Article
Food Science & Technology
Siqi Wang, Yingqi Fang, Yongbin Xu, Bo Zhu, Jigang Piao, Lili Zhu, Lumeng Yao, Kaohua Liu, Shunchun Wang, Qiaoyan Zhang, Luping Qin, Jianjun Wu
Summary: This study compared the properties of insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) extracted from Rubus chingii Hu. fruits using four methods. The results showed that different extraction methods led to variations in the structural and functional properties of IDF and SDF. Water extraction SDF and acid extraction SDF exhibited better structure, thermal stability, and viscosity, enhancing their functional properties. Moreover, these SDFs effectively reduced fat absorption, as demonstrated in in vivo experiments.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Review
Food Science & Technology
Meiling Tian, SolJu Pak, Chen Ma, Lingjun Ma, Kannan R. R. Rengasamy, Jianbo Xiao, Xiaosong Hu, Daotong Li, Fang Chen
Summary: This review summarizes the importance of insoluble dietary fiber (IDF) in plant-based foods and discusses the subtypes, structure, analysis, and extraction methods of IDF, as well as the impact of different food processing methods on its properties. The role of gut microbiota in the health benefits of IDF is also introduced.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Xin Liu, Keke Suo, Pei Wang, Xue Li, Limin Hao, Jiaqing Zhu, Juanjuan Yi, Qiaozhen Kang, Jinyong Huang, Jike Lu
Summary: The study found that snail enzyme modification significantly improved the oil retention capacity, glucose and cholesterol adsorption capacity, and antioxidant activity of dietary fiber extracted from wheat bran. These improvements may be attributed to structural changes caused by the modification.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Review
Nutrition & Dietetics
Madeline Timm, Lisa C. Offringa, B. Jan-Willem Van Klinken, Joanne Slavin
Summary: Consumption of plant foods, specifically those high in dietary fiber, is associated with improved health outcomes and reduced risk of chronic diseases. Different types of fiber provide different health benefits based on their properties and effects. Plant foods also contain bioactives that contribute to their health benefits. The concept of soluble fiber as a sole determinant of physiological effects is outdated. Recent research shows that insoluble dietary fiber intake is associated with various health benefits beyond increased stool weight. It is suggested that ancestral humans consumed high amounts of dietary fiber, which also delivered bioactives that are crucial for disease prevention. Therefore, isolated fiber supplements may have limited usefulness unless accompanied by bioactives.
Article
Chemistry, Applied
Min Xiong, Mei Feng, Yanli Chen, Shanshan Li, Zhengfeng Fang, Lina Wang, Derong Lin, Qing Zhang, Yuntao Liu, Yuheng Luo, Hong Chen
Summary: This research investigated the impact of different extraction methods on the soluble dietary fiber (SDF) extracted from pomegranate peel. The results showed that enzymatic extraction and alkaline extraction yielded higher SDF content with higher molecular weight and thermal stability compared to water extraction. Acid extraction, alkaline extraction, and enzymatic extraction resulted in higher oil holding capacity. Alkaline-extracted SDF exhibited the smallest particle size, lowest ζ-potential, and highest viscosity. Enzymatic-extracted SDF demonstrated a more porous structure, better glucose adsorption capacity, and stronger antioxidant activity. Overall, alkaline-extracted and enzymatic-extracted SDF may have great potential as functional food ingredients in the food industry.
Article
Food Science & Technology
Kunli Wang, Mo Li, Qianyun Han, Rao Fu, Yuanying Ni
Summary: The study found that the insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) from kiwifruit have different inhibitory effects on alpha-amylase, with IDF showing a stronger inhibition effect. IDF and SDF may attenuate starch hydrolysis through different mechanisms, indicating potential applications in the food and nutraceutical industries.
Article
Food Science & Technology
Guihun Jiang, Karna Ramachandraiah, Zhaogen Wu, Kashif Ameer
Summary: This study evaluated the influence of different extraction methods on the properties of soluble dietary fiber from Sanchi flower. The results showed that alkaline extraction method had the highest extraction yield, while homogenization and ultrasonication treatments caused pore compaction in the microstructures. Additionally, homogenization and ultrasonication extracts exhibited higher functional properties, making them suitable for the development of food products.
Article
Biochemistry & Molecular Biology
Dimitrios Kouzounis, Gijs van Erven, Natalia Soares, Mirjam A. Kabel, Henk A. Schols
Summary: Supplementing enzymes for insoluble fiber degradation has been shown to enhance fermentation in poultry and potentially disrupt cereal cell wall matrix for improved nutrient digestion. However, the current study found that enzyme supplementation did not affect the extractability of arabinoxylan by alkali. Instead, it mainly resulted in the release of arabinoxylo-oligosaccharides without altering the cell wall architecture.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Duygu Baskaya-Sezer
Summary: This study investigated the morphological and hydration properties of untreated and microwave-treated soluble and insoluble dietary fibers obtained from grapes. The effects of these fibers on bread quality were also evaluated. The results showed that microwave treatment improved the hydration properties of the fibers and modified their microstructures. The addition of dietary fibers significantly affected the texture and other characteristics of the dough and bread, with insoluble dietary fibers having a more pronounced effect. The uniqueness of this work lies in the comprehensive characterization of isolated dietary fibers and the discussion of their effects on dough and bread quality.
