Insights into Improvement of Physiochemical and Biological Properties of Dietary Fibers from Different Sources via Micron Technology

ABSTRACT

Micron technology is an emerging method that plays a key role in food and biomaterial industries. This technology reduces the particle size of biomaterial, which increases the surface to volume ratio and thus, increases the accessibility of dietary components of the biomaterial. Application of micron technology improves the functional properties and bio-accessibility of bioactive compounds associated with dietary fiber (DF). Natural botanical foods, such as fruits, vegetables, cereals and other plants, contain high levels of DF. Consumption of DF is encouraged due to their beneficial health effects. However, the studies related to the impact of particle size reduction on functional properties of dietary fiber from plants have received inadequate attention. The exact mechanism behind the improved functional and bio-accessibility properties of various dietetic components associated with DF is still unknown. Henceforth, an extensive study related to the impact of micron technology on the bioavailability of DF has to be carried out.

Abbreviations: ABTS: 2, 2ʹ-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); DF: dietary fiber; DPPH: 1,1-diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl; FRAP: ferric reducing antioxidant power; IDF: insoluble dietary fiber;OBC: oil-binding capacity; TPC: total phenolic content; WHC: water-holding capacity; WRC: water retention capacity; WWF: whole-wheat flour.

Graphical abstract

KEYWORDS:

• Dietary fiber
• fruits
• vegetables
• ultrafine grinding
• micron technology
• functional property
• bioavailability

Acknowledgments

This study is jointly supported by a Key Agricultural Common Technology Project (18227105D) from Hebei Provincial Science and Technology Department and a grant R201714 from Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.

Conflict of interest

The authors have declared that there is no conflict of interest.

Additional information

Funding

This study is jointly supported by a Key Agricultural Common Technology Project (18227105D) from Hebei Provincial Science and Technology Department, the Natural Science Foundation of Hebei Province (C2019407092) and a grant R201714 from Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong, China.