Improved functional properties of dietary fiber from Rosa roxburghii Tratt residue by steam explosion

Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, and the content of soluble dietary fiber (SDF) is low. To make full use of R. roxburghii Tratt residue, steam explosion (SE) pretreatment was used to tr...

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Bibliographic Details
Published in:Journal of food processing and preservation 2022-01, Vol.46 (1), p.n/a
Main Authors: Liu, Yan, Ao, Huan‐ping, Zheng, Jia‐Xin, Liang, Ya‐xin, Ren, Di‐Feng
Format: Article
Language:English
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Summary:Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, and the content of soluble dietary fiber (SDF) is low. To make full use of R. roxburghii Tratt residue, steam explosion (SE) pretreatment was used to treat the residue to determine its effect on the extraction yield of SDF and the functionality of dietary fiber (DF). Response surface methodology was used to determine the conditions of SE for optimizing the SDF extraction yield in the residue. When R. roxburghii Tratt residue was pretreated by SE at 60 mesh for 97 s, combined with 0.87 MPa, the content of SDF was increased from 9.31 ± 0.07% to 15.82 ± 0.31% in comparison with the control and DF extracted by SE showed the high cholesterol adsorption, glucose adsorption, cation exchange, nitrite adsorption, and hydroxyl radicals inhibition. Practical applications Due to the rough texture and poor taste, the high content of DF in the Rosa roxburghii Tratt residue is often discarded during the processing of freshly squeezed juice. SE can significantly improve the utilization of DF, which is a more economical modification method. This work provides a theoretical basis for the R. roxburghii Tratt by‐product as a new source of high‐quality dietary fiber.
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.16119