsheng Qu: School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjing, China

Journal volume & issue: Vol. 24
p. 101808

Abstract

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Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using compound enzyme method (ME), High pressure processing assisted ME (HPP-ME), and dynamic high-pressure microfluidization-assisted ME (DHPM-ME). The results showed that DHPM-ME improved the extraction rate of soluble DFs most effectively, increasing it from 1.74 % to 4.08 %. The modified DFs exhibited enhanced hydration properties and functional properties after HPP-ME- and DHPM-ME-mediated auxiliary treatment. Additionally, the modified DFs exhibited improved thermal stability, increased absorption peaks in the infrared spectra, decreased crystallinity, improved glucose and cholesterol adsorption ability, and delayed glucose adsorption. The cucumber pomace-derived modified DFs can be used as a functional food additive in bakery, meat, dairy products, and beverages, and their effective use can further enhance the economic benefits.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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