Physico-chemical Properties and Structure of Modified Dietary Fiber from Grape Pomace

Abstract

Abstract: In the present study, dietary fiber from grape pomace was subjected to modification by ultrafine grinding alone or in combination with extrusion. The changes in the composition, physico-chemical properties, morphology and structure of the dietary fiber before and after modification were explored to evaluate the effectiveness of both treatments. The results showed that both treatments could increase the content of soluble dietary fiber effectively and result in changes of its physico-chemical properties. Ultrafine grinding alone could improve the cation exchange capacity and antioxidant activity of dietary fiber, however, ultrafine grinding after extrusion processing could improve the water-holding capacity, swelling capacity and cation exchange capacity of dietary fiber, and decrease its antioxidant activity. Morphological and structural analysis revealed that modified dietary fiber had sharply reduced particle size and showed basically no change in the major components and chemical structure.

Key words: grape pomace, dietary fiber, modification, physico-chemical properties, morphology and structure, antioxidant activity

CLC Number:

TS201.2

References

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