Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber
Bagasse is one of major by-product of sugar mills, but its utilization is limited by the high concentration of lignin. In this study, the optimal alkaline hydrogen peroxide (AHP) treatment conditions were determined by the response surface optimization method. The results showed that the lignin remo...
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Frontiers Media S.A.
2023-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1110706/full |
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| author | Mengying Luo Cheng Wang Chenshu Wang Caifeng Xie Caifeng Xie Fangxue Hang Fangxue Hang Kai Li Kai Li Changrong Shi |
| author_facet | Mengying Luo Cheng Wang Chenshu Wang Caifeng Xie Caifeng Xie Fangxue Hang Fangxue Hang Kai Li Kai Li Changrong Shi |
| author_sort | Mengying Luo |
| collection | DOAJ |
| description | Bagasse is one of major by-product of sugar mills, but its utilization is limited by the high concentration of lignin. In this study, the optimal alkaline hydrogen peroxide (AHP) treatment conditions were determined by the response surface optimization method. The results showed that the lignin removal rate was 62.23% and the solid recovery rate was 53.76% when bagasse was prepared under optimal conditions (1.2% H2O2, 0.9% NaOH, and 46°C for 12.3 h), while higher purity of bagasse insoluble dietary fiber (BIDF) was obtained. To further investigate the modification effect, AHP assisted with high-temperature-pressure cooking (A–H) and enzymatic hydrolysis (A–E) were used to modify bagasse, respectively. The results showed that the water holding capacity (WHC), oil holding capacity (OHC), bile salt adsorption capacity (BSAC), and nitrite ion adsorption capacity (NIAC) were significantly improved after A-H treatment. With the A–E treatment, cation exchange capacity (CEC) and BSAC were significantly increased, while WHC, OHC, and glucose adsorption capacity (GAC) were decreased. Especially, the highest WHC, OHC, BSAC and NIAC were gained by A–H treatment compared to the A–E treatment. These changes in the physicochemical and functional properties of bagasse fiber were in agreement with the microscopic surface wrinkles and pore structure, crystallinity and functional groups. In summary, the A–H modification can effectively improve the functional properties of bagasse fiber, which potentially can be applied further in the food industry. |
| first_indexed | 2024-04-10T23:39:35Z |
| format | Article |
| id | doaj.art-a913a11b294544aeba21433f21388e98 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T23:39:35Z |
| publishDate | 2023-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a913a11b294544aeba21433f21388e982023-01-11T12:12:06ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-01-01910.3389/fnut.2022.11107061110706Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiberMengying Luo0Cheng Wang1Chenshu Wang2Caifeng Xie3Caifeng Xie4Fangxue Hang5Fangxue Hang6Kai Li7Kai Li8Changrong Shi9College of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaProvincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaProvincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, ChinaCollege of Light Industry and Food Engineering, Guangxi University, Nanning, ChinaProvincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning, ChinaFaculty of Science, Centre for Agriculture and the Bioeconomy, Queensland University of Technology, Brisbane, QLD, AustraliaBagasse is one of major by-product of sugar mills, but its utilization is limited by the high concentration of lignin. In this study, the optimal alkaline hydrogen peroxide (AHP) treatment conditions were determined by the response surface optimization method. The results showed that the lignin removal rate was 62.23% and the solid recovery rate was 53.76% when bagasse was prepared under optimal conditions (1.2% H2O2, 0.9% NaOH, and 46°C for 12.3 h), while higher purity of bagasse insoluble dietary fiber (BIDF) was obtained. To further investigate the modification effect, AHP assisted with high-temperature-pressure cooking (A–H) and enzymatic hydrolysis (A–E) were used to modify bagasse, respectively. The results showed that the water holding capacity (WHC), oil holding capacity (OHC), bile salt adsorption capacity (BSAC), and nitrite ion adsorption capacity (NIAC) were significantly improved after A-H treatment. With the A–E treatment, cation exchange capacity (CEC) and BSAC were significantly increased, while WHC, OHC, and glucose adsorption capacity (GAC) were decreased. Especially, the highest WHC, OHC, BSAC and NIAC were gained by A–H treatment compared to the A–E treatment. These changes in the physicochemical and functional properties of bagasse fiber were in agreement with the microscopic surface wrinkles and pore structure, crystallinity and functional groups. In summary, the A–H modification can effectively improve the functional properties of bagasse fiber, which potentially can be applied further in the food industry.https://www.frontiersin.org/articles/10.3389/fnut.2022.1110706/fullsugarcane bagasseinsoluble dietary fibermodificationphysicochemical propertiesstructural propertiesfunctional properties |
| spellingShingle | Mengying Luo Cheng Wang Chenshu Wang Caifeng Xie Caifeng Xie Fangxue Hang Fangxue Hang Kai Li Kai Li Changrong Shi Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber Frontiers in Nutrition sugarcane bagasse insoluble dietary fiber modification physicochemical properties structural properties functional properties |
| title | Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber |
| title_full | Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber |
| title_fullStr | Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber |
| title_full_unstemmed | Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber |
| title_short | Effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical, structural and functional properties of bagasse insoluble dietary fiber |
| title_sort | effect of alkaline hydrogen peroxide assisted with two modification methods on the physicochemical structural and functional properties of bagasse insoluble dietary fiber |
| topic | sugarcane bagasse insoluble dietary fiber modification physicochemical properties structural properties functional properties |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1110706/full |
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