Document Type
Article
Publication Date
5-1-2024
Publication Title
Food Chemistry: X
Abstract
This study evaluates the structural, physicochemical, functional and rheological properties of papaya dietary fibers (DFs) extracted by alkaline, water and combination of water/wet ball milling. The particle size of DF subjected to water/wet ball milling (WB-DF) was considerably reduced compared to DF extracted by water (W-DF) or alkaline (AL-DF) methods. WB-DF in comparison AL-DF increased the water holding capacity (WHC) by 4.1 folds, oil holding capacity (OHC) by 1.7 folds and water swelling capacity (WSC) by 2.6 folds. WB-DF also improved the cholesterol adsorption capacity (CAC), glucose adsorption (GAC), nitrite-ion adsorption capacity (NIAC) and antioxidant activity. The FT-IR spectra displayed changes in peak intensities observed in the three modified DFs. In addition, WB-DF showed highest viscosity among all smaples. The distributions of monosaccharides in the DFs were affected by the different extractions. Consequently, DFs extracted through the water/wet ball milling exhibit significant potential for applications in the functional food industry.
PubMed ID
38746781
Volume
22
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Recommended Citation
Jiang, Guihun; Ameer, Kashif; Ramachandraiah, Karna; and Feng, Xiaoyu, "Impact of water combined wet ball milling extraction and functional evaluation of dietary fiber from papaya (Carica papaya L)" (2024). School of Medicine Faculty Publications. 2569.
https://digitalscholar.lsuhsc.edu/som_facpubs/2569
10.1016/j.fochx.2024.101435