Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques
Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In or...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Chutia, Hemanta [verfasserIn] Sharma, Manoj [verfasserIn] Das, Manas Jyoti [verfasserIn] Mahanta, Charu Lata [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2023 |
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| Anmerkung: |
© The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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| Übergeordnetes Werk: |
Enthalten in: Waste and biomass valorization - Springer Netherlands, 2010, 15(2023), 4 vom: 25. Okt., Seite 2345-2359 |
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| Übergeordnetes Werk: |
volume:15 ; year:2023 ; number:4 ; day:25 ; month:10 ; pages:2345-2359 |
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| DOI / URN: |
10.1007/s12649-023-02288-0 |
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SPR055519881 |
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| 520 | |a Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract | ||
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10.1007/s12649-023-02288-0 doi (DE-627)SPR055519881 (SPR)s12649-023-02288-0-e DE-627 ger DE-627 rakwb eng 690 333.7 VZ Chutia, Hemanta verfasserin aut Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 Sharma, Manoj verfasserin aut Das, Manas Jyoti verfasserin aut Mahanta, Charu Lata verfasserin (orcid)0000-0001-9823-4419 aut Enthalten in Waste and biomass valorization Springer Netherlands, 2010 15(2023), 4 vom: 25. Okt., Seite 2345-2359 (DE-627)620147245 (DE-600)2541900-6 1877-265X nnns volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 https://dx.doi.org/10.1007/s12649-023-02288-0 X:VERLAG 0 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2023 4 25 10 2345-2359 |
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10.1007/s12649-023-02288-0 doi (DE-627)SPR055519881 (SPR)s12649-023-02288-0-e DE-627 ger DE-627 rakwb eng 690 333.7 VZ Chutia, Hemanta verfasserin aut Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 Sharma, Manoj verfasserin aut Das, Manas Jyoti verfasserin aut Mahanta, Charu Lata verfasserin (orcid)0000-0001-9823-4419 aut Enthalten in Waste and biomass valorization Springer Netherlands, 2010 15(2023), 4 vom: 25. Okt., Seite 2345-2359 (DE-627)620147245 (DE-600)2541900-6 1877-265X nnns volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 https://dx.doi.org/10.1007/s12649-023-02288-0 X:VERLAG 0 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2023 4 25 10 2345-2359 |
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10.1007/s12649-023-02288-0 doi (DE-627)SPR055519881 (SPR)s12649-023-02288-0-e DE-627 ger DE-627 rakwb eng 690 333.7 VZ Chutia, Hemanta verfasserin aut Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 Sharma, Manoj verfasserin aut Das, Manas Jyoti verfasserin aut Mahanta, Charu Lata verfasserin (orcid)0000-0001-9823-4419 aut Enthalten in Waste and biomass valorization Springer Netherlands, 2010 15(2023), 4 vom: 25. Okt., Seite 2345-2359 (DE-627)620147245 (DE-600)2541900-6 1877-265X nnns volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 https://dx.doi.org/10.1007/s12649-023-02288-0 X:VERLAG 0 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2023 4 25 10 2345-2359 |
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10.1007/s12649-023-02288-0 doi (DE-627)SPR055519881 (SPR)s12649-023-02288-0-e DE-627 ger DE-627 rakwb eng 690 333.7 VZ Chutia, Hemanta verfasserin aut Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 Sharma, Manoj verfasserin aut Das, Manas Jyoti verfasserin aut Mahanta, Charu Lata verfasserin (orcid)0000-0001-9823-4419 aut Enthalten in Waste and biomass valorization Springer Netherlands, 2010 15(2023), 4 vom: 25. Okt., Seite 2345-2359 (DE-627)620147245 (DE-600)2541900-6 1877-265X nnns volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 https://dx.doi.org/10.1007/s12649-023-02288-0 X:VERLAG 0 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2023 4 25 10 2345-2359 |
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10.1007/s12649-023-02288-0 doi (DE-627)SPR055519881 (SPR)s12649-023-02288-0-e DE-627 ger DE-627 rakwb eng 690 333.7 VZ Chutia, Hemanta verfasserin aut Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 Sharma, Manoj verfasserin aut Das, Manas Jyoti verfasserin aut Mahanta, Charu Lata verfasserin (orcid)0000-0001-9823-4419 aut Enthalten in Waste and biomass valorization Springer Netherlands, 2010 15(2023), 4 vom: 25. Okt., Seite 2345-2359 (DE-627)620147245 (DE-600)2541900-6 1877-265X nnns volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 https://dx.doi.org/10.1007/s12649-023-02288-0 X:VERLAG 0 lizenzpflichtig Volltext SYSFLAG_0 GBV_SPRINGER GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 AR 15 2023 4 25 10 2345-2359 |
