Analysis of the Functional Properties of Dietary Fibers from Olive Pulp and Kernel Shell
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Using olive pulp and kernel shell as raw materials, soluble dietary fibers (SDFs), insoluble dietary fibers (IDFs), and total dietary fibers (TDF) were extracted and their functional properties and microstructures were explored. The mass fractions of TDF in olive pulp and kernel shell reached 79.28 g/100 g and 86.13 g/100 g, respectively, with IDF being the dominant fraction. Overall, the functional properties of pulp dietary fibers were superior to those of kernel shell dietary fibers. The functional properties of SDF in olive pulp were the best, with the water holding capacity of 5.15 g/g, swelling capacity of 5.78 mL/g, oil holding capacity of 2.45 g/g, glucose adsorption capacity of 21.11 mg/g, cholate adsorption capacity of 84.81 mg/g, cholesterol adsorption capacity of 34.10 mg/g, and nitrite adsorption capacity of 834.57 μg/g. Scanning electron microscopy revealed that SDF particles in olive pulp were small and loose, with a large specific surface area. In conclusion, olive pulp and kernel shell are excellent sources of dietary fibers with certain physiological functions, such as assisting weight loss, stabilizing postprandial blood glucose, and adsorbing cholesterol. These findings provide a theoretical basis for the deep processing industry of olives.
