Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound
Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3663 |
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| author | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh |
| author_facet | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh |
| author_sort | Ann-Marie Kalla-Bertholdt |
| collection | DOAJ |
| description | Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><mi>P</mi></mrow><mo>¯</mo></mover><mo> </mo></mrow></semantics></math></inline-formula>= 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mfrac><mrow><mn>1</mn></mrow><mrow><mi>s</mi></mrow></mfrac></mrow></semantics></math></inline-formula>. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity. |
| first_indexed | 2024-03-10T21:45:01Z |
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| id | doaj.art-b8ae48023d1b499581d659ae4b566ce8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:45:01Z |
| publishDate | 2023-10-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-b8ae48023d1b499581d659ae4b566ce82023-11-19T14:24:00ZengMDPI AGFoods2304-81582023-10-011219366310.3390/foods12193663Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity UltrasoundAnn-Marie Kalla-Bertholdt0Anne Kathrin Baier1Cornelia Rauh2Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyDepartment of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, GermanyPlant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mover accent="true"><mrow><mi>P</mi></mrow><mo>¯</mo></mover><mo> </mo></mrow></semantics></math></inline-formula>= 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mfrac><mrow><mn>1</mn></mrow><mrow><mi>s</mi></mrow></mfrac></mrow></semantics></math></inline-formula>. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.https://www.mdpi.com/2304-8158/12/19/3663high-intensity ultrasoundsoluble dietary fiberinsoluble dietary fiberfiber functionalizationwater binding capacityrheological properties |
| spellingShingle | Ann-Marie Kalla-Bertholdt Anne Kathrin Baier Cornelia Rauh Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound Foods high-intensity ultrasound soluble dietary fiber insoluble dietary fiber fiber functionalization water binding capacity rheological properties |
| title | Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound |
| title_full | Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound |
| title_fullStr | Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound |
| title_full_unstemmed | Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound |
| title_short | Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound |
| title_sort | potential of modification of techno functional properties and structural characteristics of citrus apple oat and pea dietary fiber by high intensity ultrasound |
| topic | high-intensity ultrasound soluble dietary fiber insoluble dietary fiber fiber functionalization water binding capacity rheological properties |
| url | https://www.mdpi.com/2304-8158/12/19/3663 |
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