FOOD SCIENCE & NUTRITION
(2023)
Review
Food Science & Technology
Junyao Wang, Jiarui Zhang, Sainan Wang, Wenhao Liu, Wendan Jing, Hansong Yu
Summary: Insoluble dietary fiber is a polysaccharide aggregate composed of various components. Agricultural by-products are rich sources of insoluble dietary fiber. Due to the increasing scarcity of non-renewable energy sources, the conversion of dietary fiber components into renewable energy sources has become a significant concern. The isolation and extraction of single fractions from insoluble dietary fiber is an important research direction for expanding their applications in various industries.
Article
Food Science & Technology
Dingtao Wu, Jiajia Wan, Wenxing Li, Jie Li, Wang Guo, Xiaoqin Zheng, Ren-You Gan, Yichen Hu, Liang Zou
Summary: This study compared the physicochemical properties and biological functions of soluble dietary fibers (SDFs) from ten selected traditional legumes. The results showed that the physicochemical properties of SDFs varied among different legume species, but all contained complex polysaccharides, especially pectic-polysaccharides. In addition, all legume SDFs exhibited potential antioxidant, antiglycation, immunostimulatory, and prebiotic effects, with variations depending on their chemical structures.
Article
Food Science & Technology
Lily Stojanovska, Habiba I. Ali, Afaf Kamal-Eldin, Usama Souka, Ayesha S. Al Dhaheri, Leila Cheikh Ismail, Serene Hilary
Summary: This study investigated whether enzymes are essential in analyzing insoluble, soluble, and total dietary fiber (IDF, SDF and TDF) contents in dry fruits with low starch and protein contents. The results showed agreement between both enzymatic and non-enzymatic methods in measuring IDF, SDF, and TDF values in date fruits. The study confirmed that dates are a rich source of dietary fiber and the non-enzymatic technique is a viable substitute for enzymatic analysis of dietary fiber in dry fruits.
Article
Biochemistry & Molecular Biology
Hui Zheng, Yan Sun, Yiqiong Zeng, Tao Zheng, Fan Jia, Pan Xu, Yao Xu, Yuxin Cao, Kai He, Yong Yang
Summary: In this study, four methods of extraction were used to obtain soluble dietary fibers (SDFs) from rape bee pollen. The effects of different extraction methods on the structure of SDFs and their in vitro fermentation characteristics were investigated. The results indicated that the extraction methods significantly influenced the composition, molecular weight, surface microstructure, and phenolic compounds content of the SDFs, but had minimal impact on functional groups and crystal structure. Furthermore, all SDFs showed positive regulation on gut microbiota by increasing beneficial bacteria and decreasing pathogenic bacteria, as well as promoting the production of short-chain fatty acids (SCFAs). The SDF obtained by complex enzyme extraction (CE) exhibited the highest quality among all methods.
Article
Chemistry, Applied
Xiuting Hu, Genyi Zhang, Bruce R. Hamaker, Ming Miao
Summary: Plant cell wall-derived dietary fiber (PCWDF) is complex in composition and coexists with other intracellular food components. It reduces the bioaccessibility of intracellular food components and delivers phytochemicals and nutrients to the colon. Food processing modifies the physical structure and properties of PCWDF, affecting its metabolic fate. Limited information on PCWDF's structure and health benefits exists, and a holistic approach with bioinformatics is needed to understand the relationship between structures and functions within complex food structures.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Anuruddika Hewage, Oladipupo Odunayo Olatunde, Chamila Nimalaratne, Maneka Malalgoda, Rotimi E. Aluko, Nandika Bandara
Summary: This review explores traditional and novel protein extraction methods, emphasizing the advantages of new technologies in terms of extraction efficacy and environmental safety, as well as highlighting the challenges in commercial adaptation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Bukola C. Adedayo, Tonna A. Anyasi, Malcolm J. C. Taylor, Fanie Rautenbauch, Marilize Le Roes-Hill, Victoria A. Jideani
Summary: This study evaluated the distribution of phytochemicals and their contribution to antioxidant potentials in whole and dehulled Bambara groundnut (BGN) seeds. The methanolic extract of whole BGN seed exhibited higher flavanol and flavonol content as well as significantly higher in-vitro antioxidant activities than dehulled BGN seeds. Additionally, the whole BGN seeds contained phytochemicals with beneficial properties for food and industrial applications, aside from the impact of dehulling.