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Enthalten in Waste and biomass valorization 15(2023), 4 vom: 25. Okt., Seite 2345-2359 volume:15 year:2023 number:4 day:25 month:10 pages:2345-2359 |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">SPR055519881</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414064638.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240414s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/s12649-023-02288-0</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)SPR055519881</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(SPR)s12649-023-02288-0-e</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">690</subfield><subfield code="a">333.7</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Chutia, Hemanta</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">© The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. 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Chutia, Hemanta |
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690 333.7 VZ Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques Passion fruit seeds (dpeaa)DE-He213 Dietary fibre (dpeaa)DE-He213 Ultrasonication extraction (dpeaa)DE-He213 Alkaline extraction (dpeaa)DE-He213 Functional properties (dpeaa)DE-He213 |
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properties of dietary fibre from passion fruit seed obtained through individual and combined alkaline and ultrasonication extraction techniques |
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Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques |
| abstract |
Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstractGer |
Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
| abstract_unstemmed |
Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. Materials and Methods In order to extract dietary fibre (DF) from DPFS, the ultrasound-alkali extraction method (1% NaOH, ultrasonic probe with extraction time: 10–30 min, solid–liquid ratio: 5–20 g/100 mL, and power: 100–300 W) was contrasted with the conventional alkali extraction method (1% NaOH at 50 °C for 30 min) and distilled water-based ultrasonication extraction method. The characterization and physicochemical and functional qualities of the extracted dietary fibre were investigated. The functional properties including glucose absorption activity, amylase inhibitory activity, and cytotoxicity assay were also evaluated. Utilizing response surface methodology approach, the settings for dietary fibre extraction employing ultrasonic and alkaline solutions were optimised. Results The alkaline extraction yielded 52.8% DF, and ultrasonication for 90 min yielded 50.4% whereas the alkaline-ultrasonic method yielded 61.35% at the optimized condition. Ultrasonication treatment enhanced the functional quality of DF by increasing the water-holding (2.2–2.9 g/g), oil-holding (3.4–4.1 g/g), and swelling capacities (7.5–15.7 mL/g) and decreasing the cation exchange capacity (54.3–53.2 (meq/kg). Glucose adsorption capacity (9.5–18.3 mmol glucose/g fibre), α-amylase activity, and emulsion capacity (38.9–50.1%) were improved significantly by ultrasound. Cytotoxicity study revealed that toxicity increased during ultrasonication, but within the acceptable limit. Conclusion The findings demonstrated that DPFS waste has a high potential for use in food processing as a functional food ingredient. Graphical Abstract © The Author(s), under exclusive licence to Springer Nature B.V. 2023. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law. |
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Properties of Dietary Fibre From Passion Fruit Seed Obtained Through Individual and Combined Alkaline and Ultrasonication Extraction Techniques |
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Sharma, Manoj Das, Manas Jyoti Mahanta, Charu Lata |
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Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Purpose The aim of the study was to evaluate the functional properties of dietary fibre extracted by different extraction techniques from the defatted seeds of yellow passion fruit (DPFS) and valorize this by-product of the passion fruit juice industry as food ingredient. 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| score |
7.4021854 |