Effects of bamboo shoots (Phyllostachys edulis) dietary fibers prepared by different processes on the adsorption characteristics of polyphenols

• Published in: Journal of food biochemistry Vol. 45; no. 5; pp. e13721 - n/a
• Main Authors: Tang, Yu Mei, Li, An Ping, Xiao, Jian Ping, Li, Dong Yang, Wang, Le
• Format: Journal Article
• Language: English
• Published: United States 01.05.2021
• Subjects: adsorption; bamboo shoots dietary fibers; characteristics; polyphenols; polyphenols; adsorption; characteristics; bamboo shoots dietary fibers
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.13721

In this work, adopting bamboo shoots as raw materials, three kinds of bamboo shoots dietary fibers were prepared by physical, chemical, and enzymatic methods, termed BSPDF, BSCDF, and BSEDF, respectively, and then investigating their adsorption characteristics for polyphenols through soaked them in different concentrations and different types of polyphenol solutions. The results of the adsorption kinetics showed that the adsorption amounts of polyphenols significantly increased during the initial 30 s of soaking, and the subsequent adsorption rate became slower and slower achieving adsorption kinetics after 2 hr. Moreover, their adsorption isotherms met well with the Langmuir model, but differences in saturated adsorption capacity and adsorption rate. More impressively, the maximum adsorption capacities Qmax of them to polyphenols followed the order of catechin > phlorizin dihydrate > chlorogenic acid > gallic acid. In addition, BSPDF, BSCDF and BSEDF all could adsorb a large amount of free catechin with the saturated adsorption capacity of 15.77, 14.69 and 16.76 mg/g, respectively and which exhibited blue and green characteristic fluorescence emission signals in the presence of catechin. Therefore, compared with the other two methods, the enzymatic hydrolysis method retains the spatial network structure of the fibrils, has a larger surface area and porosity, retains the original bound phenol of fibrils, with stronger physiological activity and more potential applications. Practical applications Polyphenols are easy to oxidize in vitro, and are easily affected by gastric acid and various enzymes in vivo, which reduce their physiological activity. However, dietary fibers can resist the destruction of various enzymes and acids in the gastrointestinal tract. It is increasingly being realized that dietary fibers play a very important role in adsorbing polyphenols into its network structure, which can achieve the purpose of protecting polyphenols. In this contest, the bamboo shoots dietary fibers prepared by different methods had different adsorption characteristics for polyphenols. The aim of current study was to compare the saturated adsorption capacity of three kinds of dietary fibers to polyphenols, and screen suitable processing technology. We believed that our findings could be to provide basis for the development of new functional foods. In this work, three kinds of bamboo shoots dietary fibers were prepared by physical, chemical and enzymatic methods, and then investigating their adsorption characteristics for polyphenols. Compared with the other two methods, bamboo shoots dietary fibers prepared by the enzymatic hydrolysis method maintained the spatial network structure of the original fiber, had a larger surface area and porosity, absorbed more free phenol, and retained the original bound phenol, with stronger physiological activity.