Physicochemical properties improvement and structural changes of bamboo shoots ( Phyllostachys praecox f . Prevernalis )
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ORIGINAL ARTICLE
Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecox f. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study Kai Yang1,3 • Zhenhuan Yang1,2 • Weijie Wu2 • Haiyan Gao2 • Cheng Zhou1 Peilong Sun1 • Changqing Wu3 • Qile Xia2 • Jianbing Chen2
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Revised: 29 November 2019 / Accepted: 1 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.
& Qile Xia [email protected] & Jianbing Chen [email protected] 1
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People’s Republic of China
2
Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou 310021, People’s Republic of China
3
Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150, USA
Keywords Bamboo shoots Dietary fiber Modification Subcritical water High pressure homogenization Physicochemical properties
Introduction Bamboos are widely wild-growing or cultivated plants around the world. China is the largest producer and own hundreds species of bamboos (He et al. 2014). Bamboo shoots are young bamboo plants which are favored by a lot of consumers for their delicious taste and high nutritional value (Choudhury et al. 2012). Bamboo shoots could be served as a new source of high-quality dietary fiber (DF) with their high content of cellulose. DFs has long been considered as the seventh main nutriment for human, and it was confirmed by recent epidemiological studies that DFs could reduce the incidence of diabetes, cardiovascular disease, colon cancer (Tayyem et al. 2017). DF also has excellent capacities of water/oil holding, swelling, and adsorption (Zhou et al. 2018). It is often used as a food additive, and soluble dietary fiber (SDF) was more effective than insoluble dietary fiber (IDF) to benefit human health (McRorie and
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