Physicochemical and structural properties of dietary fiber from Rosa roxburghii pomace by steam explosion.

Content Provider	Europe PMC
Author	Zhai, Xinyu Ao, Huanping Liu, Wenhui Zheng, Jiaxin Li, Xingjie Ren, Difeng
Abstract	Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 ± 0.23 to 30.01 ± 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 ± 0.07 to 15.82 ± 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9114244&blobtype=pdf
ISSN	00221155
Volume Number	59
DOI	10.1007/s13197-021-05254-7
PubMed Central reference number	PMC9114244
Issue Number	6
PubMed reference number	35602434
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2021-09-16
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2021
Subject Keyword	Rosa roxburghii pomace Dietary fiber Steam explosion Structural property Physicochemical property
Content Type	Text
Resource Type	Article
Subject	Food Science