SCIENTIFIC REPORTS
(2021)
Article
Engineering, Chemical
Yvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe
Summary: The particle sizes, functional groups, crystallinity, morphology, and thermal properties of Bambara groundnut starch-soluble dietary fibre nanocomposite (STASOL) were studied. The results showed that STASOL had good thermal stability and could be used in high-temperature food applications.
Article
Engineering, Chemical
Olawumi Oluwakemi Adewumi, Joseline Veronica Felix-Minnaar, Victoria A. Jideani
Summary: Combining indigenous ingredients can create protein isolates with improved amino acid profiles for use as functional food ingredients in the food industry. The protein complexes showed higher levels of essential amino acids compared to standard reference patterns, with varied fat, carbohydrate, and moisture content. The water absorption and swelling capacities of the isolates increased with temperature, while the foaming capacity was pH-dependent, making them suitable for use in value-added food products.
Article
Engineering, Chemical
Washiela Arendse, Victoria Jideani
Summary: This study aimed to find alternatives to sulphite as a preservative for dried fruits. The results showed that an increase in citric acid concentration significantly increased the lightness and decreased the redness of the dried apple slices.
Article
Biotechnology & Applied Microbiology
Yvonne Maphosa, Victoria Adaora Jideani, Daniel Imwansi Ikhu-Omoregbe
Summary: The study focused on the properties of Bambara groundnut starch-soluble dietary fiber nanocomposite, revealing that the nanocomposite possesses desirable physicochemical and antioxidant properties, making it suitable as an ingredient in food systems.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Washiela Arendse, Victoria Jideani
Summary: The study evaluated the effects of dipping solutions containing citric acid and Moringa oleifera leaf extract powder on the storage stability and consumer acceptability of dried apple slices. Results showed that the CMO pre-treatment effectively reduced browning and inhibited microbial growth, while dried apple slices pre-treated with 2% CA and 0.1% MOLEP were acceptable to consumers.
Article
Food Science & Technology
Adeola Helen Adetokunboh, Anthony O. Obilana, Victoria A. Jideani
Summary: This study investigated the enzyme and antioxidant activities of malted Bambara groundnut affected by steeping and sprouting times. The results showed that steeping and sprouting times significantly affected the malt color and pH of the Bambara groundnut seeds. However, there was no significant difference in protein content based on steeping and sprouting times. Malted Bambara groundnut steeped for 36 h and sprouted for 96 h produced an amylase-rich malt, which can be used as a functional food ingredient in food and beverage formulations.
Review
Multidisciplinary Sciences
Jane N. C. Okafor, Victoria A. Jideani, Mervin Meyer, Marilize Le Roes-Hill
Summary: The utilization of nutraceuticals has increased globally, and the Bambara groundnut is a potential source of bioactive components that can be further studied and exploited for health benefits.
Article
Biochemistry & Molecular Biology
Adeola Helen Adetokunboh, Anthony O. Obilana, Victoria A. Jideani
Summary: This study produced specialty malts from Bambara groundnut seeds and analyzed their physicochemical characteristics and metabolites. The specialty malts exhibited good physicochemical characteristics and metabolites, making them useful as ingredients in food production.
Article
Biochemistry & Molecular Biology
Nontsikelelo Noxolo Tafu, Victoria A. Jideani
Summary: Moringa oleifera leaf powder (MOLP) is a nutrient-rich substance with low solubility in water. Solid-dispersed MOLPs using polyethylene glycols as carriers have been developed to improve solubility and functional properties.
Article
Food Science & Technology
Olawumi Oluwakemi Adewumi, Joseline Veronica Felix-Minnaar, Victoria Adaora Jideani
Summary: This study aimed to produce snack bars that meet the protein requirement set by the World Health Organisation for RUTF, using local raw materials such as Bambara groundnut-Moringa oleifera leaf protein complex. The BAMOnut-OB3 snack bar enriched with oats and 3% BAMOLP showed favorable physical and nutritional properties, and met the requirements for RUTF in terms of moisture, protein, fat, carbohydrate, and energy.
Review
Agriculture, Multidisciplinary
Y. Maphosa, V. A. Jideani, L. Maphosa
Summary: Bambara groundnut is an important legume grown mainly in sub-Saharan Africa and parts of Asia. Despite its nutritional value, it faces various pressures and requires advanced technologies and management approaches to increase production. Efforts should be intensified to improve the overall utilization and yield of Bambara groundnut.
JOURNAL OF AGRICULTURAL SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Jane N. C. Okafor, Mervin Meyer, Marilize Le Roes-Hill, Victoria A. Jideani
Summary: The phenolic profile of Bambara groundnut (BGN) seeds in South Africa was investigated using UPLC-qTOF-MS and GC-MS. The study found that BGN seeds are rich in flavonoids and phenolic acids, particularly catechins and trans-cinnamic acid. The content of these components was significantly higher in colored BGN seeds, with brown and brown-eyed BGN having the highest trans-cinnamic acid content and red BGN having the highest ferulic acid content.
