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Food Chem. 2018 Aug 15;257:333-340. doi: 10.1016/j.foodchem.2018.03.037. Epub 2018 Mar 11.

Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure.

Author information

1
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
2
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: quanhong_li@hotmail.com.
3
Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China. Electronic address: chengchen0224@126.com.

Abstract

Insoluble dietary fiber (DF) extracted from carrot pomace was modified by complex enzyme method, ultrafine comminution and high hydrostatic pressure and their structural, physicochemical, and functional properties were evaluated. Results showed that complex enzyme method increased the content of soluble DF to 15.07%, and the cholesterol adsorption capacity peaked; ultrafine comminution greatly improved the total antioxidant activities, DPPH radical scavenging capacity and antioxidant abilities in linoleic acid system of DF; high hydrostatic pressure led to a significant increase in capacities of water retention (7.14 g/g, 600 MPa), water swelling (10.02 mL/g, 500 MPa), oil retention (2.35 g/g, 500 MPa), cation exchange (2.29 mmol/g, 600 MPa), and glucose adsorption (2.634 mmol/g, 400 MPa). Furthermore, SEM showed that surface structures of all modified DF were loose. Overall, three kinds of modification methods have shown their respective advantages. Modified DF from carrot pomace can be applied as a functional ingredient in diverse food products.

KEYWORDS:

ABTS (PubChem CID: 5360881); Alpha-d-glucose (PubChem CID: 79025); Antioxidant activity; Butylated hydroxytoluene (PubChem CID: 31404); Cellulase (PubChem CID: 440950); Cholesterol adsorption capacity; DPPH, free radical (PubChem CID: 2735032); Ethanol (PubChem CID: 702); Glucose adsorption capacity; Linoleic acid (PubChem CID: 5280450); Linoleic acid system; Physicochemical properties; Trolox (PubChem CID: 40634); VITAMIN E (PubChem CID: 14985); Xylanase (PubChem CID: 16132247)

PMID:
29622219
DOI:
10.1016/j.foodchem.2018.03.037
[Indexed for MEDLINE]

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