Modification of ginseng insoluble dietary fiber through alkaline hydrogen peroxide treatment and its impact on structure, physicochemical and functional properties. (October 2021)

• Record Type: Journal Article
• Authors: Jiang, Guihun; Bai, Xuesong; Wu, Zhaogen; Li, Shanji; Zhao, Chen; Ramachandraiah, Karna
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 150(2021)
• Publication Date: 2021-10
• Subjects: Ginseng insoluble dietary fiber -- Alkaline hydrogen peroxide treatment -- Physicochemical and functional properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.111956
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The influence of alkaline hydrogen peroxide (AHP) treatment of ginseng insoluble dietary fiber (IDF) on physicochemical and functional properties was investigated in this study. The chemical treatment resulted in porous IDF with wrinkled surface and loosened inner structure. Comparing to the unmodified, modifying ginseng IDF increased the water holding capacity (WHC), water swelling capacity (WSC) and oil retention capacity (ORC) by 32.6%, 29.8% and 32.7%, respectively. The chemical modification caused diminution in isoquercetin, ellagic acid, resveratrol, epicatechin and ferulic acid contents and unfavorable decreases in antioxidant activities. AHP treatment improved nitrite-adsorption capacity, cholesterol-adsorption capacity, glucose adsorption capacity and α -amylase inhibitory activity. X-ray diffraction and Fourier transform infrared (FT-IR) spectroscopy analyses showed that AHP treatment led to major alterations in the structure of IDF. Thus, AHP modified ginseng IDF, as a novel ingredient could find potential applications in the development of both plant and meat based products. Highlights: Modification of IDF is undertaken to improve its incorporation into food products. AHP treatment influenced physicochemical and functional properties of ginseng IDF. AHP treatment also affected the structure of IDF as indicated by XRD and FTIR. Modified IDF could add value in the development of both plant and meat based foods.