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Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots
In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical p...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279914/ https://www.ncbi.nlm.nih.gov/pubmed/37285633 http://dx.doi.org/10.1016/j.ultsonch.2023.106462 |
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author | Dong, Yufan Li, Qin Zhao, Yihe Cao, Jianxin |
author_facet | Dong, Yufan Li, Qin Zhao, Yihe Cao, Jianxin |
author_sort | Dong, Yufan |
collection | PubMed |
description | In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF was significantly higher than that of untreated D-SDF. FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food. |
format | Online Article Text |
id | pubmed-10279914 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-102799142023-06-21 Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots Dong, Yufan Li, Qin Zhao, Yihe Cao, Jianxin Ultrason Sonochem Sustainable US Technology In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF was significantly higher than that of untreated D-SDF. FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food. Elsevier 2023-05-30 /pmc/articles/PMC10279914/ /pubmed/37285633 http://dx.doi.org/10.1016/j.ultsonch.2023.106462 Text en © 2023 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Sustainable US Technology Dong, Yufan Li, Qin Zhao, Yihe Cao, Jianxin Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title | Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title_full | Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title_fullStr | Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title_full_unstemmed | Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title_short | Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots |
title_sort | effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from dendrocalamus brandisii munro shoots |
topic | Sustainable US Technology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10279914/ https://www.ncbi.nlm.nih.gov/pubmed/37285633 http://dx.doi.org/10.1016/j.ultsonch.2023.106462 |
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