Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion

Tianlin Wang; Zhongshan Xiao; Tiange Li; Ge Guo; Suyun Chen; Xianqing Huang

Food Chemistry: X (Oct 2023)

Improving the quality of soluble dietary fiber from Poria cocos peel residue following steam explosion

Tianlin Wang,
Zhongshan Xiao,
Tiange Li,
Ge Guo,
Suyun Chen,
Xianqing Huang

Affiliations

Tianlin Wang: Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
Zhongshan Xiao: Department of Pharmacy, Puyang Medical College, Puyang 457000, Henan, China
Tiange Li: Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
Ge Guo: Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China
Suyun Chen: College of Economics and Management, Henan Agricultural University, Zhengzhou 450002, Henan, China
Xianqing Huang: Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China; Corresponding author.

Journal volume & issue: Vol. 19
p. 100829

Abstract

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Poria cocos peel residue (PCPR) still contains much soluble dietary fiber (SDF), steam explosion (SE) treatment was applied to PCPR to create a superior SDF. Steam pressure of 1.2 MPa, residence period of 120 s, and moisture content of 13% were the optimized parameters for SE treatment of PCPR. Under optimized circumstances, SE treatment of PCPR enhanced its SDF yield from 5.24% to 23.86%. Compared to the original SDF, the SE-treated SDF displayed improved enzyme inhibition, including the inhibition of α-amylase and pancreatic lipase, also enhanced water holding, oil holding, water swelling, nutrient adsorption including cholesterol, nitrite ions, and glucose and antioxidant abilities. Additionally, it had a decreased molecular weight, improved thermal stability, and a rough surface with many pores of different sizes. Given that SDF had been improved physiochemical and functional characteristics thanks to SE treatment, it might be the excellent functional ingredient for the food business.

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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