Study on Microwave Extraction Technology of Water Soluble Dietary Fiber from Banana Pseudo Stem

doi:10.7506/spkx1002-6630-200906009

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 60-63.doi: 10.7506/spkx1002-6630-200906009

Previous Articles Next Articles

Study on Microwave Extraction Technology of Water Soluble Dietary Fiber from Banana Pseudo Stem

SONG Wei-chun1,2，XU Yun-sheng2，CAO Yang1,*

(1. College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China；
2. Chemical Department, Qiongzhou University,Wuzhishan 572200, China)

Received:2008-06-01 Revised:2008-10-02 Online:2009-03-15 Published:2010-12-29
Contact: CAO Yang1,* E-mail:caoyanghui@yahoo.com.cn

Abstract

Abstract:

In this study, the microwave extraction technology of water soluble dietary fiber from banana pseudo stem was optimized based on several single factor tests and L9(34) orthogonal test. The results showed that the optimal microwave extraction time, power, ratio of liquid to solid and pH value of extractant (water) are 2 min, 900 W, 2 ml/g and pH 4, respectively. Under these conditions, the dry yield of soluble dietary fiber reaches 9.86%, which is higher than that of 7.90% obtained by the direct hot water extraction.

Key words: microwave, banana pseudo stem, soluble dietary fiber, extraction technology

CLC Number:

TS201.21

SONG Wei-chun1,2，XU Yun-sheng2，CAO Yang1,*. Study on Microwave Extraction Technology of Water Soluble Dietary Fiber from Banana Pseudo Stem[J]. FOOD SCIENCE, 2009, 30(6): 60-63 https://doi.org/10.7506/spkx1002-6630-200906009

[1]	ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei. Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction [J]. FOOD SCIENCE, 2026, 47(9): 253-260.
[2]	LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng. Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein [J]. FOOD SCIENCE, 2026, 47(9): 261-269.
[3]	CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia. Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems [J]. FOOD SCIENCE, 2026, 47(9): 163-178.
[4]	LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an. Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice [J]. FOOD SCIENCE, 2026, 47(4): 209-218.
[5]	SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min. Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review [J]. FOOD SCIENCE, 2026, 47(4): 315-324.
[6]	CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng. Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour [J]. FOOD SCIENCE, 2026, 47(2): 234-240.
[7]	LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia. Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria [J]. FOOD SCIENCE, 2026, 47(10): 116-126.
[8]	HE Shanshan, LIU Liping, LIU Yanfang, FENG Jie, WANG Guangqiang, WANG Wenhan, ZHANG Jinsong. Bioactivity and Structural Characterization of Soluble Dietary Fiber from Lyophyllum decastes [J]. FOOD SCIENCE, 2025, 46(9): 39-47.
[9]	ZHANG Yushuo, ZHANG Jiaqi, ZHAO Jianjun, GU Aixia, QIN Peng, CHENG Xinying, JIN Jiatong, ZHOU Qian, ZHAO Wen. Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage [J]. FOOD SCIENCE, 2025, 46(8): 81-91.
[10]	SHI Tong, XIE Yu, ZHANG Hao, WANG Xin, LI Mengzhe, GAO Ruichang. Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition [J]. FOOD SCIENCE, 2025, 46(7): 51-60.
[11]	HUANG Ying, YU Xiao, LIU Changsheng, HUANG Chongbo, LI Wenlin, ZHOU Qi, WAN Chuyun, ZHENG Chang, DENG Qianchun. Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization [J]. FOOD SCIENCE, 2025, 46(17): 358-372.
[12]	MO Xiaodie, BAO Hanxiao, HE Zhilin, HOU Jiazuo, LI Hua, WANG Yuhui, ZHANG Feixiang, LI Lu, DU Bing, LI Pan. Effects of Microwave and Ultrasonic Pretreatments on the Structural and Physicochemical Properties of Trichosanthes kirilowii Maxim. Seed Protein Isolates [J]. FOOD SCIENCE, 2025, 46(16): 304-312.
[13]	LIN Fang, WU Zhaolong, WEI Zhongyu, YANG Mei, LI Cuixia, LI Lili, MA Lanyu, LIU Zhonglin. Moisture Changes and Quality Analysis of Morchella esculenta Slices during Microwave Drying [J]. FOOD SCIENCE, 2025, 46(16): 313-321.
[14]	YU Liya, SHI Mengmeng, WANG Yueqin, ZHOU Ming, CAO Hongwei, ZHANG Chunhong, SONG Hongdong, GUAN Xiao. Effect of Microwave-Ultrasound Treatment on Physicochemical and Structural Properties of Highland Barley β-Glucan [J]. FOOD SCIENCE, 2024, 45(8): 185-192.
[15]	MEN Deying, WANG Zengli, XIANG Quanyan, TAO Liang, DAI Jiahe, LIU Litong, TIAN Yang. Effects of Ultrasonic and Microwave Pretreatments on Calcium Chelating Capacity, Structure and Stability of Walnut Meal Protein Peptides [J]. FOOD SCIENCE, 2024, 45(8): 193-201.

Study on Microwave Extraction Technology of Water Soluble Dietary Fiber from Banana Pseudo Stem

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments