Effect of Superfine Pulverization Treatment on the Physicochemical Properties of Insoluble Dietary Fiber from Passiflora edulis Rind
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Abstract:
The effects of superfine pulverization by wet or dry processing were observed on the characterization and physiochemical properties of insoluble dietary fiber from Passiflora edulis rind. Scanning electron microscopy (SEM) showed that the microstructure of dietary fiber was destroyed by both methods, but the effects were more significant with wet processing of insoluble dietary fiber (WIDF). Fourier transform infrared spectroscopy (FTIR) revealed that hydroxyl group peaks showed a hypsochromic shift after processing, which indicated that more hydroxyl groups were exposed in the modified dietary fiber. X-ray diffraction (XRD) curves showed that the crystalline region of the modified dietary fiber had not changed. The water holding capacity, swelling capacity, water solubility, and dissolution rate of soluble dietary fiber (SDF) were increased. In particular, the water holding capacity of the wet modified dietary fiber was increased from 6.739 g/g to 20.085 g/g, an increase of 198.04%. The cation exchange capacity increased slightly after wet processing, but was not significantly different from that of dry processing. The adsorption capacities for aliphatic acid, cholesterol, nitrite ion, and sodium cholate were increased, and were significantly better after wet processing. Overall, superfine pulverization by wet or dry processing had significant effects to improve the features of dietary fiber. Moreover, the results showed that wet superfine pulverization produced better effects than dry superfine pulverization.
