AI Article Synopsis
- The study compared three extraction methods (compound enzyme, ultrasonic chemical, and combined fermentation) for soluble dietary fiber (SDF) from blue honeysuckle berries, focusing on their effects on its properties.
- Results indicated that while the compound enzyme extraction resulted in the highest crystallinity, ultrasonic chemical extraction yielded the most SDF, and combined fermentation exhibited the strongest inhibition of glucose-related enzymes.
- The findings highlighted a strong relationship between SDF purity and its antioxidant and hypoglycemic activities, as well as the influence of its sugar composition on biological activity.
Article Abstract
The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.
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| http://dx.doi.org/10.1016/j.foodchem.2023.137135 | DOI Listing |
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