Extraction and enzymatic modification of dietary fibre from purple aubergine
This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment pr...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2023-08-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0008_extraction-and-enzymatic-modification-of-dietary-fibre-from-purple-aubergine.php |
| _version_ | 1797732617231007744 |
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| author | Suwalee Fong-in Kamonlak Wicharaew Pattaramon Phalapan Trakul Prommajak |
| author_facet | Suwalee Fong-in Kamonlak Wicharaew Pattaramon Phalapan Trakul Prommajak |
| author_sort | Suwalee Fong-in |
| collection | DOAJ |
| description | This research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre. |
| first_indexed | 2024-03-12T12:17:07Z |
| format | Article |
| id | doaj.art-dc617040736d4fab88b43f0a5253e553 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-03-12T12:17:07Z |
| publishDate | 2023-08-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-dc617040736d4fab88b43f0a5253e5532023-08-30T12:24:32ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172023-08-0141430431210.17221/84/2023-CJFScjf-202304-0008Extraction and enzymatic modification of dietary fibre from purple aubergineSuwalee Fong-in0Kamonlak Wicharaew1Pattaramon Phalapan2Trakul Prommajak3Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, Phayao, ThailandDivision of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, ThailandDivision of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, ThailandDivision of Food Safety, School of Agriculture and Natural Resources, University of Phayao, Phayao, ThailandThis research scrutinised the opportunity of upcycling waste from the food industry by extracting dietary fibre from purple aubergine. One of the challenges addressed was enzymatic browning, which negatively influenced the quality of the fibre extracted from fresh aubergine. Various pre-treatment procedures were assessed, including using citric acid, sulphite immersion, peeling and thermal processing, to determine their effects on extraction yield, colour, and the functionality of the resultant dietary fibre. Findings indicated that a pre-treatment method involving aubergine peeling, sulphite solution immersion, and subsequent steaming before extraction produced optimal results, enhancing both whiteness index and water-holding capacity. Experiments were conducted with traditional enzymes supplemented with cellulase, xylanase, and lipase for enzymatic extraction. The addition of lipase notably elevated the extraction yield and water-holding capacity, albeit with an undesired darkening effect on the dietary fibre. In contrast, the application of xylanase emerged as the most effective treatment, delivering the highest overall quality for the derived dietary fibre.https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0008_extraction-and-enzymatic-modification-of-dietary-fibre-from-purple-aubergine.phpbrowning reactioncellulaselipasesulphitewater holding capacityxylanase |
| spellingShingle | Suwalee Fong-in Kamonlak Wicharaew Pattaramon Phalapan Trakul Prommajak Extraction and enzymatic modification of dietary fibre from purple aubergine Czech Journal of Food Sciences browning reaction cellulase lipase sulphite water holding capacity xylanase |
| title | Extraction and enzymatic modification of dietary fibre from purple aubergine |
| title_full | Extraction and enzymatic modification of dietary fibre from purple aubergine |
| title_fullStr | Extraction and enzymatic modification of dietary fibre from purple aubergine |
| title_full_unstemmed | Extraction and enzymatic modification of dietary fibre from purple aubergine |
| title_short | Extraction and enzymatic modification of dietary fibre from purple aubergine |
| title_sort | extraction and enzymatic modification of dietary fibre from purple aubergine |
| topic | browning reaction cellulase lipase sulphite water holding capacity xylanase |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202304-0008_extraction-and-enzymatic-modification-of-dietary-fibre-from-purple-aubergine.php |
| work_keys_str_mv | AT suwaleefongin extractionandenzymaticmodificationofdietaryfibrefrompurpleaubergine AT kamonlakwicharaew extractionandenzymaticmodificationofdietaryfibrefrompurpleaubergine AT pattaramonphalapan extractionandenzymaticmodificationofdietaryfibrefrompurpleaubergine AT trakulprommajak extractionandenzymaticmodificationofdietaryfibrefrompurpleaubergine |