Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran
ObjectivesThe effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran.MethodsDifferent physical methods were used...
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| Format: | Article |
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Frontiers Media S.A.
2022-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2021.820715/full |
| _version_ | 1828132399927525376 |
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| author | Chunhong Wei Yunfei Ge Dezhi Liu Shuting Zhao Mingzhi Wei Junchen Jiliu Xin Hu Zhigang Quan Yunjiao Wu Youtao Su Yifei Wang Longkui Cao Longkui Cao |
| author_facet | Chunhong Wei Yunfei Ge Dezhi Liu Shuting Zhao Mingzhi Wei Junchen Jiliu Xin Hu Zhigang Quan Yunjiao Wu Youtao Su Yifei Wang Longkui Cao Longkui Cao |
| author_sort | Chunhong Wei |
| collection | DOAJ |
| description | ObjectivesThe effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran.MethodsDifferent physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, cation exchange capacity), total antioxidant capacity, and thermal characteristics were also analyzed.ResultsThere were no significant changes in the chemical groups of millet bran's soluble dietary fibers after modification, but cracks appeared on the surface of the fibers and the structure became loose and porous. Fiber agglomeration was observed, as well as improved thermal stability. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity of millet bran were improved. When compared to the original soluble dietary fibers, ultrasound-treated fibers showed the most substantial improvement in all four capabilities, with increases of 140, 50, 78.1, 65.7, and 37.8%, respectively, compared with the original soluble dietary fibers (P < 0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P < 0.05).ConclusionsThe physicochemical qualities and structural characteristics of the soluble dietary fibers in millet bran are affected by all three physical modification methods; however, the physicochemical properties of the ultrasound-treated fibers are most significantly improved. |
| first_indexed | 2024-04-11T17:04:07Z |
| format | Article |
| id | doaj.art-e315ac7ae3f74b0e8b1814ceac6e7151 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-11T17:04:07Z |
| publishDate | 2022-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-e315ac7ae3f74b0e8b1814ceac6e71512022-12-22T04:13:06ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-01-01810.3389/fnut.2021.820715820715Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet BranChunhong Wei0Yunfei Ge1Dezhi Liu2Shuting Zhao3Mingzhi Wei4Junchen Jiliu5Xin Hu6Zhigang Quan7Yunjiao Wu8Youtao Su9Yifei Wang10Longkui Cao11Longkui Cao12College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaDepartment of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, South KoreaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, ChinaNational Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, ChinaObjectivesThe effects of high-temperature, high-pressure, and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers in millet bran were studied to provide a comprehensive reference for the utilization of millet bran.MethodsDifferent physical methods were used to treat millet bran dietary fibers, and their microstructures and Fourier-transform infrared spectra before and after modification were compared. The physicochemical properties (water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, cation exchange capacity), total antioxidant capacity, and thermal characteristics were also analyzed.ResultsThere were no significant changes in the chemical groups of millet bran's soluble dietary fibers after modification, but cracks appeared on the surface of the fibers and the structure became loose and porous. Fiber agglomeration was observed, as well as improved thermal stability. After modification, the water-holding capacity, swelling capacity, oil-holding capacity, fat-binding capacity, and cation exchange capacity of millet bran were improved. When compared to the original soluble dietary fibers, ultrasound-treated fibers showed the most substantial improvement in all four capabilities, with increases of 140, 50, 78.1, 65.7, and 37.8%, respectively, compared with the original soluble dietary fibers (P < 0.05). The total antioxidant capacity of the ultrasound-treated fibers was found to be higher than those of the fibers that underwent the other three treatments (P < 0.05).ConclusionsThe physicochemical qualities and structural characteristics of the soluble dietary fibers in millet bran are affected by all three physical modification methods; however, the physicochemical properties of the ultrasound-treated fibers are most significantly improved.https://www.frontiersin.org/articles/10.3389/fnut.2021.820715/fullmillet branphysical modificationsoluble dietary fiberphysicochemical propertiesstructure |
| spellingShingle | Chunhong Wei Yunfei Ge Dezhi Liu Shuting Zhao Mingzhi Wei Junchen Jiliu Xin Hu Zhigang Quan Yunjiao Wu Youtao Su Yifei Wang Longkui Cao Longkui Cao Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran Frontiers in Nutrition millet bran physical modification soluble dietary fiber physicochemical properties structure |
| title | Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran |
| title_full | Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran |
| title_fullStr | Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran |
| title_full_unstemmed | Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran |
| title_short | Effects of High-Temperature, High-Pressure, and Ultrasonic Treatment on the Physicochemical Properties and Structure of Soluble Dietary Fibers of Millet Bran |
| title_sort | effects of high temperature high pressure and ultrasonic treatment on the physicochemical properties and structure of soluble dietary fibers of millet bran |
| topic | millet bran physical modification soluble dietary fiber physicochemical properties structure |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2021.820715/full |
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