Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion. (15th January 2021)

• Record Type: Journal Article
• Authors: Qiao, Hanzhen; Shao, Huimin; Zheng, Xiaojing; Liu, Jiawen; Liu, Jiaqi; Huang, Jin; Zhang, Caiyun; Liu, Zhen; Wang, Jinrong; Guan, Wutai
• Is Part Of: Food chemistry. Volume 335(2021)
• Publication Date: 2021-01-15
• Subjects: Modification -- Extrusion -- Sweet potato residues -- Dietary fiber; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2020.127522
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Extrusion modified dietary fiber extracted from sweet potato residues efficiently. Extrusion improved hydration characteristics of dietary fiber efficiently. Extrusion enhanced binding capacity of dietary fiber for lipophilic components. Extruded dietary fiber had improved OH, DPPH and NO2 − radical scavenging capacity. Improved functions related to the porous structure and monosaccharide composition. Abstract: Effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) were investigated using optimized conditions, at screw speed of 180 rpm, feed rate at 17 Hz, feed moisture at 40% and extrusion temperature at 150 °C. Extruded SDF, showed higher SDF levels (9.63%–29.25%), cholesterol and sodium cholate adsorption capacity, radical scavenging capacity, and inhibition of digestive enzymes. Moreover, extrusion effectively reduced particle size and molecular weight of SDF, modulated monosaccharide ratios, and increased water retention capacity (WRC), oil retention capacity (ORC), swelling capacity (SC) and glucose absorption capacity (GAC). Additionally, scanning electron microscopy (SEM) demonstrated decomposition of macromolecules of SDF to smaller fractions and formation of a porous morphology following extrusion. Furthermore, the extruded SDF increased thermal stability as determined by differential scanning calorimetry (DSC). Overall, the SDF from SPRs with improved functional and physiochemical properties could be used as a functional additive in diverse food products.