Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber

WANG Yayi; FU Xiaokang; HE Bian; HUANG Liang; ZHU Renwei; ZHANG Linwei

doi:10.13386/j.issn1002-0306.2022010281

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 83-89. > DOI: 10.13386/j.issn1002-0306.2022010281

WANG Yayi, FU Xiaokang, HE Bian, et al. Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber[J]. Science and Technology of Food Industry, 2022, 43(22): 83−89. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010281.

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Effects of Different Treatments on the Structure and Physicochemical Properties of Artichoke Dietary Fiber

WANG Yayi^{1, 2,},
FU Xiaokang^{1, 2},
HE Bian^{1, 2},
HUANG Liang^{1, 2, ,},
ZHU Renwei^{1, 2},
ZHANG Linwei^{1, 2}

1.
Hunan Provincial Key Laboratory of Special Medical Food Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
2.
National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China

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Received Date: February 09, 2022
Available Online: September 05, 2022

Graphical Abstract

Abstract

Abstract

The effects of two treatments–ultrafine grinding (UG) and freeze-ultrafine-grinding (FUG) on the structure and physicochemical properties of artichoke dietary fiber as dietary fiber (ADF) were investigated. The results showed that the structure of the freeze-ultrafine-grinding artichoke dietary fiber was looser and the particle size was more uniform and concentrated. Compared with non-treated ADF, the D50 values were reduced by 84.63% and 86.72% respectively for the two treatments. In addition, the swelling power, the water holding capacity and the oil holding capacity of the two treatments were increased by 1.22, 1.20, 1.06 times and 1.44, 1.25, 1.97 times, respectively. Moreover, the glucose absorption capacity were increased by 135.09% and 271.09%. And beyond that, the crystallinity of non-treated ADF, UG and FUG were 26.73%, 30.57% and 38.10%. Both UG and FUG improved the physicochemical properties of artichoke dietary fiber, with the latter one being more effective. This study would provide new ideas for the comprehensive utilization of artichoke dietary fiber in the future.
- artichokes,
- dietary fiber,
- freezing,
- ultrafine grinding,
- physicochemical properties

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References (35)

References

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