Effects of ultrasonic assisted high-temperature cooking method on the physicochemical structure characteristics and in vitro antioxidant capacities of dietary fiber from Dendrocalamus brandisii Munro shoots

• Published in: Ultrasonics sonochemistry Vol. 97; p. 106462
• Main Authors: Dong, Yufan, Li, Qin, Zhao, Yihe, Cao, Jianxin
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01.07.2023; Elsevier
• Subjects: Antioxidant capacities; Antioxidants - chemistry; Cooking; Dendrocalamus brandisii Munro; Dietary Fiber - analysis; Microstructure; Physicochemical properties; Sustainable US Technology; Temperature; Ultrasonic assisted high-temperature cooking method; Ultrasonics; Water - chemistry; Dendrocalamus brandisii Munro; Ultrasonic assisted high-temperature cooking method; Antioxidant capacities; Microstructure; Physicochemical properties
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2023.106462

[Display omitted] •The SDF was optimized by ultrasonic assisted high-temperature cooking method.•The SDF yield of Dendrocalamus brandisii Munro increased 4 fold after modification.•The thermal properties of UH-SDF are related to increased crystallinity.•UH-SDF showed better hydration and in vitro antioxidant capacity than D-SDF. In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF11UH-SDF: Extraction of soluble dietary fiber from Dendrocalamus brandisii Munro shoots by ultrasonic assisted high-temperature cooking method. was significantly higher than that of untreated D-SDF22D-SDF: Untreated extracted soluble dietary fiber from Dendrocalamus brandisii Munro shoots.. FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food.