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Physicochemical, functional, and microstructural properties of modified insoluble dietary fiber extracted from rose pomace

  • Yuanyuan He
  • Wen Li
  • Xiaoyu Zhang
  • Taotao Li
  • Difeng RenEmail author
  • Jun LuEmail author
Original Article
  • 6 Downloads

Abstract

Rose pomace, a by-product of the essential oil extraction process, is rich in dietary fiber. Insoluble dietary fiber (IDF) extracted from rose pomace was modified by enzymatic hydrolysis (EH) and ultrasound-assisted enzymatic hydrolysis (UEH) methods, and their physicochemical, functional, and microstructural properties were studied. The results showed that EH treatment performed better in the yield of soluble dietary fiber and the glucose adsorption capacity than UEH which contributed to better oil-holding, swelling, cation-exchange, and cholesterol adsorption capacities. Moreover, cellulose, hemicellulose, and lignin were detected based on Fourier transform infrared spectra and X-ray diffraction patterns. Scanning electron microscopy revealed that IDF had a shaly surface with a loose block structure after modification. In conclusion, different modification degrees have respective advantages, and modified IDF from rose pomace could be utilized in the food industry as a new source of functional ingredients, as well as to increase the economic value of rose products.

Keywords

Modification Dietary fiber Rose pomace Enzymatic hydrolysis Physicochemical properties 

Abbreviations

DF

Dietary fiber

IDF

Insoluble dietary fiber

SDF

Soluble dietary fiber

EH

Enzymatic hydrolysis

UEH

Ultrasound-assisted enzymatic hydrolysis

WHC

Water-holding capacity

OHC

Oil-holding capacity

SC

Swelling capacity

CEC

Cation-exchange capacity

GAC

Glucose adsorption capacity

CAC

Cholesterol adsorption capacity

FTIR

Fourier transform infrared

XRD

X-ray diffraction

SEM

Scanning electron microscopy

RBDF

Rice bran dietary fiber

Notes

Acknowledgements

This work was supported by Grants from the National Key R&D Program of China (No. 2018YFD0400900); the Fundamental Research Funds for the Central Universities (No. 2018BLRD08); and the National Undergraduate Innovation and Entrepreneurship Training Program (No. 201710022024).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2019_4177_MOESM1_ESM.docx (800 kb)
Supplementary material 1 (DOCX 799 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Beijing Key Laboratory of Forest Food Process and Safety, College of Biological Sciences and BiotechnologyBeijing Forestry UniversityHai-Dian District, BeijingPeople’s Republic of China
  2. 2.Beijing Engineering Research Center of Protein and Functional PeptidesChina National Research Institute of Food and Fermentation IndustriesChao-Yang District, BeijingPeople’s Republic of China

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